Quote:Beer is very soft and has the strongest taste at room temperature.  As an exception though, I usually try to get strong 8+abv Belgian Tripel ales as cold as humanly possible.

 

 

It does and while it's not an exact science but most beers are generally best cool to very lightly chilled (cellar temperature) not cold.  The rule of thumb is the darker and higher ABV the beer the higher the temperature.  For example, kolsch style lagers should be served at cellar temperatures around 50 degrees where as is a heavy "old ale" should be served around 60 degrees.  If you're drinking your tripel at freezing cold temps you're probably missing out on a lot of the flavor.  This guy gets it mostly right.

 

http://craftbeertemple.com/videoblog/serving-beer/

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