I recommend serving this beer at cellar temperature (50-55°F), as a warmer serving temperature will really allow the beer to open up. This is a terrific beer to drink through a range of temperatures, because as it warms in the glass, the flavors get more pronounced with increased depth and complexity, thus making it very interesting to see how the flavors develop with each taste. It was exciting to use our very own fresh peppermint and chocolate mint from just a few miles away at Stone Farms in this brew. We got the cacao from the terrific Chocovivo in Venice, Calif., which came to us in big sheets that were stone ground for us, specifically for the brewing of this beer.