| Ice-cold beer loses its subtlety of flavor. You may | | | | the kind recommended by the brewer, worker |
| prefer that if you're drinking bad beer. But if you just | | | | better than a standard-issue English pub glass. Rather |
| laid down $10 for a six-pack of English porter, you | | | | than debate the geometry and physics of each glass, |
| want to serve it properly. This is most important if | | | | I try to stick with the right glassware for each beer. |
| you're conducting a formal tasting. | | | | For your simple, everyday beers, a simple pint glass |
| The average refrigerator keeps food at about | | | | or mug with a handle is great. For those pricey |
| 40°F. At this temperature, beer will release less | | | | imported brews and rich old ales, something a little, |
| carbonation, and hence, less aroma. Liquid this cold will | | | | shall we say glassier, is called for. Here's a quick class |
| stun your taste buds, numbing them. So serve lighter | | | | on the type of glass used. English pint glasses should |
| beers at 45°, darker beers at 50°, and real | | | | be used for pale ales, IPAs, brown ales, porters, and |
| dark beers at 55°. The secret is in the glass. As | | | | stouts. The classic Belgian glass, tulip-shaped glass |
| with wine, the appreciation of a good beer depends | | | | with wide mouth should be use with Duvel or other |
| on the look, the smell, and the taste. | | | | strong Belgian ales. The outward curve of the glass |
| The best way to record that information in your | | | | allows the imbiber to consume the beer under the |
| brain I by first pouring the beer into a proper glass. | | | | deep layer of foam. The Brandy snifter is definitely |
| I've poured one beer into two separate glasses and | | | | use for the serving of imperial stout, old ales, and |
| have gotten two distinct flavor impressions. I know it | | | | barley wines. |
| sounds weird, but a tulip-shaped Belgian beer glass, | | | | |
