Beer Clean Glass Day: Presenting Beer as Intended

It’s #BeerCleanGlass Day

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.

Salt Test. This one is a bit odd. Wet the inside of a glass. Then, throw salt into it. The salt should adhere to the wet glass evenly much like testing for sheeting. This is a neat trick to show a group, but you now have a dirty glass again. If the glass is dirty to begin with, the salt will not sheet evenly.

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.

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.

For manual cleaning in a 3 or 4 compartment sink, dump any remaining beer either in an empty sink or a standpipe to bypass the brushes, wash/scrub the glass with the brushes, wash the glass heal-in and heal-out in the next sink, then sanitize in the last sink heal-in heal-out. Let the glassware air dry upside down.

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.

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)

https://www.cicerone.org/us-en/blog/celebrate-beer-clean-glass-day

https://www.cicerone.org/us-en/blog/the-cicerone-guide-to-drinking-beer-at-home

 

Tustin Brewing Company Beer Dinner

There are not enough adjectives in this language to describe how I feel being a part of this event. I present to you a the Tustin Brewing Company Beer Dinner. Although my role is minor in the event, I am beyond ecstatic to be involved with such great people (listed at the bottom of the menu and all the staff at TBC). Please check out the links below for more details and don't forget to share. See you there!!!

-Gilbert "Charlie" Perez-



Tustin Brewing Company Website: Click Here!

Tustin Brewing Company FB Event Page: Click Here!

The Moment of Enlightenment

We all have those moments in life when your outlook or perception on a specific item or subject changes forever. In the beer community, the first moment of enlightenment is when non-beer-drinkers take the plunge into a new world they never knew existed. And it usually starts with a single beer or an experience that will open your eyes to this amazing product. The vast majority of us out there went through a moment like this because we were unaware of the wonderful variations in flavors, aromatics, and experiences beer had to offer. Those moments are worth sharing, talking about, hearing about, and writing about.

I remember the moment like it was yesterday. A copper colored beer, a smell that I never knew could come out of a beer, and a thick head that did not fade away as quickly as I was used to. Then, I took a sip and the epiphany was complete. "Wow!" I said. I didn't know what I was drinking or even if I liked it. But I kept drinking it because it was so different from the usual "beer" I had grown accustomed to.

My eye-opening brew was Samuel Adams Boston Lager. From there, I used all the Samuel Adams beer verities available at the time as a stepping stone. I was so impressed with Boston Lager that I told myself to make it a mission to try all of the styles Sam Adams had to offer. Once I was introduced to their other styles available though verity packs and seasonal releases, the groundwork was set. I used those as stepping-stones as I ventured off to authentic, flavorful beers from the small craft-brewing community and from around the world. Although The Boston Beer Company receives a lot of negativity because of their interpretation or twists they place on some of their products, I hold them dear to my heart. It was because of The Boston Beer Company and that European Amber Lager called Sam Adams Boston Lager that led me to become an enthusiast, then a nerd, then a geek, and eventually a Certified Cicerone®. I now always have a few bottles of it in my fridge at all times; it is my go-to beer.

While tasting so many beers and learning everything I can from every new beer I experienced, I was inundated with information overload. Yet, I wanted to keep learning, tasting, experiencing, and sharing. I was so moved by my life-changing experiences with full-flavored beers that I felt a duty to share what I have learned. I knew that I had to let everyone else know what real beer was. Problem was I didn't know how.

The opportunity arose when a friend of mine that I have known since kindergarten wanted to have get-together at her home. Nothing but lots of food, drinks, and video games! (Just like old times.) Her husband was entrusting me to bring some good brews. (I was already establishing myself as the go-to guy for beer recommendations amongst my friends). I arrived with a case of easy drinking beer for the masses and two costume six-packs from my local bottle shop for those that wanted to explore. It was a small group so only six different beers (two bottles each) I thought would be enough.

After some good homemade delicious food and pot luck style stuff, we all began to loosen up and play some games. It was time for me to start opening some bottles. Everyone was eager to try the first offering. There were fewer participants on the second beer and fewer still by the third. By the fourth beer I popped open, only one guy that recently turned 21 years of age kept coming back. The last three beers I had were split between this curious fellow and me. I will never forget the look on his face when he tried the last beer I offered. (It was an American Imperial IPA.) He takes a sip, looked at his glass, then looked at me with a face of awe. His simple question assured me that he experienced something magical. He asked, "Is this how beer is supposed to taste like!?" I smiled and proudly said, "My job here is done." I raised my glass and we toasted.

That single moment changed my personality and character. That was not this first time nor has it been the last. My brother-in-law was your typical beer drinker that only had one perception of what beer tasted like. I did not have to do much work with him when he came to me for guidance. He already found the light with Bavarian Hefewiezen’s. I simply introduced him to other styles that he might enjoy. Now, he is always excited to show off about all the new beers he had and loved. I would be lying if I said that it does not bring as smile to my face listening to him brag. Even more recently, a good friend of mine admitted that she was introduced to the wonders of beer though my willingness to share my knowledge (and my beers). It was second nature for me to share my thoughts as we had some tasters at the brewery we were at, and the end result was she was enlightened. I though I was being a good friend and showing hospitality, but I guess my instinct of beer-teacher took over. The rest is history and she is slowly, but surely, becoming a knowledgeable beer enthusiast. And I could not be more proud of her.

