Latest / The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel / Beer Glassware & Beer-Clean Glass Explained with Advanced Cicerone Michael Williams | Episode 123

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Beer Glassware & Beer-Clean Glass Explained with Advanced Cicerone Michael Williams | Episode 123 · The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel

• 0:01
  Stand by for the Brewery Underground podcast.
• 0:39
  Hey, everybody out there in the podcast world, I'm Steve and he
• 0:43
  is Scott. And this is the Brewery
• 0:46
  Underground podcast and oh. Did you hear that?
• 0:49
  Scott, Scott's getting ready. You're getting ready already.
• 0:51
  You're ready. What is that you have there is
• 0:53
  that. I think it says mid, yes, Great
• 0:57
  Lakes, if you can read the label, Great Lakes Midwest Hazy
• 1:01
  IPA. And you know what's significant
• 1:02
  about this, Steve? I bought it here in Tennessee.
• 1:05
  I know. Right over there in East
• 1:07
  Nashville, right in Nashville, TN.
• 1:09
  And this guy that's that's on here with us probably doesn't
• 1:13
  need an introduction, but he's getting one anyway.
• 1:15
  Why don't you tell the the fans who this guy?
• 1:18
  Well, here's the thing. If you've listened to the
• 1:20
  Brewery on the Ground podcast for more than a minute, you know
• 1:24
  that we love our Great Lakes. And you know by now that Great
• 1:28
  Lakes is now in Tennessee after we had a petition drive going
• 1:32
  for a while. And then Great Lakes, certainly,
• 1:34
  of course, they were working it all as well.
• 1:38
  And Michael Williams, who is with Great Lakes and we've had
• 1:41
  on before he returns again. And thank you for returning Sir.
• 1:46
  It's a pleasure to be back. Yes, you guys, yes, it finally
• 1:49
  happened. We were, we were talking before
• 1:51
  we hit record about the whole, the whole situation.
• 1:54
  Last time I was on with you guys would have been later 2025, you
• 1:59
  know, I knew, I knew, but there's a little gleam in the
• 2:06
  eye. You couldn't, couldn't make it
• 2:08
  public yet. We joked about it somewhere
• 2:11
  along the way and probably a couple of times when we saw you,
• 2:15
  we're like, I think he had a little something, a little
• 2:17
  smirk, a little something he knew something it just couldn't
• 2:21
  tell us. We planned.
• 2:23
  The conversations that Scott and I had a time for, like, so you
• 2:26
  get the feeling it's going to happen.
• 2:28
  It's like, yeah, I get the feeling it's going to happen.
• 2:30
  Yeah, we get the feeling it's going to happen.
• 2:32
  Yeah. It was when and not if.
• 2:34
  We just had that feeling. You guys are.
• 2:37
  Correct and surely large fried thanks to you guys and your
• 2:40
  advocacy, right? We'll take take a little bit of
• 2:43
  the little bit of the credit you guys probably had your had your
• 2:47
  eye on this state for a while. But you know, if we got, if we
• 2:50
  gave it just a little bit of a nudge, we'll take that.
• 2:52
  Little bit of a nudge and then hey, you know, we tapped you
• 2:55
  guys to help the launch announcement and all that stuff
• 2:57
  and you guys came up with some cool stuff with Chris, CEO, Josh
• 3:02
  who's the the regional manager and all that stuff.
• 3:04
  So it was really cool to see that all come together.
• 3:07
  It was awesome. And you, I think you would you
• 3:08
  would emailed us about two days prior to them being here and
• 3:11
  you're like, hey, I know Nordis Butt and Steve and I were like
• 3:14
  we're dropping whatever we're doing.
• 3:16
  Yeah, we will go meet those. Hey, this shout out to Lippman.
• 3:23
  Thanks for the partnership. Appreciate it.
• 3:25
  So it's it's cool to be in Tennessee heard that we're being
• 3:28
  poured at a festival down there this weekend.
• 3:30
  We're recording in early April right now, so.
• 3:33
  Yeah, Yep, East Nashville Beer Festival is at the we're going
• 3:37
  to be going to this coming weekend.
• 3:39
  And then we'll we'll end up following up on that as far as
• 3:43
  like doing a podcast and talking about them and and some other
• 3:46
  folks as well. So it's great to see Great Lakes
• 3:50
  at a beer festival in Tennessee. And in fact, where I live, I
• 3:55
  live about 1/2 hour South of Nashville.
• 3:57
  Just this past weekend I was at a beer and wine store and I
• 4:00
  walked in there and it was the first time that I've seen, you
• 4:04
  know, Great Lakes representing there.
• 4:06
  So starting to expand a little bit, Starting to expand a little
• 4:09
  bit. Love it.
• 4:10
  Yeah. I'm seeing it on draft menus.
• 4:12
  I'm seeing it on tap, people putting on their menus and say,
• 4:15
  hey, this is on draft now, Great Lakes kind of all over the
• 4:17
  place. So it's great to see that.
• 4:19
  Yeah, and that's kind of the classic way for for brand
• 4:22
  building, if you will enter a new market, kind of start with
• 4:24
  drafts, you know, accounts that know it better, be your bars
• 4:27
  that know Great Lakes. They know I'm drinking Nettie
• 4:29
  Fitz today. We have a, I'm a, you know, big
• 4:34
  new brand guy, but we got a Ciceroni kind of podcast today,
• 4:37
  so I'm bringing the old Eddie Fitz.
• 4:39
  Yeah. Look at that.
• 4:41
  The most awarded Porter in the United States.
• 4:43
  So, you know, so the Lippmann guys roll in like, hey, we got
• 4:46
  Great Lakes and state now and they know, you know, better beer
• 4:49
  bars will know, Hey, Evan Fitzgerald, Elliott Ness, of
• 4:52
  course, Midwest Hazy IPA had to roll into Tennessee with the
• 4:56
  orange colored IPA cab, right? You know, let's be real.
• 5:00
  We know what we're doing up here.
• 5:02
  That's what we're. Doing Yeah, there you go.
• 5:05
  It wasn't by. Accident.
• 5:07
  Yeah, that was not by accident. Yeah, that kind.
• 5:09
  Of cracking that one open. But as you said before, you know
• 5:13
  a few years word your your words.
• 5:14
  You said you're drinking the Doherty here.
• 5:17
  Yeah, I saw. Yeah, the eye.
• 5:19
  The eye caught that one pretty quickly.
• 5:20
  So, yeah, but a joy that for you.
• 5:24
  Oh, go ahead, Scott. Yeah.
• 5:24
  Yeah. No, just say I happen to, I've
• 5:26
  got the four that you just mentioned in Tennessee and then
• 5:28
  I happen to have the Conway Irish and the Conway Stout that
• 5:32
  I picked up in Ohio when I was there last since we've got it
• 5:36
  here in Tennessee. So just to add to my collection
• 5:39
  right now. There we go.
• 5:40
  I love it. Yep.
• 5:41
  Very cool. So yeah, it feels good.
• 5:43
  Feels good basking in the glow. Yeah.
• 5:45
  Yes, I'll tell you, we just go somewhere.
• 5:49
  And Steve did this to me the other day.
• 5:50
  You just go to a liquor store or a beer store or whatever, and he
• 5:53
  just took a picture of it being on the shelf and sent it to me.
• 5:55
  It's like, it's still surreal. Yeah, good.
• 5:58
  Anyway. And it's just still surreal.
• 6:00
  And that's something that I think we both have done, you
• 6:02
  know, where we've gone to different stores and they're
• 6:04
  like, do they have it yet? Do they have it yet?
• 6:06
  You know, there's another, you know, a liquor store near me and
• 6:09
  they don't have it yet. And I'm ready to go in there
• 6:11
  soon and be like, when you get in Great Lakes in here, buddy,
• 6:14
  you got to keep up with the times.
• 6:15
  But. Yeah, that's all good listening
• 6:18
  Tennessee listeners, ask your retailer to order a case so you
• 6:21
  can buy it, right? Yeah, if they don't have it,
• 6:24
  they're missing out and they're probably don't have it at this
• 6:26
  point. Exactly.
• 6:28
  Yeah, let's keep it going. They love it.
• 6:30
  So the reason for this episode, though, we actually planned this
• 6:35
  episode well before we knew this was happening.
• 6:38
  So this is really happenstance and a great little and a great,
• 6:42
  you know, addition. Nice.
• 6:42
  Little yeah. A nice treat, yeah.
• 6:44
  Yeah, it's awesome. So you mentioned being an
• 6:47
  advanced Cicero and we wanted to do.
• 6:51
  The pin the pin on for you guys. Right there it fold the swim.
• 6:55
  In if you're watch, if you're watching, just zoom in.
• 6:58
  It's there. Here I'll do this.
• 7:01
  There, there you go. That worked.
• 7:03
  Out we'll get a snapshot of that.
• 7:05
  Sure, that was a choice. It worked out, yeah.
• 7:09
  Well played, Got her out. We won.
• 7:16
  We wanted to do when you were the first person we reached out
• 7:19
  to and we thought about this. We want to do a proper beer
• 7:22
  glass episode. Yeah.
• 7:24
  And that's really what this episode is is about for the most
• 7:27
  part. I'm sure we'll go on some
• 7:28
  tangents and things, but we want to talk about the importance of
• 7:31
  it. And you recommended some styles
• 7:33
  and stuff and we'll get into all that.
• 7:35
  But that's the that's the gist of this episode.
• 7:38
  And to preface it going further, if anyone's listening to this
• 7:42
  and it's not on video, you might want to switch to video at some
• 7:44
  point because there's going to be a lot of visual.
• 7:47
  Yeah, seriously. They're we're going to narrow.
• 7:50
  And tell today. Yes, a lot of show and tell
• 7:52
  because we've got multiple styles of beer glasses and we're
• 7:56
  going to put them up and we'll try to narrate the best we can.
• 7:59
  But if you can, if you can possibly watch this video, at
• 8:02
  some point, it probably will be a little better to see some of
• 8:05
  these glasses if you're curious or interested in what they might
• 8:08
  look like if you don't know. If you're driving right now,
• 8:11
  pause the episode and then you save this one, save this one
• 8:15
  from when you're doing the dishes and stuff like that.
• 8:16
  So you can watch it too, right? Right.
• 8:18
  Yeah. Or even better, you can have a
• 8:20
  beer, Great legs beer. But I can just watch on, on on
• 8:22
  your little phone, you know, watch on the Youtubes and all
• 8:25
  that. Yeah.
• 8:25
  In the proper In the proper beer glass.
• 8:28
  In the proper glassware, yeah, as I said.
• 8:30
  From the first time I've ever seen a a Cicerone pin, by the
• 8:34
  way. So, you know, it's pretty cool.
• 8:36
  Got a patch too. I really got to put that patch
• 8:38
  on something you got too. And a wonderful certificate,
• 8:42
  which is probably at the office right now.
• 8:44
  But yeah, the most important thing is the knowledge and
• 8:47
  sharing it with people, you know what I mean?
• 8:48
  Like that's why we do it. We love it, you know?
• 8:50
  Yeah, definitely. Yeah.
• 8:51
  It was fun when you guys reached out.
• 8:52
  It was like, I don't, I do. I do a lot more brand
• 8:55
  development focused stuff these days.
• 8:57
  But as like one of the company trainers and stuff, like I used
• 9:00
  to do a lot more of that. And this is like, all right, got
• 9:03
  to do a little bit of this little blowing off of the dust
• 9:08
  and stuff like that. But it's all in there.
• 9:10
  Yeah, awesome. It's in there.
• 9:12
  Good. It like it's a riding a bike,
• 9:14
  right? You would start talking about
• 9:15
  some things, it's gonna all come right back to you like, oh,
• 9:16
  that's a piece of cake. Yeah, by the way.
• 9:19
  For your Cicero. Yeah, go ahead, Scott.
• 9:21
  Just real quick, do you, is there like a continuing
• 9:22
  education with the Cicero thing or just something you just do on
• 9:25
  your own and you have to kind of maintain that you just learn to
• 9:31
  a point? Yeah.
• 9:32
  So once you get the certification for those not from
• 9:35
  just real quick for of those, if you haven't listened to prior
• 9:37
  episodes for watching right now, you don't know what Cicerone is.
• 9:40
  Easiest thing, it's the beer equivalent of sommelier.
• 9:43
  Sommelier has done a good job, you know, publicizing themselves
• 9:46
  and Cicerone's doing a great job as well.
• 9:47
  It's just the high end wine world attracts a lot of
• 9:50
  attention, right? So 4 levels of the Cicerone
• 9:53
  program, they're certified beer server, which is kind of entry
• 9:56
  level certified Cicerone, which is for like, so level 1 would be
• 10:00
  for like bartenders, servers, things like that.
• 10:02
  Level 2 certified Cicerone is for like state managers or maybe
• 10:06
  like field sales reps I'm an advanced Cicerone.
• 10:08
  Level 3 that's for like the trainer of the trainers.
• 10:11
  So maybe somebody who's going to a bunch of different like
• 10:14
  corporate GM or you know, whatever the heck I do at Great
• 10:18
  Lakes, that whole kind of thing. And then Master Cicerone is, you
• 10:21
  know, you're dedicated basically.
• 10:24
  So there's only 29 master of Ciceroans in the world.
• 10:28
  There's 210 advanced Ciceroans in the world.
• 10:31
  So no big deal. We have two, we have two a Great
• 10:36
  Lakes, which we're very proud of.
• 10:37
  My, my colleague in sensory and flavor development, Jacob Eden's
• 10:41
  also an advanced this around too.
• 10:42
  So my goodness, what was the original thing you actually
• 10:47
  asked about? I think I just asking, was there
• 10:52
  a continuing kind of education thing you had to do to maintain
• 10:55
  that? So no, and since around they you
• 10:59
  just get the certification and and there's, you know, there's,
• 11:02
  I want to say this, we take ourselves seriously, but we
• 11:04
  don't take ourselves too seriously, right?
