I’v seen a lot in the forum about the different temps people keep their kegorators and fridges at. Mine are kept a 45 degrees. My basement stays about 60 in the winter. Love my porters and stouts at that temp (60) but also don’t mind the other beers at that same temp. I keep my lighter beers at 45 in the kegorator though. Many of my non-craft beer friends prefer it a little cooler if they come for samples. In the summer I don’t mind a little cooler also.
I just find that the colder you get a beer the less flavor it has to me.
I keep my kegerator at 38F. The flavor may be a bit muted fresh off the tap, but I can always let them warm up a bit. It’s nice to have them cold when I want them cold, and they will store a bit better at lower temps as well.
The majority of my beers on tap are Euro-Lagers, so the temp is kept at 36-38 degrees. Yes, that is a bit cool, but like others have stated you can allow the beer to warm a bit in the glass.
I like Porters around 40 degrees.
When in a bar or restaurant (very rare these days), a room temperature glass is always requested. Can’t tell you how many times my beer was served as a slush. And I don’t like to chew my beer.
My keezer is set at 40 degrees…it’s a compromise temperature for the various styles I typically keep on tap. I like my lighter lagers on the cold side, and the darker beers (or those with more yeast character) can warm up into their optimal zone. I know that I don’t typically like beers near freezing–it kills the flavor!
I’m in a ‘I get what I get’ situation in regard to the serving side of my side-by-side. I control the temp of the freezer side to 33*F which is where I cold crash/clear/condition/lager/mature/carbonate. The refrigerator side, which is where I serve from, cools by bleed air from the freezer side.
Many times we have been offered a beer from the fridge which is then poured into a glass that has been taken out of the freezer. Delicious on a hot day.