Revealed: the surprising reason why beer tastes better ice-cold, according to scientists

There’s nothing like cracking open a cold beer on a hot day.

Now scientists have discovered why a chilled pint really tastes so good – and it’s all to do with how alcohol behaves at different temperatures.

In a laboratory, researchers measured the ‘contact angle’ of a series of solutions consisting of varying concentrations of ethanol – the most common form of alcohol – in water.

By doing this, they were able to gain insight into how the molecules in the mixture interacted with each other.

At low alcohol concentrations, they found that the ethanol forms more pyramid-shaped structures around the water molecules.

However, when the alcohol concentration was increased, they found that the ethanol began to arrange itself from end to end, as if it were a chain.

These formations were also affected by temperature, they found.

In five percent ethanol solutions – similar to beer – they found that there was a marked increase in chain-like structures when cooled to 5°C compared to room temperature.

This would explain why professional tasters report a stronger ethanol-like taste in beer after it has been in the refrigerator, the researchers explain.

Ethanol is characterized by a bitter, slightly sweet taste. That’s why being able to taste it in a pint is a good thing.

“This is why we drink cold beer,” said lead author Lei Jiang of the Chinese Academy of Sciences.

The researchers said their findings could be used by the alcoholic beverage industry to achieve an ‘ethanol-like’ taste with the lowest possible alcohol concentration.

The findings have been published in the journal Matter.

The Coors Brewing Company, producer of the popular Coors beers, has developed a color-changing label that indicates when the beer has reached optimal drinking temperature.

When the mountains on the label turn blue, it means the beer has reached approximately 4 degrees Celsius.