Ideal temperatures for serving honey wines, meads and beers

"Cold beer!" It's a common phrase used to market the mass-produced commercial lager beer in this country. (Picture long-necked amber bottles, a black eagle on the label, in an ice-filled bucket next to a frosty glass pitcher.) And indeed, we believe that the best (only?) way to enjoy a mass-produced commercial beer is to serve it as cold as the natural laws of the universe allow.

However, serving alcoholic beverages at too low a temperature causes the flavors and nuances of the same to be lost. This does not matter when the beer or wine is industrial, without the presence of complex and attractive aromas and flavors. But when it comes to craft beers, meads, and honey wines like those made by Costa Rica Meadery, there really isn't one temperature that fits everyone. And even if there was, it probably wouldn't be ice cream.

Temperature has a profound effect on our taste buds. The chemical compounds that are responsible for the myriad aromas and flavors we love in our alcoholic beverages are activated and suppressed in various ways depending on the temperature. Heat generally makes a flavor more noticeable, while cold tends to suppress it. Choosing the right temperature ensures that these chemical components remain in balance while you enjoy your craft drink.

Different alcoholic drinks taste better to most people at different temperatures.

When asked what serving temperature she would recommend for Kaguya, Costa Rica Meadery's newest sparkling mead, mead maker Alejandra responded: “If you take it straight from the fridge at around 4℃ or 5℃, they really go down and you lose the potential. of flavor of that mead. I think the sweet spot is 8℃ minimum, up to 13℃, in that range. If you serve it at 8℃ and let it warm up, you have a more interesting experience. As you get closer to 13℃, it really opens up and you get more expression of the fruit and the wild yeasts, not just in the flavor, but also in the aromatics."

When in doubt, remember this rule of thumb: light-bodied, low-alcohol drinks taste best chilled, while full-bodied, high-alcohol drinks are warmer.

Here are some general guidelines for our beers, mead and honey wine:

2–4°C (35–40°F): This temperature is too cold to fully enjoy any of our products.

40–45°F (4–7°C): Due to their light body, mouthfeel, and grain peak, Caribeño and Morus are best enjoyed in this temperature range. Passiflora , a sweet and sour dessert wine, is also best at this temperature. Et Tu Brute , which has champagne-like qualities, is perfect at 7°C. So take these items out of the fridge and enjoy them right away!

7–10°C (45–50°F): The complex, tropical, citrus, sour flavors and aromas of Plinia , Lalajuela and other mead and fruit beers begin to appear in this temperature range. You can let them sit for 5 minutes after taking them out of the fridge before opening the bottles and serving.

10–13°C (50–55°F): The higher alcohol content, stronger flavors, and fuller body of Pitanga , Nicoyano , and Kaguya all benefit from a slightly warmer serving temperature. You definitely get more expression with the aromatics of these products as they temper. You can let these bottles sit for 5-10 minutes after removing them from the refrigerator before opening and serving.

13–16°C (55–60°F): The coffee and chocolate notes of Mocha and the complex, structured flavors of Eclectica really come through at 13°C.

16-21°C (60-70°F): Amapola and Capsicao dessert wines can be enjoyed at room temperature. We like to put these bottles in the fridge for 15 minutes before serving to bring the temperature down to about 21°C.

Of course, these are just recommendations. Ultimately, you have to decide what serving temperature is best for you.