Bamberg ales: serving temperature?

bruce snipped-for-privacy@my-deja.com a écrit :

First point : with the notable exception of Schlenkerla's Weizen (and possibly other Rauchweizens) these beers are lagers. Bottom-fermented.

Well, three hours at the bottom of the fridge should be about fine. It's always easier to let a beer warm up for a few minutes than have it too warm for a start. BTW beer is served ice-cold pretty much everywhere in Germany. the one thing to do is to wait, since asking for warmer beer is likely to attract scorn from the waiter...

The *ONE* situation where a large glass is a must is when you have a bottle-conditioned beer in a 500ml bottle. If you pour it in two or three times, returning the bottle to the vertical, you're very likely to unsettle the sediment at the bottom, which, in the case of UK ales, can be quite unpleasant, since some bottling yeasts have a metallic tinge to them. And if you've got a 500ml of Hefeweizen, you'll want the yeast evenly mixed , not most of it in the end... [As far as filtered beers are concerned, do whatever you like... ;o)]

Cheers !

Laurent

I tend to cool to my own preferences different beers need different temperatures. I would suggest trying different temperatures.

Simon

Had a bottle of Hummel Raucherla, a smoked Marzen lager 5.6%. Very nice. Also, a Neder brown ale which I didn't like at all... And a bottle of Neder unfiltered kellerbier, which I liked despite it having no head at all.

Bruce