• 11:06
  So it's not like, let's say you're an attorney and it's
• 11:13
  like, well, if I don't keep up with evolving law practices,
• 11:17
  then I might misrepresent my client in court, right.
• 11:21
  Yeah. That's what we're talking about.
• 11:23
  We're talking about beer here. So there's no continuing
• 11:26
  education. And then usually, if you're
• 11:28
  interested in, you know, attaining something like
• 11:31
  certified sis around advanced this around you, at least you're
• 11:34
  you're kind of in that world and you're keeping up.
• 11:36
  You know what I mean? Yeah.
• 11:38
  So yeah, you've got to constantly be studying and for
• 11:40
  the next one and. Yeah, you're just kind of
• 11:42
  inherently, you know, there. There's some things I'm really
• 11:44
  not as in touch with right now. There are some things I've been
• 11:47
  able to keep a general pulse on just based on certain readings,
• 11:51
  you know, yeah, Brewing magazine and things like that.
• 11:53
  So. But when you were going through
• 11:57
  the Ciceroon classes and you came into the, what we're
• 12:01
  talking about today, proper glassware, like talk about those
• 12:06
  courses, is it something that goes on for months, for weeks?
• 12:09
  And you know, can you take us through a little bit into the
• 12:13
  the overall scope of that? Sure.
• 12:15
  So for for Cicerone, you know, there are classes out there and
• 12:20
  of course the program provides it's a material which is great.
• 12:23
  Now I, I'm coming, I'm, I'm lucky to work at Great Lakes
• 12:26
  Brewing in Cleveland, OH. And we're, you know,
• 12:28
  historically a top 20 craft Brewer and we've been around for
• 12:32
  almost 40 years. So we have some resources where
• 12:36
  like, I didn't have to really take classes per SE.
• 12:39
  It was a lot of self study. A lot of, you know there there's
• 12:42
  a suggested reading list that the program provides that has
• 12:46
  the knowledge that you need to pass the test, which of course,
• 12:49
  passing the test then proves that you know the things you
• 12:52
  need to know to provide superior, superior beer service
• 12:57
  to customers, tailors and things like that, right.
• 13:00
  So, so it's more reading through this beer list, having a group
• 13:03
  to study with. We had a really great group when
• 13:06
  I passed certified Cicero in 2016.
• 13:09
  I think there were five others, I want to say, who also passed
• 13:13
  at Great Lakes that year, which was awesome.
• 13:14
  Jacob and I studied for advanced together.
• 13:16
  We both passed in 2023. I mean, it took some time.
• 13:19
  Goodness, how many hours? It took some time.
• 13:22
  It wasn't like this, this all consuming thing or whatever.
• 13:24
  And when you work in a brewery, it's like when you're 1 of the
• 13:28
  trainers of the brewery, you're kind of already doing this stuff
• 13:30
  for your job, you know? Sure.
• 13:32
  So we're really lucky kind of privileged really, because the
• 13:36
  Ciceroon certification, certainly it's applicable for
• 13:39
  people on the brewery side, but it's also extremely applicable
• 13:42
  for like restaurants, better beer bars, and like those are
• 13:46
  independent places that kind of are doing it on their own.
• 13:49
  So the resources that the Cicerone program provides would
• 13:53
  be super helpful for, you know, people in that situation.
• 13:56
  It's just this one's all about having that stand like that
• 13:59
  standard industry, Standard Bank of knowledge for stuff on the
• 14:05
  service side of beer, you know? So, well, it's a, it's a
• 14:07
  credibility thing, right? Absolutely, yeah.
• 14:10
  And we have professional certifications for all these
• 14:14
  other industries. Why not have it in the craft
• 14:16
  beer world too, right, You know? Yeah.
• 14:18
  And when you take that test, is it, is it like something that's
• 14:22
  OK, I'm ready to take the test? You schedule something and then
• 14:25
  you have to go in somewhere to do it or something online or
• 14:27
  like I think I'm ready. Yeah.
• 14:29
  So for the different tiers, Level 1 Certified Beer server is
• 14:33
  an online test. You can take it whenever it
• 14:36
  could be. Wake up at 2:00 AM, you're like
• 14:39
  I'm ready, I'm taking the test, you know what I mean?
• 14:41
  Whatever. 60 questions over 30 minutes on the basics, you know,
• 14:45
  beer styles like flavor notes, things like that.
• 14:48
  A little bit of service stuff, certified just around.
• 14:51
  Generally the way they will do that is there are groups in
• 14:54
  certain areas that are interested in having an exam
• 14:57
  hosted. So we've hosted some at Great
• 14:59
  Lakes out of the brewery and so on from the program will come to
• 15:02
  that city and conduct the tasting.
• 15:06
  At this point, just that obviously just the tastings in
• 15:08
  person can't taste virtually, but the written stuff's online.
• 15:12
  So that's kind of take whenever you're ready.
• 15:14
  And then for advanced, it's more they have tastings in certain
• 15:17
  cities. Just probably last tattoo was
• 15:21
  about four a year. We have to kind of plan, you
• 15:25
  know those. Jake and I went to Boston, which
• 15:27
  is cool. I went to school in Boston, so
• 15:28
  and it was in June. It was really nice out all that
• 15:30
  stuff and then but the again, the written you kind of take
• 15:33
  whenever masters once a year and no get ready.
• 15:40
  It's going to be rough. It's going to be it's two days,
• 15:42
  two days, 4 tasting panels, so many oral exams.
• 15:47
  Yeah, yeah. So it's.
• 15:49
  You really got to earn it, yeah. Yeah, and it's very, I always
• 15:51
  tell people it's very attainable.
• 15:53
  I don't know about master master stuff.
• 15:56
  The other levels, they're always attainable if you're willing to
• 15:59
  put in the time, the effort, have the discipline you have a
• 16:03
  great. If anyone out there is listening
• 16:04
  and they they want to attain these certifications, just find
• 16:07
  find the group and the community.
• 16:09
  And that makes I'll tell you what, it's a lot tougher to do
• 16:12
  blind taste tests when you're studying by yourself, right.
• 16:15
  Yeah, so. Oh my God, I can imagine.
• 16:19
  Yeah, well, I mean, it's not really possible, right?
• 16:22
  And the other thing, Michael, the other thing that stands out
• 16:24
  for me is you said you were already.
• 16:27
  Do you feel like you were ahead of the curve because you're
• 16:29
  already there. You're working at in the in the
• 16:31
  brewery where maybe other people that are going through the
• 16:34
  program, maybe they're working their way up, but they're not
• 16:37
  necessarily working at the at a location every day and getting
• 16:42
  more of that advanced knowledge. Exactly.
• 16:44
  And then I mean, I know they're, I know I've had these
• 16:46
  conversations like people who have, who are not even in the
• 16:49
  industry and kind of like go and attain these certifications.
• 16:52
  It's like good for you, like, but there's obviously a level of
• 16:55
  passion and dedication there that you know, and again, there
• 16:58
  are resources out there. If you go to the sister on you
• 17:01
  go to the sister on website, you see the reading list.
• 17:03
  If you buy all those books and read them and know what's in
• 17:05
  those books, you're pretty much, you know, the other half's the
• 17:08
  taste tasting. It was nice when the the quality
• 17:11
  guy was able to order the the off flavor spikes and count it
• 17:15
  as company training because those things ain't those things
• 17:19
  ain't cheap. Yeah.
• 17:22
  So that's actually you get to taste the off flavors like this
• 17:25
  is what the off flavor actually is like.
• 17:27
  It's one of the one of the panels and you know, we'll kind
• 17:29
  of probably touch a little bit on this on on the beer clean
• 17:32
  glassware topic and some maybe we'll get to it, maybe not, but
• 17:37
  part of good beer services knowing when beer is not tasting
• 17:40
  correct. You know, for those who are.
• 17:43
  I mean, you guys maybe not even familiar with the history of the
• 17:46
  program. Cicerone was founded in 2007 by
• 17:49
  Ray Daniels in Chicago in part because this craft beer wave was
• 17:54
  was forming. That's like when the the golden
• 17:58
  the golden age. Unfortunately, we're talking
• 17:59
  about this in historical terms, the golden age of craft beer
• 18:02
  indicate that it has passed viewers out there go buy more
• 18:07
  craft beer. Okay, that's.
• 18:08
  Right, it's not. Specifically Great Lakes.
• 18:12
  Yeah, but the 20 tens were like this crazy explosion of growth
• 18:16
  or craft beer. So Ray, I think kind of saw this
• 18:18
  coming. But in 2007, the level of
• 18:21
  knowledge for people in the industry was not anywhere close
• 18:25
  to what it is today in large in part thanks to efforts of the
• 18:29
  sister own program. So the problem is you have these
• 18:31
  really awesome full flavored locally brewed beers that are
• 18:35
  going through a beer line that hasn't been cleaned in question
• 18:38
  Mark. So like you got a dorm under
• 18:42
  gold and it's it's going through a beer line that hasn't been
• 18:46
  clean in six months and it just tastes like butter and vinegar
• 18:49
  on the other side, right? So yeah, knowing what those off
• 18:52
  flavors are, what causes them, then you can identify what the
• 18:56
  problem is, solve that problem and then you have great tasting
• 18:59
  beer. So thankfully, we've come a long
• 19:01
  way with regards to a lot of that stuff, but knowing those
• 19:06
  odd flavors is important. So and then of course, more
• 19:09
  importantly, knowing the positive flavors, identifying
• 19:11
  styles, all that kind of stuff. That's interesting.
• 19:13
  That's interesting. It's like you have to go through
• 19:16
  the bad to get to the good. Almost like you have to know
• 19:20
  what those things taste like. You need to know both yeah, we
• 19:23
  and we love there of there's always this emphasis on on the
• 19:26
  off flavors, which to be fair, that's that's one of that's a
• 19:29
  core part of the tasting exam is the off flavors.
• 19:31
  But like, let's focus on the positive flavor training too.
• 19:34
  Like what's this beer style supposed to taste like?
• 19:37
  And so. On yeah, yeah, yes.
• 19:39
  That's the more important part and thankfully, yes, again,
• 19:41
  thankfully quality standards have have been raised so you
• 19:44
  don't see quite as much of the, you know, diastole ridden draft
• 19:47
  lines and you know, ancient 3 year old beer being served and
• 19:52
  stuff like that. So.
• 19:53
  We don't want. That that's the barley wine,
• 19:55
  that's different story, but you know.
• 19:56
  Right. Yeah.
• 19:57
  Well, quality is improved, but also there's consistency now,
• 20:00
  right. It's like you a Brewers back
• 20:02
  then you can make one good and then not, you know, try to
• 20:04
  duplicate the next time it's not as good for some reason.
• 20:07
  And and that's part of it totally.
• 20:09
  You can have consistency. And people notice.
• 20:11
  So since we're all drinking Great Lakes, kind of like the
• 20:14
  same styles almost, what is the proper beer glass for what we're
• 20:18
  drinking? OK.
• 20:20
  Great segues. Ironically, Steve isn't even
• 20:23
  drinking out of a glass. Sorry.
• 20:26
  Well, and I knew. I was gonna wait for that.
• 20:28
  Okay, okay, there's a proper way, An improper way.
• 20:33
  So I'll go back and demo it when I'm on to the next beer.
• 20:37
  But for you, for those of you out there listening right now,
• 20:40
  if you haven't, crack well, crack another beer and grab a
• 20:42
  glass if it's not already in the glass, but you tilt the glass at
• 20:45
  a 45° angle and pour it kind of right down the middle of the
• 20:48
  glass. And then once you're about 2/3
• 20:52
  or 3/4 of the way up the glass, you kind of go like go like
• 20:55
  this. And I'll, I'll demonstrate it
• 20:56
  again later on. But by the way, guys, this is
• 20:58
  not the reason why I specifically, this is not the
• 21:02
  primary reason why I asked to post on the episode, but I did,
• 21:05
  I did the no beer Lent thing and all that stuff.
• 21:08
  So it's, it's way better recording in Easter now than
• 21:11
  last week when it was still Lent.
• 21:12
  So, yeah, so because it would have been like, I would have
• 21:16
  done the podcast without having a beer, but it's it's way, it's
• 21:19
  way better if I actually have a beer, you know what I mean?
• 21:21
  Yeah, they'll be like. So I was, we were excited to get
• 21:24
  to the beer and just went straight to it.
• 21:27
  The goal when you tilt the glass like that part down the middle,
• 21:30
  the goal because when you get to a full port, you have a nice one
• 21:37
  or two finger layer of foam on top of your beer.
• 21:41
  And I know, again, I think we've gotten pretty good on educating
• 21:44
  people on why foam is important, but not everybody knows that.
• 21:48
  Some people see the foam, they'll go, where's the rest of
• 21:51
  my beer? That whole kind of thing, like
• 21:53
  be like that foam is extremely important.
• 21:54
  So what the foam does is, first of all, it looks good.
• 21:58
  Foam is a part of beer. It's like wine doesn't have
• 22:02
  foam, bourbon doesn't have foam, all that kind of stuff.
• 22:04
  When you have a really properly poured beer, that little inch or
• 22:08
  so worth of foam on top, it just looks great.
• 22:12
  And it's the way that beer is supposed to look, right?
• 22:14
  But more importantly, foam actually helps channel the
• 22:19
  aromatics of the beer into your nasal passageway.
• 22:22
  It's kind of like a membrane almost if, if you will.
• 22:27
  And when you don't have that foam, it's actually harder to
• 22:31
  perceive the aroma of the beer that's there.
• 22:33
  So having that foam is actually very important.
• 22:37
  So that proper pore is going to help achieve that.
• 22:39
  If you pour way too slow, you're not going to get the foam
• 22:42
  formation. Obviously if you pour too fast,
• 22:45
  you're going to make a mess, so don't do that either.
• 22:47
  You're going to waste some beer. But having that, when you just
• 22:50
  pour your slow and steady, not not too slow, but exactly the
• 22:54
  right rate, that 45° angle, it helps promote that nice one or
• 22:58
  two finger layer of foam. Does is there anything to the
• 23:01
  whole the carbonation as far as like it's if it if you got foam
• 23:05
  on the in the glass, it's not necessarily in your stomach too.
