| Table of Contents |
| Beer |
Beer is the world's oldest and most
popular alcoholic beverage. |
| Ales |
Ale is a type of beer brewed from barley
malt with a top-fermenting brewers yeast that ferments quickly. |
| Lager |
Lager is the English name for
bottom-fermenting beers of Central European origin. |
| Lambic |
Lambic is a very distinctive style of
beer brewed only in the Pajottenland region of Belgium |
| Pale & Dark |
Variations from the types of malts used
during brewing. |
| Strength |
Beer ranges from less than 3% alcohol by
volume (abv) to almost 30% abv |
| Serving Styles |
Draught, keg, cask, bottle or can styles. |
| Temperature |
The temperature of a beer has an
influence on a drinker's experience. |
| Vessels |
Beer is consumed out of a variety of
vessels, such as a glass, a beer stein, a mug, a pewter tankard, a beer
bottle or a can. |
The following definitions are extracts from the
Wikipedia (en.wikipedia.org/wiki/Main_Page).
Visit it and the below links for more information.
| BEER:
en.wikipedia.org/wiki/Beer |
| Beer |
Beer is the world's oldest and most
popular alcoholic beverage. It is produced by the fermentation of sugars
derived from starch-based material — the most common being malted
barley; however, wheat, corn, and rice are also widely used, usually in
conjunction with barley. Less widely used starch sources include millet,
sorghum and cassava root in Africa, potato in Brazil, and agave in
Mexico, among others.
The starch source is steeped in water, along with certain enzymes, to
produce a sugary wort which is then flavored with herbs, fruit or most
commonly hops. Yeast is then used to cause fermentation, which produces
alcohol and other waste products from anaerobic respiration of the
sugars. The process of beer production is called brewing.
Beer uses many varying ingredients, production methods and traditions.
The type of yeast and production method may be used to classify beer
into ale, lager and spontaneously fermented beers. Some beer writers and
organizations differentiate and categorize beers by various factors into
beer styles. Alcoholic beverages fermented from non-starch sources such
as grape juice (wine) or honey (mead), as well as distilled beverages,
are not classified as beer. |
| ALE:
en.wikipedia.org/wiki/Ale |
| Ale |
Ale is a type of beer brewed from barley
malt with a top-fermenting brewers yeast that ferments quickly, giving a
sweet, full body and a fruity, and sometimes butter-like, taste. Most
ale contains some herb or spice, usually hops, which imparts a bitter,
herbal flavor which balances the malt sweetness. As an appellative ale
means any top-fermented beverage made from malt. The other major style
of beer is lager, which is bottom-fermented.
Ales are common in Britain, Ireland, Belgium, Germany, the eastern
provinces of Canada and among craft beer consumers in the United States.
The German word for "top-fermenting" is "Obergärig", the French
equivalent is "Haute fermentation".
A modern ale is commonly defined by the strain of yeast used and the
fermenting temperature.
Ales are normally brewed with top-fermenting yeasts (most commonly
Saccharomyces cerevisiae) , though a number of British brewers,
including Fullers and Weltons, use ale yeast strains that have less
pronounced top-fermentation characteristics. The important distinction
for ales is that they are fermented at higher temperatures and thus
ferment more quickly than lagers.
Ale is typically fermented at temperatures between 15 and 24 °C (60 and
75 °F). At these temperatures, yeast produces significant amounts of
esters and other secondary flavor and aroma products, and the result is
often a beer with slightly "fruity" compounds resembling apple, pear,
pineapple, banana, plum, or prune, among others. Typical ales have a
sweeter, fuller body than lagers. |
|
| Pale ale |
Pale ales are brewed using a pale barley
malt, the classic example being the bitter of English pubs. Strengths
vary from under 3% abv to over 20% in some rare barley wines. Hop levels
also vary - ranging from barely noticeable to over 100 IBUs in some
examples of India Pale Ale. Pale Ales include India Pale Ales and
Amber Ales. |
|
| India Pale Ale (IPA) |
India Pale Ale (IPA) was originally
brewed to survive the journey from England to her colonies in Asia,
well-hopped and high in gravity, but the term may be used today to
indicate a session bitter or a super-premium pale ale. |
|
| Amber Ale |
Amber ale is a North
American term for a slightly darker style of IPA, that probably
takes its name from the ambrée of France. |
|
| Brown ale |
A darker barley malt is used to produce
brown ales, of which the English mild and Belgian oud bruin are
examples. They tend to be lightly hopped, and fairly mildly flavored,
often with a nutty taste. In the south of England they are dark brown,
around 3-3.5% alcohol and quite sweet; in the north they are red-brown,
4.5-5% and drier. Commercial "brown ale" was originally a bottled
version of mild, of which Newcastle Brown Ale is the best-known example.
