The Poughkeepsie Journal’s online counterpart ran an article online a few days ago. You can read it in it’s entirety here. In summation, the article talks about a better way to serve beer.
First, according to the article, you want to match your glassware to the type of beer you’re drinking. For example, a standard American pint glass would be acceptable for most beers such as amber ales, the article suggests. Randy Mosher, who is quoted in the article, recommends the use of a brandy snifter for a big beer such as a barley wine. The shape of the snifter glass helps to trap in aroma and the smaller size to regulate the amount of beer. It is after all a barley wine which can reach upwards of 12%.
Second, take your time with the pour. Most bars will tilt the glass on it’s side and try to pour you a beer with as little head as possible. To the budget conscious barfly, this may seem like a good idea but if you’re drinking a beer for pleasure and not to just get wasted, then this is a waste of beer. The head is where all the aroma of a beer is held. Every time a bubble pops, it releases a little bit of aroma that should be enjoyed. As a result, you may need to pour your beer out two our three times to fill your glass. This is one of those situations where you should stop and smell the roses, or pale ale as it may be.
Another benefit of pouring a beer with a decent head is the release of all that carbonation. A little less carbonation results in a less bloated feeling. Less bloating means less burping which means you may actually impress the girl you’re out with your manners. Plus, drinking a beer without a little bit of head touching your lips doesn’t feel just right. Imagine drinking a Guinness and not getting the Guinness mustache.
The last key to drinking beer better is to watch your temperature. The article breaks it down very simply:
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An entire article could be devoted just to outline what temperature to serve you beers but the basic principle behind temperature is aroma and flavor control. Cooler temperatures keep the aroma of a beer trapped within the liquid. Likewise the cooler temperatures numb your taste buds thus robbing your of a potentially sublime beer experience.
Most bars that I’ve been to serve their beers too damn cold. It would be too complicated to dial in each tap to a temperature specific to the beer being served so bars tend to serve their beer cold, roughly 40°F.
Likewise, temperature in the home environment can be a challenge as well. Unless you have the money and space for a dedicated cooler for every beer style, it’s perfectly acceptable to store all your beers in a regular refrigerator. Your best bet would be to pour your beer, and depending on the style, let it sit on the counter top for a few minutes to warm up. Whenever I do my beer reviews, I let the beer stand for a few minutes while I tear down my “photo studio”. This allows the beers to warm up and release their aromas and flavors. I admittedly do not have the best palette around but this helps greatly when tasting a beer.
Hopefully this post and linked article will make you think twice before pouring your beer into an ice cold pint glass. When possible, try to use the right glassware, take your time, and let the beer warm up a bit. Remember, it’s all about a better beer experience.
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