Drinking chilled beer began with the development of artificial refrigeration and by the 1870s, was spread in those countries that concentrated on brewing pale lager. Chilling beer makes it more refreshing, though below 15.5 °C the chilling starts to reduce taste awareness and reduces it significantly below 10 °C (50 °F). Beer served unchilled—either cool or at room temperature, reveal more of their flavours. Cask Marque, a non-profit UK beer organisation, has set a temperature standard range of 12°–14 °C (53°–57 °F) for cask ales to be served. COUNT 5
QSN1 What technology support the drinking of chilled beer? ANS1 artificial refrigeration QSN2 At what cool temperature is a beers flavor reduced? ANS2 below 15.5 °C QSN3 When is a beer at its most flavorful? ANS3 unchilled QSN4 What country is the organisation Cask Marque located? ANS4 UK QSN5 In what decade did drinking chilled pale lager become popular? ANS5 the 1870s