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There aren’t many things in this world that are more refreshing than a cold beer on a hot day, and there may actually be a scientific explanation for why that’s the case based on the results of a recent study.
Common knowledge dictates a cold beer simply hits different, and I have to admit I’ve never really put too much thought into why that’s the case.
As someone who self-identifies as a Beer Nerd, I am aware of the impact temperature can have on the flavor of beer.
Most experts recommend specific serving windows for different styles (usually between 40°F and 55°F), While you usually want to drink them on the chillier side, overly frigid temps can actually do more harm than good (frosted mugs might look cool, but they have a tendency to diminish the flavor).
According to NewScientist, a team of researchers at the Chinese Academy of Sciences decided to literally take a closer look at the chemistry of beer an in attempt to understand the appeal of a cold one by focusing on the molecular changes it undergoes at various temperatures, and they believe they’ve discovered a scientific explanation.
The results of the experiment were recently published in Matter and revolve around the “ethanol-water molecular clusters” the scientists were able to observe with the help of the nuclear magnetic resonance imaging that was harnessed to see how they’re impacted by changes in temperature.
The clusters—which have a significant impact on how you interpret the flavor of beer—change based on the temperature. At approximately 41°F, they’re arranged in pyramid-shape structures that give the beverage “a more stimulating taste,” but by the time it’s increased to 77°F, they form longer chains that allow ethanol to take center stage and produce a relatively unpleasant and boozier flavor.
The more you know.