Along with today being Saison Day and German Beer Day, we have one more beer-related celebration going on this year (2022) on this day, Beer Clean Glass Day!
The Cicerone® Certification Program has designated the fourth Saturday of April calling attention to what properly cleaned beer glassware looks like. The end goal is not to call out the dirty glass, but rather to educate and encourage all pubs, breweries, bars, and restaurants to take those extra little steps that could make all the difference. A Beer Clean Glass will not hinder the appearance, flavor, or aroma of the beer rather it should enhance all of them.
One could argue that clean is clean, but things aren’t always what they seem. Along with a well-maintained drought system, beer clean glassware is equally important to ensure the beer is served and consumed as the hard-working brewers intended.
Beer Clean Glass Indicators (Before Drinking)
Sheeting. Dunk the glass in water and the water will evenly sheet the interior of the glass. There should be no patterns developed by the water.
Beer Clean Glass Indicators (While Drinking)
No bubbles adhering to the glass. This is an indicator of the glass being free of soils and any oils. Co2 will be knocked out of solution if there is an impurity for the gas to latch on to. Note that etching on the bottom of the glass has the intended effect of creating a nucleation point to promote head retention and aroma release.
Head retention. If the glass is properly cleaned and there are no oils to kill the head, the cap of foam should be long-lasting and ever-present in some capacity while you drink the beer. Note: the foam may collapse to some extent regardless after you take your first sip due to the natural oils found on one’s lips.
Lacing while you drink. The rings formed by the foam as the
beer is enjoyed will adhere to the glass. If head retention is maintained as mentioned above, this marker will be visible.
beer is enjoyed will adhere to the glass. If head retention is maintained as mentioned above, this marker will be visible.
Dirty Glass Indicators (Before Drinking)
No Sheeting. Dunk the glass in water and it will create patterns like a spider web, not evenly coat the glass, or bead up around any soils. This is an indicator of oil-based detergents, hard water residue, or generally dirty glass.
Visibly Dirty. Obviously. Not much else to say about this one.
Dirty Glass Indicators (While Drinking)
Bubbles will adhere to the side of the glass (see image above). The surface of glass does not promote Co2 bubbles to stick. Therefore, if you see this, it means that it may be residual sanitizer or hard water deposits at best, but it could be food, dirt, debris, fats, oils (food or soap), or a chip taken out of the glass at worst.
No head retention. This is an indicator that oil-based detergent was used. Oils will drastically dissipate any foam that may have formed under other circumstances.
Lipstick/Chapstick on Rim. This is just unsanitary. Imagine grabbing your beer, taking a sip, realizing it tastes a bit off and waxy, looking down and seeing you’ve just indirectly kissed a stranger. Mitigate this by cleaning the rim of the glass before cleaning it as one would usually.
How to Get Beer Clean Glass
First, and probably most important, is to use a cleaner that is not oil-based. Household dish detergents will usually contain lanolin and/or other oils that will leave deposits on the glass. Draught cleaning suppliers and restaurant suppliers will carry oil-free detergents designed for glassware. They don’t need to be low foaming but can be useful if a 3 or 4-compartment sink has electric spinning brushes. A dishwasher machine can be used if an establishment prefers to use one, so long as it is dedicated to beer and barware. No dairy!
Whether by hand in a 3 or 4-compartment sink or a dishwasher, care must be taken to ensure the correct dose of detergent, rinse-aid to mitigate any hardness, and sanitizer.
Usually, a glass rinser often is used right before serving the beer from a faucet. This is to remove any residual sanitizer or dust that may have found its way into the glass, slightly chills the glass, and more importantly creates a wet surface on the glass to let the beer flow into it with little fr
iction.
iction.
A word on chilled or frozen glassware. A chilled glass is ok, but it may take on the flavors present in the fridge it was stored. The glass rinser will provide adequate cooling.
Frozen glassware is never recommended! Think about it. Once the glass is cleaned and sanitized, it is then placed in the freezer. The sanitizer is frozen over the glass and the beer is, in turn, poured over it. Two things will happen. First, the frozen crystals create a rough surface for the beer to flow over and will create a turbulent pour with way too much carbonation and foam creation. This causes the foam to be poured down the drain, which is a waste of product, and the beer that’s left is way too flat. Second, the icebergs you see floating atop that may look refreshing are indeed frozen sanitizer that has ended up in your beer! Ask for a non-frozen class whenever possible.
It's ok to send a beer back, just be polite about it. Usually, the server may be unaware of the issues, and it is not their fault. Please keep that in mind. There is no need to be snobby or rude about it and also keep in mind your location as any mention of this may be ignored outright.
Below are some additional resources for you to read/watch for even more information to make sure the beer is enjoyed as it was meant to me.
Cheers!
Gilbert “Charlie” Perez, Advanced Cicerone®
Additional Resources
Beer Clean Glass Video (YouTube)
