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I hold it by the handle, a)because I mainly drink German lagers from steins and that shit's better cold and b)my wrist can handle the extra leverage. But most of the time i'm drinking Kirin and Toohey's Extra Dry (which are practically the same fucking thing) served in a chilled glass at most pubs.
It's easier to glass cunts when you hold it by the bloody handle.
I have small hands, so I like either gripping method, depending on the mug design. I usually take into account how hot the mug is also. And sometimes when I'm feeling fancy I drink with my pinkie finger up.
You hold it by the handle so your beer stays cold and your hand stays dry, plus you can swing it around jovially like you're a Stonecutter. I guess some beers are better warmer, but if i'm drinking from a stein i'm usually drinking some crisp and refreshing German shit, which needs to be as cold as humanly possible.
I would assume people choose to put beers that need to be cold into mugs, otherwise they put it into a standard non-handle pint glass no?Quote:
Originally Posted by arjue
What is this "german beers need to be ice cold" shit? Some Aussie thing?
Cold (4-7C/39-45F): Hefeweizen, Kristalweizen, Kölsch, Premium Lager, Pilsner, Classic German Pilsner, Fruit Beer, brewpub-style Golden Ale, European Strong Lager, Berliner Weisse, Belgian White, American Dark Lager, sweetened Fruit Lambics and Gueuzes, Duvel-typesQuote:
Originally Posted by FirstBlood
Cool (8-12C/45-54F): American Pale Ale, Amber Ale, California Common, Dunkelweizen, Sweet Stout, Stout, Dry Stout, Porter, English-style Golden Ale, unsweetened Fruit Lambics and Gueuzes, Faro, Belgian Ale, Bohemian Pilsner, Dunkel, Dortmunder/Helles, Vienna, Schwarzbier, Smoked, Altbier, Tripel, Irish Ale, French or Spanish-style Cider
Cellar (12-14C/54-57F): Bitter, Premium Bitter, Brown Ale, India Pale Ale, English Pale Ale, English Strong Ale, Old Ale, Saison, Unblended Lambic, Flemish Sour Ale, Bière de Garde, Baltic Porter, Abbey Dubbel, Belgian Strong Ale, Weizen Bock, Bock, Foreign Stout, Zwickel/Keller/Landbier, Scottish Ale, Scotch Ale, American Strong Ale, Mild, English-style Cider
Warm (14-16C/57-61F): Barley Wine, Abt/Quadrupel, Imperial Stout, Imperial/Double IPA, Doppelbock, Eisbock, Mead
Hot (70C/158F): Quelque Chose, Liefmans Glühkriek, dark, spiced winter ales like Daleside Morocco Ale.
I guess I was expecting them to go a bit warmer but that's still not as "cold as humanly possible"
After a day of boxing kangaroos I'd want my beer cold too.Quote:
Originally Posted by FirstBlood
Cold low-mid abc beer is refreshing as fuck on a hot day.
Regardless I accept Drew's "better for glassing cunts"