Part I, Section E: Beer Glassware Flashcards
What are 3 style considerations for
choosing glassware
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- Size
- Shape
- Branding
In general, what size glass is
for stronger beers?
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A smaller glass.
When was the shaker pint first used for beer?
What was it designed for?
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It was first used in the 1980s.
It was designed for making cocktails.
What glass features are helpful for holding?
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Handles, stems, ridges, and bumps.
How does an inward taper at the top of a glass
affect the beer?
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It holds aromas in the glass.
It compresses foam into a denser head.
How does an outward taper at the top of a glass
affect the beer?
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It disperses the liquid more widely across the
mouth.
It forms a wedge for the head to rest upon itself.
When should a branded glass be used?
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When the beer matches the branding
How could a dirty glass affect the beer?
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Off taste
Bad odor
Residues that kill the beer head
Disappearing head
6 steps to cleaning a glass
(3-sink method)
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- Empty and rinse
- Sink 1: Wash in warm water with glassware cleaner
- Sink 2: Rinse in cool water (heel in, heel out)
- Sink 3: Rinse in sanitizer (heel in, heel out)
- Air dry on rack (upside down - no cloths)
- Rinse before use
Procedure for using a glass washing machine
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- Use a machine dedicated to glassware (no food or glassware for oily drinks
- Check detergent and sanitizer
concentrations daily - Maintain proper water temperature:
130-140° F (54-60° C) - Maintain proper flow rate
- Service machine as recommended at the recommended intervals
3 ways to test for clean glassware
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- Sheeting test
- Salt test
- Lacing test
3 signs of a dirty glass after being filled with beer
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- Disappearing head
- Bubbles stick to the inside of the glass
- Lace does not cling to the inside of the glass
after each sip
What is the proper
glass temperature for serving beer?
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Room temperature for most craft beer.
38-40° F (3-4° C) for domestic lagers.
Never freeze glassware.
What is the purpose of
pre-rinsing a glass before using?
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To rinse the inside of any lint or particles, or sanitizer residue.
It chills the inside of the glass especially if it is still warm from washing.
It also conditions the inside of the glass for proper head formation.
Why is it a bad idea to use frosted mugs or glassware for beer?
- As the beer hits the frosted glass, condensation will occur and dilute your beer, while at the same time, lowering the serving temperature of the beer.
Depending on how cold the glass is, it may actually freeze the first of the beer to contact it, which often results in your first sip being a bit icy.
- Cold liquids numb the palate, and mask (dampen) the aroma and the flavor of the beer, especially all of those wonderful nuances, which, if taken away from the experience, will drastically impact your impression of the beer.
- A frozen glass doesn’t do much for the appearance of the beer other than indicate that your beer is in a frozen glass.
- Refrigerators or Freezers areas are not always the most sanitary. The chilled, stale air flowing around what will soon be your beer glass could very well be tainted with germs, mildew, and mold. When was the last time it was cleaned? What else is stored there? Who knows?
- When beer is served at near-freezing temperatures, it retains more carbon dioxide. The CO2 is not only filling for your guests, but it will also cause foaming issues during the pour. Ice crystals on the glass expand the CO2, resulting in a more foamy beer.
