Continuing from Adam's post two weeks ago, here's the rest of what you need to know about beer glasses.

The fifth type is the “pint” a.k.a. “becker”, “nonic”, “tumbler”, or “pub glass”.  The pint glass is the standard glass you see at many bars.  It is nearly cylindrical, sometimes with a bubble in the middle, a slight taper in the end, and a wide mouth.  The 16oz tumbler is the most common in the US.  The imperial nonic is the 20oz version that sometimes has a ridge on the rim to aid in stacking.  The becker is the German equivalent with a taper in the end.   I own Samuel Smith, Guinness, and Strongbow ones.   You can serve just about any beer in these if you don’t want anything fancy looking.

The sixth type is the “snifter”.   These can be small with a near teardrop shape and very short stem.  The small opening captures strong aromas.  These are favored by brandy and Cognac drinkers because of its wide area for swirling to agitate volatiles.  High alcohol beers are great for this style like double IPAs, Imperial Stouts, Barleywines, and Wee Heavies.

The seventh type is the “stange”.  This is a traditional German glass meaning stick.  It has an almost perfect cylinder shape and goes well with more delicate beers to amplify hop and malt nuances.  I own a Spaten one with a nice gold rim.  Kolschs, Altbiers, Bocks, and Rye Beers are good for this style.

The eighth type is the “tulip”.  This boasts a broad tulip shape with a bulbous body and very wide rim to capture large, crowning heads.  I own Duvel (my favorite) and Maudite from Unibroue.  This type is good with a lot of Belgian styles of beer because of their full bodies and massive heads.  Try pouring Duvel into its own glass, it’s like meringue!  

The ninth type is the “weizen” glass.  These are almost like Pilsener glasses but have a larger taper in the end and thinner walls.  They are perfect for wheat beers and hold the thick, foamy heads associated with the style.  They are usually 0.5L and some of the tallest glasses.  Unfortunately the trademark orange garnish with Bluemoon (or any other citrus garnish for that matter) will actually stifle the head.

The tenth type is the oversized wine glass or Bordeaux wine glass.   Yes, a big ol’ 22oz wine glass is great for a full flavored Belgian beer to replace the tulip style.  The wide base opens up the beer’s full bouquet and palate potential.  It can also be a conversation piece because an unsuspecting bar patron could mistake your Brasserie d’ Achouffe “La Chouffe” for an odd colored chardonnay and you politely inform him or her that is a delicious Belgian strong pale ale. 

A reminder to those of you 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!