Putting the Freeze on Frozen Glassware
Picture the scene: A bunch of co-workers from Saugatuck Brewing go out for a night in their town about 40 miles southwest of Grand Rapids, Michigan. They’re decently stoked about the selection of beer at the bars they patronize, but there’s one thing that ruins it at every stop: bartenders are pouring their drinks into frozen glassware.
They decide not to complain directly so as not to offend their bar accounts—even when a bourbon-barrel-aged stout arrives in an icy pint glass—but later, the brewery’s marketing coordinator doesn’t conceal the fact that brewery employees consider the practice their biggest pet peeve.
“Everyone kind of cringes when beer gets poured into a frozen glass,” Megan Pruim said about 18 months after the incident.
But freezable glasses show up all the time at bars, and a search for “freezable beer glasses” on Amazon turns up 97 results. A closer look reveals that Heineken used to license a freezable glass to a company called Amsterdam Glass that claims its products cool beer to between 31 and 36 degrees and keep it cold for 30 minutes. In an email, Amsterdam’s marketing guy brags that an ice ring sometimes forms on the surface of the liquid.
Well, hold on a second. Haven’t discerning drinkers been denouncing ice-cold beer for years, arguing that the only real reason to send a beer into a deep chill is to mask the flavor, or lack thereof? And doesn’t the American Homebrewers Association (AHA) designate only one beer to be served at lower than 38 degrees? (We’ll save you the time of looking it up: It’s an “American Mainstream Light Lager” at a cool 33-40 degrees.)
So who’s right?
“I can think of no scenario in which any beer should be subjected to a frozen glass,” says John Bryce, technical outreach director of the Master Brewers Association of the Americas (MBAA).
Whether it’s the MBAA, the AHA, the Brewers Association or the marketing coordinator for a mid-sized brewery in Michigan, the answer is a resounding no go on frozen glassware. First of all, opponents usually argue that an icy glass is not generally considered beer-clean, considering that ice particles not only adhere to what’s supposed to be a perfectly smooth glass but also often contain frozen bits of sanitizer that might smell and taste like chlorine or iodine.
Second, when beer freezes, the proteins can precipitate out of the beer solution and form flakes known as “skins” in the beer that leave behind a changed mouthfeel. Third, carbon dioxide can separate from the frozen liquid and reduce the perception of aroma and the fizz. Fourth, frozen beer does numb the palate.
It all combines into an effect that doesn’t hurt the drinker but changes the character of the beer.
As Mark Sammartino, MBAA’s technical director who spent 20 years as an Anheuser-Busch brewmaster, says, “The beer is no longer as presented by the brewmaster. … I will never have a frozen glass in my house, and I will always turn it down in the market place. If a retailer only has frozen glassware, I am not staying.”
So why do bars still do it? As Amazon’s offerings would attest, there’s clearly a consumer market that’s been sold on the fantasy that cold beer plus serving vessels equals a better experience.
At Fiddlehead Brewing just south of Burlington, Vermont, you can sample and buy swag in the tasting room, but if you want to drink a full beer, you have to step through a door into an independently owned pizza shop where the proprietor sells fresh bottles yet stores his glasses in the cooler.
Fiddlehead’s owner, Matt Cohen, says he’s tried to sway his neighbor away from the practice but has decided not to argue, even though he does field the occasional question about it.
“The owner of the pizza shop loves frozen glasses for some reason,” Cohen says. “There are certain fights that aren’t worth fighting.”
On the dispense equipment side, “Micro Matic is not a fan of glass frosters, even though we do sell them,” says Mike Godwin, spokesman for Micro Matic, which supplies equipment to breweries. And as for a Micro Matic product that attaches—very visibly—to a commercial draft system and pulls beer through an exterior ice-frosted tower, Godwin emails, “Ice (or frozen) beer towers do not change the temperature of the beer; they are intended as a marketing ploy.”
Godwin emailed later to soften his comments and reiterate that Micro Matic recommends rinsing out ice residue with a glass rinser. “Glass frosters give you that frosty glass look, but can add unwanted ice in your beer,” he writes.
And as for those ice towers, “They only provide the eye-appeal of ice cold beer.”
Despite this opposition, there remains one reason to put your beer on ice: to bring it quickly up to proper serving temperature after storage. But stay away from that freezer. According to Sammartino, the ideal way to drop a beer’s temp is to drop the bottle or can into a bowl full of ice and water and chill.
Tara Nurin is a Society of Professional Journalists award-winning reporter who co-hosts a weekly beer TV show and writes for publications like USA Today.
I chill my glasses in the refrigerator. Wonder why this wasn’t broached by the author?
There is a big difference between a chilled and frozen glass. I’m guessing because this is an article about frozen glassware.
I agree. Frosty glasses will mask the flavor of the beer, leave a skin on the glass, wrecks your palate, kills the flavor and aroma. This is very easy to prove. Hopefully we all learn and educate others but with respect….
In a society where signs still brag about the “coldest beer in town” and Bud, Miller, and Coors are the first three offered at most restaurants, we live with people who don’t really like beer. It’s a shame, but it just means more real beer for you and me.
Quite honestly I enjoy the taste and refreshing feel of a beer in a frozen glass during the summer. Listen carefully, I’m not saying it is the best way to drink beer, I’m saying I enjoy it. I drink the beers I have enjoyed for 20 years which are predominantly IPA’s which a few other varieties thrown in on occasion. I also enjoy a room temperature brew or one that is 4-8 degrees C as well. What matters is not what ones person thinks is the right way to drink beer, what matters is the enjoyment a person gets from drinking it in the manner they want.
