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Places That Make Beer Taste Better

Places That Make Beer Taste Better

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A cold beer tastes great on any day, but couple it with a long, hot day at the beach and it turns into frosty salvation

Byron Bay in Australia is a beautiful place to kick back with a beer.

There are some situations that just call for a nice, cold beer, and being on a beautiful beach is a situation that calls for exactly that.

Maya Beach, Koh Phi Phi, Thailand

Photo Credit: Flickr/Davidlohr Bueso

Something so beautiful can only make everything around it beautiful, too.

Bells Beach, Victoria, Australia



The only thing that would make your trip along the Great Ocean Road better is a stop at Bell’s Beach to crack open a beer (so long as you’re not the driver).

Paradise Beach, Mykonos, Greece

Flickr/Mateus Pabst

With a name like Paradise Beach, how can you go wrong?

Gordon Beach, Tel Aviv, Israel

Flickr/Dan Zelazo

Tel Aviv has roughly 16 beaches, but Gordon is the one everyone wants to get on. Soak up the Israeli sun and refresh yourself with a cold one.

Copacabana Beach, Brazil

Flickr/alobos Life

Relaxing on one of the world’s most iconic beaches with a beer in hand is only fitting.

Byron Bay, Australia


Byron Bay beach is the stuff that dreams are made of, so grab a Toohey’s beer (or just about any beer), kick back, and enjoy.

How to Brew Beer

This guide tells you exactly how to make your first batch of brew with just a handful of special equipment and ingredients.

Making beer at home is easier than you think. It requires just a handful of affordable equipment and special ingredients and it&aposs a great way to learn a new skill while impressing your friends!

Unlike cooking recipes which are expected to take a few hours at most, beer recipes have a timeline that is more like four weeks from beginning to end. While the wait may be long, it doesn&apost take very much work to brew your own beer from malt extract. You&aposll need a few special ingredients and pieces of equipment that can all be ordered online or provided by a local homebrew shop.

There are three major phases in the brewing process: wort making, fermentation, and packaging. Wort making is the step that requires the most work from the brewer, as you make a perfect solution for brewer&aposs yeast to turn into tasty beer. During wort making fermentable sugars from malt are combined with the flavor and antioxidant properties of hops. The next step is fermentation, the time when special yeast bred to ferment wort converts sugar into carbon dioxide (CO2) and ethyl alcohol (ethanol) to make beer. While fermentation happens there is no action required by the brewer because yeast are doing all the work! The final step of brewing is packaging. In most cases homemade beer will go into bottles but it can also go into large bottles called growlers or kegs for serving on draft. A small amount of sugar is added to the beer before it goes into individual bottles. This sugar acts as food for the yeast in the beer which they turn into the CO2 we expect in beer! Yes, all those bubbles in your final brew are from a yeast snack.

What You'll Need: The Key Ingredients

Before beginning the brewing process, you must first understand the four key ingredients necessary to brew a batch of beer: water, fermentable sugar, hops, and yeast. Each ingredient is integral to the recipe and must be cooked in a certain way to yield a successful batch of brew. Understanding their basic qualities and how each ingredient is meant to react with the others is an important aspect of beer brewing.

Water: Water makes up 90 percent of the brew, so using tasty water makes a big difference. If the tap water at your house tastes good to you, then it is fine to use for beer brewing. If you don&apost like the way your tap water tastes, then you can use bottled or distilled water instead. If you use tap water, boil it first to evaporate the chlorine and other chemicals that may interfere with the brewing process. Let the water cool before using.

Fermented Sugar: Malted barley is the ingredient commonly used to fill the sugar quota in a home brew recipe. Some brewers will substitute a percentage of corn, rice, wheat, or other grains to add a lighter flavor to the beer. Beginning brewers should purchase a ready-to-use form of malted barley called malt syrup or malt extract, rather than attempting to malt the grain from scratch, as it is a very complex and touchy process. Using a malt extract will guarantee the fermented sugar is prepared in just the right manner and will act as it needs to throughout the beer brewing process.

