Yes. Taste is really smell, and different glasses can capture aromas differently. Furthermore, different aromas may be more or less present dependent upon temperature, and a glass may be crafted to be held a particular way (gathering more or less heat from your hand). The same is true for wine glasses.
That said, how much of a difference it makes to you ...
Beer glassware serves a few primary purposes:
it is part of the branding of the beer (for beers with their own glass)
it presents the beer (beauty is in the eye of the beer holder) showcasing the beer's color, clarity and/or carbonation.
it influences how quickly volatiles (aromatics) are released
it influences how much beer can be consumed per ...
Today they're largely just traditional. However, originally they helped:
To keep the beer cool by preventing airflow from above.
To keep insects and other contaminants out.
To prevent spillage while cheers-ing and generally carousing.
See the following article on Stein Lids for more detail.
To be honest, I think drinking carbonated (with CO2 at least) beer from pewter is asking for trouble if you do it regularly. The tang you feel is dissolved metal and a component of that, depending on the pewter, may be lead (or could be copper, tin, bismuth, antimony, etc). A major factor in that is acidity, and both hops and carbonation contribute.
The first, and primary reason any beer comes in branded glassware is this: Marketing. Brewers, like any other businesses, like for the general public to know that the anonymous tapped beer you're drinking is theirs. That is why they provide branded glasses to bars, and request (or require) that their beer be served in their glasses.
Is there a ...
If your dishwasher uses a rinsing/drying agent (Finish/Jet Dry type product), these products contain surfactants, which serve to reduce surface tension and "flatten" the water molecules for faster drying.
I would imagine that any residual surfactants on the glass reduce the surface tension of the carbon dioxide bubbles and cause them to pop, reducing the ...
It depends on the beer style. Craft beers in general were not designed to be served at a near freezing (for water) temperature. Drink an IPA at 35 degrees and 45 degrees and you'll probably find the hop notes more pronounced at the higher temperature.
Here is a general guideline:
Very Cold: 35-40 degrees
•American Adjunct Lagers (“Macros”)
The etching provides a nucleation point. To quote a couple places:
A nucleation point on a beer glass refers to an etched mark or pattern on the bottom of the inside of a beer glass. The etching is called a nucleation point (or a widget in the UK) and helps the release of carbonation and can create a steady stream of bubble emanating from the etched ...
First, yes, this is quite typical. Snifters are widely used for beer and generally for two reasons, in my experience.
As you suspect, the bowl shaped glass helps to concentrate the aroma. However, this isn't unique to the snifter as many types of beer glasses incorporate a narrowing throat to provide this effect.
Quantity. With a glass of beer that ...
I would like to point out that taste is not the only important criterion when drinking beer. What you want is a good experience, and the taste is only a part (albeit a major part) of that.
Having different glasses for different types of beers can affect your drinking experience in a number of different ways. First off, having an unusual or unique glass can ...
The steins with their lids seem to have come about as a result of the
bubonic plague to serve as sanitary measure and thus keep flies and other insects (fleas) out of the beer.
From about 1340 until 1380, a bubonic plague, or Black Death, killed more than 25 million Europeans! As horrible as this historic event was, it prompted tremendous progress for ...
Glass vs bottle or can will be a pretty noticeable difference with most styles of beer simply due to the size of the opening. When you pour from the storage vessel to the glass you disturb the beer a lot which drives CO2 gas out, and that takes a lot of aromatics with it so the aroma you get from the beer in a glass is WAY stronger and more complex than ...
Generally, washing and rinsing properly first time should mean this problem doesn't happen.
If it does, vinegar is an excellent residue remover.
Rinse the glass fully in clean water (no soap).
Rub the glass with a small sponge soaked in vinegar
That should solve the problem.
I found a blog post where the author has (most thoroughly, in my opinion) gone in search of some primary source of evidence for the origins of the yard glass. Unfortunately, they seem to have turned up nothing definitive.
On one point, the post is quite consistent: there isn't any real evidence to suggest that the story of the stagecoach or mailcoach driver ...
Plastic will melt really quickly. Glass might even shatter if it's not the proper type. You need something made out of Pyrex (or similar type glass). I couldn't find Pyrex shot glasses, but they do make 100ml beakers that might serve your purpose!
In short, it's because of taxation.
