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.[120]
Beer writer Michael Jackson proposed a five-level scale for serving temperatures: well chilled (7 °C/45 °F) for "light" beers (pale lagers); chilled (8 °C/46 °F) for Berliner Weisse and other wheat beers; lightly chilled (9 °C/48 °F) for all dark lagers, altbier and German wheat beers; cellar temperature (13 °C/55 °F) for regular British ale, stout and most Belgian specialities; and room temperature (15.5 °C/59.9 °F) for strong dark ales (especially trappist beer) and barley wine.[121]
Drinking chilled beer is a social trend that began with the development of artificial refrigeration and by the 1870s, was spread in those countries that concentrated on brewing pale lager.[122] Chilling below 15.5 °C (59.9 °F) starts to reduce taste awareness[123] and reduces it significantly below 10 °C (50 °F);[124] while this is acceptable for beers without an appreciable aroma or taste profile, beers brewed with more than basic refreshment in mind reveal their flavours more when served unchilled—either cool or at room temperature.[125] Cask Marque, a non-profit UK beer organisation, has set a temperature standard range of 12°-14°C (53°-57°F) for cask ales to be served.[126]
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Re: Idea for a Restaurant/Bar
Take it from someone who worked in Cracker Barrel for 5 years, family restaurants cannot serve alcohol. You lose more customer base than you gain usually. I would say over 40% of the customers at cracker barrel come there because we don't serve alcohol.
Re: Idea for a Restaurant/Bar
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