The style became popular with homebrewers in North America in the early
1980's; Pete's Wicked Ale is an example, similar to the English original
but substantially hoppier. |
|
| Dark ale |
Dark ales are brewed using dark-roasted
barley malts. These include Porters and Stouts. |
|
| Porter |
Porter was a London style dark ale that became extinct but has been
revived in recent years, particularly in North America by companies such
as Sierra Nevada. Porters range from brown to black in color; a version
of porter using more highly roasted malt to give a black color was
known as a "stout porter", or simply "stout". |
|
| Stout |
Stout is a porter with higher roasted
malt and a cark color. The English preferred
sweet stout, typified by Mackeson, a brew of around 3.75% to which milk
sugars had been added. In Ireland dry stout became popular, exemplified
by Guinness. Imperial Stout, or Imperial Russian Stout, is an even
"bigger" style of 8-10%, originally exported as a winter warmer to the
Russian court. |
|
| Light Ale |
In England, a Light Ale is the bottled
version of a basic bitter. In Scotland, "Light" indicates the lowest
gravity draught beer, which is often dark in color. In neither case
does the term imply "low-calorie". |
|
| Irish Red Ale |
Irish red ale is a type of ale
originating in Ireland. The slightly reddish color comes from the use
of roasted barley, in addition to the malt. The beers are typically
fairly low in alcohol (3.5% ABV typically), although stronger export
versions are brewed.
A red ale tastes less bitter or hoppy than an English ale, with a
pronounced malty, caramel flavor. |
|
| Belgian Ales |
Belgium produces a wide variety of
specialty ales that elude easy classification. In addition to making a
variety of blonde ale, common classifications for these specialty beers
may be dubbel (malty-complex with a red hue) and tripel (a high-alcohol,
lightly-gold colored beer). Many Belgian ales are high in alcoholic
content but light in body due to the addition of large amounts of
sucrose, which provides an alcohol boost with an essentially neutral
flavor. |
|
| Trappist |
Specialty beers based on monastic brewing recipes.
The best known among them are the Trappist beers, which are brewed under
direct control of the monks themselves. Only seven Trappist monasteries
brew this beer, six in Belgium and one in the Netherlands. Similar
styled ales brewed by commercial breweries (sometimes under license of
an actual monastery) are called Abbey beer. |
|
| German Ales |
German ales tend to be fermented at a
somewhat lower temperature, and have more body than British or Belgian
ales due to differences in mashing process; the traditional German
decoction mash tends to create more oligosaccharides to provide body to
the beer. The best-known varieties are Kölsch, a very pale ale from
Cologne, and altbier (most associated with Düsseldorf but made in other
parts of western Germany as well); wheat beers such as Hefeweizen and
Berliner Weisse are also technically ales, though they may have
different flavors, particularly the pronounced banana-like estery
flavor of hefeweizen. |
|
| Scotch Ales |
The ales of Scotland generally have a
malt accent. While the full range of ales is produced in Scotland, the
term "Scotch Ale" is used internationally to denote a malty, strong pale
ale. The malt may be slightly caramelized to impart toffee notes, or
smoked (as it is for whisky production). |
|
| Old Ales |
In England, Old ale was strong beer
traditionally kept for about a year, gaining sharp, acetic flavors as
it did so. The term is now applied to medium-strong dark beers, some of
which are treated to resemble the traditional Old ales. In Australia the
term is used even less discriminately, and is a general name for any
dark beer. Belgian oud bruin is similar to the traditional English old
ale. |
|
| Cream Ales |
Cream ales, also referred to as a
"creamers," are related to American lagers. They are generally brewed to
be light and refreshing with a straw to pale golden color. Hop and malt
flavor is usually subdued but some breweries give them a more assertive
character. Two examples are Genesee Cream Ale and Little Kings Cream
Ale. While cream ales are top-fermented ales, they typically undergo an
extended period of cold-conditioning or lagering after primary
fermentation is complete. This reduces fruity esters and gives the beer
a cleaner flavor. Some examples also have a lager yeast added for the
cold-conditioning stage or are even blended with lager. Adjuncts such as
maize and rice are used to lighten the body and flavor although there
are all-malt examples available. |
| LAGER:
en.wikipedia.org/wiki/Pale_lager |
| Lager |
Lager is the English name for
bottom-fermenting beers of Central European origin. They are the most
commonly consumed beers in the world. The name comes from the German
lagern ("to store"). Lagers originated from European brewers storing
beer in cool cellars and caves and noticing that the beers continued to
ferment, and also to clear of sediment. Lager yeast is a
bottom-fermenting yeast (e.g., Saccharomyces pastorianus), and typically
undergoes primary fermentation at 7–12 °C (45–55 °F) (the "fermentation
phase"), and then is given a long secondary fermentation at 0–4 °C
(32–40 °F) (the "lagering phase"). During the secondary stage, the lager
clears and mellows. The cooler conditions also inhibit the natural
production of esters and other byproducts, resulting in a "cleaner"
tasting beer.