• 23:09
  Is there something to that? I've seen people talk about that
• 23:12
  and that's not necessarily for like the nose or flavor, that's
• 23:15
  more for like letting the CO2 out, is there?
• 23:17
  Anything Sure, sure, sure. I would say, isn't it like if
• 23:21
  you don't, there's something about, I didn't dust off that
• 23:24
  part right there, but there's something about, there's
• 23:28
  something about, I want to say it's that same deal where if you
• 23:32
  don't pour with enough foam, there's more CO2 trapped in the
• 23:37
  body and then you end up getting filled up more.
• 23:39
  And especially I mean for. Anyone like you don't
• 23:42
  necessarily want that, right? But it's going to be.
• 23:46
  In your stomach too, correct? It's going to.
• 23:48
  Be it's got to, you know it's going to.
• 23:50
  Fill you up, it's going to come out.
• 23:51
  Break out with the phone. Is is.
• 23:52
  Important. I think that I, I saw that on a
• 23:54
  episode of Bar Rescue, I think it was on Jon Taffer was poured.
• 23:58
  He goes, you want the you want the foam in the glass or not in
• 24:00
  your stomach kind of thing. Yeah, Yeah.
• 24:02
  No, I'm pretty sure. Yeah.
• 24:03
  When you pour too slow, it doesn't release enough CO2.
• 24:05
  Like it's, it's all about, again, the right amount of CO2
• 24:08
  in the finished beer, Right. So like, if you don't pour hard
• 24:10
  enough, there's still a bunch still in there.
• 24:13
  And so it's going to end up exactly.
• 24:14
  It's going to end up in your stomach or you're going to feel
• 24:16
  a little bloated. And then you might not get that
• 24:18
  next beer that you would normally get, right.
• 24:20
  Because it's very sad, right? Very sad.
• 24:22
  Yeah. It's like or whatever, you're
• 24:26
  eating food and like you know, you're not able to finish your
• 24:28
  food, that whole kind of thing. So.
• 24:29
  So I'm gonna hold up a glass here, also from Great Lakes.
• 24:33
  It is the Christmas Ale. There we go.
• 24:35
  Glass. Nice.
• 24:36
  Right there I've got. So here's a question.
• 24:38
  Got one as. Well, why is why is this a
• 24:41
  perfect glass for Christmas Ale? Yeah, So it is a good, it is a
• 24:45
  good glass for Christmas ale on the packaging.
• 24:47
  If you look at it like we we put a little icon for suggested
• 24:52
  glassware, which is it's fairly general.
• 24:54
  I think we have a little snifter on there.
• 24:56
  But so the glass that you were holding up, I have something
• 25:00
  somewhat similar to it, but I kind of put it in the snifter
• 25:05
  ish territory. This is kind of a funkier
• 25:07
  looking snifter. It's a little bit more angular
• 25:09
  and new school and all that. Doesn't even have a stem.
• 25:11
  But So what that that I would categorize that glass under
• 25:14
  snifter and actually in addition to Christmas sale, I would say
• 25:17
  that that's an ideal glass for almost like almost any beer out
• 25:22
  there. So it's got a ton of advantages
• 25:24
  for sensory perception in particular.
• 25:30
  Glasses like that are good for like more malt forward and
• 25:33
  higher ABV styles. I wouldn't even necessarily
• 25:37
  consider Christmas sale to be that high ABV at that point,
• 25:41
  even though it's 7.5. But we're thinking stuff like
• 25:45
  imperial stouts, barley wines, double Ipas can work well and
• 25:51
  kind of a, a it's a little bit more of a Tulip, but it fits in
• 25:54
  with the, the, the snifter theme.
• 25:56
  OK, Snifter. Do you consider this a snifter?
• 25:59
  Is this a snifter? That's more like a Tulip, but
• 26:02
  not like the Belgian Tulip, you know.
• 26:04
  So it to me that glass right there is fulfilling the same
• 26:10
  function that a snifter does, right?
• 26:12
  Because it's got some taper so that taper in and it works for
• 26:16
  Christmas sale, which is an intensely flavored beer.
• 26:18
  But for the Super, especially the Super high octane beers like
• 26:21
  those styles I just mentioned, it helps kind of funnel the
• 26:24
  aromatics a little bit more. So it makes an already fairly
• 26:28
  intense flavored beard taste even more.
• 26:33
  So it's kind of like you're not you're when the when the glass
• 26:37
  kind of opens up, it allows aromatics to escape a little bit
• 26:42
  more. So when there's that taper in
• 26:44
  now the glass you guys showed, it has a little bit of straight
• 26:48
  towards the top, but this one right here is like this is very
• 26:51
  concentrated, right? Yeah.
• 26:53
  So that really helps you really retain all the aromatics from
• 26:57
  those very intensely flavored beers by kind of following
• 27:00
  funneling them right into into the nose right there.
• 27:03
  That makes sense. Well, and maybe maybe this isn't
• 27:05
  what you necessarily would think that you're going for, but when
• 27:09
  I was drinking Christmas Ale and this a few months ago, I'm like,
• 27:13
  you know, you feel like in a glass like this, you're drinking
• 27:16
  a beer That's really. Special, absolutely, yeah.
• 27:18
  And then the the snifter or Tulip like that, that kind of
• 27:21
  Tulip does convey a certain kind of, you know, special occasion
• 27:25
  type thing, I think especially because they're often served
• 27:27
  with higher octane beers, which are reserved for holidays or,
• 27:31
  you know, later tonight, whatever.
• 27:33
  Yeah. I also I also like holding this
• 27:36
  glass like this kind of underneath with the stem.
• 27:38
  I kind of like that. Absolutely.
• 27:40
  I'm not. So that's that's another
• 27:41
  advantage. And like this, this would be
• 27:43
  Christmas. It would fit the bill here.
• 27:45
  So another one of the advantages of the sniff the general snifter
• 27:50
  style glasses, especially for now, not so much for your, let's
• 27:55
  say your double IPA, but for all those malt forward styles, we
• 27:58
  like to enjoy those at a slightly warmer temperature,
• 28:02
  which helps some of the some of the more like positive malt
• 28:05
  aromatics express themselves a little bit more.
• 28:08
  Right. So exactly as Scott was saying,
• 28:10
  when you've got a multi beer, let's say you got a barley wine
• 28:14
  or let's say a barely, let's say a blackout stout or something
• 28:16
  like that imperial stout. And you got in there because
• 28:19
  intense, you know, plum, dark fruit aromatics are going
• 28:22
  straight to your nose. But you're also you got the
• 28:24
  warmth of your hand that is kind of warming up the beer because
• 28:28
  you're holding the you're holding the glass directly next
• 28:31
  to where the beer is. As opposed to say something like
• 28:33
  we'll get to more STEM type things later on.
• 28:37
  This would kind of keep the beer a little bit colder because
• 28:39
  your, your, your body heats not right on the beer.
• 28:42
  So if you want to be tasting a beer, you pull it out of the
• 28:44
  fridge. You know it's a 38°.
• 28:46
  Let that stout kind of warm up. If you're a big time nerd like
• 28:48
  me, you might kind of do this for a little bit.
• 28:51
  The real pro thing to do is take the bottle out of the fridge,
• 28:54
  have a different beer 1st, and then go back and pour the
• 28:58
  imperial stout well. Well, it's cool because as you
• 29:01
  say, it's a sensory thing. I mean, you're, you're all of a
• 29:04
  sudden you're getting all that aroma and everything and it's
• 29:08
  making the beer even more enjoyable for you.
• 29:11
  Yep. Something else you're able to do
• 29:12
  when you got this guy right here?
• 29:14
  I don't have AI, don't have a beer in it right now, but just
• 29:18
  like with wine, vegetating the aromatics, so kind of spin the
• 29:21
  liquid around, Imagine there's a beer in there, it's kind of
• 29:23
  swishing, right? That'll kind of help get those
• 29:25
  aromatics like unsettled again. So it's, it's easier to smell a
• 29:30
  little bit more. You do a little swirl and then
• 29:32
  take a sniff, you know, just like we would do in the wine
• 29:35
  world too. But you can do it.
• 29:37
  I mean, I can do it for this. But it's that those aromatics
• 29:39
  are, again, they're going to kind of escape out into the
• 29:41
  atmosphere as opposed to going straight to your nose.
• 29:43
  So those tapered sides are are really big.
• 29:46
  Yeah. So talk to that.
• 29:47
  So what we're both holding, I think Steve's got one too, is
• 29:49
  what they call. It's just like a standard IPA
• 29:52
  glass, right where they. That guy's the Shaker pint.
• 29:54
  And yeah, I made the conscious. I made the conscious choice.
• 29:57
  Yeah, we're we're doing the proper glassware episode.
• 30:00
  And I was like, screw it, I'm just going to use the shaker
• 30:02
  pint. So the whole thing with shaker
• 30:06
  pint, you know, it's supposed to say like a snifter citrus, great
• 30:10
  for all these different sensory perception.
• 30:12
  And really it's ultimately what it's about is, is you taste the
• 30:17
  beer better. And in certain styles of
• 30:19
  glassware, this glass right here, the shaker pint was never
• 30:22
  designed to be used for beer. It's literally, it's called a
• 30:26
  shaker pint because it's what a bartender uses to mix a
• 30:30
  cocktail. So your shave, you got the
• 30:32
  whatever, the metal thing, and then you've got the glass and
• 30:35
  you're shaking it, right. Yeah, because it fits perfectly
• 30:37
  on the other end of that thing. Right.
• 30:38
  Darn it, these things are really freaking convenient, right?
• 30:41
  I mean, they're so just like you can stack them.
• 30:44
  Back in the day when I was, you know, I started at Great Lakes
• 30:47
  and our brew pub and you know, I've got my hand down to my knee
• 30:50
  and I've got 15 glasses stacked up and I just go to the bar and
• 30:54
  you can stack 5 high and they don't take up a ton of space.
• 30:57
  They're cheap, all that stuff, but they don't do anything to
• 31:00
  help the beer. And you know, that's not the
• 31:02
  fault. It's just it's a basic glass.
• 31:04
  So we all happen to be drinking from those because again,
• 31:10
  they're very convenient, they're very affordable.
• 31:12
  But the shaker pine that you see everywhere is is doesn't really
• 31:16
  have any advantages for making the beer better now.
• 31:20
  And in the end, you can still have a very good beer experience
• 31:25
  drinking a beer from a shaker pint.
• 31:26
  You know, I'm not like crying right now because I'm having my
• 31:29
  fits from a shaker pint or anything.
• 31:30
  It's great. If you want to be even better,
• 31:33
  you might want to do something else.
• 31:34
  So what we do at the brew pub, the Great Lakes Brew Pub in
• 31:38
  downtown Cleveland in the Ohio City neighborhood is we use a
• 31:42
  nautic pint. Very nice.
• 31:44
  That different, but slightly different.
• 31:46
  By the way, I got to give some shout outs while I'm doing this.
• 31:48
  So shout out to our Brewers Guild, the Ohio Crappers
• 31:53
  Association. This is a the snapper style
• 31:56
  glasses from their winter warmer event.
• 31:58
  This is actually in early 2021. So the COVID time, we actually
• 32:02
  we did events like at the tap rooms rather than one big one
• 32:05
  big beer fest. And then you know, again, this
• 32:07
  is a sister own style podcast, so we can shout out the brother.
• 32:10
  And this is, I got this glass at the Firestone Walker tap room
• 32:13
  and Venice Beach right before we flew back through LAX from my
• 32:20
  cousin's weddings. It's really cool.
• 32:22
  It's a it's a Nanak style glass. It's kind of in the British
• 32:25
  realm, obviously sniffers American.
• 32:26
  It's kind of American ish, maybe maybe British ish too.
• 32:29
  But like sniffer used for Brandy, used for bourbon, stuff
• 32:31
  like that. Nanak glass is definitely
• 32:34
  designed as a beer glass. So Nanak to my knowledge,
• 32:40
  literally it's a Nanak because it means no Nick.
• 32:45
  It's got this, it's got this little ball right here.
• 32:48
  And when you're stacking this style of glass, it's a lot less
• 32:54
  it's it's a lot less likely that the the glasses will chip as
• 32:59
  you're stacking them. So literally the style of the
• 33:02
  glass Nanak is no Nick. It actually directly relates to
• 33:05
  the storage. So there's there is an element
• 33:08
  of convenience with the Nanak glass, but then it's got some
• 33:13
  elements to it that just elevate the the presentation of the
• 33:16
  beard just a little bit. There's something about that
• 33:17
  little Ridge right there that just adds a little extra.
• 33:20
  Something like the foam stand will kind of maybe land right on
• 33:23
  top of the Ridge. The the glass is also designed
• 33:26
  for comfort. So there's something about like
• 33:28
  that Ridge right there. You put your hand around and it
• 33:29
  just sits really nicely in your hand, whereas there's something
• 33:33
  almost cold about the, I don't know, kind of just riff in their
• 33:37
  cold about the, the shaker pint. But it feels, it sounds like
• 33:40
  it's a little glove type thing, right?
• 33:42
  There's actually something to to fit your hand around.
• 33:45
  So that's, it's a traditional British, you know, glass.
• 33:48
  This is a 20 ouncer right here. So that's the imperial pint.
• 33:51
  Six. Well, we do, we do 20 oz pours
• 33:53
  at the at the brew pub, but we also the standard size is 16
• 33:56
  like the American pints. OK.
• 33:59
  I have one more example from Great Lakes and that would be
• 34:02
  one of my favorite. Beers.
• 34:04
  Here we go, the Vibacious 2. Yep.
• 34:08
  No we don't have vibacious here and I don't have one we don't
• 34:11
  have in Tennessee yet. But what?
• 34:13
  What type of glass is this? And what other than vibacious?
• 34:17
  What style would you recommend for this, if there is one?
