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lou502008 It's all a matter or taste, obviously, but I find if the beer is too cold you can't taste it properly anyway.
Obviously it should not be "warm" as in that infamous remark by John Major about "warm beer and cricket", as that would spoil its flavour and flatten it.
I recall the keg lager sold as "biere" in France being of fuller flavour than Carling and similar; and not served quite as cold. Carling and similar use fountains designed to condense the air's moisture on them, to show how chilled they are; but I don't remember seeing that effect in French cafes.
There are one or two cask lagers being made now in Britain, I'd read favourably reviewed in a CAMRA magazine, but I've not encountered them. If I do, I could be tempted!
The other evening I sampled a wheat-beer I thought was a lager from its ingredients listed on the pump-clip, but it is a bitter.
Dunpender - I think the Australians like us to think that of them too, but their love of beer too cold to taste is understandable given their generally sub-tropical climate and much of the land being near-arid!
Years ago work meant occasional trips North of the Border, and I gained the impression Scots beer is all that dark, rich
Forty Shilling knock-out juice; but when we started using inns rather than chain hotels we found also some very pleasant bitters indeed, some from breweries on the Hebrides or Shetlands.
