Beer Stein Glass

A beer stein is a drinking vessel built around a handle. You hold the handle, not the glass, so your hand never warms the beer. That makes it a practical choice for lagers, pilsners, Märzen and Oktoberfest-style beers, dunkels, and other German-style beers that are best served cold and drunk in generous measures. Steins in this category usually have a thick wall and a heavy base, so the glass feels solid and holds its chill. Check the product listing for the exact capacity, since sizes vary, with half-litre and one-litre formats the most common. For serving, pour a cold beer slowly down the inside wall of a tilted stein, then straighten the glass as it fills to build a modest head. Lagers and pilsners are typically best at about 38 to 45°F (3 to 7°C), while amber and dark German styles open up a little at 45 to 50°F (7 to 10°C). Chilling the stein in the refrigerator for a few minutes beforehand helps keep the first pour cold. Because the wall is thick, a stein is less suited to delicate aromatic styles, such as hazy IPAs or Belgian ales, where a tulip or snifter concentrates the aroma better. The stein suits the foods those beers are usually matched with: bratwurst and mustard, soft pretzels, roast chicken, pork knuckle, sauerkraut, and aged hard cheeses. A malty Märzen handles smoky and salty dishes well. A crisp pilsner cuts through fried and fatty food. For cleaning, hand washing in warm water keeps the glass clear of film and protects any printed or etched decoration. Rinse thoroughly and air dry, because leftover detergent flattens the head on the next pour.