Both the Times and the Guardian have featured articles on an alleged trend of people putting ice cubes in beer. Not in my favourite beer and beard bars they don’t You don’t want an ice cube in the follicles.
The trend comes from an opinion survey and without knowing the questions asked and who was asked its best to see it as publicity for the polling company.
The trend is reported to have started in the south of France (which is why the Times was interested) where it is warmer than the UK, mostly, and getting warmer. It can be understood how a beer or lager (variants of the same thing btw) while served chilled might get a bit warm if the drink is lingered over. Here I suppose an ice cube might help.
Modern cellar management should mean that beer is served chilled, but how chilled is contentious. Imperial stouts for example don’t need to be more than lightly chilled at best. However cellar temperature ranges often don’t allow for that setting so its a case not of ice cubes but of waiting for them to warm up.
One of the few things that John Major got right is that beer should be served tepid like a cup of tea. Traditionally that is true. Cold beer destroys the flavour, which when it came to Watneys Red was a good idea. However times change and while I might have been ok with tepid beer in the 1980s now I’d expect it to be not cold but chilled. As the climate gets warmer we’re looking for cooler.
Have I ever put ice cubes in beer? Yes. Before modern cellar management chilling in the 1980s on very hot days. But not now
I live half year in Thailand half in Wales. In Thailand I do put ice in beer, as beer is always just the lager pop, a slightly pleasant cool drink but not real beer. Back in Wales I drink proper beer (real ale I believe it’s now called) & wouldn’t dream of adulterating it with ice. Enjoy your daily bloggs, remember you from your Guardian letter writing days.