When the City Paper‘s annual Beer Issue hit the racks with a photo of a full, frosty, glass stein on the cover, local craft beer enthusiasts were not happy. Our passion for craft beer begets passion for its presentation. Chilled glassware is a beer-drinking sin.
Why does room temperature glassware matter? Allow me to explain. Brandon Plyler, manager of The Charleston Beer Exchange, beer educator at Edmund’s Oast, and certified cicerone (beer’s answer to the sommelier program), notes two distinct problems with frozen glassware. “Ideally when pouring a beer into a glass you get a little bit of gas release that contributes to a nice healthy head and proper aroma release. Super-cold temps numb the palate and suppress aroma,” Plyer says. Problem No. 2? Food odor. “Arm & Hammer has made a ton of money selling odor-absorbing devices for freezers and refrigerators. Food odor is a problem and will certainly stick to a glass, tainting the beer with off-flavors and aromas,” Plyler explains. “A glass kept cold in a freezer will not only give off flavors, but also ice crystals that ensure a super foamy pour.”… CLICK HERE TO READ THE FULL STORY AT CHARLESTONE CITY PAPER
