“Few people realize this, but the glass you pour your beer into matters. Would you eat soup off of a plate? Pizza out of a bowl? Cereal out of your belly button? Most of the time, the answer is ‘no.’”
Nick Larson and Jake Devincenzi
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Kinesiology senior Nick Larson and aerospace engineering senior Jake Devincenzi are Mustang News beer columnists.
You’ve had a long day at school. You failed your midterm, lost your homework and missed the bus. You get home and all you want is a cold, refreshing beer. You reach into your cabinet and grab the first glass you see.
The problem?
Few people realize this, but the glass you pour your beer into matters. Would you eat soup off of a plate? Pizza out of a bowl? Cereal out of your belly button? Most of the time, the answer is “no.”
This same concept holds true when it comes to beer. It may seem like the design of a beer glass is strictly arbitrary or aesthetic, but that could not be further from the truth. You know those tall, skinny beer glasses? They are used to preserve carbonation and maintain a small, light head in lighter beers, which rely on carbonation to bring out subtle flavors. What about those goblets that make you look and feel like you rule the beer kingdom? The wide mouth is actually used to keep the foamy head thin enough so you can sneak the delicious liquid from beneath its frothy covering. To get the most out of your beverage, the correct glass selection is imperative.
Think about it this way: Pizza is meant to be enjoyed as a beautiful confluence of crust, sauce and toppings. If you were to put it in a bowl, the middle half would be all toppings, and the outer half would be all crust. The craft brewers that made the double India Pale Ale (IPA) you’re drinking put effort into combining delicious flavors with subtle floral aromas to deliver an impeccable masterpiece of earthy bliss. If you come along and pour it into a goblet, allowing all of that aroma to escape in the first five minutes, you might as well just drink a Natty Light and eat your pizza out of a bowl.
We’ve managed to break it down into five basic types:
- Flute: The flute maintains carbonation and head. Ideal for lighter beers, such as a pilsner or a fruit beer. Don’t pour a Double IPA or a Belgian Strong ale into a flute, unless you’re Ron Burgundy. That man can do whatever he likes with a flute.
- Tulip: The curvature of the tulip “traps” flavors, body and aroma to bring out subtleties. It induces a large foamy head in the top portion, leaving a strong, tasty portion in the bottom. Great for strong Belgians and hoppy double IPAs.
- Goblet: Used for heady beers or when you want to act like you’re important. These glasses are designed to keep head at a constant level, some even going so deep into this design as to keep the head at exactly 2 centimeters. Nicer goblets may even be etched in the bottom, allowing carbon dioxide to escape and providing a never-ending stream of bubbles rising to give a picturesque appearance.
- Pint glass: Pint glasses are the most common way to serve beer, as they function well for nearly all generic types. When in doubt, this will generally work for most, such as Pales, Reds and Browns. But, let’s be real, there are many cooler glasses than your basic pint glass. Get yourself a “Das Boot” or a nice big mug. It’ll earn you some respect.
- Snifter: The snifter means business. Although it is often labeled as a snob’s glass, it really means you’re going to enjoy what you’re about to consume. As its name suggests, it is perfect for containing smell, as well as taste, which makes it a staple for many tasting rooms. Beers in a snifter are meant to be sipped, not gulped. Snifters are great for Strong Belgians, Barleywines, Imperial IPAs, Imperial Stouts and Scotch ales.
Weekly beer recommendations: White Ales
Wheat beers brewed in the Belgian style, white ales are lighter-bodied than their pale counterparts. They are typically accented with fruit and generally more carbonated than other beers. Fruity and fizzy, it’s no wonder they are Nick’s favorite.
Jake’s White Ale Recommendations
$: Brouwerij van Hoegaarden, Belgium. “Hoegaarden Original White Ale.”
I don’t normally drink white ales, but when I do, I drink Hoegaarden. When I said, “I don’t normally drink white ales,” I was not kidding. If you ever see me order one, I will buy a second one for you — that’s how rare it is. That being said, Hoegaardens are tasty. Thumbs up; very nice.
$$: Shmaltz Brewing Co., Clifton Park, New York. “Coney Island Albino Python.”
Shmaltz is an interesting brewery. They made a 16 percent beer for their 16th anniversary. It cost approximately $8, and tasted like … Well it tasted like a 16 percent alcohol beer that cost $8. That being said, this white ale was pretty tasty.
$$$: Green Flash Brewing Co., San Diego, Calif. “Palate Wrecker.”
I honestly cannot think of a third white ale that I have really enjoyed. So you get an IPA! Can you tell I don’t like white ales? This is one of the tastiest, hoppiest IPAs you will ever drink. I love this beer, and much like love, this beer will kick you hard in the face with the intense bittering hops, but it’s all worth it when she showers you in sweet malty undertones that complement the full-force hops to perfection. That is love, my friends. That is love.
Nick’s White Ale Recommendations
$: Lost Coast Brewery, Eureka, Calif. “Great White.”
I went through a phase where this was the only beer I would drink. It was a problem, and an intervention followed. I’ve now learned to scale down my intake and enjoy this great, white beer in moderation. It has a sweet taste, but has a bite.
$$: Unibroue, Canada. “Blanche de Chambly.”
It’s awesome that a brewery as good as Unibroue makes a non-specialty beer like this, as their quality shines through without charging $10. Brewed with coriander and orange peels, this beer has a sweet, smooth finish with a hint of citrus. One of my favorites.
$$$: Brouwerij de St. Bernardus, Belgium. “Wit Abbey Ale.”
I’m a sucker for a Belgian beer, and this beer exemplifies why that is the case. A strong taste in such a lightly hopped, light colored beer is rare, but somehow those Trappist monks make it happen. Again, one of my favorites. Can you tell I like white ales?