Hops: Hops are cone-like flowers found on a hop vine. They lend the bitter flavor to beer that balances out sweetness. Hops also inhibit spoilage and help keep the "head" (the frothy top when a beer is poured) around longer.

Yeast: First things first: Do not use bread yeast for beer brewing! Beer yeast is cultivated especially for use in brewing. Beer brewing boils down to mixing a mash of malted grain (often barley) with hops and then fermenting it with lager or ale yeasts. There are two broad categories of beer yeast: ale and lager.

The yeast you choose helps determine the brew you end up with. Lagers are light, crisp and golden ales, darker and more alcoholic.

Ale yeasts are top-fermenting, which means they tend to hang out at the top of the carboy while fermenting and rest at the bottom after the majority of fermenting has occurred. Ale yeasts will not actively ferment below 50 degrees F (20 degrees C). Lager yeasts are bottom-fermenters and are best used at a temperature ranging from 55 degrees F (25 degrees C) down to 32 degrees F (0 degrees C). As their names suggest, the type of yeast used plays an important part in influencing the type of beer that will be made. Do not rely on the yeast to define the beer, however, as all of the ingredients play a part in the taste and type of beer you will create.

Sanitized for Your Protection

Before you begin brewing, you&aposll need to clean and sanitize your equipment and work area to prevent spoilage and avoid foul tastes in the beer. The saddest situation for a beer brewer is to wait weeks for fermentation only to find the beer&aposs spoiled.

For every step of the brewing process you&aposll need two types of cleaner: one to clean dirt and grime and one cleaner to sanitize surfaces. It is easy for beer to become infected by microbes in the air or left over in kitchen equipment. These microbes can make beer taste like vinegar or sour butter so it&aposs important everything is very clean to avoid those nasty flavors.

Dedicated food-grade sanitizer like Star San

Brewing Wort


Kettle (at least 4 gallons, but the bigger the better)

For this very simple ale recipe the basic ingredients are available from any homebrew supplier. Read about the hop pellet profiles to pick one that has flavor notes that are appealing to you. Your kettle can be a large stock pot or a specialty kettle ordered from a homebrew supplier.



3 gallons cool water (plus more for sanitizing)

Any 5 gallon vessel with a lid can be a fermenter, but it is important there is a way for CO2 to escape without letting air (containing harmful microbes) into the beer. Most fermenters will use an airlock for this. Some fermenters have the airlock included while others require it to be purchased separately, be sure to read product details.

Baker&aposs yeast will not work to ferment beer. You can find dry brewer&aposs yeast online for less than $5 a pack. An American ale yeast is a good starter yeast because it has a clean flavor and can withstand higher temperatures so the beer doesn&apost need to be in a cooled fermentation chamber.



4 ounces granulated sugar

Silicone beverage tubing (if bottling bucket and ferementer have a spout)

Siphon and racking cane (if bottling bucket and ferementer do not have a spout)

The specialty equipment for this stage is a bottling bucket and beverage line or a siphon and racking cane. If you can find a bottling bucket with a spout it will make the bottling process much easier. If not the classic racking cane and siphon are available at all homebrew shops both in person and online.

Swing top਋ottles don&apost require the purchase of a bottle capper or separate bottle caps. They are good for beginners before deciding to make an investment in homebrewing as a hobby. The bottles must be brown to protect the beer from light. When light interacts with some compounds in beer it can create an undesirable skunky flavor.

The Brewing Process

Follow the steps below, split into the three major stages of brewing, to make your first beer.

Brewing Wort

Clean your kettle and large spoon very well with an unscented cleaner. Be sure to rinse well.

Bring 2 gallons of water to a boil.

Stir in malt extract adding a little at a time to make sure the syrup does not stick to the bottoms or sides of the kettle. If this happens the syrup can scorch causing burnt and even metallic flavors in the final beer.

Once all the syrup is stirred in, bring the water back to a boil and add ½ ounce of hops. Boil for 55 minutes. Adding the hops will cause the mixture to foam, be prepared to turn down the heat and stir with the metal spoon to avoid boil over.

