The Shiner Black Lager is an example of what Germans call "schwarzbier". Except for its color, it has nothing in common with Guinness or any other ale, dark or pale. A good German example of the style is made by Koestritzer. Several of the best schwarzbiers in the U.S. are made in Utah -- and, no, I can't explain why. At a guess, perhaps because it's a low-alcohol style, and Utah makes it difficult for local brewers to show off their abilities on more potent brews.

The other thing I'll note is that you should not drink lighter-flavored beers like a schwarzbier (heck, I'd argue ANY beers) from a frosted or frozen glass. That over-chills your drink and you don't get all of the flavors the brewer worked so hard to put into the beer. And the condensation of atmospheric moisture on the inside of the glass dilutes the beer, having a similar effect as the too-cold temperature.

Too often, especially in the U.S., beer is served too cold. A bar advertising "the coldest beer in town" wouldn't get my business.

While it is ultimately a subjective decision, the proper serving temperature to get the most flavor from a lager such as a pilsner would be around 7 degrees C/45 degrees F; a darker lager like schwarzbier or a wheat beer should be about a degree C/couple of degrees F warmer. Ales would be at their best when served at about 13 degrees C/55 degrees F, and really big strong beers like some of the Belgian Trappist ales or English barleywines show off their complexities when served at just below room temperature; call it 15 degrees C/60 degrees F.

Starwood Lurker, my thanks and my apologies for using your post to create a "teachable moment" -- and a little bit of a rant.