CHOOSE A BEER GLASS
What’s the best beer glass? “A clean one,” says Michael Donaldson. The man who sank a few gazillion beers in the writing of
(the updated edition of his 2012 Kiwi beer history — $39.99 from Edify — has just been released) has a few thoughts on the perfect drinking vessel.
He says the standard Shaker or Nonic pint glass used at most pubs will do the job but his favourite is tulipshaped because of the way it holds aroma.
Smell is a major factor in taste, so drinking straight from the bottle is not recommended — you won’t get the full hit of a hoppy or strong yeastdriven Belgian beer. (There is a new trend towards cans with lids that can be completely ripped off. Donaldson recommends trying Behemoth’s Lid Ripper).
In the bad old days of beer, it came in handles attached to thick-walled glasses that held a beverage served freezing cold to disguise its flavour (or lack thereof).
“I prefer no handle,” says Donaldson. “I like thinner glass, and the warmth of the hands on the glass helps change the flavour as the beer warms.”
While mass-market light lagers are usually served at between 2-4C, Donaldson says some very dark beers are best at around 10-12C.
Beer, like wine, releases flavours as it is exposed to air and slowly warms but it doesn’t need as long to breathe.
“The very act of agitated pour into a glass to form a frothy head is enough of a breathing exercise.”
And when you’re done? Wash that glass in hot, soapy water before you tackle the plates and pots. Rinse and then leave to air dry — using a cloth can introduce lint, grease or an odour that might affect the flavour of your next drink.