More about temperature

Sensory scientist Sue Langstaff, who researches how we interpret and process the taste of food and drink, recently told Slate that the reason glacial cold covers up a beer’s flavors is that “key aromatic compounds cannot volatilize at lower temperatures.” In other words, aromas, which are a fundamental part of flavor, cannot be released when they are too cold. That is why red wine is served at room temperature. Serve it too cold, and all the swirling in the world won’t release its aromas and, therefore, its flavors. It’s also why, like fine wine, craft beer should be nosed before you take your first sip. Of course, try it with a macrobrew and you’ll find that Bud has little in the way of a bouquet.

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