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Top Of The Best Beer Mugs Reviewed In 2018Last Updated December 1, 2018
№1 – Fineware Screw It… I Need a Beer – Two 16 ounce Sandblast Etched Funny Glass Beer Mugs
№2 – Moscow Mule Copper Mugs – Hammered Design – 100% Copper Mugs “Set of 2″ With Free Shot Glass – The Perfect Moscow Beer Mug Gift Set
№3 – TheUltimateChef Handcrafted 100% Solid Moscow Mule Copper Mugs- Set of 2 Classic Pure Copper Hammered 16 Oz Copper Mups for Moscow- Ideal For Ice Cold Mules, Beer, Soft Drinks+ BONUS 2 Wooden Coasters
Suited For: Pilsner, American Lager, California Common, Vienna Lager
Meet the champagne flute’s larger, less refined cousin. The pilsner glass is slender and tall, cylindrical in nature. It’s a great glass for presentation since it allows the colors of the beer to really shine through, ideal for the lighter translucent beers that are often served in the glass. In addition to showcasing color, the pilsner glass puts a beer’s carbonation on display, encourages head retention, and in effect enhances volatiles in the beer’s profile. Pour up a Pilsner, American Lager, California Common, or Vienna lager in one of these glasses.
Suited For: American Dark Wheat, Dunkelweizen, Hefeweizen, Pale Wheat
Similar to the pilsner glass, the wizen vase is a tall, slender glass that tapers toward the base. The design comes from Bavaria, made for the Weizenbier (wheat beer) common to that region. The glass itself is thin to showcase the beer’s color, and the wide mouth allows a fluffy head to collect at the top. Too often beers poured into these glasses are ruined by a lemon or orange. In this case, the citrus actually ruins the head. And if you have to put one in your drink, then you should probably start drinking better beer. Try any number of American Dark Wheat, Dunkelweizen, Hefeweizen or Pale Wheat styles in this glass.
Light splash of Ricard pastis
Mix all ingredients in an eight-ounce mug. Fill the mug the rest of the way with hot water, then stir. Garnish with a lime wedge and cinnamon stick. Better yet, you can easily multiply the recipe by four, mix it in a 32-ounce thermos, and take it with you for an on-the-slopes pit stop.
Where There’s Smoke There’s Fire (Courtesy Lone Eagle Grill)
It\’s easier than you think to make a campfire feast
Emily Nielson, co-founder of Dirty Gourmet, an outdoor cooking blog and catering company, is cooking her Thanksgiving dinner over a campfire this year. She and her friends will gather at Joshua Tree National Park and spend the day scaling Mastodon Peak and hiking to Lost Horse Mine before overloading plates with campfire-cooked stuffing, mashed potatoes, and possibly even pie. “The trick is to keep things simple so you don’t spend all day cooking over the campfire,” Nielson says. For her, that means ditching the temptation to start from scratch and instead elevating each dish’s dehydrated counterpart.
If you are heading into the backcountry, your only real option for turkey is dehydrated poultry, so skip ahead to the sides to make things festive. Car campers have a lot more options, including skipping the gobbler entirely. “Chicken is just much more forgiving,” says Ly. Better yet, her favorite campfire recipe doesn’t take any special gear to pull off.
Step 1: Light your cooking fire and let it burn until you have a good amount of hot coals.
It may be super-salty and full of ingredients you can’t pronounce, but dehydrated stuffing is a still a delight. Ly gussies up the boxed stuff by adding dried cranberries, crushed dried sage, and extra butter. “Always real butter,” she says, even in the backcountry. She suggests using single-serving packets from restaurants, but if you don’t want to use up all that packaging, you can freeze a stick—it should stay solid for a day or two depending on the weather.
Give powdered gravy an umami boost by adding rehydrated dried mushroom. Ly recommends soaking the mushrooms in hot water for a few minutes, and then using the leftover liquid for your gravy packet. Finely chop the mushrooms and stir them into the finished gravy for a sauce that has substance and depth.
You could pilfer some of your s’more marshmallows to whip up a trail-ready classic, but Ly prefers her sweet potatoes on the savory side. Her favorite technique is to stuff the spuds with dried cranberries and a little butter. Press the potato back together, wrap it in foil, and let it roast on hot coals while you work on the rest of your feast. Finish them with a sweet drizzle from a single-serving maple syrup pack, like those offered by Vermont-based UnTapped.