After 55 minutes add the remaining 1 ½ ounces of hops and boil for 5 minutes. Again, watch for foaming after adding hops.

Fill the sink or another container large enough to hold the kettle with water and ice for an ice bath.

When the wort is finished boiling take the kettle off the stove and put it into your ice bath.

While wort cools in the ice bath, prepare for fermentation.


Sanitize your clean fermentation vessel, funnel, and airlock (if they were not already clean, both clean and sanitize it) ensuring every surface that wort will touch has been sanitized.

Pour the contents of the yeast pack into about 1 cup room temperature water. (If using liquid yeast, read package instructions)

Pour 3 gallons of cool water into the fermenter.

Use the funnel to pour the cooled wort into the fermenter. Shake the fermenter or use a well sanitized spoon to stir the cool water and cool wort together, this will also help aerate the wort which helps the yeast ferment.

"Pitch" the yeast by sprinkling it over the surface of the wort.

Place the lid on the fermenter. Fill the airlock with a sanitizer and water solution and place it in the hole or bung depending on your fermenter. Store your fermenter somewhere dark, and about 65-70ଏ.

After a few hours you will notice bubbling in the airlock. This bubbling will continue for five days to one week and then will calm down. Wait another week after bubbling subsides to package the beer.

Packaging (about 14 days after fermentation began)

Sanitize the bottles by soaking them in the sanitizing solution (make sure to hold them under the solution so the water gets inside of the bottles) for 1 hour. Also sanitize your bottling bucket, and a siphon and racking cane if your bottling bucket and fermenter don&apost have spouts.

Boil one cup of water in a small saucepan. Add sugar and continue to boil for 5 minutes. Pour mixture into the bottling bucket. It is important that you measure your sugar exactly. Too much sugar in this phase could result in too much CO2 in the bottle which can cause bottles to explode.

Place the fermenter full of beer on the kitchen counter and the bottling bucket on the ground below it.

If your fermenter and bottling bucket have spouts:

Make sure the spout on both buckets is sanitized. You can use a paper towel dipped in sanitizer or a spray bottle with a sanitizer solution.

Attach sanitized tubing to the spout on the fermenter and run the wort into the bottling bucket. The beer and the sugar solution will combine at this stage.

Detach the tubing and sanitize it again. Attach the tube to the bottling bucket.

Place the bottling bucket on the counter and the other end of the tube into a sanitized bottle. Run the beer out of the spout into the bottle to fill it to ¾ from the top. Swing the top closed and make sure it is sealed securely.

Repeat on remaining bottles until there is no beer left.

If your fermenter and bottling bucket do not have spouts:

Attach the racking cane to the siphon. Prepare the siphon by filling it with tap water. Pinch both ends of the siphon to prevent the water from running out. Place one end of the racking cane and siphon into a sanitizer solution and one end into an empty jar. When the solution has run into the siphon and expelled all of the water into the jar, pinch both ends and let the sanitizer sit in the siphon for 5 minutes to re-sanitize the siphon. (Resist the temptation to blow into the siphon with your mouth to encourage the flow.)

Place one end of the sanitized siphon into the fermenter and the other end into the jar once the beer has begun flowing through the siphon, transfer the end of the siphon to the bottling bucket. Monitor the speed that the beer transfers into the bottling bucket by pinching and releasing the siphon with your fingers (or use a specialty clamp). The beer should not splash into the bucket it should gently rush into it.

Place the bottling bucket on the counter, attach the siphon and run the other end of the siphon into a bottle. Fill each bottle with beer to 3/4 inch from the top of the bottle. Swing the top closed and make sure it is sealed securely.

Repeat on remaining bottles until there is no beer left.

Allow beer to referment in the bottle in a cool place like a closet for 14 days.

Drinking! (about 14 days after packaging)

Chill all bottles in the refrigerator and enjoy! Because the swing top bottles can allow in a little oxygen it is best to drink the beer within a month.

