Similar iterations include a snifter, more popularly used to serve brandy, for the same bulbous body, and the thistle, which is the Scottish equivalent. Most include a flared rim for a more concentrated release of smells. Tulip: Similar to a goblet, the tulip glass has origins in Belgian beers and is defined by its squat stem and curved, wide sides that mimic the very flower it's named after (also a well-known Belgian import).It’s usually characterized by a dimpled body or a thick silhouette that’s sorta rectangular in nature. Mug: A mug is usually a beer glass with a handle, or the more traditional, thick-walled German stein, both of which are great at keeping your brew cool.It has the same tapered look, but with a bubbled top, that not only makes it easier to stack and hold, but caresses the aroma of your beer as opposed to letting it fizz out. But the experts we spoke to prefer the larger, English version-otherwise known as a nonic pint-especially if flavor is what you're after. Affordable and easy to clean, it’s the glass most frequently seen at restaurants. Pint: The classic, American pint glass is simple and probably the shape you’re most familiar with-it’s usually 16 ounces and features a wider mouth that tapers to a narrow bottom.But Bryndilson enjoys other zippy beers in it too, like Helles and pilsners. Impress your guests with this unusual shape designed to specifically hold small, recurring pours of the region’s light and crisp delight, Kölsch. Ever been to Cologne, Germany? Then you’ll recognize the slender silhouette of a Rastal Kolsch Tumbler.“I’ve been told that the ribs were built into the glass to keep your hand from warming the beer inside,” he shares. An Omar Becher is the kind of glass that you’re more likely to see overseas in Belgium’s brown pubs, serving saisons and pilsners, as the small glass is versatile for the country’s range of the light bodied to the funky, and is a special addition to Brynildson’s personal collection. ![]() I prefer the less bowl-like, taller shapes that hold foam better, but still allow you to swirl and bring the aromas into the headspace, so white wine glasses work well,” he explains, though adds the company recently released a beer-specific glass that fits the bill, too. “They present the flavors and aromas well, just as they do for wine. ![]() Brynildson never hesitates to pull out his Zalto wine glasses for extra-special pours, whether it’s a highly carbonated, conditioned saison, a complex IPA, or a malty, old-world English bitter.Created in collaboration with Sierra Nevada’s Ken Grossman and Dogfish Head’s Sam Calagione, this shape is hoping to come onto the scene as the new standard. If you’re looking to pour your IPA in something a little different, Spieglau’s 18-ounce glass with a rippled, stem-like bottom is great for showing off hop-forward brews.Keep your grip on the handle, and you won’t have to worry about your palm warming up your drink. Dimpled mugs and solid steins aren’t just for beer gardens and Oktoberfest-they’re used by numerous taprooms to serve lagers and lighter ales of all kinds.
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