Stock the Cabinets and Practice your Pour, Fa La La La La

I don't know about you, but I've attended and hosted my fair share of parties where everything from icy eggnog to hot mulled wine is served in paper, plastic , and (heaven forbid!) styrafoam mugs. Yes, it's an easy and cost effective solution, especially if you're pouring for a large group of guests. But eventually, I would like to believe that there comes a time in life when we all stop drinking out of disposable cups and graduate to something with a bit more class (and perhaps a touch more environmentally conscious). With that hope in mind, I refuse to retire my dreams of one day having a monumentally large collection of china and glassware.

I envision a perfect world filled with limitless cabinet-space and an industrial-size dishwasher, and for every beverage an appropriate, well-considered glass. My guests would sip smoky cabernets from large Reidels, enjoy frothy hot chocolate with marshmallows in sturdy mugs, and swig cold champagne from elegant, crystal flutes. Beer glasses alone would require a separate storage shelf: antique steins, fine chalices, thick-rimmed pint glasses. Why the fuss? Because the glass in which a beer is presented serves a number of important functions: it shows off the color and texture of the beer, helps disperse even the most subtle aromas, and, depending on the thickness of the glass, helps maintain the beer’s desired serving temperature.

For example, Hoegaarden is ideally served in its thick, hexagonal glass, and Leffe Blonde and Brown both in their high-stemmed chalices. Stella should be presented in the distinctive Stella Artois Chalice, which is specially designed to highlight the fascinating process of the Belgian Pouring Ritual. This process involves such sacred steps as The Purification (rinsing of the glassware with a mild detergent and then rinsing it with cold water), The Sacrifice (opening and clearing the tap to ensure that everything that ends up in the glass is absolutely fresh), The Beheading (cutting the frothy head with a head cutter at a 45-degree angle, thus eliminating larger bubbles that would otherwise accelerate the dissipation of the head), and ultimately The Bestowal (the presentation of the finished beer along with branded coaster and glass).

Experiencing the Ritual is a rarity; few specialty bars carry the Chalice and are trained to perform the Ritual, but it is worth seeking out. In the meantime, you can learn how to perform the Ritual – and leave your guests VERY impressed – by studying up on pages 20-23 of the Belgian Beer Guide found here: link to beer guide.