The dishwasher and the pint glass A cautionary tale from Aaron Golston

摘要

When a patron sits down at the bar and orders a pint, the aromas of their beer should be the only thing present. There should be no odours or taints present from the glassware as it will be detrimental to the patron's experience. I was travelling in a small but well I known beer city in the United States when I decided to check out the local craft beer scene. I pulled up the local Brewers Guild webpage and made a short list of places to visit near my hotel. Upon arrival at the first brewery, I took a seat at the bar and looked over their draft equipment. They had a stainless steel draft tower with twelve stainless steel taps, a glass rinser and a commercial dishwasher. It was obvious that the individual who designed this bar had taken the time to purchase high quality equipment to ensure the beer served to the patron would be as intended by the brewer. I ordered four 4oz samples of their finest ales. Each glass was rinsed and then poured with care. The samples were served on a wooden paddle, ordered from lowest alcohol, most delicate flavour profile to highest alcohol, most aggressive flavour profile, and each beer was eloquently described to me by the bartender. After trying each beer, I decided to order the IPA.