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Craft beer glasses: your guide to serving beer properly

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Why is traditional kölsch beer in German beer restaurants only served in narrow, elongated, small glasses? Why is it that local brews in other countries are served, for example, in pint glasses? It’s not a marketing move — the point is that in a properly shaped vessel beer better reveals its flavor and aroma, as well as retains a stable foam. And if you choose the right container, you can even at home to get maximum pleasure from your favorite varieties. To help all beer lovers — our guide to glasses!

A pint of Nonic

Suitable for styles: india pale ale, porter, brown ale, cider

This is a versatile glass that is ideal for drinkable, low-alcoholic varieties. There are three types of pint glasses, the most popular being the 0.6 liter Nonic from the UK. It is a container with slightly curved walls that widen slightly at the bottom.

Snifter

Suitable for styles: stout, porter, barleywine

The same «pouzat» glass that is also often seen in beer restaurants. The deep bowl retains the distinct flavor of the drink well, and the short stem allows it to be slightly warmed by human body heat, thus bringing out the aroma. The snifter is ideal for aromatic brews such as strong ales.

Tulip

Suitable for styles: Belgian ale, wild ale

This glass is somewhat like a snifter, but with an elongated rather than narrowed neck. The tulip retains foam well, and the container also helps to capture volatile substances. A great choice for strong styles, although experts say it’s the perfect shape for any variety if you plan to drink just one glass.

Pilsner

Suitable for styles: lager, pilsner, bock

A glass for serving all light lagers, including pilsners. It has a long shape with pronounced straight lines and a slightly tapered neck, which helps to stabilize the foam. The pilsner is also ideal for showing off the color and carbonation of the drink.

Weitzen

Suitable for styles: hefeweizen, witbier

A smoothly shaped glass with a wide neck, originally from Germany. It is ideal for serving a variety of wheat beers, such as Hefenweizens and Belgian Witbiers. In such a glass, the flavor of the beverage will unfold well and a lush, high foam will be retained.

Teku

Suitable for: double IPA, saison, lambic

This 0.3-liter glass is a relatively recent development and rather resembles a version of the famous tulip, but with sharper corners. The container well reveals the flavor of the drink and preserves the foam, and the long stem prevents it from heating up.

By the way, in Lambic restaurants beer is served only in the right glasses. Come and see for yourself!