• 34:20
  So that's jumping completely to proprietary.
• 34:24
  Whatever, it looked cool, right? It is cool shit.
• 34:29
  It's got the purple bottom. It says vibacious on it.
• 34:32
  So, you know, we've got our snifter, just ideal glass for
• 34:35
  for sense perception. We've got our Nanak, which is
• 34:38
  convenient but slightly elevated presentation.
• 34:41
  There's a whole world of glassware.
• 34:43
  And for for any of y'all watching out there right now who
• 34:46
  kind of follow craft beer stuff, you know, there's just like all
• 34:50
  sorts of zany glasses that people put their beer into.
• 34:54
  Yeah, that's in particular, you know, just like that's we work
• 34:58
  at the glassware supplier and that's one of the shapes that
• 35:00
  they have and, and honestly, it's like vibacious that brand
• 35:03
  has the if viewers out there are familiar with or look it up on
• 35:07
  the website right now, the sound waves on the can.
• 35:10
  I wouldn't be surprised if when we were developing that glass,
• 35:13
  it was like, oh, look at the glasses kind of got the wave
• 35:16
  right. I wasn't, I wasn't a part I'm
• 35:20
  not a part of procurement stuff like that, but I'm riffing.
• 35:24
  I'm going to guess that that's part of how that 1 ended up that
• 35:27
  way. But we see proprietary glassware
• 35:29
  all over the place. One of the biggest is in the
• 35:33
  Belgian beer world where I don't have shame on me and as an
• 35:39
  advances around that, I don't have any Belgian Belgian
• 35:43
  glassware on hand right now. But if you like the Belgian
• 35:46
  Brewers, you know, we're talking everybody or of all West Mall,
• 35:52
  Chimay, the list goes on. They all the glasses are just
• 35:56
  different shapes. And it's just because it's what
• 35:59
  those breweries wanted their beer to be served in.
• 36:03
  So that vivacious glass is really just something that
• 36:06
  honestly, it it's about the look, right?
• 36:08
  Yeah, yeah. It's got the taper and stuff
• 36:10
  like like it's not a stand up. There's something about I, I
• 36:14
  would say you guys remember those like the Spiegel out like
• 36:18
  the IPA glass and stuff like that kind of have like the bumps
• 36:21
  and stuff like that to help agitate the liquid as you're
• 36:23
  sipping it. It's almost like it's an
• 36:25
  automatic swirl. I I'm guessing that can 1 of you
• 36:30
  guys hold up the glass again, the vibacious glass.
• 36:32
  Yeah, you got it. You kind of have the built in
• 36:34
  like there's a little bit it's, it's almost got like a stem type
• 36:38
  thing at the bottom. I I bet you would get a similar
• 36:40
  effect from, I haven't drank 1 from one of those in in quite
• 36:43
  some time. But I think you get that same
• 36:45
  kind of like automatic agitation.
• 36:47
  You take a sip and then the liquid goes back down.
• 36:49
  It goes over that step, that Ridge at the bottom of the stem.
• 36:52
  It's automatically going to kind of like kick up the aroma again.
• 36:56
  It feels good in your hand too, when you hold it kind of here at
• 36:58
  the bottom it's. Kind of.
• 37:00
  Nice sturdy glass. Going back for a minute and I
• 37:04
  because I, I knew I had one and I couldn't find it here a minute
• 37:07
  ago. I do have a nonic.
• 37:08
  This is a nonic, right? That's.
• 37:10
  A nonic Yeah, You got that little, That little, a little
• 37:14
  Ridge right there towards the top, so.
• 37:16
  From a natural. One of those I just didn't get
• 37:18
  it out for this particular. One.
• 37:19
  Yeah, I had something stacked on top of it over here, so I knew I
• 37:22
  had one somewhere. Yes, that's a nice.
• 37:24
  I don't use it often enough. Yeah, and I don't use it a ton
• 37:27
  of home like when I when it's let's say it's a weekend,
• 37:30
  Sunday, something like that. And I want to do the session
• 37:33
  beers kind of sipping on stuff all day.
• 37:35
  I'll take this guy and toss. I'll crack in because it's a 20
• 37:38
  oz. I'll crack open a couple session
• 37:41
  beer cans and then it's almost like I've got the session beer
• 37:43
  pint. You know, I'm not pouring from a
• 37:45
  tap at home or anything like that.
• 37:46
  But but it's also just good. Like the Nanaka is going to be
• 37:50
  good for any. It's it's easy to associate the
• 37:55
  country of origin and the beer styles that then go into it,
• 37:58
  right. So like IPA, Porter, lower ABV
• 38:01
  stouts, like an Irish stout would work well in the nanic.
• 38:04
  Everything of Great Lakes beers, Midwest IPA.
• 38:06
  I'm drinking Edmund Fitzgerald so that would work well in the
• 38:09
  nanic. This would work well.
• 38:11
  That would work well. Nice.
• 38:12
  I think so, yeah. I've let's, I've got a beer
• 38:15
  here. Let's let's jump to another one.
• 38:17
  And Steve, you've got one too, this VOS beer.
• 38:20
  As I say, I assume it's VOS beer, so.
• 38:21
  I say, yeah, Vos, there we go. Thank you for not saying.
• 38:24
  Base and I believe it's this one, is it not correct?
• 38:30
  Is that? Yeah, Yeah.
• 38:32
  You got a Vos right there. Yeah.
• 38:33
  It's really tall and you can describe it very tall.
• 38:38
  It's it's, you know, it's, it's tapered at the bottom, kind of
• 38:40
  gradually goes up at the top. It almost looks like it could be
• 38:44
  a DOS boot if you had the boot on it.
• 38:45
  It's got that same kind of shape up here, right?
• 38:47
  It's almost like a leg kind of that goes up right here.
• 38:49
  Kind of thinking about that's probably where, that's probably
• 38:51
  where they came up with that, right?
• 38:53
  Yes, like I see the top of sneeze, it looks like a leg or
• 38:57
  like the lamp from I'll. Tell.
• 38:59
  You the story like the top of it, but it's very hard in the.
• 39:03
  Window. I'm I'm guessing and I don't
• 39:07
  know, I'm going to pour one here, I'll find out.
• 39:08
  But I'm guessing this holds probably more than 16 ounces.
• 39:11
  Or maybe there's different ones and different sizes, but this
• 39:13
  looks like a large glass. It's a large glass.
• 39:16
  So this the vase specifically is designed for.
• 39:21
  So it's German, probably Bavarian, and it's specifically
• 39:26
  designed for vice beer we which we often call half a vise in
• 39:30
  here in the United States. So vice beer would be
• 39:34
  traditional southern German wheat beer.
• 39:38
  And these styles are very highly carbonated.
• 39:43
  So a notably higher level of carbonation than typical
• 39:48
  American craft beers. That's part of the reason why if
• 39:51
  you get like wine Stefaner and stuff like that, you might
• 39:56
  notice they're in really thick glass bottles.
• 39:59
  That's because in part they're like carved to this really high
• 40:01
  level. So to to keep the integrity of
• 40:04
  the of the vessel intact, it's thicker, thicker glass.
• 40:09
  So because there's so much more carbonation, that means there's
• 40:12
  going to be that much more foam production when you pour the
• 40:15
  beer that. You got the slender bottom and
• 40:18
  then it kind of comes out to that bulbous top that allow and
• 40:22
  then probably a slightly larger volume.
• 40:26
  You know you can have a 1/2 liter, but many are are bigger
• 40:30
  than that. That allows you to pour the
• 40:31
  entire beer in there, have all the liquid, and also have this
• 40:34
  really beautiful large plume of foam at the top and the the foam
• 40:38
  pretty much takes up that bulbous part towards the top.
• 40:40
  Oh, very nice. I've got Steve's got.
• 40:42
  I'm gonna have a visor too. On screen right now.
• 40:44
  OK, all right. I'm gonna pour one too.
• 40:45
  I've got an actually have a visor too.
• 40:47
  Is that would you pour Steve? All right, let me try.
• 40:48
  Let me do this. Yeah, no, the well, yeah.
• 40:53
  And I, I poured the Midwest hazy.
• 40:55
  It's the Midwest hazy. It's got wheat in it.
• 40:58
  It works. Yeah.
• 41:00
  I was like vice beer. For those out there, vice beer
• 41:02
  is literally wheat beer in German.
• 41:04
  Hefeweizen is literally just translated as yeast wheat
• 41:09
  because this style traditionally is.
• 41:12
  It's one of the very few styles that is traditionally served
• 41:15
  with the yeast present, which is part of what gives of the cloudy
• 41:18
  appearance So. So a decent pour.
• 41:20
  There's a slight. Do you guys have a?
• 41:22
  Yeah, it's looking good. It's looking good.
• 41:24
  Do you guys have a slight taper at the top of the the vase?
• 41:27
  Because sometimes they'll have those.
• 41:31
  To kind of help. Maybe that's a straight.
• 41:34
  There's a lot of banana clove that goes into into the style so
• 41:37
  that that taper can kind of help with that, OK.
• 41:38
  Yeah, this one doesn't have it, but that is OK.
• 41:40
  So I poured a 16 ounce can and that's probably, that's probably
• 41:43
  a 20 oz glass, I guess if you feel it to the top.
• 41:46
  But yeah, it's kind of perfect. I think so, Yep.
• 41:49
  We actually. So Great Lakes, we don't make a,
• 41:51
  we don't package at least a traditional German wheat very
• 41:56
  occasionally. In fact, these days, you know,
• 41:59
  the the thing we make most often and it goes to the brew pub is a
• 42:03
  Weitzenbach. So it's a higher ABV, slightly
• 42:06
  darker German wheat. OK, but we have a new orange
• 42:10
  honey wheat beer. Just pour that in the in the in
• 42:13
  the vice parallel workout. By the way, I know we're talking
• 42:16
  about beer glasses, but I did see that on your website today
• 42:19
  that you have a new one out, right?
• 42:21
  Yep, Yeah, that hit in in Ohio and in in northern Ohio at least
• 42:25
  in early March. So it's pretty interesting.
• 42:28
  It'll be, you know, probably six weeks out on the market.
• 42:31
  And that's a brand new rollout. It is, yeah.
• 42:33
  Yeah. And it's totally American style
• 42:35
  wheat beer. It's not something that
• 42:37
  necessarily belongs in the the vase, but just pour it in there,
• 42:42
  it'll work. That's OK.
• 42:46
  Yeah, yeah, yeah. There's another glass on here.
• 42:48
  Steve's got 1 and I don't have the beer, but Steve's got a
• 42:51
  coach glass, I think you'd call it.
• 42:52
  Is it Stonge? Stanga Stingwell, This is a this
• 42:57
  is a ridiculously large right here.
• 43:00
  OK, it's not actually. It's not actually that big.
• 43:03
  OK, which one are you talking about this?
• 43:04
  One that's the shorter one, it's a shorter one that's got it says
• 43:07
  like St. on it Yeah, yeah, yeah, I.
• 43:08
  Have a bunch of glasses over here.
• 43:10
  You're talking about this one. It's a little guy.
• 43:12
  Yes, you're talking about. This relatively small, this is
• 43:14
  steel. So that's you know, and this guy
• 43:17
  is 1/3 of a, can you see down there, 1/3 of a leader by
• 43:21
  American stance. You know, actually, as I compare
• 43:22
  it to the shaker pints, not that much smaller.
• 43:27
  What would that end up being? And the Shan says something like
• 43:30
  that. So the Shtanga, this is one we
• 43:33
  had to talk about this glass because it's it's just kind of
• 43:35
  fun. The Shtanga is a German glass
• 43:42
  specifically for Kolsch. And Kolsch is the house beer
• 43:47
  style of Kohn, which we call it Cologne and you know, regular
• 43:52
  American English or whatever. And it's a little bit that that
• 43:55
  style and then the alt beer that comes from Dusseldorf are
• 43:58
  slightly different from like when we think of German beer, we
• 44:01
  think of the the vice beer that we just talked about, or we
• 44:04
  think about like German pills or Hellas or things like that.
• 44:07
  These two styles are a little different.
• 44:08
  We call them hybrid styles because they're fermented with
• 44:13
  ale yeast, but at a a temperature that's like a lager,
• 44:16
  they're kind of laggered like those styles that use lager
• 44:19
  yeast are. And they also happen to have a
• 44:23
  unique method of service. So this glass, whereas like you
• 44:28
  know, certain glassware is designed for enhanced sensory
• 44:32
  perception, certain glassware is designed because it's really
• 44:35
  freaking easy and cheap. Certain glassware is designed
• 44:38
  for. I thought it looked cool, like
• 44:45
  this glass was actually designed specifically for the service
• 44:49
  method, which is a ton of fun. So traditionally Ashtanga,
• 44:53
  again, the one I I had, the one I held up is slightly on the
• 44:56
  large side at 1/3 of a liter, which is probably something like
• 45:00
  just over 10 oz. I think it's really traditional
• 45:03
  and it would be two 2/10 of a litre.
• 45:06
  So it's like 7:00-ish oz. So not super big, barely above a
• 45:09
  sample size, right? But we consider if you went to a
• 45:12
  tab room today, but we're talking about a beer that's like
• 45:16
  Kulsh. It's like 4 1/2%.
• 45:18
  Yeah. It's like it's maybe got a touch
• 45:21
  more character than like an American lager, but it's that
• 45:24
  same kind of drinking experience where it's like you kind of just
• 45:28
  like don't think about it and you keep drinking it, right?
• 45:30
  So it's it's a little counterintuitive because you
• 45:32
  think like, OK, well, you'd want to like a bigger serving of
• 45:35
  that, right? If you're just kind of drinking
• 45:37
  it and it's lower ABV. But I don't know if this is just
• 45:41
  like the people in in Colne, like we're very particular about
• 45:45
  the temperature of the beer, but it's it's something that kind of
• 45:48
  makes sense and want the beer to always be super cold when
• 45:52
  they're drinking it, right. So if you're serving it in a
• 45:54
  tiny glass, I mean, how long is it going to take you to drink?