Modern methods of producing lager were pioneered by Gabriel Sedlmayr the
Younger, who perfected dark brown lagers at the Spaten Brewery in
Bavaria, and Anton Dreher, who began brewing a lager, probably of
amber-red color, in Vienna in 1840–1841. With improved modern yeast
strains, most lager breweries use only short periods of cold storage,
typically 1–3 weeks.
The main elements of the lagering method used by
Sedlmayr and Groll are still used today, and depend on a slow acting
yeast that ferments at a low temperature while being stored. Indeed, the
German term 'Lager' means 'storage'. While first marketed as 'Lagerbier'
in Austria and Germany, the term is now quite uncommon in the German
speaking countries where today one would simply ask for 'helles Bier'
(pale lager), 'dunkles Bier' (dark lager or ale) or specific varieties,
particularly those with a distinctive character such as Pilsner or
Weizenbier (also called Weissbier). In the English speaking world,
however, lager is now a general name for any beer made using the
lagering method. |
|
| Pale Lager |
Pale lager is a very pale to golden-colored
beer with a well attenuated body and noble hop bitterness. The brewing
process for this beer developed in the mid 1800s when Gabriel Sedlmayr
took pale ale brewing techniques back to the Spaten Brewery in Germany
and applied it to existing lagering brewing methods. This approach was
picked up by other brewers, most notably Josef Groll who produced
Pilsner Urquell. The resulting pale colored, lean and stable beers were
very successful and gradually spread around the globe to become the most
common form of beer consumed in the world today. |
|
| Premium Lager |
Premium lager is a name sometimes used by
brewers for products they wish to promote; there is no legal definition
for such a product, but it is usually applied to a flagship product.
Anheuser-Busch also uses the terms "sub-premium" and "super-premium" to
describe the low-end Busch beer and the high-end Michelob.
Some beers
referred to in this context are: Stella Artois, Grolsch, Grain Belt,
Kronenbourg 1664, Carlsberg Special Brew and Carlsberg Export, Tennent's
Super, Hahn Premium and James Boag's.
Spezial is a stronger style of pale lager, mostly brewed in Southern
Germany, but also found in Austria and Switzerland. Spezial slots in
between Helles and Bock in terms of flavor characteristics and
strength. Full-bodied and bittersweet, it is delicately spiced with
German aroma hops. It has a gravity of between 12.5° and 13.5° Plato and
an alcohol content of 5.5 - 5.8% ABV. The style has been in slow decline
over the last 30 years, but still accounts for around 10% of beer sales
in Bavaria. |
|
| Strong lager |
Pale lagers that exceed an abv of around
5.8% are termed Bock, Malt liquor, Märzen and Oktoberfestbier. |
|
| Oktoberfestbier |
Oktoberfestbier or Oktoberfest beer is a
name originally given to beers served at the Oktoberfest event in
Munich, but which may now be used by various brewers, especially in the
USA, for a pale lager around 6% alcohol by volume - which since the
1970s has been the most popular type of beer served at the festival. Münchner Oktoberfestbier is brewed in Munich specifically for the
München Oktoberfest. |
| LAMBIC BEERS:
spontaneous fermentation:
http://en.wikipedia.org/wiki/Lambic |
| Lambic |
Lambic is a very distinctive style of
beer brewed only in the Pajottenland region of Belgium (southwest of
Brussels).
