To best assess the flavors of a beer served at 38°F, what should you do?

To best assess the flavors of a beer served at 38°F, allowing it to warm up is a recommended approach. Serving temperature plays a significant role in how a beer's flavors are perceived. When beer is too cold, many of its nuanced flavors, aromas, and subtleties can be muted or hidden. As the temperature of the beer rises, more complex flavors and aromas are released, allowing for a fuller sensory experience.

Warming the beer slightly gives your palate the chance to detect these flavors that might otherwise remain underappreciated. This is particularly true for many styles, such as ales and certain malty or hoppy beers, which benefit from being enjoyed at slightly higher temperatures than what is typically considered cold.

In contrast, chilling it to a lower temperature could further conceal flavors, drinking it from the bottle limits the aroma and taste experience, and pouring it into a frosted mug could frost over the glass and serve to chill the beer even more, thus detracting from the flavor assessment. Allowing the beer to warm to a more ideal tasting temperature maximizes the enjoyment and evaluation of its characteristics.