Beer glasses

Above all, remember this: the stronger the beer, the rounder the glass. Pour pilsner into a straight or slightly tapered glass holding 19 to 25 cl. That keeps it cold until the last sip and helps the head hold its shape. Wheat beer calls for a thick-walled glass holding 25 to 33 cl with a wide opening, so the cloudy beer can form a full head. Tripel, dubbel and quadrupel belong in a rounded footed goblet holding 33 to 44 cl. This gives the alcohol and yeast room, and keeps the beer from warming up too quickly.

Pay attention to the base, too. A stemmed or footed glass lets you hold it without warming the beer with your hand. For a Trappist beer that should stay at twelve degrees, that can make a difference of a few degrees in just fifteen minutes. Branded glasses come directly from the brewery, are designed for that particular beer and carry its logo. So you can tell at a glance what belongs in the glass, and let’s be honest, they’re often just beautiful beer glasses, too. The neutral ranges from Bormioli Rocco and Mammoet are made to be ordered in large quantities. They come in packs of twelve, so a pub or canteen can get by with a few styles. Anyone looking for cheap beer glasses for a busy venue usually starts here. The same styles are available in plastic for patios and festivals. From a meter away, it looks like glass, but it won’t break.

A good pour is already half the battle. Hold the glass at an angle, about forty-five degrees, and let the beer flow gently down the side. Once the glass is half full, bring it upright so the final stream creates the head. A two-finger head is normal for pilsner. Specialty beers can have a little more. Does the foam collapse immediately? Then the glass is almost always greasy. It’s rarely the beer’s fault.

Next comes the temperature. Pour pilsner at four to six degrees, blonde ale and wheat beer at six to eight, and strong Trappist beers at ten to twelve. A chilled glass gets condensation on the inside, and that breaks down the foam. So after rinsing your glass, let it drain rather than putting it in the freezer. Is there always beer left over during a tasting? Use small 15 to 20 cl beer glasses instead of repeatedly filling a large glass halfway. That way, you can taste more varieties in one evening. Beer in a small glass also stays at the right temperature longer than beer at the bottom of a large goblet.

Beer glasses need special care. Grease is the main culprit. Traces of dish soap or rinse aid, and grease from fingers or a dishcloth, can make the head collapse within seconds. You’ll also see bubbles sticking to the sides. So wash beer glasses separately from greasy plates and rinse them well with cold water.

In bars and restaurants, a dedicated glass washer without rinse aid works best. At home, you’re better off using a brush and a mild detergent than a full dishwasher load. Don’t dry glasses with a tea towel you’ve just used on pans. You’ll just transfer the grease back onto them. It’s better to let the glasses drain upside down on a rack. Branded glasses with a print or gold rim are best washed by hand, because the print wears off and the gold rim discolors in the machine. Has a glass been sitting in the cupboard for a long time? Give it a quick rinse, because dust ruins the head just as much as grease does.

If you know which beer you’ll be serving, you can make a more targeted choice. Chalices and tulip glasses for Trappist, IPA and wheat beer, including the finest specialty beer glasses, are in the specialty beer glasses. You’ll find large handled glasses in the beer mugs. For a tasting, small tasting glasses are more practical than a full-size glass. Want to serve beer and soft drinks in the same style of glass? Take a look at the highball glasses. If you’re looking for everything at once, the glassware sets are ready to go. Use glass brushesto keep your glasses grease-free. And if you move on to something stronger after beer, you’ll find the proportions on the cocktail pages or directly in the beer-and-gin.