It’s just plain easier to pass out beer bottles to the crew, and there are times when it’s more economical to serve beer in plastic cups – or perhaps you have a good reason (beer pong anyone?) but for a true beer connoisseur it has to be beer in a glass. Nothing else will do . . . and make sure its in the correct glass please.
Here are the reasons why you should drink beer in a glass:
In a nutshell:
When you drink from a beer bottle you rob yourself of the true aroma of the beer – and when 70% of taste relies on our sense of smell – you’re also robbing yourself from the taste of the brew.
Beer glasses allow a “head” of foam to form and the carbonation assists with the sense of smell (and taste – see item 1) as well as the “mouth feel.”
When we can see the clarity, color and carbonation of the beer it enhances our enjoyment.
Quick overview to Chris Lilly’s BBQ grilling technique for pork sliders:
Beer-Basted Pulled Pork Sliders
Author: Chis Lilly
Serves: 12 servings
1 7 to 8-pound pork butt
24 slider buns
1 bottle KC Masterpiece Original Barbecue Sauce
1 tablespoon dark brown sugar
2 tablespoons granulated sugar
1 tablespoon paprika
4 teaspoons kosher salt
3 1/2 teaspoons garlic salt
3/4 teaspoons chili powder
1/4 teaspoon oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1 bottle (12 ounces) dark beer
1 1/4 cup cider vinegar
1 1/4 cup distilled white vinegar
1 cup (2 sticks) butter
1/2 cup Worcestershire
1/4 cup soy sauce
1 1/2 tablespoons fresh lemon juice
3 tablespoons chili powder
2 tablespoons salt
1 tablespoon sugar
2 teaspoons black pepper
2 teaspoons dry mustard
2 teaspoons paprika
1 teaspoon ground cumin
Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water.
In a small bowl, combine the dry rub ingredients. Coat pork evenly with dry rub, patting gently until mixture adheres to the meat.
When the grill reaches 250°F, place pork butt on the void side of the grill over the water pan, close the lid, and cook over indirect heat for 4 hours.
While pork is cooking, combine baste ingredients in a medium saucepan and mix well. Place over medium-low heat and simmer until butter melts. Keep baste on low heat until ready to use.
Cook pork an additional three hours basting pork every hour until internal temperature reaches 190°F. Continually monitor grill temperature and add hot charcoal as needed, to maintain the grill temperature of 250°F.
Remove pork butt from grill and let it rest for 15 minutes. Pull cooked meat from the bone and serve mounded high on slider buns topped with your favorite barbecue sauce and condiments.
What They Say: Brewed with five varieties of malted barley for a big, rich flavor. The first thing you notice when pouring a glass of this seasonal beer is the color. Samuel Adams® Octoberfest has a rich, deep reddish amber hue which itself is reflective of the season. Samuel Adams Octoberfest masterfully blends together five roasts of malt to create a delicious harmony of sweet flavors including caramel and toffee. The malt is complimented by the elegant bitterness imparted by the Bavarian Noble hops. Samuel Adams Octoberfest provides a wonderful transition from the lighter beers of summer to the heartier brews of winter.
Profile: Original Gravity: 13.6° Plato Alcohol by Vol/Wt: 5.3%ABV – 4.1%ABW Calories/12 oz.: 187
What They Say: This beer is an institution: the Oktoberfest Bier® from Paulaner, with its full-bodied, pleasant taste definitely pairs beautifully with the hearty delicacies along with Hendln or Schweinshaxen. Its alcohol content of 6 % volume makes it somewhat stronger than the usual lager beer. The original gravity of the Oktoberfest Beer is also slightly higher, starting at 13.5 %. With a hint of malty sweetness the Oktoberfest Beer possesses the perfect balance.
There are more than fourteen different styles or types of German beer. The differences between the ales include the means of production and the final product. German beer styles include lagers, ales, beers made from wheat and flavored beers like fruit beers and spiced beers.
Differences in the types of brews also lie in the light and dark qualities of the beer. Flavor is another factor contributing to the differences in the types of bier produced in Germany. Bavarian ales allow for the most taste because the Bavarian purity laws only allow the four basic beer ingredients of hops, yeast, grain and water. Pilsner beers have a less malty, but bitterer taste than other beers and are very foamy compared to other brews. Dark ales contain darkened or toasted malts with much less alcohol than light beers. Bock ales are the strongest beers, created by monks who were seeking a way to endure periods of fasting. Bock ales, unlike most other beers, must be brewed in certain months in order to produce the best results.
Of all the many types of German brews produced in the more than 1200 breweries in the country of Germany, the most popular is the famous lager originally served at Oktoberfest. The Oktoberfest beer, called Marzen, translates in English to the March, the month in which this type or style had to finish brewing in the days before refrigeration. After March, the beer was stored in icy caves until the autumn Oktoberfest celebration, when it was ready for drinking.
Most German beers are popular, because they are vegan (no animal products are used). Bavarian purity laws require them to use four ingredients only: water, grain, hops and yeast. Real German beer is also not pasteurized as many American beers are, which allows the beers real flavor to flourish.
Listed below is some of the different types of German beers typically found in Bavaria and what you can expect if you order one of these types.
“Helles” ( A lite beer)
The standard light beer, when you order a “Helles” in a pub or restaurant you will usually get a pint. Depending on the brewer it can be quite refreshing. Some beer gardens have responded to the public’s outcry for smaller quantities and now also offer them outdoors, the “real” beer garden only serves the “Maß” (one quart). By the way, this precise nation has laws governing the quantity of liquids served to the public, that is why you will find level markers on each glass. If your Maß looks like it is not quite 1 liter after the foam settles, just go back and say “bitte nachschenken”. The man at the keg will be impressed that you know your way around.
If you like a more bitter and less malty taste try the pils which is also called pilsener. You can order them in restaurants and special pils bars. Take a closer look at the time consuming process of serving a foam crowned pils with perfection. You will see dozens of glasses filled with foam only, waiting to settle. It can take a good quarter of an hour for the foam refills to turn into the golden liquid. This particular beer is arguably the closest to American beer you will find in Germany.
“Dunkeles” (A dark beer)
Against popular beliefs it is not the most powerful in alcohol contents. It is basically a lager bottom brewed beer containing “toasted” malt. Many enjoy mixing this with cola.
“Weissbier” (A white beer)
A very good idea on a hot day when you prefer a lighter tasting beer. Weizen means wheat, often called a Weissbier (white), and is served in tall and elegant 1/2 liter glasses. But beware of its “light” character it is the strongest in alcohol content. While some will serve it with a slice of lemon, do not put one in your Hefe (yeast) Weissbier. The Hefeweissbier comes only in bottles. A professional will wet the glass and pour the bottle at a steep angle. With the foam that remains at the bottom of the bottle he will collect the yeast (swirling action) and add it to your beer.
Bock and Doppelbock (A Bock beer)
Bock is a term used for a stronger beer (doppel meaning double). Fasting monks found an ingenious way of compensating the lack of food – they started brewing very strong beers. March and October are the two most prominent seasons for brewing these special beers but you can find them year round.