Chilled Glass...

I love cold beer, can't imaging drinking it room temp unless there's no power and the world turns to shit.

 

I recently had a MBC Lunch on tap from my local bar that is trying to grow into a beer bar. I try to support the bar since it is about a mile from my house and they are slowly getting their shit together with their beer list. Aaaand - they served Lunch in a frozen pint glass. I've never in my life told anyone how to do their job - especially not a bartender/owner.....until that day. I felt like Jon Taffer...

 

Thats where I got the fridge not freezer idea. it works nicely in the absence of the craft bar class rinsing thingy.

 

Certain styles fare well in a pint glass. Check the Glassware for Beer page for glass recommendations by beer style.

Don't take special care to impress others and consider things you might think to be "wrong" simply as faux pas.

 

It's your beer that you paid for. Drink it however the hell you want.

 

I was in a "chain" bar recently and had one of the few choices besides BMC , picked a Rebel IPA. Guy looked at me like I was ******ed when I asked for a room temp glass to for my IPA.

 

I mean, obviously drink it however you want. I find chilled glasses to take away a lot of flavor and aroma. Give it whirl with a room temp glass and see what you prefer.

 

Do what you enjoy, but also be open to trying new things. That way you can experience new flavors or notice things you might not have. There are "guidelines" for glasses but then again nothing is set in stone.

I will attest to the difference getting a nice tulip glass will make, you will notice the aroma more. It will pronounce flavors and give you better head retention. As for chilling the glass there is two main concerns:
1. You will shock your taste buds with the cold of the glass, which will lead to less flavor from the beer.
2. Freezing a glass impart flavors from the frozen water vapor on the glass.

 

Only if the glass is dirty too. And only for Cantillon.

 

The only glassware I chill anymore is my weizen glass, because those types of beers (low ABV wheats) need to be enjoyed cold, and I can't stand a room temp hefeweizen.

 

Wow, he got you hook line and sinker

 

Frozen glasses = bad. Some of the beer will crystallize on the glass, and greatly affect the flavor and feel of the beer. Chilled glasses, however, are not so bad for beers that are being drank cold. I've been known to swirl around some fridge-temp filtered water in a glass before pouring a fridge temp beer into it. Rinsing the glass is good pouring practice, and it prevents a warm glass from warming the beer up too much.

For something served at cellar temps, though, warming isn't nearly as much of an issue, though if you went so far as to keep distilled water in your cellar for the express purpose of a cellar-temp bottle rinse, you would get major props for your dedication.

 

I rinse my glass with cold water.... Ready the daggers

 

Most homes don't have those (I say most because I saw on the "Home Bar" subforum here that...well, a few people actually do), but many homes do have a wonderful device which also produces cold water. This also adds the advantage of washing off any residual detergent which may have survived the washing as well as aiding head retention. No daggers from me, @patdunkel

 

"Okay a simple 'wrong' would have been fine"

 

That seems like the attitude Korso would take. Well played. (Your avatar rules.)

To the point, I'd rather answer the question nicely and correctly even if I'm getting duped by a troll nine times out of ten than be a dick to someone new to craft beer for asking a legitimate question. In doing so I'm both welcoming the newbie and answering their question while at the same time not feeding into the trolls by giving them the angry answers they live off of.

 

Send the hate my way, but I drink ALL my beers in glasses fresh outta the freezer. Imp stouts, scotch ales, barleywines, DIPA's etc. No lost taste in my opinion. Besides I let them sit and "chill" for awhile anyway. I like the different flavors from cold glass to warming up.

Like the guy earlier said, don't drink your beer to please others, drink to please yourself!

Some of these rules they come up with here are hogwash!

 

Glad I didn't have to scroll too far down the page to see the common sense response I was looking for.

 

I keep stouts and porters (and barley wines) in my downstairs fridge that I keep at 48 degrees so that I don't have to wait for them to warm up to enjoy. Pouring them into a chilled glass would be pointless.

 

Sometimes waiting to pick up the bocce court the day after, any Solo cups (used for water!) are already melted in the sun by noon. My beer fridge is a normal frost free fridge of modern make, never use the freezer for anything but holding glasses and it is set on the highest temp, 40, which is almost the same as the keg in the main fridge. Some of you realize what 6% humidity and 110 degrees means to a cold beer. Those who don't may continue to scream about taste buds because you imagine it is something like the Coors Ice train commercial - it ain't, that glass is 85 degrees from the "freezer" in 5 minutes without beer in it.

Anyway, we have other lovely beers besides the usually keg IPA and plenty of clean appropriate glassware unchilled for when we pop the cork on those.