Ideal temperature for most domestic beers is 3 - 4º C
Slabs takes hours, if not 24hours, to cool down.
Beer temperature is what matters, not cooler temperature.
Foaming almost always due to warm beer.
Most draft beer, both domestic and imported, is intended to be served at 3 - 4º C. If it is any warmer, the CO2 will be coming out of solution before the beer even reaches your glass, and that means foam. 95% of the time when people have a problem with foamy beer, warm beer is to blame.
In order to pour a good looking and great tasting beer, the beer that goes into the glass needs to be 4º C. I will lay out some common scenarios that we come across in the field.
Beware of “Cold Beer”
Many parties has been spoiled by warm beer from a liquor store advertising “Cold Beer.” After lugging "cold" slabs to the location, the first pour comes out foamy. As does the second, third and fourth. The culprit: warm beer.
Don’t assume that just because you saw the guy at the store pull the slab out of a coolroom that it is right at 4º. Many warehouses store beer at 10 or sometimes even 15 degrees to avoid the expense of cooling the entire warehouse. The slab is loaded on a truck, driven to the store, unloaded, kicked around, then put in the coolroom. Even if the store’s coolroom is at 4º C, it could take hours, even days, for the slab to cool down.
The solution: Buy your beer early. If you have rented one of our moble coolrooms, give your beer 24 hours to cool. Better safe than foamy. Most importantly, warm beer just isn’t fun to drink.
Only One True Test
When diagnosing foamy beer problems, temperature is always the first suspect. The only good way to check the temperature of your beer is to check the temperature of your beer. Spend $15 on a little digital thermometer, pour a glass of beer, hold the tip of the thermometer in the center of the glass (not touching the sides) and read the display. That is the temperature that matters, and it should be 4º C.