Posted 09 April 2008 - 12:41 PM
Please use this as ONLY a guide, as I would tend to disagree on a few points.. becasue in the end it is about YOUR personal taste
Very cold (0-4C): Pale Lager, Malt Liquor, Golden Ale, Cream Ale, Low Alcohol, Cider.
Cold (4-7C): Hefe weizen, Kristal weizen, Kolsch, Premium Lager, Pilsner, Classic German Pilsner, Fruit Beer, brewpub-style Golden Ale, European Strong Lager, Berliner Weisse, Belgian White, American Dark Lager, Fruit Lambics and Gueuzes, Duvel-types
Cool (8-12C): American & Australian Pale Ale, Amber Ale, Dunkelweizen, Sweet Stout, Stout, Dry Stout, Porter, English-style Golden Ale, unsweetened Fruit Lambics and Gueuzes, Faro, Belgian Ale, Bohemian Pilsner, Dunkel, Dortmunder/Helles, Vienna, Schwarzbier, Smoked, Altbier, Tripel, Irish Ale, French or Spanish-style Cider
Cellar (12-14C): Bitter, Premium Bitter, Brown Ale, India Pale Ale, English Pale Ale, English Strong Ale, Old Ale, Saison, Unblended Lambic, Flemish Sour Ale, Biere de Garde, Baltic Porter, Abbey Dubbel, Belgian Strong Ale, Weizen Bock, Bock, Foreign Stout, Zwickel/Keller/Landbier, Scottish Ale, Scotch Ale, Strong Ale, Mild, English-style Cider
Warm (14-16C): Barley Wine, Abt/Quadrupel, Imperial Stout, Imperial/Double IPA, Doppelbock, Eisbock, Mead
Hot (70C): Dark, spiced winter ales. *Very Rare in Australia