IPAs and stouts should start closer to 45°F. (Your farmhouse ales and saisons should be around there, too.) On the other end of the spectrum, big, alcoholic beers like imperial stouts and barley wines should be closer to cellar temperature, about 55°F to 60°F, because their robust nature will be muted by the cold.

Are stouts supposed to be refrigerated?

High-alcohol beers like strong ales, imperial stouts and barleywines can last for years without much chill—it's what they were designed to do in the days before refrigeration. They are best served just slightly under room temperature.

How do you store stouts?

Your strong beers (like barleywines, tripels, dark ales) will be their happiest at room temperature (55-60F), most of your standard ales (like bitters, IPAs, dobbelbocks, lambics, stouts, etc) will be at cellar temperature (50-55F) and your lighter beers (like lagers, pilsners, wheat beers, milds, etc) will be at a ...