Raise a toast to yourself and impressing your friends! Ready to try it? Try these recipes:

To Make Cheap Beer Taste Better, Just Add a Pickle

Upgrade a light beer by plopping a pickle in it—yes, really.

This summer, amid the coronavirus outbreak, we&aposre all trying our best to make the quotidian feel special. Setting up a projector in our yard or a spare wall for a makeshift "movie night." Cooking up some new recipes for our virtual book club meetings, even if we&aposre noshing on them without some of our favorite pals around. Treating ourselves to a spa night at home, just because. Reconnecting with family friends from our childhood mountain or lake home and luxuriating over their long, lyrical emails.

Well, we&aposve got one more to add to the list: Upgrading a cheap, light beer into a nuanced affair by plopping a pickle in it. The unusual tip comes courtesy of our friends over at Esquire who shared the wisdom back in 2017. Allegedly, the habit originated in the Midwest, who have long been adding a pickle—which, as we know, is simply a cucumber that gets time and TLC spent in salt brine or a vinegar bath, along with spices and other flavor agents like garlic and dill—to their pale lagers as a way to boost the flavor.

Esquire tapped Joe McClure, co-owner of McClure&aposs Pickles, who said the bizarre trick worked because "[the pickle] complements the lager because of the slight vinegar and salt notes that get picked up." Cheslyn Dilbeck, who worked at the bar Legends in Minneapolis, told the outlet she&aposs partial to large dill spears from Costco, but wouldn&apost deign to place a pickle in an IPA or craft beer. "There is something about the classic light beer taste added with something salty that does it," she says of the technique, adding the caveat that you shouldn&apost go overboard with pickles.

If you don&apost have spare pickles on hand or prefer to save yours for the plate, Liz Welle, a Minnesota writer, also quoted in the Esquire piece says green olives or pepperoncini peppers are also fair game in your lager glass.

Once you&aposre all aboard the pickle in your brewski train, you may want to consider branching out to this other savvy tip for adult beverages: Add pickle juice to your martini. Don&apost knock it until you try it.

WATCH: Tips From The Test Kitchen—Quick Pickling Summer Produce

And trust us, once you try both of these drinks, you&aposll be wondering how you lived so long without pickle-boosted beers and pickletinis in your life.

Cooking with Beer

Add flavor to your favorite recipes with a splash of brew.

Related To:

Photo by: Matt Armendariz ©Copyright 2015

Matt Armendariz, Copyright 2015

If you're a beer lover, chances are your favorite way to serve beer is straight up in a big, frosty mug. But don't confine your preferred brew to the cup – many dishes, including stews, soups and yes, even sweets, can be flavored with beer.

The Basics

Why cook with beer? Beer adds a rich, earthy flavor to soups and stews that makes them taste like they've been simmering for hours. Beers with a sweet or nutty taste can add depth to desserts. And don't worry about getting drunk – virtually all of the alcohol evaporates during the cooking process.

While some recipes call specifically for beer, many recipes that call for wine can be prepared with a brew – they'll come out with a more malty, toasty flavor. Just like wine, you should never cook with a beer that you wouldn't drink. If you don't like the flavor in a cup, chances are it won't appeal to you on a plate.

Different Beers, Different Flavors

Different beers pair well with different foods, so it's important to learn the taste differences before you hit the kitchen. Beer can be divided into two main groups: ales and lagers. Ale, the original beer, is brewed in a way that results in fruity, earthy flavors. Lagers make use of more modern brewing systems to be lighter and drier. Each type of beer has a distinctly different flavor that pairs well with certain foods. Below, you'll find a breakdown of several common types and some recipes that use each one.

Could this odd IPA glass make your beer taste better?

To look at it, the new IPA glasses co-developed by Dogfish Head, Sierra Nevada and glassmaker Spiegelau kind of reminds me of the dumpy little chalice from “Indiana Jones and the Last Crusade.” And just like that humble cup, this one has people all stirred up.

