Beer Tulip

The beer tulip is a stemmed glass with a bulbous bowl that narrows toward the rim and then flares slightly at the lip. That outline does specific work in the glass. The wide belly gives aromatic beer room to breathe and swirl. The tapered shoulder gathers volatile aromas and funnels them toward your nose. The flared edge helps a foam head form and settle as you drink. This one carries the Esplanda name. Its capacity, material, and exact dimensions aren't listed here, so check the product specifications before you buy. Tulips suit beers where aroma is half the appeal. Belgian ales such as tripels, dubbels, and strong golden ales are the classic matches, since their fruity esters and spicy yeast notes collect in the bowl. Saisons, Scotch ales, and wee heavies work well too. Aromatic IPAs, especially hazy and double IPAs heavy on citrus and tropical hops, show more in a tulip than in a straight pint glass. Barrel-aged stouts and other strong beers benefit as well. So do cider and perry, if you want the aroma to stay close. For the pour, tilt the glass about 45 degrees and start down the side. Straighten it as the glass fills so the beer builds a one- to two-finger head. A bottle-conditioned beer needs one adjustment. Leave the last bit of yeast sediment in the bottle, or swirl it back in if you want a cloudier pour. Serving temperature depends on the beer, not the glass. Strong, malt-forward Belgian styles and barrel-aged beers usually show best at about 10 to 13°C (50 to 55°F), where the sweetness and spice open up. Hoppy pale ales and IPAs generally sit well a little cooler, around 7 to 10°C (45 to 50°F). Chilling a glass in the freezer dulls aroma and can leave an unwanted film of frost, so a room-temperature or cool-water-rinsed glass works better. For pairings, the glass follows the beer. A tripel goes well with roast chicken, mild cheeses, and mussels. A dubbel suits braised meats and mushroom dishes. A citrusy IPA holds up to spicy food and sharp cheddar. Hand-wash the glass with unscented detergent and air-dry it upside down on a rack. Residual oils or perfumed soap will flatten the head and mute the aroma.