• 45:58
  20 minutes, something like that. That beer is always going to be
• 46:02
  cold. So you think, OK, what am I
• 46:04
  going up to the bar and ordering like 7 oz pours over and over
• 46:08
  again? No, you go to whatever a cafe in
• 46:11
  Colin and they have servers, Colbess and German, I suppose,
• 46:16
  and they walk around the room and they have this circular
• 46:20
  tray. They call it Cron's tray because
• 46:23
  it cron's translates as a wreath.
• 46:25
  So it's a circular tray. It's got a handle in the middle.
• 46:27
  And they'll just put like about a dozen of these, the stanga and
• 46:31
  stanga means rod, by the way, stanga means rod.
• 46:34
  So because the glass is just kind of like, you know, it's
• 46:40
  like a rod, right, Somewhere in the head with it.
• 46:44
  So they'll walk around the room and when you go to the the, the
• 46:47
  cafe or whatever, you kind of sit down and you get a beer and
• 46:51
  you drink it. And then when you're done, the
• 46:53
  Kobez comes by and just puts another one down.
• 46:56
  And then you drink it and then the Kobez comes by and just puts
• 46:59
  another one down and you just keep going, right?
• 47:03
  Keep on going. Don't mark your coaster every
• 47:05
  time they give you another glass and then when you're done, you
• 47:09
  put your coaster on top of the shatanga and then, you know, you
• 47:12
  got rung up and all that kind of stuff.
• 47:13
  So it's a really, it's cool because you're constantly being
• 47:16
  supplied with fresh from the tap, relatively cold, delicious
• 47:20
  tasting Kolsch. And.
• 47:21
  But you're just, you don't have to go up to the bar.
• 47:23
  You know, a server's bringing it to you.
• 47:25
  There's something just fun about the idea of you're automatically
• 47:29
  refilled a beer. Yeah.
• 47:31
  That's cool. And that so that little glass is
• 47:35
  designed for that overall experience, which is a ton of
• 47:38
  that is something specifically, that's something specifically
• 47:43
  that I would love to experience myself.
• 47:44
  I haven't actually, I haven't experienced.
• 47:46
  That I think it'd be great, yeah.
• 47:47
  I'd love to. I when we talked to Steve, I
• 47:49
  believe it was at least two places we talked to.
• 47:51
  I think esoteric does a Kolsch night, like on a Tuesday or
• 47:54
  something. It's literally that thing where
• 47:56
  it's like I was just reading about, I've not been there to
• 47:58
  to, to, you know, appreciate it or to participate, but well,
• 48:01
  northern ground. And since they're really they're
• 48:06
  really big in the Culch, they do a lot of.
• 48:08
  Culch and somebody around here has done it too, but I can't
• 48:10
  remember who it is. It would be cool they just keep
• 48:14
  bringing your beer. Great promo, too.
• 48:16
  A Tuesday night, it's gonna be slow, but like, yeah, we're
• 48:18
  going out for. We're gonna out for Culch
• 48:21
  service night, yeah. Well, how many do you have?
• 48:23
  30. Well, and it's kind of funny
• 48:25
  with with the culch style, I remember at the end of 2025 when
• 48:30
  Scott and I were going through a lot of our favorite beer styles
• 48:34
  of the year, we came to culch and I'm like, you know, I didn't
• 48:36
  really have that many culch in 2025.
• 48:39
  It's one of those beer styles that kind of hit and miss out
• 48:42
  there, what may be available and what may not be available, you
• 48:44
  know? Think you got to be kind of a
• 48:46
  traditional Brewer, right? Or make traditional beer for
• 48:48
  that to be part of your repertoire, I would think.
• 48:50
  Tends to be a little bit more on the traditional side for sure.
• 48:53
  Yeah, it makes sense. It's a house style for a certain
• 48:55
  city. So like it's got a certain
• 48:57
  worldwide notoriety, but like not as commonly produced
• 49:01
  necessarily. I love this glass though, and I
• 49:03
  love the story that you just told.
• 49:04
  That's pretty. Cool, Yeah, it's a ton of fun,
• 49:06
  right? Yeah, we have a cool.
• 49:09
  It's it's a it's one of our fall kind of seasons in our sports
• 49:12
  lines 73 collaboration with Joe Thomas, famous lineman from the
• 49:18
  Cleveland Browns. So remember.
• 49:19
  That we talked about that before, yeah, yeah.
• 49:21
  The Browns beer. So I don't know, you might need
• 49:23
  to make the make an exception to have that Shhtanga be a little
• 49:26
  bigger because you're going to need a little bit more beer for
• 49:29
  the brownies. Yeah, we love our brownies.
• 49:31
  But you know, it's just how it turns out.
• 49:33
  It's been a long season, just how it turns out.
• 49:36
  You're going to need something bigger.
• 49:37
  I love. It.
• 49:38
  One of the things and we talked about this the shaker pint I I
• 49:44
  recently got rid of a bunch of mine.
• 49:46
  I keep the ones I like, especially, you know, this one.
• 49:48
  But yeah, I those are the types I would steal from places
• 49:51
  because they would just be cool or had a logo or something up,
• 49:53
  but they're easy to get. But I would, but then I just had
• 49:55
  so many I had to give them away. Like I actually gave them back
• 49:58
  to local tap house just because I was like, I don't need.
• 50:01
  But I have acquired and I've got several more, but I've acquired
• 50:04
  more of the particular styles that we're talking about today.
• 50:07
  Those types of, you know, the the more unique or the more
• 50:09
  specialized 1. I love it.
• 50:11
  I'm just looking to see if I have anything else down here
• 50:13
  that didn't show off yet. Yeah.
• 50:16
  One of the other ones that you, you put on your list that you
• 50:18
  highlighted for us was the the check mug.
• 50:21
  And, and I'm really excited about this one because we got
• 50:25
  these mugs at the last minute. Literally I got them last week.
• 50:28
  I couldn't find them anywhere and literally somebody was going
• 50:31
  out of business and they had some and we got them.
• 50:34
  So if this is, is this this is the check mug, right?
• 50:37
  It's looking good. Yeah, yeah.
• 50:41
  It's like a mug, but it's like short and dimply.
• 50:44
  It's got the dimples in it. This one's from Barik, by the
• 50:46
  way. They're just And then before I
• 50:50
  got these with Steve is showing you, I found these little
• 50:53
  miniatures. They actually were full of
• 50:54
  mustard. I got them from a German shop,
• 50:59
  but they're cool little and I didn't know if that was a check
• 51:01
  mug or not, but it was like there's the closest thing I had
• 51:03
  until about a week ago and I got these other ones.
• 51:05
  So yeah. You guys like you got the real
• 51:07
  deal cuz those guys. Yeah.
• 51:10
  So I guess part of the deal, the check mug.
• 51:12
  Well, Scott, what were you gonna say?
• 51:13
  I was just gonna say you were just saying this was a really
• 51:16
  hot item right now. So right now, and this is we're
• 51:21
  thinking it's a fruit of like the COVID like stay at home time
• 51:24
  and all that stuff. Or when people weren't going out
• 51:26
  to tap rooms quite as much and Brewers had more time on their
• 51:30
  hands to tinker around with loggers and consequently, you
• 51:35
  know, people are going to those tap rooms surmising here, got to
• 51:38
  experience better loggers. And of course the Great Lakes,
• 51:42
  we've always made great loggers and Dormander and Elliot S and
• 51:44
  stuff. But like en mas craft beer was
• 51:46
  so focused on hop forward styles for a long time.
• 51:49
  So coming out of COVID, a lot of Brewers were had the time to,
• 51:53
  you know, lay a beer down for three months or whatever.
• 51:56
  So it wasn't like going on. So we've seen this resurgence in
• 51:59
  lager beer brewing and now like especially at the smaller tap
• 52:04
  rooms, there's like I, I would say it's, it's probably a little
• 52:07
  expected to have some cool logger beers on.
• 52:09
  And like consumers are starting to actually actively, like in
• 52:12
  the industry, we've been saying, oh, it's this year is the year
• 52:14
  of the logger. It's the year of the logger.
• 52:16
  But like last year actually probably was the year of the
• 52:18
  logger. And now it like it's kind of
• 52:20
  expected that smaller craft Brewers will have some loggers
• 52:23
  on tap. And the probably the trendiest
• 52:26
  of those is the Czech style logger.
• 52:30
  Yeah, which of course like check pills, that's the thing to put
• 52:33
  logger on the map, right. So, but specifically with check
• 52:37
  pills or or or really any check style logger is this kind of
• 52:41
  ties into the method of service too, along with the the glass
• 52:45
  helping sensory perception. So it's a good marriage of
• 52:47
  multiple things here the in a check.
• 52:54
  So strong heads own unique method of service that was more
• 52:58
  about the frequency of it reaching the table.
• 53:00
  Check logger has a distinct method of service in that it is
• 53:04
  poured from that side pull faucet that you'll see.
• 53:08
  It's been a little bit more popular in tap rooms lately.
• 53:11
  And what that side pull faucet allows you to do is control the
• 53:14
  flow rate of the liquid going into the glass so that you're
• 53:19
  able to create this really rich, thick, beautiful layer of foam
• 53:24
  on top of the liquid and the glass that can you guys hold up
• 53:27
  the mug again, you got this big kind of elegant curved mug and
• 53:32
  it's got this big old opening. So this is one of the rare times
• 53:36
  where in beer service, you actually, you actually plunge
• 53:40
  the tap, the side pull faucet, the lucre faucet into the beer
• 53:45
  and beer kind of comes out at the bottom.
• 53:48
  And then you kind of fill out the glass and then create foam
• 53:51
  on top. So that foam layer actually kind
• 53:52
  of like protects the beer from oxygen when it's in the glass
• 53:55
  and all that. It's really cool stuff.
• 53:57
  And this is just like the way the Czechs drink their beer.
• 54:01
  But it's become very popular in like American tap rooms
• 54:04
  recently. So there's in addition to the
• 54:06
  glassware itself, there's also that difference in the way that
• 54:10
  literally that the beer is dispensed that makes this a
• 54:12
  little bit more unique. That large opening kind of
• 54:14
  helps, you know, I mean, provide space for that foam to be
• 54:17
  formed. And then of course, we're
• 54:19
  talking about loggers. So as opposed to like going back
• 54:22
  to the snifter where if you have a higher ABV beer that's more
• 54:26
  malt forward, you might want to let that warm up lager.
• 54:30
  We still, we don't want it to be ice cold.
• 54:32
  We don't want a frozen shaker pine glass coming out of the
• 54:35
  freezer filled with, you know, you know, filled with whatever,
• 54:40
  but we still want these beers to be enjoyed on the colder side of
• 54:44
  things. So when you're holding, you're
• 54:48
  holding your glass by a handle, your body heats, not rapidly
• 54:52
  increasing the temperature of the beer, you know, so that
• 54:54
  handle is important. Yep, that's really lager style.
• 54:57
  I have a mass crude here, German style, but you know, it achieves
• 55:02
  a similar thing. This is just this is a small
• 55:05
  mass crude right? It's only a half liter.
• 55:09
  Really should be a full leader. Thanks guys, and I got the
• 55:12
  biggers. I didn't feel like, yeah, I
• 55:14
  didn't feel like calling the full leader Stein over here.
• 55:17
  But when it's Oktoberfest season, yeah, we'll roll with
• 55:21
  that. Why not?
• 55:22
  So yeah, the that check mug has been, I mean, it's been hot
• 55:27
  lately, in large part because check loggers have been
• 55:29
  receiving a lot of attention and they're delicious.
• 55:31
  That Chuck loggers are kind of like one of those styles that's
• 55:34
  it's the best of all worlds because they're so complex and
• 55:37
  flavorful. But you can also just sit down
• 55:39
  and drink 1 and have a conversation with a friend and
• 55:41
  then all of a sudden you're done and you're like oh, time for the
• 55:43
  next 1, you know? Yeah, absolutely.
• 55:46
  To your point, when I was looking for these, like I looked
• 55:49
  online, eBay, all the all these places, couldn't, couldn't find
• 55:52
  them. Or if I found one was like 40
• 55:53
  bucks. I came across these every, not
• 55:55
  everything else, but I found a lot of stuff at Goodwill.
• 55:57
  Like I found a bunch of glasses at Goodwill for like, you know,
• 56:00
  $2.00, two glasses for 4 bucks. Couldn't find anything close to
• 56:03
  these. And probably to your point,
• 56:04
  because they're up, they're eating them up.
• 56:07
  Someone's eating them up there. It's a great glass.
• 56:09
  Yep. Yep.
• 56:10
  Especially if you got a liquor faucet at home, which nobody
• 56:13
  does. But if you're doing, you know,
• 56:17
  if you got a good old, you know, it's not exactly the same, but
• 56:19
  if you got a, you got a gold can of dorm under gold, pour that in
• 56:22
  the pour that in the, the mug, right?
• 56:25
  Keep that baby a little bit cooler, Elliot.
• 56:26
  Now certainly when our when our renowned Oktoberfest is out,
• 56:30
  throw it in, throw it in the throw it in some sort of mug
• 56:34
  that they handle so. Yeah, I was going to say, you
• 56:37
  know, Oktoberfest, obviously it is a big deal and it'll be up
• 56:41
  here in a few months. So proper glassware for
• 56:44
  Oktoberfest? Big gas glass, Yeah.
• 56:49
  Big Moss. Yeah, this is the and again,
• 56:53
  this is just the half liter, but it's it does something like
• 56:55
  this. It's a beer that's designed for
• 56:57
  a party. So it's it's supposed to be
• 56:59
  obviously responsible and all that stuff, but it's designed to
• 57:02
  be consumed in quantity and all that stuff.
• 57:04
  So yeah. I have one of those half that
• 57:07
  you've got. Those are nice too though if you
• 57:09
  just drink it at home because this thing to lug this thing
• 57:12
  around sometimes is a pain in the ass.
• 57:14
  Hey guys, I'm going to do the pour.
