Dear Dr. Boli: Why is it that many European beers are served at room temperature, whereas most American beers are always supposed to be served as cold as possible? —Sincerely, Albrecht M. Biertrincker, Dutchtown.

Dear Sir: Cold dulls the sense of taste. The advantage of that fact for drinkers of mass-produced American beers will not be lost on the connoisseur.


  1. John M says:

    And here I always thought that the difference was due to the varying definitions of “room temperature” – room temperature in July for, say, London, being roughly equivalent to “as cold as possible” in Tempe, Arizona.

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