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WASHINGTON — On a warm day, an ice cold beer is particularly refreshing. However, if it warms up too much, many might notice a decline in its taste, finding it unpleasant or even intolerable.

Scientists at the Chinese Academy of Sciences have deduced the reasons behind why beer often tastes better when chilled. The explanation lies in the behavior of ethanol, the drinking variety, at various temperatures.

At lower concentrations, ethanol molecules take on a pyramidal formation, whereas at higher concentrations, they link together in chains.

The study reveals that in colder conditions, the ethanol tends to cluster into these chain formations, which seems to intensify the perceived ethanol flavor in beer, a taste described by some as a blend of bitterness and sweetness.

But how cold is too cold? The American Homebrewers Association mentions that if the beer is overly chilled, it might conceal the flavors and aromas, rendering the beer bland and devoid of character.

This occurs because low temperatures retard the release of aromatic compounds. Nonetheless, the integral crisp bitterness and carbonation of the beer will remain unaffected.

Conversely, if the beer is too warm, it tends to reveal more flavors, yet it may lead to the beer tasting flat.

The ideal serving temperature varies with the type of beer. According to the association, most beers are best served at temperatures ranging from 38 to 55 degrees.

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