Last spring I attended a Spiegelau Glass Class at the Craft Brewers Conference. I went to the session since My Fine Husband had noticed it, had hoped to go the previous year, was unable to locate last year and then had a conflict in going this year (drat!). So I went.
And I was blown away.
I knew that glassware influences beer and our experience with it. I had no idea how much until the session leader got up and got cranking. WOW! What a ball of energy and knowledge, good humor and passion. It was hands down one of the best presentations I had ever seen at this conference. Period.
Having shared a bit before, I want to share some more today – insights and thoughts about how we think about glass and glass ware and how it relates to our beer.
- Spiegelau has been in business 500 years, with the parent company of Riedel
- They call the ubiquitous and worst-shape scenario beer glass (tapered pint) a Joker
- Ask: Is your glass designed to hold aroma?
- Ask: what makes glass different, one kind or brand to another?
- Answer: Quartz
- Iron oxide in quartz will give the glass a green cast
- Ultra pure quartz makes ultra thin glass
- Think about: thermodynamic equilibrium
- Humans have preconceived notions of how something works based on what it looks like.
- Humans agonize and analyze.
- In glass, microns are like miles
- Spiegelau is cut from molds with lasers then polished
- If your glass is bad, it’s not the beers fault.
- Aroma in glassware needs to be harnessed or regulated
“This is the status quo being changed.”
Cheers to that.