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Should you be drinking your beer out of a different glass?

We pored over Christina Perozzi and Hallie Beaune’s book The Naked Pint to discover the science behind matching beer to glass.

1. Mug
Bottoms up! These won’t do much for the flavor of your beer—they’re just for fun—but are best for the lightest, simplest brews. The shape isn’t designed for much quality control, so beers tend to lose carbonation a bit faster. The same goes for pitchers.

2. Tulip
Check out those curves! They’re there to lock in carbonation: The bulbous bottom and narrow center create a bottleneck that keeps bubbles from escaping too fast. It’s perfect for drinks like scotch ales and double or imperial IPAs, which can taste intense once their fizz fades.

3. Pint
This traditional beer-glass shape boosts the flavor of heavier styles like porters, stouts, IPAs and American lagers. The small bottom and large opening funnel carbonation out of the glass, and the bubble loss helps the rich, toasted notes stand out. The stemless design lets beer warm up a bit in your hands, and that also amps up taste.

4. Chalice or goblet
Just as a strong wine releases subtler flavors when decanted, heavy sipping beers like belgian ales reveal their depth if they’re allowed to open up. These glass styles have wide mouths, which help fizz dissipate so you’re able to focus on taste. The stem keeps warm fingers off the glass to keep the slow-sip beer colder longer.

5. Weizen
These tall, skinny glasses turn a beer pour into a pageant. They’re made to show off dense, golden beers like hefeweizens and American wheats. The long length lets fewer bubbles escape, so beer develops a huge, fluffy head. The thin walls reveal color and let beer warm up quicker, releasing the strong hops and yeast so subtler notes, like orange and clove, can come through.

by RachaelRaymag.com

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