Bormioli has introduced a new line of beer tasting glasses to its Accademia glassware line, a collection of glasses dedicated entirely to beer. These glasses are designed to enhance the sensorial traits of beer’s endless nuances. Each beer is valorized by a glass designed specially to underscore its qualities and at the same time offer pluses like the sturdiness of tempered glass and the chic of crystal glass, as well as the perfect fusion of state-of-the-art production techniques and sophisticated design. Accademia’s tasting glasses are the ideal size to meet professional beer tasting requirements set by the University of Beer. The standard bottle of beer served in the best restaurants will provide two pours when using these special new-size glasses. Each tasting glass has a distinctive shape and size to help enhance the tasting experience.

The Strong Ale glass holds 8.5 ounces. It is a tulip-shaped, flared goblet, ideal for aerating aromas and perfect for aromatic, frothy beers.

It’s All in the Pour
The full fragrance, flavor and various nuances of a beer can only be appreciated if it is poured correctly. The University of Beer recommends that beers be poured slowly with the glass initially tilted to 45 degrees and gradually lifted upright as it fills. The faster the beer is poured, the greater the amount of froth formed, and this should never be less than two fingers in height. Ideal serving temperature is 40-46 degrees Fahrenheit for low fermentation beers such as pilsners; 48-56 degrees Fahrenheit for high fermentation beers such as ambers.

The Art of Tasting
There is a certain science to tasting a beer, much like cheese or wine. The following approach, recommended by the University of Beer, will deliver a rewarding experience:

1. Look – To asses froth, transparency and color, providing important indications about the beer’s quality and the brewing method, as well as the cereals used and how they were processed.
2. Smell – To define the aromatic intensity and fragrance notes identifying the origins, which might be fruit, grass or cereal.
3. Taste – To asses sparkle, body and bitterness, and define the fusion and harmony of all the flavor and taste components.
4. After Taste – To define the complexity, richness and persistence of the aroma and fragrance notes.