Unfortunately, it looks like BW took Ajax's advice since they didn't post anything for 2014. I agree temperature is not the judge, but the list of venues and links to their websites was good for review.
I recommend that the BW stop the 'coldest beer' story, as any true beer enthusiast knows, certain beers are best enjoyed at temps that one would not consider truly 'cold.'
The extreme fluctuation in beer temps from last year to this year at so many local bars has got me me wondering when the last time your thermometers were calibrated.
Cold beer is tasteless and in the era of craft beers has become an anachronism of sorts.
Paid a visit to cowgirls recently. The staff told me not to order Grey Goose because it is actually Takka. They told me thay the owner pours cheap liquor into top shelf bottles. I am very offended that I was charged for one ounce of liquor what she l
Pays for three bottles.
Seek, is right. Over-coldness dulls beer's flavor by numbing the taste buds. Works well for both cheap beer and white wine but should not be a criteria for quality, taste, or award worthiness. How about a best local brew contest? Or best non-high volume commercial free beer not aimed at the cheap beer drinking crowd contest.
I really don't know why BW has this contest every year. Any 'true' beer afficionado knows that the 'coldest' beer is no reflection on how 'good' it is, or may be. In fact, a really stellar brew may taste best at a tepid temperature, or at least not 'ice cold' like this contest seems to revel in. The season, and ambient temps outside also steer one's preference as far as the coldness of the beer as well. Who wants an ice cold beer in January? Back to the style of brew, a stout doesn't taste good 'ice cold,' nor do Belgian-style beers, or IPA's, etc. Usually, the beers that taste the best 'ice cold' are the s_ _t beers like PBR, Keystone, Miller, etc. When they're that cold, you can't fully appreciate how 'skunky' they are. Sorry for dissin' your brew of choice 'hipster 20-somethings.'
The owners and staff at El Gallo Giro work really hard to provide a great dining experience. Congratulations for first place! Be adventurous, order something you have never had: goat, tripe, ceviche fish or shrimp, or the extensive fish offerings.
Now, we need a math genius to devise a formula to meld coldest beer list with best happy hour list. Where are you Mr. Spock?
Since for two years in a row the coldest beer has been in Kuna, and this year two of the top 10 were in Kuna, maybe you could say something different on the cover from "Boise's Coldest Beer"? Just a thought. :)
As long as you credit Boise Weekly for the article, you're welcome to post it.
Interesting blog. Mind if I re-post this on the Guinness facebook page to let people know?
Go visit the talent on Monday and Tuesday night. Gorge is all I can SAY!
Bar Gernika really is like a bit of old Europe...
The secret of the coldest beer lies in the chemical reaction between salt and ice.
Salt lowers the freezing point of water allowing you to make a super cooled "salt brine". Seeing as how your on a tricycle and space must be tight with that 55 gallon whiskey barrel I would wrap your entire bike with trash bags full of salty ice brine and pump the beer out of the pony keg, through the bike frame and into a chilled glass. I am confident this would make you the delivery child of the worlds coldest beer!
My name is Lenny Robinson from Gnadenhutten, Ohio and I had built a few years ago a trike that carries a 54 gallon whiskey barrel between the rider and the handlebars. This barrel houses a pony keg and I am in search of a way to pour the coldest beer from the tap. Is there a way to get colder beer other than the just "pack it in ice" method? Thank you, Lenny Robinson.
What BigGear said. (And I'm not even a beer drinker! My preferred beverage - tap water at room temperature.)
These places all serve beer to cold. I'm looking for a place that serves Franciskaner at 55 df just like they do in Germany. The only reason to serve really cold beer is to hide the disgusting lack of flavor.
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