Cold Bar Beverages – Temperatures and Methods for Chilling and Serving Alcohol

There are many different categories of beer, all of which are enjoyed by a vast majority of different people and cultures. Most domestic beers are best when served very cold and should be stored below 40 degrees. Pale ales should be kept warmer, but not too much warmer. This type of beer should be stored no warmer than 42 degrees. Imports are much more flavorful and are best enjoyed at warmer temperatures, roughly around 50 degrees.

Viewed by many as the more sophisticated adult beverage, wine temperature requirements are a little more complex than beer. Although all white wines generally need to be kept cool, there are many varieties with different flavors. Sparkling and sweeter wines should be stored very cold, anywhere between 35 and 45 degrees, while drier wines should be stored at around 55 degrees. If wine is being stored in the same refrigerator it is best to either set the temperature to keep the sweeter wines colder while letting dry wine warm up slightly before serving or only place the bottles in the fridge a few hours before being served.

While it is neither necessary nor traditional to keep liquor cold many people are opting to store it in their refrigerators at home. Because alcohol does not freeze, there are no temperature requirements with the exception of spirits that contain dairy products, which should be stored cold to prevent spoiling. The temperature of liquor is all a matter of personal preference. Bars serving a vast selection of liquor may not want to begin chilling liquor for the purpose of preserving refrigeration space. The decision to chill should primarily be based on your drink menu in conjunction with typical method of serving the drinks when bartending.