Beer tastes better out of copper.

[personal User]

Beer tastes better out of copper. To me, anyhow.

I have been drinking beer for over 55 years. I have seen a lot of changes over those decades. However, never once thought of drinking from copper.

Christmas of 2019 I was given as a gift a couple of copper tankards.

I soon knew I preferred the copper tankards, I thought it was because of the thermal conductivity of copper being better. And that might be the major reason.

However, the other day I took a known favorite chilled glass mug from the freezer, and pulled a doppelbock into it. Then did the same with a copper tankard.

Took them outside and was sipping on them. Ambient temp of 42 degrees (which is the temp that the beer was at.)

Sampling from both over a period of time it was clear to me that beer tastes better out of copper. Even poured some from one into the other (when empty, I know that pouring again changes the flavor a bit, but did it both ways.)

While this might not be enough of a scientific analysis for some, it was enough for me.

It is my belief that beer tastes better from copper.

How could this have eluded me for so long I don't know.

But, I did think I would share it with you guys.

 

[Johnny-O!]

Clear Solo cup. I guess it reminds me of beachside bars. Please don't tell me I gotta put a bunch of pennies in the bottom!

 

[smellysell]

Ginger beer is way better from a copper cup too.

 

[The Black Cloud]

I'm weird. I like my beers on the warmer side. Some of the darkest ones at room temp. Typically out of a glass.

 

[{tpc}]

I prefer vodka out of my copper cups, but to each their own .

 

[Scap]

Awesome observation.
I'll say this, beer stored in aluminum tastes awful to me. I much prefer bottled over canned or kegged.

 

[personal User]

I generally used to prefer beer warmer also, particularly stouts and heavier beers
However, having been suddenly taken drunk too many times, I don't drink them .as regularly.

I have a keezer with three taps that I keep stocked with homebrews. I usually brew them to roughly 7% ABV.

Those I prefer around 42 degrees.

I prefer beer bottled also. But never got around to bottling home brew and went straight to kegging.

I haven't tried stouts from copper. Need to buy some and try it.

 

[CigarStone]

I'd be curious to see how this works across various types of beer. Dopplebock isn't one of my favorites but it is one I would be willing to try in copper.

I lean toward heavy barrel aged stouts at about 50 degrees and I will give a "small" amount a try......

I also wonder if it matters how clean the copper is?

Thanks for this