No feast would be complete without something sweet to finish it off. If you’re backpacking, Nielson recommends using hot water (and possibly a shot of booze) to make a compote from dried fruit like plums, figs, cranberries, and apricots. Cook until the dried fruit is soft, and top it with a touch of your morning granola. Car campers should go big with a cobbler or crumble. Ly’s super-simple crumble recipe requires just three ingredients and four steps.
Step 1: Dump the contents (liquid included) of two cans of any type of canned fruit into the bottom of a Dutch oven.
Step 2: Evenly sprinkle an entire package of yellow cake mix over the top of the fruit.
Step 3: Cut half a stick of butter into small pats and distribute evenly on top of the cake mix. (Traeger Creative)
Smoky twists on four classics
Go to New York City’s best bars and you’ll see bartenders torching orange peels to finish an Old Fashioned and infusing whiskey with a smoke gun. It was a trend that did not go unnoticed by the folks at Traeger Grills, a company known for its high-end wood pellet smokers. “People were making cocktails with smoked ice cubes or putting a cocktail in smoky box,” says Denny Bruce, the brand’s executive vice president of global sales and marketing. “We realized that using a real smoker could take this trend to the next level. So we decided to experiment with smoked and grilled cocktails, using surprising ingredients, and to publish a book of recipes that push the envelope without being so complicated to make that you’ll never try them.”
Traeger contracted with Casey Metzger of Utah’s Top Shelf Bartending and asked the 20-year craft cocktail veteran to determine which unconventional ingredients could complement spirits and marry flavors. Together, Bruce and Metzger hit the farmer’s market, hypothesizing about smoked grapefruit, baked orange peels, and grilled pistachios. Then they fired up a grill and tested each idea.
While a good cocktail has many components, the great ones all have one thing in common, says Metzger: They entice before the first sip. “When you grab a cocktail with grilled citrus, you see it and you smell it. The best cocktails stimulate your senses, so we wanted our cocktails to be beautiful and fragrant.” “We hope it will inspire readers to experiment on their own,” says Metzger. “If you want to make a Bloody Mary and stick a lobster tail in your drink, you can. That idea—pushing the limits of what you’ve seen and tasted before—that’s what this book is about.”
Baked Orange Peel
Load smoker with cherry or apple hardwood and bring to 32degrees. Peel orange into a single long strip. Place peel on grill for seven to ten minutes or until ends are slightly brown. Cut into eight pieces.
In a mixing glass, combine gin, vermouth, Campari, and ice. Stir until the glass is cold and the ingredients are fully combined. Strain into a coupe glass. Use a match to burn rosemary sprig. Drop sprig and baked orange peel into the glass as a garnish.
Smoked Agave Syrup
Load smoker with cherry or apple hardwood and bring to 22degrees. Add 1/cup agave syrup and 1/cup water to a small saucepan; stir until combined. Cook for an hour, stirring occasionally. Cool and strain into a storage vessel.
Grilled Pear Garnish
Bring smoker to 27degrees. Slice pears and grill each side for 20 minutes. Reduce heat and let pears smoke for ten minutes.
Place smoked agave syrup and two grilled pear slices in a rocks glass. Lightly muddle the pear. Add rum, bitters, and ice, and stir until the glass is cold and the ingredients are fully combined.
Bring smoker to 300 degrees. Line baking sheet with parchment paper. Arrange bacon in a single layer on paper. Brush both sides of each bacon strip with warmed maple syrup and sprinkle with brown sugar. Cook for 30 minutes or until brown and crispy. While the bacon cooks, place asparagus spears, shrimp, and lemon slices directly on the grill. Cook until the asparagus is tender, the lemon has grill marks, and the shrimp is cooked.
Beet fritters with smoked salmon from A Man, A Pan, A Plan. (Courtesy Rodale)
You can do better than frozen meals
The solution for time-starved foodies isn’t to resort to takeout three nights a week or meal delivery kits that come with way too much packaging waste. It’s to find cookbooks written for the way you cook: still dripping with sweat from your after-work trail run, one eye on the clock, one eye on your email, and both hands chopping at warp speed. Here are six cookbooks with recipes that will get you from hangry to satisfied in less than an hour.
Pilsner glasses are tall and skinny with a small amount of curvature in the body. They often hold a little less than a pint and are designed to allow light to travel through the beer, showcasing the beer’s color and carbonation in an appetizing way.