Unlike conventional ales and lagers, which are fermented by carefully
cultivated strains of brewer's yeasts, Lambic beer is instead produced
by spontaneous fermentation: it is exposed to the wild yeasts and
bacteria that are said to be native to the Senne valley, in which
Brussels lies. It is this unusual process which gives the beer its
distinctive flavor: dry, vinous, and cidery, with a slightly sour
aftertaste.
Lambic beers, a specialty of Belgian beers, use wild yeasts, rather
than cultivated ones. Many of these are not strains of brewer's yeast (Saccharomyces
cerevisiae), and may have significant differences in aroma and sourness.
Yeast varieties such as Brettanomyces bruxellensis and Brettanomyces
lambicus are quite common in lambics. In addition, other organisms such
as Lactobacillus bacteria produce acids which contribute to the
sourness. |
| PALE & DARK BEER |
| Pale Beer |
The most common color is a pale amber
produced from using pale malts. Pale lager is a term used for beers made
from malt dried with coke. Coke had been first used for roasting malt in
1642, but it wasn't until around 1703 that the term pale ale was first
used.
In terms of sales volume, most of today's beer is based on the pale
lager brewed in 1842 in the town of Pilsen, in the Czech Republic. The
modern pale lager is light in color with a noticeable carbonation, and
a typical alcohol by volume content of around 5%. The Pilsner Urquell,
Bitburger, and Heineken brands of beer are typical examples of pale
lager, as are the American brands Budweiser, Coors, and Miller. |
|
| Dark Beer |
Dark beers are usually brewed from a pale
malt or lager malt base with a small proportion of darker malt added to
achieve the desired shade. Other colorants — such as caramel — are also
widely used to darken beers. Very dark beers, such as stout use dark or
patent malts that have been roasted longer. Guinness and similar beers
include roasted unmalted barley. |
| Alcoholic
Strength: |
| General |
Beer ranges from less than 3%
alcohol by volume (abv) to almost 30% abv. The alcohol content of beer
varies by local practice or beer style. The pale lagers that most
consumers are familiar with fall in the range of 4–6%, with a typical abv of 5%. The customary strength of British ales is quite low, with
many session beers being around 4% abv. Some beers, such as tafelbier (table beer) are of such low alcohol content (1%~4%) that they
are served instead of soft drinks in some schools. In the United
states beer with an alcohol content over a certain level (5%) cannot
be called beer for marketing purposes. The term malt liquor is often
used. This can been seen with many imported 'beers', such as Singa Beer
from Thailand, which can not be labeled as beer in America due to its
alcohol strength.
The alcohol in beer comes primarily from the metabolism of sugars that
are produced during fermentation. The quantity of fermentable sugars in
the wort and the variety of yeast used to ferment the wort are the
primary factors that determine the amount of alcohol in the final beer.
Additional fermentable sugars are sometimes added to increase alcohol
content, and enzymes are often added to the wort for certain styles of
beer (primarily "light" beers) to convert more complex carbohydrates
(starches) to fermentable sugars. Alcohol is a waste product of yeast
metabolism and is toxic to the yeast; typical brewing yeast cannot
survive at alcohol concentrations above 12% by volume. Low temperatures
and too little fermentation time decrease the effectiveness of yeasts,
and consequently decrease the alcohol content. |
|
| Exceptional strength beers |
Some brewers have used
champagne yeasts to increase the alcohol content of their beers. Samuel
Adams reached 20% abv with Millennium and then surpassed that amount
to 25.6% abv with Utopias. The strongest beer sold in Britain was
Delaware's Dogfish Head's World Wide Stout, a 21% abv stout which was
available from UK Safeways in 2003. In Japan in 2005, the Hakusekikan Beer Restaurant sold an eisbock, strengthened through
"freeze distillation", believed to be 28% abv. The beer that is
considered to be the strongest yet made is Hair of the Dog's Dave — a
29% abv barley wine made in 1994. |
| Serving
Styles: |
| Draught/Keg |
Draught beer keg fonts at the Delirium
Café in Brussels Draught beer from a pressurized keg is the most common
method of dispensing in bars around the world. A metal keg is
pressurized with carbon dioxide (CO2) gas which drives the beer to the
dispensing tap or faucet. Some beers, notably stouts, such as Guinness
and "smooth" bitters, such as Boddingtons, may be served with a
nitrogen/carbon dioxide mixture. Nitrogen produces fine bubbles,
resulting in a dense head and a creamy mouth feel.
