Chinese scientists have discovered the effect of temperature on the taste of beer

Low-alcohol drinks taste better when served cold

Beer tastes better when served cold, according to a study recently published in the scientific journal Matter. For example, in a chilled mug. However, this simple truth has been known for a long time, but now it has received scientific substantiation.

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Researchers from the Chinese Academy of Sciences have found that the taste of alcoholic beverages is more or less “reminiscent of the taste of ethanol.” at different temperatures.

A study recently published in the scientific journal Matter found that a pint of beer tastes better when served cold with ice in a frozen mug.

The team found that the temperature of the liquid changes during the process of interaction between water and ethanol, creating chain or pyramidal clusters at the molecular level, which affects the taste of the drink.

The fact is that at low concentrations, alcohol forms more of this kind of structures around water molecules. At higher concentrations, the alcohol begins to form chains.

Specifically, in drinks with an alcohol content of 5 to 11 degrees Celsius and served at a temperature of 5 degrees Celsius, a noticeable increase in chain structures was observed.

As a rule, light beer contains from 4 to 5 degrees of alcohol, while regular beer – from 5 to 6. Meanwhile, the content of craft beer can vary, as a rule, from 6 to 10 degrees.

«At low temperatures, tetrahedral clusters acquire a low concentration, — explains Lei Jiang. — That’s why we drink cold beer.”

The need to drink cold beer — not the only question questioned by alcohol etiquette researchers.

Scientists also tested the popular belief about lowering degrees. According to them, for those who want to have a drink and then drink beer, the order of drinking alcoholic drinks will not help prevent a hangover.

«For some people, just one sip of alcohol is enough to cause a hangover, while while others can get very drunk and completely avoid a hangover,” — says nutritionist Sandra Arevalo.

In general, alcohol experts agree that the severity of a hangover is largely determined by the amount a person drinks and the speed.