United Nations of Beer

Beer Glasses

by Bill Cassidy
(Beer Delegate, MN, USA)

Using the right beer glasses for your beer

As I have nothing review worthy in the fridge currently, (only a few Labatt's Blue, the mother's milk, if you will), let me take this opportunity to talk about proper beer service. By service, I mean the vessel in which it is served and from which it is consumed.

I have a problem with bars that tout their beer list. They reliably will serve nearly everything in 16oz. pint glasses. Actually, this is the proper service for American Micros, so it fits for many. But rarely do you find a bar stateside, even a bar that prides itself on its beer list, that is willing to put in the extra mile of correct glassware and serving size.

For instance, a Guinness should be served in an Imperial Pint, no more no less, ideally in a "nonic" or the Guinness "Tulip" glass.

A hefe-weizen must be served in a half-liter fluted glass, and the last bit of beer in the bottle must be swirled to release all the yeasty goodness a the bottom. (I challenge you to find an American bartender that knows THAT one.)

An Oktoberfest should come in no less than ein Mas (or one liter, in case you didn't know.) Period. It should be a workout to lift one of those things... Which should be lifted by the handle, not grasped as if you were trying to warm your hand on a cup of tea.

PBR is most enjoyable from the can.

I could go on at length, but I'll spare you. My point is this: Why serve the some of the best beers on the globe, without serving them properly?

Beer is about more than drinking. It's an experience that begins the moment it is poured. Poured into the wrong glass, the wrong amount detracts from the experience. Why insult such great beer so?