Well said!
Here here! I was hoping someone else would say precisely what you said. I would laugh at someone who leaves a bar because they didn’t offer room temperature glassware. What a snob. But, we all have our thangs, so if you have a preference, by all means state it. If you tell me that’s the only way I should do it, then I’m going to freeze all my glassware. I certainly appreciate learning that I MIGHT want to compare beers in different temperature glasses to see if I can notice a difference, though. That actually sounds fun. I can tell you this, I do not like beer that’s in a pint glass straight out of the dishwasher and still warm. I will send that back. Call me a cretin, but I do know what I don’t like.
Here Here … to each his or her own drink it the way ya’ like it!!
I have been drinking good beers from around the world for over fifty years and the only beer I might possibly drink out of a chilled glass might be a radler.! I will always tell my server that I want a warm or room temperature glass whenever I order a brew!
If someone is drinking beer outside, below freezing, at a winter festival or sports game, should they take measure to keep their beer glass above 38 F?
When all there is is beer so bad you don’t want to taste it 😉
I’m a bartender and many customers request their beers in a cold glass. The authors don’t make a distinction between chilled and frozen glasses. I’m wondering if they don’t want the glasses to be cold at all and if they think room temperature glasses are best?
Most of us commenting are probably from latitudes where it’s easy to poo poo frozen glassware. Although I don’t know of any retailer that does this and I certainly wouldn’t do this myself normally, it’s hard for me to say that I would never enjoy the experience, especially if I lived in the tropics.
Ironic the guy from A-B would claim a frosted glass is not as the brewmaster intends and yet A-B markets their canned and bottled beers to be drunk from the container.
Not explicitly mentioned by any of the experts in the article is the greatest reason not to store glassware in the freezer: bacterial counts in forced air freezers can be greater than those found on toilet seats or even in toilet water.
So leave the frosty mugs for the Anericsn lights.
You see it is d-bags like you who give craft beer drinkers a bad name. Glass is a horrible conductive element. The second you pour a beer in it pretty much will be at the same temp so why even write a article like this… You should be trying to bring people to craft not drive them away. Come on dude bro…remove the skinny jeans and move away from the craft beer…
The colder the beverage, whether wine or beer, the less you’ll taste the flavor. Most Brewers will tell you they want their beer served between 50-60 degrees.
Good beer should be served between 40 and 45 degrees.
Prefer mine at about 40 degrees. Colder does take away from flavor..
Prefer mine at about 40 degrees. My opinion ” colder takes away from flavor….
Honestly, doesn’t it all come down to personal preference? It is a slippery slope to intolerance when you start telling other beer drinkers what they should like and how they should enjoy their beverages.
A thoughtful establishment should ask the consumer how they want their beverage served instead of assuming that all customers prefer frozen glasses.
I never heard such a diarrhea of words that ended in such a constipation of results. I love experts that tell us how we should enjoy our beer. Probably don’t like nuts with beer either.
It is about preference. Granted, ice does melt and change the flavor, but even some people order cocktails and beer with ice in it. Some people don’t like to savor their beer. It is a bit snobbish to turn down a frosted mug and gives craft beer lovers a bad name. Just say best served in a room temperature glass and leave it at that.
I prefer all beverages at room temp (except hot coffee)Taste is not everything, aroma counts for a bunch also.
I usually stick my “glass” in the freezer for a short before a pour, of either a cheap lager or a heavy strong ale. The glass frosts but no ice runoff to speak of. I Like all flavors this way, even though colder does not equate to more flavor or aroma.
This is America. Refrigeration is more a way of life here than anywhere else. The first commercial refrigeration was built in a US brewery for the purpose of making lagers year round. As most other Americans, I like my drinks cold and I like my beer the coldest of them all. If it could be -150 degrees than make it so. Bitching about cold glasses is the epitome of first world problems. Apparently, we have so much electricity and refrigeration that we have too much of it. Pour me a delicious stout and put it in a freezing cold glass. This is not Europe.
As tempted as I might be to consume my entire beer in the first 30 seconds at the perfect temperature – I suspect the overall experience might be a factor. The initial temperature, the ending temperature and (perhaps like Goldilocks) the average temperature. I have started my beers in frozen mugs for 40 years. Perfect temperature might make sense for a tasting room or the quality control staff at a brewer – because it probably reflects the average temperature during a consumer experience.
I have been preaching this for the better part of 40 years.
My problem is that the bottles crack as I keep them out to thaw. No problem while they r in the freezer. I set them out in the sink to thaw n get cracked glass. Then I set them in a waterbath of cold water n they crack. I ve lost precious contents n am wondering what to do… I have a couple of thoughts here. Possibly thawing more slowly in the fridge would help. I d set the jar in a bowl just in case. Of course, unlike me, you d have to plan ahead. ??
Hey Tara! Great article and thanks for enlightening the frozen glass issue.
Two issues here. What the Brewer intended and what the consumer enjoys. If you like your beer icy cold, go for it. I would prefer to drink it as the Brewer intended. Seems to make more sense, but personal preference trumps common sense. It is the epitome of snobbery to decline an icy cold glass, but sadly I must.
I totally love my beercicles. Had two but broke one tonight and found this thread while looking for a replacement. Can’t find them.