Pilsner glasses are often used for light beers, pale lagers, and (you guessed it) pilsners.
Glass Beer Mug
Glass beer mugs have one main goal – to hold a large volume of beer. They are a little less serious than other beer glasses and will often be seen in casual pubs. Their thick glass walls do serve some purpose though, they keep the beer cold and can withstand enthusiastic clanking together during toasts and cheers.
There is no real rule of what beer to serve in glass beer mugs, but they are often seen holding American ales, English ales, and German lagers.
Tulip Beer Glass
Tulip glasses have a medium length stem, a wide bowl similar to a snifter, but a neck that narrows and then slightly opens up at the top. Tulip glasses are shaped to enhance the aroma of strong beers but the narrowing near the top is to hold beer with lots of head (or foam).
American double/ imperial IPAs, Scottish ales, and Belgian IPAs are often served in tulip glasses so that their aromas can be enjoyed without losing the foam.
Weizen glasses, often mistaken for pilsner glasses, are tall and thin for a good display of color and carbonation. The difference between a weizen and a pilsner glass is that the weizen is a bit curvier as it is designed to hold foamy beers and retain the head at the top.
Weizen glasses, as their German name implies, are for serving wheat beers. Slices of citrus are often added to the rim but this can cause the foam to dissipate quickly.
Beer goblets are similar in shape to snifters but with a longer stem and narrower bowl. They are designed to maintain head and allow for a good, deep sip of an aromatic beer.
Goblets are great for serving strong, heavy beers like Belgian IPAs and malty beers.
Brief History of Beer Mugs
Beer mugs have been around for as long as there has been beer to pour in them—and that is a long time indeed. Some of the earliest vessels were made of clay, although horn and wood were used as well. There is something about the idea of vikings gathering in a hall, singing songs about their latest heroic feats over several horns of mead, that captures the imagination!
The problem with drinking horns is that animal material needs to be kept dry in order to prevent rotting. You have to be pretty tough to enjoy your beer after your horn starts adding a little fungal flavor to your brew. Wood also served as a popular material for mugs, but it too goes bad over time, imparting an unpleasant flavor as bacteria grows within the inevitable cracks that appear after constant soaking and drying.
Recommended Freezing Mugs
Many of the most popular mugs designed specifically for freezing use thermoplastic polymers, a type of plastic that has the added advantage of being easily molded. This allows for the cheap production of mugs that are double-walled to create an insulating space between the contents and the outside world, keeping beer colder for longer. One of the more popular examples is the Frosty Iceberg Beer Mug, fashioned in the classic style, dimples and all. It’s fitted with a nice retro handle that lets you to poke away at meat or calzones on the grill without having to put your beer down.
Despite how they might look, the technology behind beer mugs is quite modern. Within the double walled polymer shell is a freezable gel, which essentially acts as a long lasting ice cube that never waters down your beer.
Going straight from the bottle? Keep it cold with a Yeti or Thermos koozie.
And next time you tailgate, consider grilling on your new portable grill.
The Bell Freezer Mug and the Wyndam House Freezer Mug are very similar in function and appearance. The only big difference is that they hold 1and 1ounces, respectively. This may or may not be great thing if you drink 12oz bottles or cans, as it isn’t as satisfying to have a mug only ¾ of the way filled. Opening another beer to top off might mean the second beer will be warm and flat by the time you get to it, thus defeating the purpose.
WHAT WE KNOW
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To truly appreciate a beer it needs to be served in the correct glass. The world of beer contains a wide range of beer glasses, all shaped and styled in different ways.
Apart from being visually appealing, the shape of the glass can affect the beer experience influencing taste, aroma and the initial pouring. The glass shape can also influence how quickly the beer warms up as well as how the head develops and is retained. Check out our range of beer glasses.
The Flute glass is the preferred serving vessel for Belgian lambics and fruit beers. They aid in displaying the lively carbonation, sparkling colour and soft lacing distinct to these beer styles. The Flute glass is similar to a champagne glass; however stems can often be shorter.
The Flute Glass Advantage: Showcases carbonation bubbles. Releases volatiles (the compounds that evaporate from beer creating its bouquet) quickly, allowing a more intense initial aroma.