• 57:15
  I'm going to do the the proper. Are you ready?
• 57:17
  All right, let's. I know we should have done at
• 57:19
  the beginning, but I'm gonna do it now.
• 57:21
  Degree angle right down the middle.
• 57:24
  Yep, brings the glass in. So that's just a little bit more
• 57:29
  than two. That's not bad though, right?
• 57:31
  That's a professional poor right there.
• 57:33
  Wouldn't expect. Anything less?
• 57:35
  Yeah, yeah, we had to. We had to demo it.
• 57:37
  We had to demo it for the crowd, so.
• 57:39
  It looked great. It looked great.
• 57:41
  And I'd rather the, I'd rather the phone go a little bit on the
• 57:44
  higher end and then it's going to settle out real nice.
• 57:46
  You know what I mean it. Doesn't look at it.
• 57:48
  It comes just above the glass too.
• 57:50
  Oh, that's so nice, people. Foam.
• 57:52
  Foam is a beautiful thing. Nothing wrong with foam.
• 57:56
  Let's dive into the foam mustache buddy.
• 58:00
  We're we're not done with the glassware yet, but let's let's
• 58:02
  let's jump to something. Let's talk about clean
• 58:04
  glassware. Yeah.
• 58:06
  And specifically we'll and we'll trans, we'll get into a beer
• 58:09
  clean glass day also. But a lot of places I go to, and
• 58:13
  maybe it's most places before they pour your beer, whether
• 58:15
  it's the right glassware or not. I see them do a rinse.
• 58:18
  Is that a that's a good sign, right?
• 58:20
  That's a not that the glass isn't clean, but you want to
• 58:22
  give it that final rinse. Why is that important?
• 58:25
  And why is clean glassware important anyway?
• 58:26
  Yeah, so clean. So the the thing with clean
• 58:30
  glassware generally and part of the for those who are who are
• 58:32
  listening right now, part of the thesis for this episode was the
• 58:36
  Cicerone program has promoted beer clean glass day on the 4th.
• 58:40
  It's the fourth Saturday of April.
• 58:42
  I did not look up why they chose that particular date, but for
• 58:45
  whatever reason, and I'm not even sure they're actively
• 58:48
  promoting it this year either, but I know about it.
• 58:51
  Very good here. It's a good theme here.
• 58:54
  It's a good theme for this, but. You're on the last April 26.
• 58:58
  Yeah, super. And I think it's actually the
• 59:00
  25th this year, which is why I'm not sure if they're actually
• 59:02
  promoting it or not because that was last year's.
• 59:05
  Day. That might be the wrong year,
• 59:06
  yeah. Yeah.
• 59:07
  So in any case, but we're we're going to promote it whether
• 59:10
  they're not whether they are not.
• 59:11
  So beer clean glassware is important because basically
• 59:15
  we'll get back to the spritzing thing at at some point.
• 59:18
  But this glass right here is beer clean.
• 59:20
  Take a look at it's got the beautiful foam stand and all
• 59:22
  that here. I'll take a slug of this just to
• 59:24
  demonstrate. It was better earlier on, but
• 59:28
  it's got a little bit of lacing and all that.
• 59:30
  You can see a little bit of lacing there, right?
• 59:32
  Yep. Those are signs of a beer clean
• 59:34
  glass. What we mean by that is there's
• 59:37
  basically there's clean and there's beer clean.
• 59:39
  So clean is OK. Like I put something in my
• 59:43
  dishwasher and I ran the cycle and there's the bacteria is
• 59:47
  dead. Like I'm not going to get sick.
• 59:49
  Like there's there's no more big chunks of something.
• 59:53
  Beer clean is something different.
• 59:55
  And for those of you who are listening, I'm sure most of you
• 59:57
  are just are people at home and you drink beer at home and you
• 1:00:00
  know, you have to clean your own glass for and stuff like that.
• 1:00:02
  Beer clean means it's free of debris, soil basically, if you
• 1:00:06
  will. It's it doesn't have food.
• 1:00:08
  You know, you're munching on some Doritos while you're
• 1:00:10
  drinking a beer. It doesn't have Dorito dust on
• 1:00:12
  it or the ladies out there with the lipstick, you know, lipstick
• 1:00:16
  can get on the glass and then it's a little bit a little bit
• 1:00:19
  tougher to actually remove that thing.
• 1:00:21
  One of my. One of the worst things is when
• 1:00:23
  you get the beard at the at the bar and then it maybe even the
• 1:00:26
  glass went through the glass machine is still got a little
• 1:00:28
  bit of the I'm not saying people shouldn't wear lipstick.
• 1:00:30
  It's just like that's how tough it can be to clean that stuff
• 1:00:33
  up. But we don't see oils that may
• 1:00:36
  still be sticking to the glass, specifically the interior of the
• 1:00:40
  glass, even if it went through the dishwasher cycles.
• 1:00:44
  So especially because many soaps are oil based, petroleum based,
• 1:00:48
  right? Or maybe the rinse aid has some
• 1:00:50
  sort of oil or even like technically if everything in the
• 1:00:53
  dishwasher is clean, there's still a lot of oils from the
• 1:00:55
  plates and stuff like that. And there there might be some
• 1:00:57
  residue in the glassware. So what that does is it creates
• 1:01:01
  nucleation sites on the interior of the glass.
• 1:01:05
  And thankfully, I don't have an example to put on the screen
• 1:01:08
  right now because that means my glass is clean.
• 1:01:11
  But you might notice bubbles on the side of the glass, and
• 1:01:17
  that's not a good sign. That means the glasses, although
• 1:01:20
  it may be clean, it is not beer clean.
• 1:01:22
  So those are little patches of oil on the interior of the glass
• 1:01:26
  where literally carbonation is kind of like being pulled out of
• 1:01:30
  solution and then being released.
• 1:01:34
  So that's going to do stuff like kill the head retention on the
• 1:01:37
  beer. And as we talked about at the
• 1:01:38
  top of this that the foam stand, the head retention is really
• 1:01:42
  important for channeling those aromatics.
• 1:01:43
  So if you got a super beer, like a glass that is nowhere close to
• 1:01:47
  beer clean, which happens for me all the time because I got way
• 1:01:50
  too many beer glasses in my cabinet.
• 1:01:53
  And if I'm like, Oh, yeah, that cool one back there, I take it
• 1:01:55
  out and like, I'll still give it the rinse, but like, I haven't
• 1:01:58
  watched it in a while and I'll pour the beer and it's like, oh,
• 1:02:02
  that phone just goes away right away.
• 1:02:04
  Yeah. So that's why beer clean
• 1:02:06
  glassware is important because we got those oils on the
• 1:02:09
  interior of the glass. Or even just again, if the glass
• 1:02:11
  is sitting in storage and it's got dust and all sorts of stuff
• 1:02:13
  all over it or like, you're I'm cooking in my kitchen, right?
• 1:02:16
  And stuff just being emitted out into the atmosphere and little
• 1:02:19
  particulates might get on the glassware, right.
• 1:02:21
  It's going to kill the head of retention.
• 1:02:23
  And you're just not going to be able to smell the beer as well,
• 1:02:26
  which means you're not going to be a taste the beer as well.
• 1:02:28
  And it's not going to be that's pleasance of an experience.
• 1:02:32
  It's not gonna look good either, so.
• 1:02:33
  I truly wonder how many people actually think about that.
• 1:02:37
  Yeah, and it's probably gotten better, yeah, as the years have
• 1:02:41
  gone on. But there's probably still work
• 1:02:43
  to do with it too. Yeah, and it's something we've
• 1:02:45
  learned. It's part of, you know, why we
• 1:02:48
  have in this episode is we, we, we've realized the more beer we
• 1:02:51
  drink in the better places we go, it is proper glassware.
• 1:02:54
  And and, you know, you see that rinse and you see the
• 1:02:57
  cleanliness and how important that is when people are doing at
• 1:02:59
  home. Suppose somebody has, you know,
• 1:03:02
  a lot of glassware and they want to utilize it.
• 1:03:04
  What's a good way for them to make sure they keep it cleaner
• 1:03:07
  or proper ways to clean at home? Take it out of the dishwasher?
• 1:03:10
  Hand wash it? Is that better?
• 1:03:11
  So hand wash is the way to go. Yeah, don't.
• 1:03:13
  So you don't want to be cleaning your beer glassware in the in
• 1:03:16
  the dishwasher in addition to oils.
• 1:03:19
  They're going to inevitably coat the glass one way or the other,
• 1:03:22
  like if you're mixing in other. Well, actually, I guess what I'm
• 1:03:26
  thinking more, a little bit more is don't put other stuff.
• 1:03:28
  I'll get to that. Don't put other stuff in your
• 1:03:29
  glass, in your beer glassware. Don't put milk and stuff like
• 1:03:32
  that in there. Right.
• 1:03:33
  But for the actual cleaning, hand wash is the way to go.
• 1:03:38
  Technically speaking you can get access to non oil based soap and
• 1:03:45
  use that. Not going to lie, I'm using
• 1:03:47
  dawn. It's got some oil and maybe I'm
• 1:03:53
  starting to get some some lacing right there on the glass to see
• 1:03:56
  see it there, boys? Yeah, I got a little bit of
• 1:03:58
  lacing, but maybe I'd have even more lacing if I were using Don.
• 1:04:02
  Definitely the way to go because you don't want contact from
• 1:04:04
  again, all that just think you're putting your beer
• 1:04:06
  glassware in something that's got all this crap from the food
• 1:04:10
  that you're eating, right. And obviously everything gets
• 1:04:12
  clean, but it's still like, is it perfectly clean?
• 1:04:14
  Maybe not. So hand washing is the way to
• 1:04:16
  go. Ideally you have a non oil based
• 1:04:19
  soap that you can use and that's what we would we would use
• 1:04:22
  professionally. Professionally, you know, our
• 1:04:24
  brew pub has a glass machine where we can put a rack in there
• 1:04:27
  and it's an automatic rinse cycle.
• 1:04:29
  Frequently what you see is the three sync method where server,
• 1:04:33
  bartender, bus or whatever our back dunks the glassware in
• 1:04:38
  three different sinks, one's to clean, one's to sanitize and the
• 1:04:43
  last one's to rinse. So you can do that at home.
• 1:04:45
  But really what I do, you know, works out just fine is take that
• 1:04:49
  glass sponge, get the Don on there and just give it a good
• 1:04:54
  like rigorous, you know, scrub on the inside.
• 1:04:57
  I like to scrub the the rim of the glass too.
• 1:05:00
  We're putting our mouths on those things.
• 1:05:01
  Gross, all that. And then the outside too.
• 1:05:03
  Why not Polish it up? It was actually I was noticing
• 1:05:05
  and this looks nice and shiny on the camera and stuff like that.
• 1:05:08
  So there you go. So so that's the way to go.
• 1:05:12
  Definitely the hand wash. So it's just not in contact with
• 1:05:14
  any of the food or stuff like that.
• 1:05:15
  If you can do a non oil base, so that's truly the way to go.
• 1:05:20
  But you know, even this guy right here works at a brewery
• 1:05:23
  and doing this this right, it's tough, right, it's tough, but if
• 1:05:25
  you can go the extra mile, go for it.
• 1:05:27
  And then very important is when you're drying your, your
• 1:05:31
  glassware is to do it on a rack where it's open air underneath
• 1:05:35
  so that you're not stacking white glassware on top of each
• 1:05:40
  other. It's going to create musty
• 1:05:41
  mustiness and all that. And then if you're, you know,
• 1:05:43
  wiping down with a rag or something like that, you got the
• 1:05:46
  chance to really reintroduce those oils or just get little
• 1:05:49
  fuzzies all over the glass, all that kind of stuff.
• 1:05:52
  So it just, it takes a little bit of time, but it's totally
• 1:05:54
  worth it. It's almost a little ritual for
• 1:05:56
  me. Like I'll build up a little bit,
• 1:05:58
  you know, in the sink, you take care of steaks or 8 at one time
• 1:06:02
  or whatever. And then you're kind of good.
• 1:06:05
  You're watching the babies. That's good.
• 1:06:06
  Yeah. Yeah, right.
• 1:06:08
  Yeah. Does it.
• 1:06:09
  If you do all that and you're doing the proper stuff, does it?
• 1:06:11
  Does a final little rinse, though, Not even a final rinse,
• 1:06:14
  A rinse just before you pour a beer into.
• 1:06:16
  Is that still a pretty decent idea?
• 1:06:18
  Yeah, getting back to the segue, into the segue the.
• 1:06:21
  So back to that segue into the beer clean glassware a bit as I
• 1:06:24
  wash all that glassware and then I put it back in the cabinet and
• 1:06:28
  it might collect a little bit of dust.
• 1:06:29
  Even if I use the glass here a couple days later or whatever,
• 1:06:32
  it might collect a little bit of dust stuff in the atmosphere all
• 1:06:36
  over the place. It's going to collect.
• 1:06:38
  So that little rinse is going to knocking in that dust off.
• 1:06:41
  It's going to cool the glass down just a little bit.
• 1:06:43
  So you know, it's going from room temperature, which is what,
• 1:06:46
  68 degrees, 70°, Knock it down a couple couple ticks right there.
• 1:06:51
  And then. There's something about wetting
• 1:06:53
  the inside of the glass that creates the more ideal surface
• 1:06:58
  for proper head formation on the beer.
• 1:07:01
  It's a little bit less rough, so like maybe not as much erupts
• 1:07:05
  out and does an over foam, right.
• 1:07:08
  So if you're at home now, if you're real fancy, you can.
• 1:07:11
  And my wife, I've maybe hinted to the wife about let's say
• 1:07:15
  birthday gift or Christmas gift or whatever to get me the little
• 1:07:18
  thing, the little spritzer thing to do and put your glass on.
• 1:07:23
  Yeah, and I have a buddy out there who has that for his
• 1:07:27
  house. It's like a little sink
• 1:07:28
  extension, right? You can, just like, yeah.
