The Real TNL pub

Next time I have someone get me some beer I'll make sure to request Stella. This past week I tried Anchor Steam, and it is really good--especially out of a glass.

Speaking of which, what is everyone's favorite drinking vessel for drinking beer? I prefer a fluted glass; I guess a typical pilsner glass.

http://oz.craftbrewer.org/Recipes/be...hite/glass.gif

Does the glass shape enhance the flavor? The Anchor Steam seemed to always keep a very slight head (Just on the surface), and it seemed to take a bit of a bitter tinge off that it had when drank out of the bottle.

Anchor Steam is a damn tasty beer. With wine I know the glass is really important for taste, but with beer I have no idea. I just prefer it in the bottle.

I first thought that you wrote "damn nasty beer", which would have made me :(. But I agree, it is damn tasty.

With some beers, I find that the bottle sometimes compliments it; for example, a Corona (I know, a simpleton's beer), where the long, contoured neck makes it so much more delicious for some reason.

I love technology.

http://www.the-nextlevel.com/board/a...1&d=1160025742

http://www.merl.com/projects/iGlassware/

This thread wins the intertron.

Cheers, everyone.

Quote:

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Originally Posted by Tenchimo Dos

With wine I know the glass is really important for taste, but with beer I have no idea. I just prefer it in the bottle.

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Eek, no. Beer demands to be poured even more than wine does.

(We're talking quote unquote good beer here. A Corona, for example, probably is at its "best" ice cold, from the bottle, and with a lime shoved in there.)

Unless someone's reasoning behind drinking wine from a glass is "everyone else does it" or possibly "the bottle's too heavy to lift" the same reasons for pouring a glass of wine exist for pouring a beer. It enhances the appearance and, most importantly, allows you to smell what you're drinking. Everyone's heard how prominently a food's smell factors into our like or dislike of it. Same goes for both beer and wine.

Because beer is carbonated, it is much more volatile than (most) wine. A beer's pour releases some of the carbonation and creates an aroma that should enhance the beer. Most beers are crafted to be poured with a head that captures and highlights the smells of the beers volatile ingredients.

The goblet pictured with the Chimay in this thread's first post, for example, is designed for the distinct characteristics of that beer. There's room for a creamy head; a large mouth to take in the sweet, malty aroma; and a bowl large enough to hold in your hand, warming the beer as you drink.

This week's beer:

Rogue's Dead Guy Ale.

http://www.the-nextlevel.com/board/a...0&d=1160086734

I tried to pick a brewery who seems to have good distribution. Dead Guy is a Maibock style brew that's a great session beer.

The glow in the dark 64oz Jug FTW.

Rogue is a decent brewery, but I don't care much for Dead Guy. They have much better beers in their portfolio.

I'm meeting up with some guys for Halloween; I may just have to try to find some Dead Guy Ale.

Sweet. I'll look around for this. You know offhand of any chains that carry it?