Why do we like our beer cold but our sake warm?

This was the question posed by two scientists who were out drinking together. Their results have just been published in the journal Matter.

The researchers measured the contact angle of different solutions that had varying concentrations of water and ethanol - which is the most common form of drinking alcohol.

This gave them insights into how molecules within the solution were interacting with each other.

At low alcohol concentrations like those found in beer, they found that at room temperature ethanol forms more pyramid-shaped structures around the water molecules.

Pyramid structures lead to a taste profile that is perceived as less alcoholic and so warm beer tastes like it has less alcohol in it.

When they reduced the temperature in the 5 percent ethanol (beer equivalent) solution from room temperature to 5C the ethanol transformed from a pyramid shape to a long chain-like structure.

These structures lead to a more of an alcohol taste on our tongue which is why professional tasters often report a stronger ethanol-like taste in beer after it has been in the fridge.

With ethanol being characterised by a bitter, slightly sweet taste, being able to taste it in beer is a desirable thing which explains why cold beer tastes better than warm beer.

From the study, the researchers suggest the perfect pint should be consumed at 5C, which luckily is about the temperature of your fridge.

So why do we like sake warm? Well, as the level of alcohol in a solution is increased, the ethanol naturally starts to arrange itself end-to-end in a chain structure giving high alcohol containing drinks like sake its potent alcohol taste at room temperature without you needing to cool it down. It is this chain-like structure that gives alcohol its burning sensation and ethanol taste that drinkers seem to like when consuming alcoholic beverages.

Not only can this research help us to serve up our favourite drinks at the perfect temperature but it could also help the alcoholic drinks industry to produce lower alcohol-containing drinks that still taste great when served at the correct temperature.

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