The following guide is designed to provide you with the basics of glassware that is available today. Historically Belgians believe that each beer should have a custom-made glass whilst here in Australia it is practice to have a Schooner or a Middy branded 'Headmaster' or one of the Top Breweries logos.
Fortunately if you are viewing this website it means that you have a respect for beer, much the way some people do about wine and you are not simply one to over induldge on the cheapest beer at hand.
Every Beer style is uniquely different and has a different set of characteristics and accordingly some of these unique styles demand a certain type of glass.
Incorrectly using the wrong glass can result in poor head formation, a poor aroma release or a failure to produce the brewers desired clarity or cloudy nature. Yes, Brewers can brew to this degree of customisation - therefore we as drinkers should meet their wishes and enjoy the beer the way it was designed to be.
As such below you'll find a summary of the commonly used glasses for the styles available on the Australian Beer market.
Chalice
Majestic pieces of work, ranging from delicate and long stemmed (Goblet) to heavy and thick walled (Chalice). The more delicate ones may also have their rims laced with silver or gold, while the heavy boast sculpture-like stems. Some are designed to maintain a 2-centimeter head. This is achieved by scoring the inside bottom of the glass, which creates a CO2 nucleation point, and a stream of eternal bubbles and perfect head retention as a result.
Benefits: Eye candy. Designed to maintain head. Wide-mouthed for deep sips.
Flute Glass
The world of champagne lends elegance to certain types of beer. Long and narrow bodies ensure that carbonation doesn't dissipate too quickly and showcase a lively carbonation or sparkling color. Stems will often be a bit shorter than the traditional champagne glass, but not necessarily.
Benefits: Enhances and showcases carbonation. Releases volatiles quickly for a more intense upfront aroma.
Nonic
Near cylindrical, with a slight taper and wide-mouth. The glass has a slight ridge towards the top and a grip of sorts and helps in stacking and holding them.
Benefits: Cheap to make. Easy to store. Easy to drink out of.
Pilsner Glass
Typically a tall, slender and tapered 12-ounce glass, shaped like a trumpet at times, that captures the sparkling effervesces and colors of a Pils while maintaining its head. A Pokal is a European Pilsner glass with a stem.
Benefits: Showcases color, clarity and carbonation. Promotes head retention. Enhances volatiles.
Snifter
Used for brandy and cognac, these wide-bowled and stemmed glasses with their tapered mouths are perfect for capturing the aromas of strong ales. Volumes range, but they all provide room to swirl and agitate volatiles.
Benefits: Captures and enhances volatiles.
Stein
Heavy, sturdy, large and with handle, the mug is a fun and serious piece of glassware that comes in many sizes and shapes. The best part of using a mug is that you can clink them together with more confidence than other types of glassware, and they hold loads of beer. Seidel is a German mug, while a Stein is the stone equivalent that traditionally features a lid, the use of which dates back to the Black Plague to prevent flies from dropping in.
Benefits: Easy to drink out of. Holds plenty of volume.
Tulip
A stemmed glass, obviously tulip-shaped, wherein the top of the glass pushes out a bit to form a lip in order to capture the head and the body is bulbous. Scotch Ales are often served in a "thistle glass," which is a modified tulip glass that resembles Scotland's national flower.
Benefits: Captures and enhances volatiles, while it induces and supports large foamy heads.
Weizen Glass
Nothing beats serving your Weizenbier in an authentic Bavarian Weizen Glass. These classy glasses, with their thin walls and length, showcase the beer's color and allows for much headspace to contain the fluffy, sexy heads association with the style.
Benefits: Specifically produced to take on volume and head, while locking in the banana-like and phenol aromas associated with the style.
Handling and Cleaning Tips
Never chill your glassware, and decline if served a frosted glass in a pub or club. Why? As the beer hits the frosted glass condensation will occur and dilute your beer, while at the same time alter the serving temperature, which can be alter the flavour with some beers designed to be served warmer.
Hand-wash all beer glasses. Some dishwashers will leave a soapy residue, which may effect the head retention as well as the flavor (soapy, slippery taste) and aroma. Use a mild dishwashing soap/liquid. Let them air dry, do not hand dry because the towel may leave dust particles which will also affect the head retention. Caring for you glassware in this manner will also protect gold- or silver- rimmed glasses and glasses with brewery logos screened or embossed on them.