Beer Glasses and Beer Mixology. Are you a Beer De-foaming Expert?
Updated: Feb 17
We love to gather information that is well known to the beer expert, but not necessarily known to anyone else. We also love to gather useless information and store it in brain cells that should probably be used for something more useful.
Beer glasses are important to get the most taste out of your beer. Anyone looking to "chug" their beer need not worry about the container it is in - just drink out of what you have.
Aroma is an important part of tasting your beer. A perfect example? You have a head cold that plugs your nose, and you can't taste squat. It makes for a very unsatisfying taste experience.
The Pint glass/Shaker Pint - holds 16-18 ounces and is conical in shape, with a gradual widening at the top. The wide top is ideal for stouts, porters and ales: beers with a thicker, more flavourful head. It is often also used for cider. This glass will allow the aroma to escape, so drinking with larger gulps is good for low alcohol session beer.
The English Pint glass (Imperial or Nonic glass) has a lip near the top and holds 20 ounces. Similar to Pint glass, but holds more (Yes please!) and the lip is supposed to be helpful when stacking the glasses. The basic glass for British ales and lagers.
The Pilsner glass is tall and tapered with little curvature, and holds 12 oz. It shows off a clear brew's sparkle, clarity and bubbles, and the shape helps keep the foam head. Ideal for Pilsner and lager.
The Weizen glass is similar to a pilsner glass but taller, thicker and crests outward with more curvature. Larger, it holds a half litre. Made for the wheat beer, it is large enough to contain the beer's robust foam head while the slender build shows off the wheat ale’s body and colour. In addition, the glass holds in the Weizen's signature aromas.
The Tulip and Thistle glasses' pear shaped, bulbous body forces volatiles up for denser head and enhances aromatics and flavour of malty, hoppy beers. The stem is used for swirling - which enhances the sensory experience. Ideal for Double IPAs, Belgian ales and Barley Wines, with the thistle being designed for Scottish Ales (because the thistle is Scotland's national flower, ya wee Numpty).
The Snifter is more known for containing cognac or brandy, but it is great for enriching the aromatics of beer. Shaped like a short, stout wine glass, it allows swirling of the contents to bring out the full aroma. We can mention the Teku Glass here as it looks similar to a tall snifter but for a thin lip, and was specifically designed for concentrating aromatics and accentuating flavour profiles. An expensive glass for the sommelier in you!
The Stein (German for "stone") is a well known tankard that is made of ceramic, stoneware, pewter, porcelain, or even silver, wood or crystal glass. They are often beautiful and collectible, and definitely useful. Steins were invented during the plague to keep the bugs and nasty's out of the ale. Something that holds beer and aids my health? I'll take it!
The Beer Mug is similar, but without the lid. It's a common, hearty glass that can be frozen. Many frown upon the frozen beer mug as it inhibits the volatiles, thereby holding back the flavour. The upside of the mug is the handle that allows the dissipation of your hand heat, and is quite insulated because of the thick glass.
The Goblet or Chalice like steins, can be ornate and collectable. They vary in size, and are basically a bowl that sits on a thick stem. The wide opening allows enjoyment of the flavour profile and aromas and retains the beer head. It also allows for hearty gulps. Ideal for heavy, dark beers such as Belgian ales and German Bocks.
The Stange glass is a rod or "pole" shape; straight, tall and slender. It Normally holds 6.5 oz and used for delicate beers like Kölsch and Bocks. This glass shape concentrates the soft hop and malt volatiles within the beer, and preserves the carbonation.
Not only does the beer glass affect beer taste, but temperature is also important as it affects the volatiles (aroma). A good rule of thumb: The higher the ABV, the warmer the serving temperature. It certainly makes sense to have a dedicated beer fridge!
Ice cold (32F-39F)(2-4C) - Golden ale, ice beer, malt liquor, light lagers
Pretty cold (39F-45F)(4-7C) - Belgian whites, Duvels, Hefeweizen, Lager (premium, dark), Pilsner, Kolsch
Not that cold (45-54F)(7-10C) - Amber ale, Irish ale, Lambic, Porter, Stout, IPA, American Pale ale
Cellar (54-57F)(10-13C) - English Bitter, Bock, Brown ale, IPA, strong ale, Scottish ale, sour ale, Belgian ale
Warm (57-61F)(13-16C) - Barley wine, Imperial Stout, Belgian strong ale, Doppelbock
BEER MIXOLOGY: Check out https://www.beermixology.com for more!
Mixed pints: pouring two different beer types in a glass to make a hybrid
Black and tan - ale, stout (Guiness)
Half and half - half lager topped with stout
Snakebite - hard cider topped with stout
Shandies: mix of beer and soda
Alster - beer (pilsner) lemonade
Radler - beer and lemon soda
Shandygaff - beer and ginger ale
Bombs: drop a shot of hard liquor in a pint
Boilermaker - whiskey or bourbon in beer
The Irish car bomb - Irish cream liqueur and Irish whiskey dropped into Irish stout
Sake bomb - shot of warm sake balanced on 2 chopsticks is dropped into beer when table pounded
Prohibidos - blanco tequila shot dropped into half pint Mexican beer rimmed with salt
12 oz can beer
12 oz can frozen limeade concentrate
12 oz golden tequila
12 oz lemon lime soda
3 cups ice
12 oz lager
2 oz tomato juice
1 splash hot sauce
Michelada: 6 oz Clamato juice
2 dashes Worcestershire
2 dashes tabasco
2 tbsp lime juice
1 pinch black pepper
1 pinch sea salt
12 oz Mexican lager
Are you a beer defoaming expert? Next time your beer head is out of control, try these tips to control it:
1. Face grease: rub your greasy nose with your finger and swirl your finger through your beer. Voila.
2. Knife: as the foam rises, scrape along the top edge with a knife. Just like in the movies.
3. Blow: Blow that head. Take that how you will.