Vale do a little clarification since it is common the question of consulting the blog enthusiasts, why Germany takes hot beer?
Beer in Germany takes hot.
What is certain is that in many places taken at room temperature, this means that is not refrigerated. But the failure to pass a barrel poplar content does not mean that hot drink.
This temperature "environment" never exceed 12 ° -14 °. This same temperature range is called cellar temperature, which is preserved in certain places so that temperature constant throughout the year. It is expected that this applies on an ale, top fermented and not a lager, low fermentation and delicate flavors, which itself needs to be served at a temperature about 5 degrees.
hot iron
A curious about the "beer hot, possibly the one that has given rise to this myth, is the Stachelbier.
consists of submerging a hot iron, heated to red in the glass of beer. This will produce essentially a caramelization of sugars present in the final beer, a decarbonation and, of course, a warm drink.
Argentina then a version of the phenomenon. Be sure to try it because the result is something truly interesting. Always on beer good body where you can find residual sugar to caramelize, in this case Oatmeal Stout tested in a very good body.
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