Bormioli Rocco Beer Club

Start from what you are pouring. A 30 cl bottle of lager or a half litre from the tap works best in the 53 cl glass: that leaves you three centimetres above the beer for the head, which is exactly what you need. The 50 cl glass is a fraction more compact and therefore sits more comfortably on a full tray. For craft beer with plenty of carbonation, such as a weizen or a tripel, always take the larger size, because that beer foams up noticeably more. Four or six may sound like few, but for beer it is often enough; you rarely use more glasses at once.

Rinse the glass with cold water first. A wet glass lets the beer run down more smoothly, so you lose less carbonation. Then hold the glass at about forty-five degrees and pour against the wall until it is two thirds full. Stand the glass upright and pour the rest in from slightly higher, so the head builds to two or three centimetres. Serve lager at around six degrees and craft beer closer to ten; beer that is too cold gives off hardly any aroma. If you want to combine beer and jenever, the kopstoot is the classic way to serve it.

Beer Club is made of tempered glass and is dishwasher safe. With beer glasses one thing matters more than with other glassware: grease. A thin film of fat or rinse aid breaks the head down within half a minute. So skip the rinse aid, wash beer glasses separately from greasy plates, and do not dry them with a tea towel you also use for the pans. Standing them upside down on a clean board beats drying them off.

If you are after a different shape or size, there are several directions to go. The full range from this house is at Bormioli Rocco. To look more broadly, everything is gathered in one place at beer glasses; for chalices and tulip shapes there are the craft beer glasses and for the straight models the lager glasses. To keep them clean there are the glass brushes, and recipes with beer and spirits sit among the cocktails.