Let’s start with what’s important: While it might not be the most elegant vessel in your cabinet, this glass certainly brings the best out of an IPA (India Pale Ale).

The tapered shape of its 19-ounce bowl channels the beer’s aroma, a major component of an IPA’s taste, right up to your nose.

The opening on the top of the glass is just wide enough to let you sniff and sip comfortably without letting the bouquet of the IPA escape or be infiltrated by the scents of the outside world.

The walls of the glass are made of hearty 2-millimeter thick crystal that helps to maintain the temperature of the brew.

Instead of having a stem, the IPA glass has a wavy-sided chamber on its bottom, which helps to aerate the beer every time you take a sip. It looks goofy, but it seems to work quite nicely. There’s also laser etching on the floor of the glass to keep a steady stream of bubbles flowing upwards to help sustain the beer’s head. The etching on Sierra Nevada version is my favorite, as it’s in the shape of a hop nugget.

I decided to put the glass to the ultimate test – letting my wife try it out. She likes good beer, but doesn’t get too worked up about things like proper glassware (she’ll drink Victory Storm King Imperial Stout from the bottle if I don’t keep an eye on her).

I served her a Dale’s Pale Ale, which is technically not an IPA but is a beer she knows well, so I figured it’s a good test subject. She said she could taste a clear difference the flavor was a bit brighter in the IPA glass compared to the Spiegelau tulip glass she’s familiar with, and the hops were more pronounced. If she can appreciate the difference, anybody can.

I tried the glass with a Green Flash Palate Wrecker IPA, which happily blew me away with its huge and resinous hop profile. The IPA glass also works very nicely on other aromatic beers. I filled it with 12 ounces of New Holland Dragons Milk, a Bourbon barrel aged strong ale that I know very, very well, and the glass made my taste buds work overtime processing a deluge of potent flavors.

A bit of a kerfuffle arose on the Internet soon after the IPA glass’ release, when it was brought to light that its shape is very similar to a wine glass sold by Spiegelau’s parent company Riedel.

Spiegelau vice president Matt Rutkowski doesn’t shy away from this fact, saying that the development of any new glass typically draws from the 500-year-old glassmaker’s extensive library of shapes, and then small but significant changes are made to the design.

“Eight different handmade prototypes are crafted in different heights and dimensions, producing radically different aroma and flavor results,” Rutkowski told

Spiegelau developed the IPA glass in collaboration with Dogfish Head founder Sam Calagione and his wife Mariah, and Sierra Nevada founder Ken Grossman and his son Brian.

Each group provided feedback independently to Spiegelau, and many small tweaks were made during the development process, from the geometry of the bowl, to the dimensions of the rippled base, to how much liquid the vessel held, all aimed at extracting the most flavor, aroma and pleasure from an India Pale Ale.

The IPA glass is a tactile pleasure. It’s light and balanced when empty, but the thin crystal walls of the bowl are surprisingly sturdy. I like to fidget while sipping a beer, and the odd-looking humps of the glass’ base gave me great joy as I endlessly traced my forefinger and thumb up and down and up their curvy sides.

The glasses cost $9 a pop for branded versions purchased from Dogfish Head or Sierra Nevada, or $25 for a non-branded set of two from Spiegelau. I think that’s a pretty solid investment for something that makes the beer drinking experience more sensual – more aromatic, more flavorful, more pleasing to the touch.

When all is said and done, I don’t care that the design of this glass is an evolution of an existing shape. I don’t care that some people think having a special glass for IPAs is a bunch of "[email protected]!t." I don’t even care that it looks a little ridiculous. This glass is a joy to use and I wholly recommend it, especially for aromatic beers.

Now only if they could make it look good…

Jim Galligan is co-founder of the Beer and Whiskey Brothers blog, where he and his brother Don cover the ever-evolving world of craft beer and distilled spirits. Follow him on Twitter.

