Too much beer is served too warm. Our Doom Bar tasting sessions at Sharps brewery always had the beer served at exactly 12C. That recommendation makes allowance for the fact that a pint will slowly warm up before you've finished it. I've been served Doom in some pubs at more like 18 to 20 degrees, which is ruinous. There's one pub near me where the landlord told me he was going to stop selling Doom. The customers were always complaining about it, said he. The pint he'd just poured me was lukewarm. I don't drink there any more.

The affectation of serving Guinness ice-cold is very irritating when you consider that it's cost you nearly four quid. I assume it's because freezing-cold beer is less lively, therefore quicker to pour. Correct me if I'm wrong!