In the Commonwealth of Australia's Parliamentary Debates of 1904 (p.8534), The Honourable Chris Watson (who went on to become the 3rd Prime Minister) made a statement about the brewers of Sydney strongly objecting to a proposal for an excise duty on beer. The sentiment amongst Sydney's brewers was that the additional ...
According to Stella Artois
In order to perfectly enjoy the unique taste and beauty of Stella Artois, we created the Chalice, instead of merely a glass. The Chalice is designed so that every curve serves a discrete purpose to how Stella Artois should be enjoyed.
The authentic shape of the body encourages the perfect balance of C02 and liquid, enhancing head ...
Some brewers design glasses to enhance the experience of the beer in various ways.
IPAs in general benefit from a large opening to release as much aroma as possible, but there are other benefits.
I know Guinness in particular has designed a very special glass for their beer. The special glass features their golden harp, which you are supposed to aim for ...
There really isn't any reason why a modern pewter tankard would be harmful to drink from. Lead has been illegal in pewter drinkware in the USA and western europe (at least) for decades now. The FDA is widely considered VERY risk-averse and they are fine with pewter when it doesn't contain lead greater than a trace amount (see FDA regulation 4-101.13(B)).
Another problem could be that dishwasher procedures could permanently change physical properties of the glass surface. The changes could be:
etching and corrosion
devitrification (crystallization of the amorphous glass)
See hazing of glassware on Wikipedia.
The physically changed surface would usually create nucleation points for ...
Pieces of lime are slightly denser than a mixture of water and alcohol, and so they will naturally sink at first. However, they also encourage carbon dioxide gas to come out of solution and form bubbles by making the liquid around the fruit more acidic (and thereby reduce the amount of dissolved CO2 that it can hold). Unlike bubbles that form on the side of ...
I believe the type of glass you are looking for is called an "Old Fashioned glass" named for the cocktail typically served in it. Depending on the size of the drink you may possibly want request your drink in a "Double Old Fashioned glass". I would hope that simply requesting your martini be served in an Old Fashioned glass would suffice.
There is the usual great stuff relating to 'Toasting'. From wikipedia - which is normally correct.
I then had a quick look at snopes.com, they proclaim the following to be false:
Q: Why do people clink their glasses before drinking a toast?
A: It used to be common for someone to try to kill an enemy by offering him a poisoned drink. To prove to a guest ...
As a Belgian I am always told by bartenders and brewers that for special (heavy) Belgian beers a Tulip glass is a good choice, except for Belgian Lambics (nl:Lambieken) for which one should use a flute glass. These glasses are sometimes scratched at the bottom to better accommodate the bubbling (for example: Duvel Glasses)
It might sound snobbish to be peckish about the type of glass but the glass does influence the taste of the beer.
Some things are:
- the thickness of the glass. A thin glass invites to a more delicate way of drinking, a really thick glass would let you expect a sturdier beer.
- the surface compared to the volume of beer. A big surface gives a change to ...
See the Wikipedia article on it of course: Growler (jug).
A growler is a glass, ceramic, or stainless steel jug used to transport draft beer in the United States, Canada, Australia, Brazil and other countries....The significant growth of craft breweries and the growing popularity of home brewing has also led to an emerging market for the sale of ...
They are probably dessert wine glasses for sherry or port.
Today they usually have a longer stem, especially mondern designs, but in the past, there were quite a few short stem sherry glasses and often also with such a knob in the stem (see attached images)
I grew up in Belgium, near the town of Leuven where Stella was originally brewed.
The classic Belgian beers all have their characteristic glass shapes, which are a part of the experience of the beer. Duvel, Kwak, Mort Subite and the rest come in glasses of various shapes and sizes.
The traditional Stella Artois glass was a straight, narrow-ish glass, ...
Freezing pint glasses is like using subwoofers in your Mini. It's too much of a good thing that drowns out the subtlety that is supposed to sell the product over and over.
Just because some beers taste better cold, such as lagers compared to ales, doesn't mean they taste better when they are nearly frozen at +1C. Our perception of flavour diminishes as ...
Studies have shown a correlation between a foods presentation and the perceived goodness of the taste. So even excepting the usual reasons for matching a beer style to a glass style (head retention, aroma dispersal, etc.), presenting a beer in a good looking vessel will enhance its taste.
1: Arch Pediatr Adolesc Med. 2007. DOI:10.1001/archpedi.161.8.792