Read also
Flemish or Flanders ales

Flemish or Flanders ales

In 1860, Belgian Eugene Rodenbach went to England to learn brewing. At that time, the most popular beer there was the London Porter. It was aged in giant barrels of 100,000 liters. The more it was aged, the drier and more sour the beer became. Not everyone could afford to drink beer that had spent several years in a barrel. That’s why in pubs they mixed beers of different ages into one glass. On his return to Belgium, Eugene reproduced the porter production technology at the Rodenbach family brewery and obtained the first samples of Flemish ale. The essentials about production technology Basic facts you should know about the production of Flemish ales: — When brewing, predominantly light malt is used with a small addition of dark, roasted varieties. — Unflavored, old hops are used. It is added at the very beginning of brewing so that it does not give bitterness and flavor, and does not interfere with the balance of the ale. — Mixed fermentation is used. After brewing, cultured brewer’s yeast and lactic acid yeast are added: the former converts the sweetness from the wort into alcohol, the latter adds sourness. — The beer is aged in a barrel or tank. From 8 months to 3 years the wort is kept in special oak tanks. They give the beer wine notes. — Aged and young beer is blended. After the beer has been in the barrel for more than a year, it is mixed with less aged beer. This is how you get the perfect blend of flavors. FlandersRed Flemish red ale is produced using red-brown malts and aged in oak barrels for two to three years. As a result, the beer interacts with sour bacteria, which imparts a characteristic sourness to the flavor. To reduce the tartness, younger, sweeter beers are added, which increases the flavor and complexity of the finished brew, and adds carbonation (carbonation) to the final product. Flemish red ales tend to be pungent and bracingly tart, with a fruity and winey flavor. The aroma is winey, with hints of fruit. The flavor is dominated by vinegar sourness, plum, cherry, currant and orange. Also in the red ales one can feel the oak barrel. It opens with notes of vanilla, wood, spices and tannins. Red Flemish ale is produced with a small addition of dark roasted malt, but still the base is light. The fruity and sour profile of the drink dominates. Oud Bruin Another mixed sour ale from Flanders is called Oud Bruin, or flanders brown — a Flemish brown ale. Although it is often considered the equivalent of Flemish red ale, these styles are quite different (also, Oud Bruin originated in East Flanders, not West Flanders — this matters to the Flemish). While Flemish red ales have a pungent flavor, Oud Bruin tends to be more malty and somewhat sweeter, with notes of ripe plums and raisins, and much less tart. As in Flemish red ales, the fermenting bacteria traditionally come from tall oak barrels where the beer is aged. But many modern versions are fermented in stainless steel vessels, with yeast and bacterial cultures added. In brown Flemish ales, more dark, heavily roasted malts are added. Therefore, bread notes and caramelization are felt in the flavor. The flavor and aroma of brown Flemish ales is fruity and malty with sourness. It contains plums, dates, dried fruits. Maltiness is expressed in hints of caramel, chocolate and molasses. The longer the brown ale is aged, the more distinct the acidity is felt. It’s interesting Despite its Belgian origins, the inspiration for the Flemish red ale is likely to have come from the sour blended porters that once dominated the English beer market. The godfather of the style is considered to be Eugene Rodenbach, who trained in brewing in England and brought porter blending techniques to Belgium. Rodenbach created the first examples of Flemish red ales at his family brewery. Rodenbach sour ales, with their deep red color, are characterized by a berry and plum flavor with notes of balsamic vinegar and an inherent sourness that is created by the bacterial fermentation of the wort in oak barrels. There are many articles on the internet that say roughly the same thing, yet one says Flemish ale and the other says Flanders ale. And any person, even a biergic, might have a question: what is the right one? Both red and brown Flemish ales are produced in Flanders, a region in the north of Belgium. But Flanders is inhabited by the Flemish. If we talk about the Rodenbach brewery, and they are the originators of this style, they have «FLEMISH» written on the bottle. The BJCP (world beer style chart) also has a section for «Flemish ales.» The most famous Flemish ale that comes immediately to mind is Bourgogne des Flandres. It is made using a different technology from the classic Flemish ale. It’s also labeled «lambic» or «brune» on the bottle. To find a classic Flemish red ale on the store shelf, look for «flemish» on the label and read about the beer’s production. It should be aged in barrels. If you want to find a brown Flemish ale — the label will say «oud brun». And you can try it in any beer restaurants of the Lambic chain. We are waiting for you!

16 May 2024

Cherry flavored: Belgian classic Lindemans Kriek

Cherry flavored: Belgian classic Lindemans Kriek

Every beer trend has its fans, and fruit varieties are no exception. Fruit- or berry-flavored beer is ideal for a hot summer day, when you want something sweet and refreshing at the same time, or to accompany a dessert. Moreover, beer restaurants offer a wide range of such drinks — you can order beer with notes of peach, apple, coconut, strawberry and so on. But there is one variety that is worth talking about separately. This is a Belgian kriek with a pronounced flavor of juicy cherries. Many breweries offer their own variants of kriek, but the unspoken classic is considered to be the beer from the family brewery Lindemans. Let’s find out why it’s considered special. Product and producer The Brouwerij Lindemans brewery dates back to 1822. It is located in the Senna Valley in the small town of Flesenbeek. The air in this area is saturated with special microorganisms. This is what predetermined the fate of the future brewery. These bacteria, or, as they are also called, wild yeast, began to be used to produce lambic — a beer with a pronounced dry cider flavor. Kriek is one of the varieties of lambic. Before filtration and pasteurization, sour cherry juice is added to the wort, which gives the drink a recognizable taste. A specific variety, Charbecq, which grows in the vicinity of Brussels, is considered to be the benchmark. Lindemans Kriek is considered to be one of the iconic Lindemans products. The quality and excellent taste of the drink has long been recognized all over the world — the gold medals of the World Beer Awards Beer Recognition and International Awards, as well as platinum medals of the World Brewing Congress and World Beer Championship are proof of this. Main characteristics Lindemans Kriek has a juicy full flavor with notes of freshly picked cherries. where acidity and sweetness are in perfect balance, as well as a refreshing berry aroma. It also has a very beautiful color — red, slightly hazy. There is even a beautiful legend about it — it is said that one of the crusaders wanted to create a beer the color of the blood of Jesus Christ. Whether his descendants participated in the production of the cry — it is unknown, but the desire in any case was realized. Such beer can be served as an aperitif, as well as with pork, poultry or soft cheeses. And you can try it in any restaurant of Lambic chain. We are waiting for you!

16 May 2024