The Beer Doctor’s Guide For Approaching Beer #2

Okay it has taken awhile to getting this second installment of this series up and running, and that is due to the fact that there has been plenty of new beers to discover, along with other creative projects.
A true sign of the state of brewing in the United States, are the twin seasonal releases from Samuel Adams and Sierra Nevada.  Samuel Adams Noble Pils is an extraordinary tribute to the pilsener style, using all the signature noble hop varieties, providing a doughy citrus experience of the highest caliber. Poured into a pilsner glass, it is like being emerged into an aromatic cloud of hops. This is, in this Beer Doc’s opinion, one of the finest beers ever made by The Boston Beer Company. The 22oz bottle version is in order here: a long relaxing sit down to taste all the hops complexity.
The same approach could be applied to Sierra Nevada Glissade, the Chico, California brewery’s tribute to German Maibock. Well known for their extensive use of cascade hops in their Pale Ale, this golden bock will surprise some with its adherence to European tradition, employing German Spalter, Slovenian Aurora and Styrian hops in the finish. What a remarkable tasting brew this is. The only thing comparable for me, was a fresh bottle of Hacker-Pschorr Maibock, I had many years ago. Available in a 24oz bottle, this too calls for an extensive, tasting investigation.

After mentioning these latest brews, it seems only proper to mention how to pour. Although much discussioin is spent on the style of glassware, I am reminded of what Spoetzl brewmaster Jimmy Mauric said, that the most important thing is to get the beer into a glass, so it can expand and breathe.
Pour Beer Straight Into The Middle of the glass, foam is good, it just needs to settle down…

Which reminds me of a time I was assisting a friend who just purchased a keg (full half barrel) and was buying a co2 system to keep it fresh. The chap at the beer hardware store said: “When you first tap it, it will mostly be foam, pour that off.  After that, if it is still pretty foamy, simply drink faster.”

Waiting for the foam to subside is not a bad thing, unless of course you have an extreme immediate thirst. A luxurious pour can be had by anyone patient enough to let the brew do its thing. A can of the wonderful and quite affordable Genesee Bock is a copper colored beauty to behold.
The visual aesthetics of beer is part of the beer-love experience. It is not surprising that so many Belgium breweries created their own distinctive glasses for presenting their brews. This is where artisanal craft comes in to play, big time.
What kind of glasses should be used? A pilsner (it doesn’t have to be fancy), a cylindrical ale glass, and a mug. The pilsner is great for lager, the ale glass for top fermented, the mug for both.