• 1:07:30
  Exactly right, that's all it is. When it's like, do I really want
• 1:07:33
  to go through all that? This is what I do is I just take
• 1:07:37
  the regular nozzle and put it on the spray mode and just go like
• 1:07:40
  that does the same thing. You know, so I did that for my
• 1:07:43
  glass before you know, starting the episode here and surely part
• 1:07:46
  of the reason I have that that nice lacing going on is because
• 1:07:49
  I did that rinse so. Nice, nice.
• 1:07:52
  Yeah, I like when I go so and I and I see that pour and a
• 1:07:54
  buddy's got one, one of those too.
• 1:07:55
  And we always use it for bourbon.
• 1:07:57
  He's got that little rinser thing.
• 1:07:58
  He puts his little glass on it and and off we go.
• 1:08:00
  But I'd like to see that when I go somewhere, given that one
• 1:08:03
  final little rinse. It seems to be the standard in
• 1:08:05
  most places, especially tap rooms I go to and breweries.
• 1:08:08
  There's almost something about the noise to it that like, yeah,
• 1:08:11
  triggers the brain that the fresh beers coming and all that,
• 1:08:13
  right? Right, right.
• 1:08:14
  Yeah. Next coming up, beer.
• 1:08:18
  Yeah, it's good. All that stuff's important.
• 1:08:20
  The ritual, you know, the ritual of of the whole.
• 1:08:22
  Experience so I love it we've got some other glasses here and
• 1:08:26
  we there you weren't they were on your list.
• 1:08:28
  You had to highlight them, but but they're really cool glasses
• 1:08:30
  and we want to show them off if we could.
• 1:08:32
  Steve's got one too, these really tall pilsner glasses.
• 1:08:35
  I got a pilsner glass. Yeah.
• 1:08:37
  And again, this was a goodwill find, by the way, really nice,
• 1:08:42
  just nice and tall. And can you talk to maybe about
• 1:08:45
  the technology or what's behind a Pilsner's glass?
• 1:08:48
  I mean, because there's no tapering or anything.
• 1:08:50
  It's straight up and down. Yeah, pills guys kind of falls
• 1:08:52
  into a similar realm. I think of what I was thinking
• 1:08:54
  about like related to to Vaz a little bit.
• 1:08:58
  I would say just talking about it independently on its own.
• 1:09:01
  The big thing with Pilsner, the thing that really appealed to
• 1:09:05
  people about the style at first, was just that extremely light
• 1:09:08
  color. So when you have the beer and
• 1:09:13
  basically there's a lot less surface area for light to go
• 1:09:16
  through, the beer appears lighter in color.
• 1:09:20
  That way, the more volume, surface volume you have, let's
• 1:09:23
  say horizontally, there's more space for the light to pass
• 1:09:27
  through, so the beer appears darker.
• 1:09:28
  Does that make sense to you guys?
• 1:09:30
  The more slender, it's almost like the thinner it is, like,
• 1:09:32
  you know, the lighter it appears.
• 1:09:33
  So like pills, the pills flute is kind of designed to to make
• 1:09:37
  the a light beer appear even lighter.
• 1:09:40
  And then there's a certain, you know, a certain amount of foam
• 1:09:42
  stand that will happen from the tapering out and all that.
• 1:09:45
  But it's really about the appearance for the for the pills
• 1:09:47
  fluid, real pain in the butt to carry on a tray, by the way.
• 1:09:51
  Yeah. I don't know if you could see
• 1:09:53
  this but on this it says where actually 1 pint would be too.
• 1:09:57
  Oh yeah, it's right there at the top.
• 1:09:58
  It's. Helpful when they have the tick
• 1:09:59
  marks there, yeah. Yeah, yeah, you better have a
• 1:10:01
  brush to clean this thing because you're not getting your
• 1:10:03
  hand down. You're.
• 1:10:04
  Gonna have a Oh yeah dude if yeah.
• 1:10:07
  If you're not going to get your hand down.
• 1:10:09
  If you've got to. Do it.
• 1:10:10
  That's where for where we're at in life right now, you take the
• 1:10:13
  baby bottle washer brush and just use that.
• 1:10:16
  Get right in there, baby. I might be slightly, I haven't
• 1:10:19
  actually done that, but you know, it'll work, so.
• 1:10:21
  I think I've got some. I did wash.
• 1:10:23
  I think I've got some kind of brush down there or something.
• 1:10:25
  Another thing that's cool is when you get a go somewhere that
• 1:10:27
  pours some nice pills, not only does it have the head, it almost
• 1:10:30
  seems to have that really creamy head, almost like a little tail
• 1:10:33
  on top sometimes too. Have you seen that?
• 1:10:35
  What kind of comes above the glass?
• 1:10:36
  A little bit. Sure, sure, sure.
• 1:10:37
  Yeah. If it's got a good especially
• 1:10:39
  like lively carbonation level coming from the tap and all
• 1:10:42
  that, it can have that extra plume going on.
• 1:10:44
  Yeah. I wouldn't be surprised with the
• 1:10:46
  shape of the glass. Encourage that too.
• 1:10:48
  Just kind of riffing, you know, thinking about concentration,
• 1:10:51
  it's a little bit more narrow. Maybe maybe that would help too.
• 1:10:54
  Yeah, could be. Michael, Michael, I'm curious,
• 1:10:56
  when you go to anywhere, if you go out, whether it's a maybe
• 1:11:01
  you're out of town, going to a brewery or going into a
• 1:11:04
  restaurant, how much do you notice the beer glasses that
• 1:11:07
  they have? Is it something that you're
• 1:11:09
  like? You know, oh, presentations,
• 1:11:12
  like, I mean, for me, it's like, absolutely.
• 1:11:15
  I mean, the presentation is like almost like that last line that
• 1:11:19
  makes the great stand out from the good.
• 1:11:22
  You know, it's like my homie is here in Cleveland.
• 1:11:25
  Noble beats Sean and and company there.
• 1:11:27
  Like they post their beer on social and I'm like, man, that
• 1:11:31
  looks good. You know, it's just like it's
• 1:11:33
  absolutely dialed in foam, perfectly formed.
• 1:11:38
  You know, they do a great job with setting up their lighting
• 1:11:41
  and all that stuff too. So it but they're doing a good
• 1:11:43
  job with the photography as well.
• 1:11:45
  But like absolutely the appearance, like the beer being
• 1:11:48
  served in proper glass or even I'm not super hung up on proper
• 1:11:51
  glassware, but properly maintained glassware, right.
• 1:11:54
  So like I'm not going to expect places to have Shangas and
• 1:11:58
  thistles that they have a Scottish ale.
• 1:12:01
  I want to throw the Thistle little Thistle shout out there.
• 1:12:05
  If they have that stuff, that's great.
• 1:12:07
  I mean, that's even beyond, but like, I get it, it's tough to
• 1:12:09
  store stuff, but like absolutely, like you got to be
• 1:12:13
  taking care of the glassware and then of course other aspects of
• 1:12:16
  beer quality, freshness and all that stuff speaks for itself.
• 1:12:19
  But like there have been places, surely, you know, places that
• 1:12:23
  like my wife have gone and it's like cool place, man.
• 1:12:26
  That glass is filthy and like my beard just wasn't that good.
• 1:12:29
  And guess what? I got a lot of places I can go.
• 1:12:31
  So that's going to be something that goes into the into the
• 1:12:35
  equation, you know? Well, and as a as say somebody
• 1:12:38
  starting up a brewery and they're trying to figure out
• 1:12:43
  what their budget is. I mean, if you're, if you're a
• 1:12:46
  guy that is consulting them is glassware one of the bigger
• 1:12:50
  things that you're telling, you got to have it, you got to have
• 1:12:52
  it done. Yeah, like a standard set, you
• 1:12:54
  know, have a don't do the shaker sniffers for high gravity stuff.
• 1:12:59
  I think that the mug, I don't know how expensive those mugs
• 1:13:02
  are, but if you can, if you can do the mugs for the loggers,
• 1:13:06
  that kind of stuff, you were just like four or five options.
• 1:13:08
  You know, if everything comes in an onic OK, it's not the end of
• 1:13:12
  the world, But if you can provide a little bit of
• 1:13:14
  differentiation, you know, you probably want you probably want
• 1:13:17
  the high gravity stuff in a smaller sniff here.
• 1:13:19
  You don't necessarily want full pints of I mean, full pints of
• 1:13:22
  vibations are great. But you know, so that's why you,
• 1:13:28
  I mean, especially we can, you know, we can go back to the old
• 1:13:31
  like there's not as much beer consumption happening right now.
• 1:13:36
  The places that are still operating, theoretically,
• 1:13:39
  there's then that much more onus on everyone to make yourself
• 1:13:44
  stand out. So if you can provide that
• 1:13:46
  element of proper glassware, properly cleaned glassware and
• 1:13:51
  all that kind of stuff, it's going to, you know, it's going
• 1:13:53
  to give you a leg up. Making it.
• 1:13:55
  Part of fun. It's just.
• 1:13:55
  Fun. Yeah, That's good to say.
• 1:13:57
  I was about to say that. Making a part of the brewery
• 1:13:59
  experience, right? Yeah.
• 1:14:02
  If you shake your pine at shake your pine at home, man, give me
• 1:14:04
  a, you know, something different when I'm going out.
• 1:14:08
  Yeah, exactly. If you're at a place or at a
• 1:14:10
  brewery and you're not even thinking about glassware and you
• 1:14:13
  order a beer and they bring you something, you don't pay any
• 1:14:15
  attention and then you order a different beer and it comes out
• 1:14:17
  in a different glass. Take note of that.
• 1:14:19
  That's where you kind of realize, Oh, they know what
• 1:14:21
  they're doing. Like, oh, maybe you didn't
• 1:14:23
  notice that was a pilsner glass because you ordered a pilsner
• 1:14:25
  and then something else comes behind it and it's a different
• 1:14:28
  glass. Like, wait, why is that?
• 1:14:29
  That, that that's, that's that's for a.
• 1:14:31
  Reason it's a good point. You know, they're paying
• 1:14:33
  attention. You know, it signals a certain
• 1:14:35
  amount of caring at that point too, you know?
• 1:14:38
  You know, it's like for, for so much of this stuff, it's like
• 1:14:41
  good and great, you know, or great and excellent.
• 1:14:44
  It's not bad. It's not bad sort of beer and a
• 1:14:46
  shaker pie and all that stuff. But it's like good, great,
• 1:14:50
  excellent, you know, that whole kind of thing.
• 1:14:52
  Yeah. Why not have it be excellent?
• 1:14:54
  Let's have it be. Excellent.
• 1:14:55
  Why not the right stripe? For excellence.
• 1:14:59
  It's nice and clean, right? It's just perfect.
• 1:15:01
  And then the beer looks great, smells great, tastes great.
• 1:15:04
  It's what you want and it's it's an experience.
• 1:15:06
  And then and then in days when people are drinking again less
• 1:15:09
  craft beer, it's like, hey, you give someone.
• 1:15:12
  This is true at the the beginning of the craft beer
• 1:15:14
  wave. And now it's true on the other
• 1:15:16
  side of the craft beer wave where it's like you give someone
• 1:15:19
  you know, Shaker pine of IPA. That's went through dirty lines
• 1:15:24
  and stuff like that. Guess what?
• 1:15:25
  That person's not going to come and drink another craft beer,
• 1:15:27
  so. And they're.
• 1:15:30
  Looking ourselves in the foot if we're not protecting the
• 1:15:32
  integrity of the of the the beer by having improper serving.
• 1:15:36
  Techniques. Hey Michael, are you involved in
• 1:15:39
  Hop College where proper glassware classes are taught are
• 1:15:42
  part of the curriculum on that? Used to yeah, that used to be a
• 1:15:45
  main part of my thing was the Hop college program at of at
• 1:15:48
  Great Lakes. Yeah, yeah, yeah.
• 1:15:50
  And you know, the guys, like, I'm sure it's at some point we
• 1:15:53
  could get to the topic of proper glassware and all that stuff.
• 1:15:57
  Beer quality. Oh my goodness.
• 1:15:58
  Do we do beer quality classes? I'm out of touch, guys.
• 1:16:01
  Oh, no, that's OK. That's OK.
• 1:16:04
  Yeah. It's going to bring you what we
• 1:16:05
  do. If I see what you're saying
• 1:16:07
  right now is if you're watch, if you're listening right now and
• 1:16:09
  you're in Cleveland or you're traveling to Cleveland, we do
• 1:16:12
  have a really awesome, the public Bureau education program
• 1:16:15
  called Hop College that you potentially learn about topics
• 1:16:18
  like beer, clean glassware, especially if you attend and ask
• 1:16:21
  about it. Yeah.
• 1:16:24
  You heard it here first, folks. Yeah, and the team who's running
• 1:16:29
  that stuff now do a great job. Veronica, Victor and so on.
• 1:16:32
  Tell them Michael sent you. Yeah.
• 1:16:34
  Yeah. You know, it's great to know
• 1:16:36
  though, but. It's all good, yeah.
• 1:16:38
  It is great to know you just think about Great Lakes going
• 1:16:39
  into like everybody in the building is aware of all of
• 1:16:42
  these things, right? The quality of the beer, the
• 1:16:45
  quality of the glass, the glass where the clan lace, it's all
• 1:16:47
  important to everyone in the building.
• 1:16:49
  Like it's not going to get missed anywhere.
• 1:16:50
  Yeah, yeah. I mean, something that the, you
• 1:16:52
  know, patent and the Co founders of Great Lakes have taken
• 1:16:55
  seriously from the beginning, certainly the quality aspect,
• 1:16:58
  but then educating of course, their staff, but also the the
• 1:17:01
  public about general beer quality as well.
• 1:17:04
  It's hot colleges the the current incarnation of it, but
• 1:17:07
  they've been doing beer school type stuff from the very early
• 1:17:09
  days. Yeah, it's important.