In the 1980s, Guinness introduced the beer widget, a nitrogen
pressurized ball inside a can which creates a foamy head. The words
"draft" and "draught" can be used as marketing terms to describe canned
or bottled beers containing a beer widget, or which are cold filtered
rather than pasteurized.
en.wikipedia.org/wiki/Draught_beer,
en.wikipedia.org/wiki/Keg_beer#Keg_beer |
|
| Cask Ales |
A selection of cask beers
Cask-conditioned ales (or "cask ales") are unfiltered and
unpasteurized
beers. These beers are termed "real ale" by the Camra
organization.
Typically, when a cask arrives in a pub, it is placed horizontally on a
stillage and allowed to cool to cellar temperature (typically around 13
°C/55 °F), before being tapped and vented — a tap is driven through a
(usually rubber) bung at the bottom of one end, and a hard spile or
other implement is used to open a hole in the side of the cask, which is
now uppermost. The act of stillaging and then venting a beer in this
manner typically disturbs all the sediment, so it must be left for a
suitable period to "drop" (clear) again, as well as to fully condition —
this period can take anywhere from several hours to several days. At
this point the beer is ready to sell, either being pulled through a beer
line with a hand pump, or simply being "gravity-fed" directly into the
glass.
en.wikipedia.org/wiki/Cask_ale |
|
| Bottled Beer |
Most beers are cleared of yeast by
filtering when bottled. However, bottle conditioning beers retain some
yeast — either by being unfiltered, or by being filtered and then
reseeded with fresh yeast. It is usually recommended that the beer be
poured slowly, leaving any yeast sediment at the bottom of the bottle.
However, some drinkers prefer to pour in the yeast; this practice is, in
fact, customary with wheat beers. Typically, when serving a hefeweizen,
90% of the contents are poured, and the remainder is swirled to suspend
the sediment before pouring it into the glass. Alternately, the bottle
is inverted prior to opening.
en.wikipedia.org/wiki/Beer_bottle |
|
| Cans |
Many beers are sold in beverage cans,
though there is considerable variation in the proportion between
different countries. In 2001, in Sweden 63.9% of beer was sold in cans.
People either drink from the can or pour the beer into a glass. Cans
protect the beer from light and have a seal less prone to leaking over
time than bottles. Cans were initially viewed as a technological
breakthrough for maintaining the quality of a beer, then became commonly
associated with less-expensive, mass-produced beers, even though the
quality of storage in cans is much like bottles. Glass bottles are
always used for bottle conditioned beers, so are associated with
higher-regarded beers. Plastic (PET) bottles are used by some breweries.
en.wikipedia.org/wiki/Beverage_can |
| Serving
Temperature |
| Temperature |
The temperature of a beer has an
influence on a drinker's experience. Colder temperatures allow fully
attenuated beers such as pale lagers to be enjoyed for their crispness;
while warmer temperatures allow the more rounded flavors of an ale or a
stout to be perceived. Beer writer Michael Jackson proposes a five-level
scale for serving temperatures: well chilled (7 °C/45 °F) for "light"
beers (pale lagers), chilled (8 °C/47 °F) for Berliner Weisse and other
wheat beers, lightly chilled (9 °C/48 °F) for all dark lagers, altbier
and German wheat beers, cellar temperature (13 °C/55 °F) for regular
British ale, stout and most Belgian specialties and room temperature
(15.5 °C/60 °F) for strong dark ales (especially trappist beer) and
barley wine. |
| Vessels:
en.wikipedia.org/wiki/Beer_glassware |
| General |
Beer is consumed out of a variety of
vessels, such as a glass, a beer stein, a mug, a pewter tankard, a beer
bottle or a can. Some drinkers consider that the type of vessel
influences their enjoyment of the beer. In Europe, particularly Belgium,
breweries offer branded glassware intended only for their own beers.
The pouring process has an influence on a beer's presentation. The rate
of flow from the tap or other serving vessel, tilt of the glass, and
position of the pour (in the centre or down the side) into the glass all
influence the end result, such as the size and longevity of the head,
lacing (the pattern left by the head as it moves down the glass as the
beer is drunk), and turbulence of the beer and its release of
carbonation.