Teku Beer Glasses (6 Pack)

The Teku glass was designed by Italian craft beer experts Teo Musso and Lorenzo “Kuaska” Dabove and is manufactured by the German glassware company Rastal. Here in America, we historically haven’t given much thought to our beer glassware. Shaker pints—which, from a form perspective, are essentially Solo cups, but made of glass—are ubiquitous in bars not because they’ve been designed to highlight the nuanced bouquet of an imperial stout. Rather, they’re hard to break, easy to clean, and can be stacked twenty high by a barback making the rounds after last call. Teo and Kuaska (TeKu, get it?) thought craft beers deserved better.

In a world of softly rounded tulip glasses and tall, willowy Hefeweizen glasses, the Teku is stemmed and angular, like a wine glass crossed with a witch’s cauldron. A good beer glass should trap the aroma of the beer so that when you go in for a sip, you’re smelling as well as tasting. To do this, the glass needs a body with a top that’s smaller than the base, so the aroma doesn’t leave your glass all at once. (This same logic applies to wine glasses.) You want your IPA’s notes of tropical fruit and pine needles and dank marijuana to sit at the top of the glass, not dissipate into the ether within seconds of being poured.

That’s fruity beer! Not wine!

Then there’s the stem—same idea here as with a wine glass. I’m a slow drinker, and I’d like a perfectly chilled gose to stay that way until my glass is empty. One thing that doesn’t work in my favor? Perpetually sweaty palms. But with the Teku, I don’t have to worry about bringing my beer up to body temp because I’m only touching the stem.

Finally there’s that little lip, curving outward from the top of the glass. This is a thoughtful if not totally necessary flourish, but the slim rim of the glass nestles pleasingly along your lip when you sip—a contrast to a chunky pint glass.


Pour your beer carefully to avoid disturbing the sediment. Re-capped, partially full bottles will retain their “fizz” for up to two weeks, so don’t feel you have to empty the bottle (unless you’re looking for an excuse!). After two weeks, unfinished bottles should be emptied.

You may find that batches of homemade beer can vary in quality. Darker beers will work best with this recipe for the most consistent results. If your beer is a little short on “fizz” or falls a little short of your expectations, try mixing it 50/50 with commercial beer.
If the empty bottles are rinsed out immediately, washing them later will be easy. Simply rinse with warm, lightly soapy water. Rinse well to remove soap residue. A mild bleach solution can also be used to clean the bottles.

Remember, your beer will continue to improve for months. It’s a good idea to start a second batch right away so you can get well enough ahead to enjoy fully matured beer.

Best Types of Beer to Drink from the Bottle

While the consensus of this article is that beer does not taste better in a bottle, there are a few beer styles that are not particularly affected either way. Here is a quick list of them:

  • Pilsner/lager – Neither pilsner nor lager is designed to be big on taste, so it is unlikely to be affected by being drunk straight from the bottle
  • Pale Ale – I believe that many pale ales taste better when drunk out of a glass, but they can also taste fine in the bottle
  • Session IPAs – Certain session IPAs will be pretty decent from the bottle

Make Any Beer Taste Better with the New Fizzics Waytap

As we settle into our new home, the final step to settling in is welcoming friends and family over. With everyone’s schedules we have a few small evenings planned to try and entertain as many friends as possible and allow them into our home. The last get together with family we pulled out our Fizzics Waytap at the bar. It really intrigued the beer drinkers and I can tell by the look on their faces they felt this was just a fancy bar decor that can’t possibly make their beer taste that much better and then I put their beer bottle into the Fizzics Waytap and all doubts were erased because it really makes any beer taste better!

You may have seen the original Fizzics that was pretty bulky and promised that great draft beer from a tap taste. It delivered but was a bit of a monster on the counter tops. The Fizzics Waytap is a new slimmer portable size and comes in white, slate and black. I am not one to clutter space and cupboards so this new design is more my style and more often than not I get compliments from friends that the look is modern and very nice out on the counter.

You don’t need any special brew-take your favorite beer in a bottle and put it in the Fizzics. It is battery operated so no cords or charging needed. You then grab a beer mug and tilt as you do your pour by pulling the tap forward. Once it stops or at about 3/4 full you then push the tap back for that micro-foam that gives that beer tap look and taste.

