Editing Beer (section)

=== Temperature ===

The temperature of a beer has an influence on a drinker's experience; warmer temperatures reveal the range of flavours in a beer but cooler temperatures are more refreshing. Most drinkers prefer [[pale lager]] to be served chilled, a low- or medium-strength [[pale ale]] to be served cool, while a strong [[barley wine]] or [[imperial stout]] to be served at room temperature.<ref>[http://www.realbeer.com/library/beerbreak/archives/beerbreak20000921.php RealBeer] {{Webarchive|url=https://web.archive.org/web/20100511050203/http://www.realbeer.com/library/beerbreak/archives/beerbreak20000921.php |date=11 May 2010 }} ''Beyond the coldest beer in town'', 21 September 2000. Retrieved 11 October 2008.</ref>

Beer writer [[Michael Jackson (writer)|Michael Jackson]] proposed a five-level scale for serving temperatures: well chilled ({{convert|7|°C|°F|abbr=on|disp=or}}) for "light" beers (pale lagers); chilled ({{convert|8|°C|°F|abbr=on|disp=or}}) for [[Berliner Weisse]] and other wheat beers; lightly chilled ({{convert|9|°C|°F|abbr=on|disp=or}}) for all dark lagers, [[altbier]] and German wheat beers; cellar temperature ({{convert|13|°C|°F|abbr=on|disp=or}}) for regular British [[ale]], [[stout]] and most [[Belgian beer|Belgian specialities]]; and room temperature ({{convert|15.5|°C|°F|0|abbr=on|disp=or}}) for strong dark ales (especially [[trappist beer]]) and [[barley wine]].<ref>{{harvnb|Jackson|2000}}</ref>

Drinking chilled beer began with the development of artificial [[refrigeration]] and by the 1870s, was spread in those countries that concentrated on brewing pale lager.<ref>[https://books.google.com/books?id=BuzNzm-x0l8C&dq=history+of+lager+refrigeration&pg=PA95 Google Books] Jack S. Blocker, David M. Fahey, Ian R. Tyrrell, ''Alcohol and Temperance in Modern History'' pp95, ABC-CLIO (2003), {{ISBN|978-1-57607-833-4}}</ref> Chilling beer makes it more refreshing,<ref>{{Cite book |url=https://books.google.com/books?id=RMB1zH16Q-wC&q=chilled%20drink%20is%20more%20refreshing&pg=PA463 |title=Introductory Chemistry: A Foundation |publisher=Cengage Learning |access-date=7 August 2010 |isbn=978-0-618-30499-8 |year=2004}}</ref> though below 15.5&nbsp;°C (60&nbsp;°F) the chilling starts to reduce taste awareness<ref>[https://books.google.com/books?id=BCLT3hH84GoC&dq=temperature+on+taste&pg=PA178 Google Books] Howard Hillman, ''The New Kitchen Science'' pp178, Houghton Mifflin Books (2003), {{ISBN|0-618-24963-X}}</ref> and reduces it significantly below {{convert|10|°C|°F|abbr=on}}.<ref>[https://books.google.com/books?id=GepCDssW1FYC&dq=taste+perception+temperature+below+50+F&pg=PA27 Google Books] Robert J. Harrington, ''Food and Wine Pairing: A Sensory Experience'' pp. 27–28, John Wiley and Sons (2007), {{ISBN|0-471-79407-4}}</ref> Beer served unchilled—either cool or at room temperature—reveal more of their flavours. [[Cask Marque]], a non-profit UK beer organisation, has set a temperature standard range of 12°–14&nbsp;°C (53°–57&nbsp;°F) for cask ales to be served.<ref>[http://www.cask-marque.co.uk/cmoffer/standards.php Cask Marque] {{webarchive|url=https://web.archive.org/web/20081024050245/http://www.cask-marque.co.uk/cmoffer/standards.php |date=24 October 2008 }} Standards & Charters. Retrieved 11 October 2008.</ref>