Our Story

Hi, I’m Mike and welcome to the Beer Loon website. Our passion is beer and great beer items. Our hop soap is filled with real hops, and not just a small amount. We also make our paddles by hand, one at a time because we believe in quality over quantity. We are always on the lookout for new products, so check back and see if we’ve added anything new. We are in the process of updating our blog that will be filled with beer tasting tips, proper glassware, and so much more. So browse around, pick out a few things that you like, or ask me a question.

 We are also partners with a local Columbus brewery. We really recommend Rockmill Tavern.  They have the best beer in Columbus Ohio and run a great brewery.


Some of you may be wondering what is the deal with a frosty mug? Is it necessary to stick your mugs in the freezer? In some cases it can be worth while to freeze a mug, but in most cases it is less than desirable. Let’s discuss…

The colder a beer is the less flavor it has. Different beer styles have different temperature ranges for best consumption, but of course it is up to the drinker on what is the best consumption. For example, it is widely accepted that American Lager’s to be served as close to freezing as possible. While traditionally, a stout would be served around cellar temperature, which is 52 degrees F. The brewery intentionally makes the beer to be served at a certain temp. Over the years most Americans got used to very cold beer, and drink every style of beer as cold as possible. However, the craft beer revolution has started to change that.

Think of drinking beer like drinking wine. Whites are typically served chilled in a temp around 34 – 40 degrees, and reds are served at cellar temps. To make things easy the darker the beer the warmer it should be served. So, why the frosty mug?

I’ll be honest, on a hot summer’s day after mowing the lawn I am not looking to drink a few stout’s. Sorry, a stout has too much body for my liking. I will usually seek out something light bodied to quench my thirst. A lot of times I go for Saison’s, Farmhouse Ales, or an American Wheat in this case. These styles have some complexity to them, they are designed to be enjoyed at a cooler temp, and they are lighter in body.

So what about the frozen glass at the bar? This one took me many years of ‘research’ on a barstool to figure out. At some bars the kegs are kept either right below the taps, or just on the other side of the wall. The beer lines have a very short run to the tap. In this case the beer stays cold no matter how long it sits. In some modern bars they may even use a glycol system to keep the beer circulating and cold.

In other bars the keg cooler can be 50, 75, even 100+ feet away. That is a long run of beer line before it reaches the tap. Keep in mind that the beer lines are either in the floor or in the ceiling, and are at the same tempertures as the rest of the bar. Let’s say you are the first person ordering a beer that day it would take the bar several glasses of beer before they got a cold one. Bars being a business are not happy about dumping 3-4 glasses of beer down the drain everyday with every tap. The solution? Make the mug cold. That way the beer can be room temp, but once it hits the frosty mug the beer will cool off. Some bars will use cold mugs reguardless as they can prevent foam issues, but there is an actual point to freezing the glass.

I’ll leave it up to you if you prefer to keep your glasses cold, but maybe try a cellar temp stout sometime to see what you think. Don’t be shy to try different things with your beer as you may find that you like it. Oh yeah, I don’t care what style, but room temp beer is not very good.