WASHINGTON — On a warm day, an ice cold beer goes down smooth. But if beer sits out too long, some may find the flavor to be a bit off, even downright disgusting.
Researchers with the Chinese Academy of Sciences have figured out why beer tastes better cold. It's all about ethanol, the type for drinking, and how it's structured at certain temperatures.
Ethanol molecules form pyramid-like structures when concentrations are low and chain-like structures when concentrations are higher.
When beer is cold, researchers found that the ethanol forms in chain-like clusters, enhancing the ethanol flavor in beer, which some describe as both bitter and sweet.
But how cold is too cold? The American Homebrewers Association said if the beer is too cold, it can mask flavors and aromas, leaving the beer thin and tasteless.
This is because cold temperatures slow down the volatilization of the aroma compounds, according to the association. You'll still get the crisp bitterness and carbonation.
On the other hand, if the beer is too warm, more flavors come out, but the beer becomes flat.
The perfect serving temperature depends on the type of beer. The association said most beers should be served between 38 and 55 degrees.
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