Page 59 - Restaurant Inc. Volume 1 Issue 1 | Reinhart Foodservice
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Be v erage Section

The Majestic Pint
beer in a shaker pint and a stemmed glass, explaining that Dr. Michael Lewis, Ph.D., professor emeritus of brewing science at
the latter will deliver an enhanced aroma and more flavorful U.C.-Davis, is highly regarded as one of beers leading advocates.
experience. And he is on a personal and professional campaign for a move
Personally, I have many a beer-lovin friend who has back to what he calls the majestic pint. Simply put, he wants to
said theyve done this experiment and are convinced that drop-kick the shaker glass back behind the bar where it originally
the beer in a stemmed glass goes flat less quickly, stays at came from. In a paper he just presented at the Master Brewers
the preferred temperature longer, and appears to be fuller- Association of the Americas (MBAA) World Brewing Congress, he
flavored and more aromatic. states some jarring points about the spirits shaker.

Dr. Lewis Arguments Against the Shaker Pint
Almost all beer, whether craft-brewed or made by the national Though the straight-sided pint glass can be tarted-up with a logo
brewers, is served in the ugly, nondescript Shaker glass, or to improve the perception of the beer it contains, the glass still
straight-sided pint, that fails in every dimension to promote and offers no technical support for the product and cannot contribute
support the product. in any significant way to enhancing the consumers experience.

The same glass is used throughout the bar and restaurant The glass [shaker pint] is almost perversely designed to
trade to serve water, soda, iced tea and milk; this assures beer of dissipate those very items the glass should enhancethat is: to
similar low-level commodity status instead of the premium status help stabilize foam and to help entrap beer aroma. Both these
it deserves. benefits best accrue when the glass is narrower at the top than
below, i.e. some variation of the tulip-shaped glass.

In speaking with Dr. Lewis about the majestic pint glass mission, he shared that as soon as one leaves the U.S.,
there is scarcely a shaker pint glass to be found. Based on his travels and maybe confirmed by your beery travels
,too, the shaker pint is a phenomenon unique to the good ol US of A.

The MBAA has a new and very useful educational Beer Steward Certificate program that Ive been working my way
through as of late. In chapter five they address serving beer, and ask an interesting question: How many $100
bottles of wine would a restaurant sell if the wine was poured into an iced tea glass? Good point, if you ask me. n


1. 2. 3. 4.
Beer tastes best at a certain Proper glassware shows off Make sure the glass is Tilt the glass to a 45-degree
temperature. Serving beer the color, supports the head, scrupulously clean. A dirty angle. If using a bottle of
too cold masks a lot of the and focuses the aroma of glass can interfere with the beer, slosh some beer into the
flavor and aroma. Served the beer for the best tasting flavor of the beer and prevent bottom of the glass to form a
too warm, beer loses its experience. Leave extra the proper head. head. Then gently pour the
wonderful refreshing quality. space when pouring, since beer directly onto the foam to
break any over-sized bubbles
beer foams before settling.
Fruit Beer 40-50°F and fill the glass. Straighten
the glass as it fills and keep
Wheat Beer 45-50°F pouring until the head just
Pale Lagers 45-50°F froths over the rim. Having
a head is a good thing it
Strong Ales 50-55°F
releases the beers aroma and
Dark Ales 55-60°F flavor. An ideal head should be
1 to 1½.

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