https://books.google.com/books?id=BuzNzm-x0l8C&pg=PA95&lpg=PA95&dq=history+of+lager+refrigeration&source=web&ots=zuaFlbk79s&sig=aMrrvuq_XFnoXl8VjnOHBVIJtbY&hl=en&sa=X&oi=book_result&resnum=8&ct=result Google Books] Jack S. Blocker, David M. Fahey, Ian R. Tyrrell, Alcohol and Temperance in Modern History pp95, ABC-CLIO (2003), Chilling beer makes it more refreshing, though below 15.5 °C (60 °F) the chilling starts to reduce taste awareness Google Books Howard Hillman, The New Kitchen Science pp178, Houghton Mifflin Books (2003), and reduces it significantly below 10 °C . [