When it comes to drinks and food with friends I love to focus on quality. I will spend days preparing for guests. I like to try new recipes and new beers. Living near Seattle we have so many local beers in our stores and get togethers are a great time to introduce new seasonal and local brews and spirits. I have certain brand liquor I will or won’t buy and I even want the food I serve to be fun and want people to gather around the table. The Fizzics is more than just a better tasting beer but the beer looks and smells better too. Do you see the difference in the photo above?

Do you know that annoying feeling when someone hand pours you beer and your first few sip are a mouthful of foam or you have to wait until that foam subsides to start sipping? Once you pour using the Fizzics Waytap you have that foam but as you sip, the smaller bubbles allows your beer through and you get that fresh beer sip without a mouthful of foam. That was a big difference I had noticed when comparing to hand poured beer. All of our family that tried it loved the taste. It was a bit less bubbly than right out of the bootle. It was so smooth and the aromas really come through even on an average brand beer.

Even if you think you may not care about the difference in taste and appearance I really encourage you to try the new Fizzics Waytap. It won’t interfere with the decor of your kitchen and it is hard to send you the taste and aroma without any taste-o-vision from here so you can experience the difference for yourself. So you will just have to trust me. I have about 3 family members so excited after trying this that I now have a great holiday gift idea for them all! You can find these at retailers like Amazon and even QVC had a great price that may still be available and of course you can find it at the Fizzics website.

Can this glass actually make beer taste better?

Well-established within sommelier circles is the understanding that the characteristics of a wine glass can strongly influence taste. Thin flute glasses, for instance, helps to preserve champagne’s effervescent quality by minimizing exposure to air while wide-rimmed bowl-shaped glasses allow red wines to “breathe,” producing a softer aroma as tannins intermingle with the surrounding air.

Surprisingly, this manner of thinking has been, for the most part, conspicuously absent among the beer drinking set. Well, perhaps it’s not too surprising considering that beer culture, at its core, is persistently blue-collar — to the point where the tradition of drinking it out of red plastic cups is celebrated as an iconic symbol of unpretentiousness that naturally lends itself to a sense of camaraderie.

Riedel, the esteemed Austrian glass manufacturer that pioneered the concept of wine-enhancing glasses, is pushing to change all that. Under the company’s Spiegelau brand, the company has recently launched a special line of beer glasses, each custom built to enhance a particular variety of beer. There’s the IPA glass, a tulip-style design with a ribbed base that’s engineered to give pale ales a frothy boost. Earlier this year, they followed that up with a similar version that’s ideally suited for stouts.

Matt Rutkowski, vice president of Spiegelau USA, is charged with the tall task of demonstrating to the masses that variations in a glass’s dimensions, no matter how slight, can indeed have a real, discernible effect on how beer is experienced via the senses. In this capacity, he heads the company’s research and development efforts, hosts tasting events throughout the country and often delves into the complex interplay between glass and brew. At this point, he admits, the job has turned into somewhat of a personal crusade.

“I like to think of the concept of flavor-enhancing beer glasses as similar to making sure you have a good racket whenever you’re playing tennis,” he explains. “We’re not trying to be snobby, but it’s for people like myself who are passionate about craft beer.”

He isn’t the only one, though, who believes that a sweeping change of some sort is long overdue. Others, like Brewmaster Garrett Oliver of Brooklyn Brewery, have also expressed similar sentiments concerning the pervasively lax attitude toward beer consumption that, by and large, has kept enthusiasts from formalizing practices that can optimize the enjoyment of what some consider an underappreciated beverage. Paired with the right technology, cultivating such ingrained drinking habits may someday lead to such deeper appreciation for a brewing process that, compared to wine, produces a much wider range of flavors.

Watch the video: Το καλυτερο φυλλο για πιτα. Η καλυτερη σπανακοπιτα εβερ (June 2022).