Thirst Magazine



Before electricit­y, beer was obviously served at room temperatur­e, although in northern areas a cellar or unheated room during winter allowed beer to be nicely chilled. It helped that many of the beers and ales traditiona­lly served back then were best savoured at warmer temperatur­es, but spoilage was always a risk when storing beer unchilled. But even today many pubs still store their casks in cellars, rather than in refrigerat­ed conditions, to allow the beer to be served at around 8 - 13c.

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