“We intentionally created the small imperfections on the bottom of the glass to allow the carbon dioxide to be released in the form of tiny bubbles,” explains Michelle Sullivan, a spokeswoman for the Boston Beer Co. “The act of pouring the beer into the glass releases some of the CO2 and the sites continue to release the gas. A slight decrease in the gas content makes the beer a little smoother on the palate. The constant stream of bubbles rising from the bottom also releases aromas within the beer. This allows the more volatile notes from the hops, malt and fermentation notes from the yeast to be collected in the top of the glass for the drinker to enjoy.”
Other brewers and glass manufacturers have followed Sam Adams’ lead in recent years.
A Bit About Cask Ale
When most think of cask ale, they will cite “lack of carbonation” or how the beer is flat, and when it comes to carbonic acid, Alex Hall, a brewer, cask ale expert and beer entrepreneur, is quick to give a lesson.
“If kept correctly, there is a subtle, natural carbonation which imparts a gentle gas prickle on the tongue, as opposed to a harsh one from CO2-pushed beer. The implication that cask beer is meant to be flat is incorrect, and is damaging to the growth of beer as such in its most natural form of dispense.”
Hall joined others in saying that aggressive, extraneous gas in a beer can take away from the full mouthfeel. However, cask beer does not fall on the other extreme of the spectrum by being considered flat or near flat.
Also linked with this issue is the serving temperature of modern kegged beer. To taste cask ale to the full flavor spectrum possible, traditional cellar temperature (i.e. 54 to 56 degrees) is optimum. The temperature is, yes, warmer than the freezing mark that some American breweries say is necessary to drink their beers. Serving a beer at the proper cellar temperature allows for a greater aroma from the beer, a more accurate mouthfeel and a still thirst-quenching beverage.
