Attention, Kroger beer fans: do you know the best temperature to serve that beer?

If you are kicking back in the hot sun, your answer may simply be "cold." But if you are entertaining discerning beer aficionados, you know that the right temperature - anywhere from 32 to 60 degrees F - can make or break the beer experience. As a public service, Kroger presents the following rough guide to beer temperatures. Use it to serve the right beer at the right temperature, every time - and make your Summer of Beer even more satisfying! Very Cold: (32-39F): Pale Lagers, Malt Liquors, Cream Ales, Light Beers, Reduced Alcohol Beers, Ciders. Cold: (39-45F): Hefeweizen, Premium Lagers, Pilsners, Fruit Beers, European Strong Lagers, Belgian Whites, American Dark Lagers Cool: (45-54F): American Pale Ales, Amber Ales, Dunkelweizen, Stouts, Porters, Belgian Ales, Bohemian Pilsners, Schwarzbier, Tripels, Irish Ales Cellar: (54-57F): Bitters, Brown Ales, India Pale Ales, English Pale Ales, Belgian Strong Ales, Bock, American Strong Ales, English-style Cider Warm: (57-61F): Barley Wines, Imperial Stouts, Imperial/Double IPA, Doppelbock, Mead

Kroger doesnt want you to be left out of the conversation. Impress your savvy beerdrinking friends with your masterful command of the of the Beer-cabulary! Bock A strong beer (bock is German for strong) with a billy goat on the label (bock is also German for billy goat!) This is a dark, sweet, heavy beer made from barley malt. Usually dark brown in color. Brown Ale A dark brown ale brewed with roasted dark or brown malt. Originally English. Cream Ale

A very pale American ale, often a blend of lager and golden ale. Dunkelweizen German dark (dunkel) wheat (weizen) beer. Draft Beer Unpasteurized beer drawn from a keg. Eisbeer/Ice Beer Reduced-water, higher-alcohol beer made by chilling below 32F and filtering out ice crystals. Hefeweizen A crisp, effervescent German wheat beer that is unfiltered, so yeast (hefe) remains active after bottling. Imperial Stout A high-alcohol black stout with powerful malt flavors. Originally brewed in England for the Czar of Russia. India Pale Ale/IPA A highly-hopped ale originally brewed for British Colonials in India. Originally a higheralcohol (7-8%) brew meant to arrived better preserved after a long journey, much like the Imperial Stout. Lager Any beer made using the bottom-fermentation method. Typically golden in color but sometimes can be dark. Lagers fermentation is longer and colder than Ale, and uses a coldtolerant variety of yeast. Lager is therefore lighter and crisper than Ale. America was originally a British Ale-drinking land, but the German immigrants later popularized Lager. Marzen Often considered Oktoberfest beer, this smooth amber lager was first brewed in Bavaria. It was mass-produced in March (Marzen,) before the heat of summer prohibited brewing. Then, any remaining Marzen was mass-consumed (!) during Oktoberfest. Pale Ale A lighter English ale known for its bronze or copper coloring, instead of the more traditional dark brown. Pilsner A fairly dry, crisp, medium lager, originally brewed by monks in Czechoslovakia. When most beers were dark and cloudy, Pilsner rocked the boat by being pale and golden. Porter An English ale, Porter is strong and dark and contains roasted malt. Porter is generally reddish in color and slightly sweet. Steam Invented during the California Gold Rush, Steam is Americas sole unique contribution to the beer world. Amber in color, Steam has a sharp flavor and is highly carbonated. Stout This top-fermented brown-black beer is the darkest and heartiest variety made. A rich, sharp and sometimes bitter beer, Stout originated in Ireland.

Weissbier/Weizenbier/Witbier Popular in Germany, Holland and Belgium, the various names refer to its light color (white) or its primary grain (wheat.) This light-bodied beer is one of the oldest styles in existence. Often served as a Christmas beer.