• 1:17:11
  I've got 1 here and I don't know and I got it cuz it's cool and
• 1:17:15
  it's, if you can see, I don't even know what style beer glass
• 1:17:18
  this is. It does say Terrapin Keller on
• 1:17:21
  it. Munich campus you can see that.
• 1:17:24
  Yeah, it's amazing. That's the Willie Becker.
• 1:17:26
  Yeah, the Willie Becker. Yeah.
• 1:17:28
  Willie Becker. Willie Becker.
• 1:17:29
  I got the Willie Becker here too.
• 1:17:30
  Oh, this is Polliner. Oh yeah, OK.
• 1:17:32
  Willie Becker is kind of like almost like I consider it almost
• 1:17:35
  like a German version of Anonic. That's like the go to like large
• 1:17:39
  format. You can't really stack them from
• 1:17:42
  what I can tell. It's got a slight taper that
• 1:17:45
  goes in. Yeah, but it's it's, you know,
• 1:17:49
  your basic, like I'm going to pour, I don't know, German pills
• 1:17:52
  or hellas or something like into that dorm under whatever.
• 1:17:55
  Yeah. It's got a cool name, Willie
• 1:17:57
  Becker. So you know.
• 1:18:00
  I got it's got ponder and it's got that.
• 1:18:01
  It's got that line on it. I guess it's half liter.
• 1:18:04
  It's actually I guess veba Veba, but it's a half a liter marking
• 1:18:09
  on there too, which is. Yeah, especially a lot of the
• 1:18:11
  European glass where I have that that fill volume line, which
• 1:18:15
  that's where the beer is supposed to, the liquid is
• 1:18:18
  supposed to sit and then it's foam on top of that.
• 1:18:20
  OK. But you'll note that that's, you
• 1:18:22
  know, to be fair for people who complain about the foam in the
• 1:18:25
  United States, that is half liter for liquid and then foam,
• 1:18:28
  right. So you're actually getting it's
• 1:18:31
  advertised as opposed to, I don't know who decided it was
• 1:18:34
  good practice here, but you know, you got a pint of beer,
• 1:18:37
  it's a 16 ounce glass and it's actually like 14 1/2 ounces of
• 1:18:41
  liquid, right? Right.
• 1:18:43
  I didn't make the rules. I'm just saying that's what
• 1:18:45
  happens, right? Make that glass 18 oz and add
• 1:18:48
  the get the 16 ounces of liquid and then you could put your head
• 1:18:51
  on there. Theoretically, it's how it
• 1:18:52
  should be. That's right.
• 1:18:54
  Don't take the messenger right? Steve and I, Steve and we'll do
• 1:18:59
  it on the count of three. Steve and I have another.
• 1:19:01
  We've got another glass. Hang on.
• 1:19:03
  I'm going to pick a. Pour, though this one's pretty
• 1:19:05
  big. Yeah, we want to.
• 1:19:06
  We've got another glass that we want to share and you tell us
• 1:19:09
  what works best in this class. OK, Ready.
• 1:19:12
  Oh, I like it one. Here we go. 2/3 what works.
• 1:19:17
  Oh yes, color rush, color rush, baby.
• 1:19:21
  The Red Solo Cup. We've got the red solo, see the
• 1:19:27
  gold rush that works best in this class, Yeah.
• 1:19:34
  That's good time. That's that's good times outside
• 1:19:37
  on a summer day. That's absolutely.
• 1:19:38
  You got one of these, man, Somebody's having fun.
• 1:19:41
  It's, you know, summer holiday picnic and all that stuff.
• 1:19:44
  And I and I. Realized any beer tastes good
• 1:19:46
  out of that guy right there. That's that's right.
• 1:19:48
  And I realized we're in Nashville, and God rest his
• 1:19:53
  soul, Toby, I should know this. I do know this.
• 1:19:55
  I'm not a big country music guy. I know Scott definitely isn't.
• 1:19:59
  But Toby Keith had that song. Red Solo Cup.
• 1:20:03
  Don't start so. I think of the red Solo cup and
• 1:20:05
  I think that song. Don't sing it.
• 1:20:08
  Brilliant idea boys, I love that.
• 1:20:11
  I know you guys always have something clever in store.
• 1:20:16
  And we know you would get him a proper answer for it too, so.
• 1:20:20
  Scott, Yeah, Scott texted me a few weeks ago and he goes, you
• 1:20:23
  know, on that beer glass episode, we got to have a red
• 1:20:26
  solo cup. And I'm like, that's.
• 1:20:28
  Perfect. Absolutely perfect.
• 1:20:31
  Look, there's a place for everything, right?
• 1:20:32
  There's a time and a place for everything.
• 1:20:34
  That's, and I think it's an important message like to to
• 1:20:39
  like always repeat. It's like there's all this
• 1:20:41
  knowledge out there. There are these elevated weird
• 1:20:43
  ways of experiencing beer. And then there's also a time and
• 1:20:46
  a place to put the freaking light beer in the Solo Cup and
• 1:20:49
  drink it and have a good time, because it's just beer, right?
• 1:20:53
  You're playing. Cornhole and it's the 4th of
• 1:20:55
  July. Then get your cold rush and put
• 1:20:57
  it in the solo cup. Yep, and play your cornhole.
• 1:21:00
  It's going to be OK, and then you got to wash it.
• 1:21:05
  You have to wash the 30 glasses at the end of the day.
• 1:21:08
  That's. Right, you got a trash cage.
• 1:21:10
  Burger stuff all over it like it's OK.
• 1:21:13
  Yeah, ideally. It costs like $0.30.
• 1:21:15
  You could just throw it away. Ideally they'd be compostable
• 1:21:18
  and stuff like that, but you know, we're working towards a
• 1:21:20
  better world here, so. You buy these with like a pack
• 1:21:22
  of 64 for like 3 bucks too. It's.
• 1:21:25
  Yeah, it's also great. Yeah.
• 1:21:27
  Well, we figured you'd like that one.
• 1:21:31
  I did. I did.
• 1:21:32
  Bravo. Any other glass where we didn't
• 1:21:35
  talk about you that stands out to you, that's really cool.
• 1:21:39
  Or something like a goblet or something that would be cool to
• 1:21:42
  have just for, I don't know, nostalgic purposes or a good
• 1:21:46
  conversation piece. Yeah.
• 1:21:47
  I mean, we've covered a lot of stuff and you don't see as much
• 1:21:51
  of it now, but I feel like the late 20 tens you kind of saw you
• 1:21:57
  guys, maybe you guys are kind of familiar with this, but like
• 1:21:59
  especially certain breweries were like leaning into like just
• 1:22:03
  bizarre shapes and stuff like that of a glass.
• 1:22:06
  Or do you guys generally know what I'm talking about like?
• 1:22:08
  Yeah, Dogfish just got one. My buddy's got a Dogfish Head 1
• 1:22:13
  and I it's, it's kind of shaped like a Tulip at the top and the
• 1:22:16
  bottom of it's got like these ridges and stuff.
• 1:22:18
  And I, he's going to give me one.
• 1:22:19
  I didn't get it before this I wanted to show you too, but
• 1:22:20
  something like that was just really specific and unique.
• 1:22:23
  And I'm trying to see if I can find something that I'm thinking
• 1:22:26
  of right now. But but then you've also got the
• 1:22:29
  glassware that just has like ridiculous art on it and all
• 1:22:32
  that kind of stuff. Oh my goodness, I can't be
• 1:22:36
  trying to be different. Yeah.
• 1:22:38
  And it's it's just fun, you know, that that whole kind of
• 1:22:43
  thing, it almost kind of goes back to, I'm not getting any
• 1:22:46
  hits right now, but that kind of goes back to the just like the
• 1:22:50
  that proprietary thing and also the marriage of proprietary and
• 1:22:54
  fun. You know, like Belgian beer in
• 1:22:55
  class where I was like, OK, it's, it just kind of looks
• 1:22:58
  cool. It's our thing.
• 1:22:59
  And then just like, again, it's kind of beer, like let's be
• 1:23:01
  nerdy and stuff like that. And you see the Super Mario,
• 1:23:04
  like stuff like that. It's like whatever, it's all
• 1:23:08
  good. So yeah.
• 1:23:10
  People are out there customizing glasses.
• 1:23:11
  I think they're just taking glasses and customizing, and
• 1:23:14
  some of them are really cool. I've got a couple downstairs.
• 1:23:16
  I don't wanna show off. Go.
• 1:23:17
  Ahead. Go for it.
• 1:23:18
  No go for. It I was gonna say off this
• 1:23:20
  glass, our buddies, the hop in we're drinking podcasts send us
• 1:23:24
  this glass. This is their glass, one of
• 1:23:26
  their customize 1 so. Yeah, what I'm thinking of and
• 1:23:29
  maybe some listeners out there kind of know what I'm talking
• 1:23:32
  about is like breweries like like The Answer and Burial.
• 1:23:38
  I'm just kind of riffing here, but like it's almost like, and
• 1:23:41
  this is not disparaging or anything.
• 1:23:42
  This is the cool thing that our brother and have done.
• 1:23:45
  It's like popularizing the limited glass release where it's
• 1:23:48
  like there's only, it's 2 cases, there's 48 glasses and they're
• 1:23:52
  selling them for like 40 bucks. I'm like, good for you guys.
• 1:23:55
  And it's like this. It's like, it's like a square.
• 1:23:58
  And then it comes to a it's like a flash, like, yeah, like,
• 1:24:02
  where's this coming from? Yeah.
• 1:24:04
  What? Am I doing with that?
• 1:24:05
  Yeah. It's one of those well, and they
• 1:24:08
  market it. You work at a brewery, you work
• 1:24:10
  at a big brewery, they market it as limited.
• 1:24:15
  It's a limited supply and maybe that's the only time they do it
• 1:24:19
  and somebody wants 1. You know, we're gonna, we're
• 1:24:21
  gonna sell this for 48 bucks. Here we've got we got the Mario
• 1:24:26
  and Luigi. This is answer right here.
• 1:24:28
  I don't know if I can pull it up or not, but you got the Mario
• 1:24:30
  and Luigi. You know, stuff like that.
• 1:24:32
  It's fun. Whatever, that's cool.
• 1:24:33
  Yeah, yeah. But people jump on if it's
• 1:24:35
  something you like, they're gonna get it.
• 1:24:37
  I mean, she was. I going to say, oh, don't serve
• 1:24:41
  if you've got those glasses, you own a brewery or don't serve in
• 1:24:44
  those glasses because they will get stolen.
• 1:24:46
  And I'm probably going to take one.
• 1:24:49
  They're. Going to get stolen, yeah.
• 1:24:50
  It would definitely get. Stolen.
• 1:24:52
  There's a certain kind of glass that you, there's a certain kind
• 1:24:54
  of glass that you designed to get stolen, but it's not those
• 1:24:57
  ones. Yeah, right.
• 1:25:00
  We had sweet. Color Shaker Vine.
• 1:25:02
  Yeah, that's it. That's exactly what it is.
• 1:25:04
  Sweetwater had one many years ago.
• 1:25:06
  We talked to him about it and there it was, a shaker pint, but
• 1:25:08
  it was blue for the Sweetwater Blue beer.
• 1:25:10
  The glass was blue. You know that didn't last,
• 1:25:12
  right? I mean, I took one home.
• 1:25:14
  Yeah. If you.
• 1:25:16
  Want ambitious glass with the purple?
• 1:25:18
  Yeah, if you wanted to get stolen, just serve these, yeah?
• 1:25:20
  There you go. Can you imagine being in a place
• 1:25:23
  and they're rinsing these before they start from 2:00?
• 1:25:26
  Just splits in half. Yeah, anyway, man, we don't want
• 1:25:31
  to keep you forever. Steve.
• 1:25:32
  You got anything else from Michael?
• 1:25:33
  We always have him back on again if you'll join us.
• 1:25:35
  We got a lot of other topics to cover guys.
• 1:25:37
  I'm feeling he's going to come back.
• 1:25:39
  Soon. We've only scratched the
• 1:25:43
  scratched the surface here, so yeah.
• 1:25:45
  Well, you're you're our second. You guys are asking me for the
• 1:25:48
  second three. OK, there we go.
• 1:25:49
  I like that we're keeping track. Yeah.
• 1:25:51
  Yeah. Who's the other three timer?
• 1:25:55
  Crazy. No, Grayson.
• 1:25:57
  Yeah, Grayson Miller. Grayson.
• 1:25:59
  Miller Nashville down there, and he's local.
• 1:26:01
  Yeah. Yep, Yep.
• 1:26:02
  Cool, I'll take that man. Free timer for being up here,
• 1:26:05
  yeah. Yeah, yeah.
• 1:26:07
  And it's always, you know, we always come from a different
• 1:26:08
  angle every time. You, you're a wealth of
• 1:26:10
  knowledge and we, we appreciate you so much.
• 1:26:13
  We just like the bullshit anyway.
• 1:26:14
  It's just, it's just a lot of fun doing.
• 1:26:15
  No, that's what these podcasts are all about, right?
• 1:26:18
  Sure. Of course you know us.
• 1:26:19
  We. Get time, education.
• 1:26:20
  Yeah, yeah, that's a lot to throw some of them.
• 1:26:22
  We appreciate you guys. We appreciate the fan down, the
• 1:26:24
  advocacy and all that stuffs, and it's good that Great Lakes
• 1:26:27
  is in Tennessee. We love it, we love it.
• 1:26:30
  We can't get enough of it. As we've said, bring Great Lakes
• 1:26:33
  to Tennessee. Oh, by the way, Great Lakes is
• 1:26:36
  in Tennessee. So there you go.
• 1:26:38
  Yes, yes, we thank you for that too.
• 1:26:41
  You're you're part of that for. It's part of our story.
• 1:26:46
  Michael, we can't thank you enough.
• 1:26:48
  It's always a pleasure. Fun times guys.
• 1:26:50
  Appreciate it. Thanks for having us on CSN.
• 1:26:52
  Cheers. Brewery Underground podcast.
• 1:26:54
  Cheers. Cheers.
• 1:26:55
  Cheers to proper glassware.