If I can change only one person's perception of beer, it is all worth it. All the negativity from those that are close minded becomes obsolete in that moment and makes it all worth it. Samuel Adams Boston Lager opened the doors for me. I find it only fair to return the favor by sharing my experiences and knowledge. My moment of enlightenment lead me to help others see the light and feel what I feel with every sip I take. I hope sharing my experience here will incite others in the beer community to do the same.

Cheers!

Gilbert C. Perez, Certified Cicerone®

Beer and Wine: Why can't we be friends?

Beer and wine should be on the same level of class, prestige, and respect. There, I said it.

Now that I have your attention, I have some rambling to share with all those who have an open mind and are willing to be intrigued. When you hear the word “wine,” what is the first thing that comes to mind? Be honest. I am willing to bet words like: classy, sophisticated, educated, elegance, snobby, or something to that affect. Now, what happens when you hear the word “beer” in the same context? Perhaps words like: party, wasted, drunk, belly, sports, or cheep. Why doesn't beer fall in the same categoryof words as wine? If the average person does not come up with the same words for beer AND wine or if beer falls in a different class, then more work needs to be done. Although there has been enormous improvement and acceptance of “real beer” in the past years, beer is still on an up-hill climb on this enormous mountain made of empty wine bottles.

Allow me to clarify one more thing here. I have absolutely nothing against wine. In fact, I love wine and I have quite a respectable collection in my cellar that I am very proud of. It is amazing to me how many craft beer drinkers and enthusiast are out there also love/appreciate quality wine as well. They are quite knowledgeable of the drink, too. It is a real shame that rarely is it vice-versa... At least the individuals I've met. I simply ask for the world to be fair and recognize that classy does NOT only mean wine. There is another choice out there. And that choice is clear... I mean, beer (I guess either one will work).

The beer anthropologists like me have an unbelievable passion, praise, and respect for beer and for the talented, hardworking artists who create this ancient beverage. We appreciate the dedication that the Brewmasters and Brewers of the world have for their craft. A true enthusiast (aficionado, geek, snob, or any other name we might go by) will respect all breweries, no mater the size, and all beer styles, regardless of how "light" or "common" or "typical" as it may be. Unlike wine, which only relies on the quality of grapes that the land was able to give, the flavor and uniqueness of beer is entirely up to the brewer. Every little detail is planned out, much like a chef planning to cook a distinctive dish; all ingredients are looked over and chosen to impose a distinct affect to the finished product. Speaking of food, beer finds so many affinities at the table that it can be almost frightening. To paraphrase the words of Garrett Oliver from his book, The Brewmaster's Table: Discovering the Pleasures of Real Beer with Real Food, there are many holes in food pairings where wine simply can not fill, such as in rich desserts and complex cheeses, but beer gladly steps into the spot light and steals the show with a finesse that is uncanny.

My not-so-distant-cousins, the Sommeliers, are the most talented, gifted, educated, and knowledgeable individuals in the world in respect to wine. Sommeliers are identified by their ranking levels, which range from Level I though Level IV: Master Sommelier. In similar fashion, beer has the Cicerone® Certification Program. Most of the general public does not know this program exists, yet they might know what a Sommelier is. The Cicerone® Certification Program consists of several levels of certification, each one is a progressively more difficult than its predecessor. Just as in the increasing levels of Sommeliers, the Cicerone® Certification Program consists of three levels of its own. Those levels are named: Certified Beer Server, Certified Cicerone®, and Master Cicerone®. The difference in difficulty between the first and second levels is quite astonishing. And the Master level is titanic undertaking, worthy of the prestigious title. Likewise, the Master Sommeliers will agree if I say their accomplishment and recognition is a gargantuan achievement.

Beer is a magical drink; a welcoming, fun culture just like wine aficionados embraces wine in their culture. It is a long-time-coming that these two cultures merge and live in harmony. Let’s face it. Both cultures are full of snobs (I actually despise the word "snob," by the way), geeks, enthusiasts, aficionados, experts, novices, those who appreciate the drink, those that do not, those who abuse it, and those who enjoy it. Mutually, beer and wine have their proven educated individuals who have achieved prominent status and serve as a leading authority in the subject. So then, what’s the difference?

I am fully immersed in the beer culture and all the wonderful emotions it has to offer. I am surly not alone here and we love the company. We are tolerant, educated, respectful individuals. Setting aside the logistical aspects of beer brewing or wine making, there is no distinction between the two cultures. We are all human in the end. So, in my opinion, there is absolutely no difference between beer and wine.

Cheers!

Gilbert C. Perez
(Charlie)