Beer glassware comprises the drinking vessels made of glass designed or
commonly used for drinking beer. Different styles of glassware
complement different styles of beer for a variety of reasons, including
enhancing aromatic volatiles, showcasing the appearance, and/or having
an effect on the beer head. Several kinds of beer glassware have a stem
which serves to prevent the warmth of the drinker's hand from warming
the beer. |
|
| Wheat beer glass |
German Weizenbier (wheat beer) glass. A
wheat beer glass is a glass used to serve wheat beer, known also as
Weizenbier or Weißbier. The German glass generally holds 500 millilitres
with room for foam or "head". It is much taller than a pint glass. It is
very narrow at the bottom and slightly wider at the top. In other
countries such as Belgium, the glass may be 250 ml or 330 ml. The tall
glass provides room for the often thick, fluffy heads produced by the
style, which traps aromas and is visually pleasing.
en.wikipedia.org/wiki/Wheat_beer_glass |
|
| Pint glass |
A pint glass is a drinking vessel holding
an imperial pint (568 ml ˜1.2 US pints) of liquid and is usually used
for beer. Three common shapes of pint glass are found (conical, jug, and
flared top), though others are available. Pints are considered good for
serving stouts, porters and English ales.
en.wikipedia.org/wiki/Pint_glass |
|
| Pilsner glass |
A pilsner glass is a glass used to serve
many types of light beers, but is intended for its namesake, the
pilsner. Pilsner glasses are generally smaller than a pint glass,
usually in 250 ml or 330 ml sizes. They are tall, slender and tapered.
Wheat beer glasses are often mistakenly referred to as pilsner glasses,
but a true pilsner glass has an even taper without curvature. Pilsner
glasses are made to showcase the color, effervescence, and clarity of
the pilsner, as well as to maintain a nice head.
en.wikipedia.org/wiki/Pilsner_glass |
|
| Beer stein |
A beer stein is a traditionally-German
beer tankard or mug, made of pewter, silver, wood, porcelain,
earthenware or glass; usually with a hinged lid and levered thumblift.
The lid was implemented during the age of the Black Plague, to prevent
diseased flies from getting into the beer.
en.wikipedia.org/wiki/Beer_stein |
|
| Flute glass |
A flute glass is the preferred serving
vessel for Belgian lambics and fruit beers. The narrow shape helps
maintain carbonation, while providing a strong aromatic front. Flute
glasses display the lively carbonation, sparkling color, and soft lacing
of this distinct style.
en.wikipedia.org/wiki/Champagne_flute |
|
| Goblet or Chalice |
Chalices and goblets are large, stemmed,
bowl-shaped glasses adequate for serving heavy Belgian ales, German
bocks, and other big sipping beers. The distinction between goblet and
chalice is typically in the glass thickness. Goblets tend to be more
delicate and thin, while the chalice is heavy and thick walled. Some
chalices are even etched on the bottom to attract carbon dioxide and
provide a stream of bubbles for maintaining a nice head. |
|
| Snifters |
Typically used for serving brandy and
cognac, a snifter is ideal for capturing the volatiles of aromatic
beers, such as Belgian ales, India pale ales, barley wines and wheat
wines. The shape helps trap the volatiles, while allowing swirling to
agitate them and produce an intense aroma.
en.wikipedia.org/wiki/Snifter |
|
| Tulip glass |
A tulip glass not only helps trap the
aroma, but also aids in maintaining large heads, creating a visual and
olfactory sensation. The body is bulbous, but the top flares out to form
a lip which helps head retention. It is recommended for serving Scottish
ales, barley wines, Belgian ales and other aromatic beers. |
|
| Stange and Becher |
A Stange (trans: 'Stick' or 'Bar'), is the
preferred glass shape for the serving of Kölsch. Altbier, traditionally
served in a Becher, although slightly shorter and fatter than a Stange,
is similar in shape. Both usually hold between 200-300cc and are
cylindrical (Although, Altbier can sometimes be seen served in more
conical glasses). |
|
| "A New Glass" |
An unnamed glass design was released by
the Samuel Adams Brewery. This glass was created by Jim Koch, founder of
Sam Adams brewery, to attempt to "elevate the craft beer experience".
The "New Glass" is shaped similar to a wheat beer glass, with a large
bulb near the top of the glass, only shorter. The lip of the glass is
turned outward where the wheat beer glass would end, turned inward.
Other notable characteristics of the glass include: laser etchings on
the bottom of the glass, thinner walls, and a bead inside the rim.
http://www.samueladams.com/Promotions/glassware/default.html |
|
