Sure, the easy thing is to just drink out of the bottle, but you can enjoy your beer even more in the right glass. In this post, I'm going to offer up some of the more common glass style for beer--and since there's a lot of information out there, I'm going to save some of this for another time: if your favorite glass is missing today, never fear--it's bound to be in the next round. There are ten different styles of glassware with all different shapes to bring out the very best head, smell, and taste for your beers.

In some of my past posts, I have mentioned serving the beer I was drinking in my Duvel goblet or my Maudite goblet.  I would like to apologize and correct myself by saying they are really “tulip” glassware styles and not a “goblet”, which Chimay offers in their beer/glassware gift sets.

The first type is the “flute” with a long, slender cylinder and medium sized stem.  Its shape is great for holding a large, carbonated head, which is why it is perfect for Champagne.  I have a Lindeman one that goes with their Lambics.  The small opening concentrates the nose of the beer and release stronger aromas.   Other beers that go well in this type are Bocks, Wild Ales, Faros, Guezes, Biere de Champagne, Czech Pilsners, Eisbocks, and Weizenbocks plus some others that are too long to list.

The second type is the “goblet” a.k.a. the “chalice”.  These are finely crafted, shallow welled glasses with thick walls and sometimes gold rimmed with etchings on the glass part just above the stem.  These are mostly designed for great head retention, which is achieved by scoring the bottom to create a CO2 nucleation point and a constant stream of bubbles.  I do not own a real goblet but I hope to one day snag a Chimay gift set with one.  Beers that go well in these are Belgian IPAs, Belgian Strong Dark Ales, Berliner Weissbiers, Dubbels, Tripels, and Quadrupels.

The third type is the “mug” a.k.a. the “seidel” or “stein”.  This style is great for parties with thick walls and an equally thick handle great for clinking and celebrating.   They come in all shapes and sizes.  The seidel is a German mug and the stein is an even bigger version usually made out of stone or pewter with a hinged top, which actually dates back to the days of the black plague to keep flies from dropping into the beer.  I own a beautiful, extra thick-bottomed Warsteiner seidel.  A whole host of beers go great in a mug including your favorite German lager.

The fourth type is the “Pilsner glass” a.k.a. the “pokal”.  The Pilsner glass is a very tall, horn shaped glass that tapers at the end.  The pokal is the European equivalent with a small stem.   This is another glass that is good for head retention and its long, narrowness brings out the effervesce of Pilsners.  This style is not limited to Pilsners but any light colored beer you want to highlight its golden hues.

A word of warning to you guys and gals who like to toss your mugs or other glassware in the freezer, the frosting will produce condensation when your refrigerator temperature beer hits it causing the beer to dilute and alter its ideal serving temperature if one was purposely achieved. 

Try to hand clean your glassware because dishwashers can leave a film, which may alter head retention, flavor, and aroma.  Use a mild dishwashing soap, and if you are really obsessive compulsive, you can have a separate sponge so there is no cross contamination from greasy food particles on a used sponge. Let them air dry, do not hand dry because the towel may leave dust particles which will affect the head retention. Caring for your glassware in this manner will also protect gold- or silver- rimmed glasses and glasses with silk-screened brewery logos.

 If you go to a dedicated beer bar like Stubbies and Steins in Gainesville, you will find that many breweries offer their own logoed glassware, which gives the perfect serving vessel for optimal enjoyment of that particular brew.  Enjoy!

Beer blogger Adam Shugan lives for lager in Gainesville, Florida