In the summer, I refrigerate my beer (Carlsberg Elephant, if you're curious). In the winter I keep it at room temperature, which in my kitchen is around 60F.

When I open a cold bottle, it behaves as expected. But when I pop the cap on a room temperature bottle, the contents foam up violently, and unless I'm careful to have a glass at hand, a third of the bottle can go to waste all over the kitchen counter. Can anyone explain this, or why it takes six minutes to boil a three-minute egg?