It's All In The Glass (or is it?)

Beers have been served in any common glass for decades without thought of aroma and flavour being compromised. However, it is perhaps no wonder when we consider the mainly insipid offerings of mainstream beers; no need to savour the many different styles, colours and textures that beer can be.

But times are a changing and we no longer have to be dragged along by the mainstream guzzling beers that have graced out fridges for decades.

Accordingly, the author of this article, found at http://www.wthitv.com (http://www.wthitv.co...d13-tvw_6117093) ,has said,

"Just like using different wine glasses for different types of wine to enhance the experience, the right shaped glassware can be life-changing for your beer. Tall, thin glassware is perfect for light, bubbly pilsners and ciders while snifters allow you to catch all the aroma in stouts and barely wines."

Wine has had it so good for so long but watch this space because beer is making an huge jump itself in the way beer is being made and served in the craft brewing industry.
Sam Calgione from Dog Fish Head Brewery and Ken Grossman from Sierra Nevada Brewing company developed an American IPA glass in conjunction with the glass manufacturer Spiegelau (See the video  )

"Spiegelau created the new standard for IPA beer glassware.
Achieved through a series of design and tasting workshops where hundreds of different possible glass designs were considered, the breweries ultimately and unanimously chose, by secret vote, one glass- the number 6 - from a grand finalist pool of eight custom-made prototypes glasses. The Spiegelau IPA glass was born!"

So it would seem that, as with wine, different beer glasses will result in different experiences in terms of flavour and aroma.
But what about if we turn the whole flavour profile around and see what effect the glasses would have with undesirable aromas and flavours coming from a beer with imperfections?
I'm betting that, based on my experience, that those undesirable volatile aromas, such as rotten egg gas, stale odours, solventy , DMS (cooked vegetable) and diacetyl (buttery), to name a few, would all be enhanced as well.

That's not good news for some brewers that are learning the art of beer making. This may be a wake up call because these special glasses will allow the good along with the bad flavours and aromas to be amplified.
Surely, this will raise the overall quality standard of beer produced in the fledgling craft beer industry.

So what can a brewer do to minimise bad flavours?

There is really only one answer. And that is, to learn the craft well so that he/she doesn't produce a beer with off-flavours and then the good ones can be highlighted in the special glass.

Brewers can learn the art of making good beer by considering to attend brewing schools like Ballarat Uni, Massey Uni or one of the short courses offered by Costanzo Brewing School. (http://www.costanzob...brewing-courses)

Conclusion

So if you would like to serve beer in the new special glasses, that will sure become commonplace in the near future, you must make sure that the beer being served contains those wonderful flavours and aromas craft brewers and drinkers have come to expect but more so negate those bad flavours that can spoil an otherwise exciting and flavoursome beer.

By learning the craft of making good beer you will now be able to enhance the experience with new glassware.

Should you require further advice on this subject you can contact me.
Till next time if you enjoyed this article you may read other brewing articles in my blog here (http://www.costanzobrewing.com/beernews) .
Brought to you by Vincent Costanzo (http://www.costanzobrewing.com/) , Better Brewing, Better Beer.