The Pint glass typically holds one British pint of liquid. There are two main Pint glass types: the Conical and Dimple Mug. The Conical is nearly cylindrical, it tapers at the top to a wide mouth. The Dimple Mug Pint has a handle and is made of thick dimpled glass.
The Pint Glass Advantage: Cheap to make and easy to drink from.
Ensure that the beer is at the correct serving temperature. General rule of thumb is that the higher alcohol content, the higher the serving temperature. The lower the alcohol content, the lower the serving temperature. The majority of high quality boutique beers are best served somewhere above degrees Celsius.
Strong beers (like barley wines, tripels and dark ales) will be their best at room temperature (13–1degrees Celsius), while standard ales (bitters, IPAs, dobbelbocks, lambics, stouts, etc) are best at cellar temperature (10–1degrees Celsius).Lighter beers (lagers, pilsners, wheat beers, milds etc) are best at refrigerated temperature (7–degrees Celsius)
Hold the glass at a 45° angle. When pouring the beer aim for the middle of the side.
When slightly more than half of the beer is poured, make the glass perfectly vertical and pour the remainder directly into the middle of the glass to induce the perfect foam head. Remember, having a head on a beer is a good thing, it releases the beer’s aroma and adds to the overall presentation.
As you pour you gradually add distance between the bottle and glass, this further inspires good head.
While it is easy to pop the top off a beer and swill it down, there are a few simple steps that will help you appreciate the nuances in beer. This will allow you to better understand the differences between a beer you like and a beer you don’t.
As a starter, we recommend you taste any beer in a glass. Glass unlike bottles helps to unleash a beer’s aroma and its flavour. This is often the reason a beer on tap tastes so much better than the same beer in a bottle. Make sure the glass is clean as any dirt or remnants of a previous beer can affect its taste.
If you are tasting multiple beers try tasting those lighter in flavour first before moving to the stronger, more hoppier versions. Also, consider drinking water between beers to help cleanse the palate.
Behold the beer in all its splendour. Raise the glass in front of you, but do not hold it direct to the light as this will dilute the colour. Consider its colour, head and consistency.
Food Matching Beer
Beer and food can be matched in one of two ways; either designed to complement or contrast one and other.
Match based on the strength of flavour. Those dishes with more delicate flavours work best with delicate beers, while more full-flavoured foods require beers that have the same hitting power. The intensity of flavour is not the single determinant of strength. The dish and beer at an overall level should be considered. For food some of these factors include richness, sweetness, cooking methods, spicing, texture and complexity of the dish. For beer, this could include alcoholic strength, malt character, hop bitterness, sweetness, richness and roastiness.
Find Harmonies. When looking to match on the basis of complementing flavours consider what common flavour or aroma elements are shared. The citrus notes of Hefeweizens/Witbiers go great with seafood, the maltiness of Amber/Red Ales works well with red meat while the chocolate roasted flavours of an Imperial Stout go well with anything chocolate related.
Consider how the qualities of the food and beer interact. When looking to contrast between beer and a dish think about how each will interact so that one does not detrimentally effect the matching. This is different from the intensity of the flavours, focusing on the ‘type of flavours’. Foods with a lot of sweetness or fatty richness (or both) can be matched by a various elements in beer: hop bitterness, sweetness, roasted/toasted malt or alcohol. Carbonation is also effective at cutting richness. Malty sweetness cools heat, so if you’re leaning to a hoppy beer with spicy food, make sure it has plenty of malt as well.
We have written guides about proper table settings and restaurant dinnerware. Now it’s time for a guide about restaurant drinkware. Often taken for granted, the right drinkware can set your establishment apart from the rest! Choose drinkware with a little flair for your bar for added appeal or classy Crystallin for your sit down restaurant. This guide will help you to determine which types of drinkware are best for your food service business and which types are not the perfect fit.
The drinkware or glassware your restaurant puts on the table can be made of several different materials. The following are the most common materials used in drinkware production:
SAN – Also known as styrene acrylonitrile resin. This is a durable plastic that can withstand boiling so it is dishwasher safe. It can be clear or come in a variety of colors. SAN is also BPA free.
Polycarbonate – Polycarbonate is a plastic that is durable but may scratch easy. Polycarbonate can be very clear and can also come in a variety of colors, much like SAN. Polycarbonate can resist higher temperatures but because of the use of BPA in it’s manufacturing process is not the best choice for hot beverages.
Glass – Glass is heavier in weight than plastic and may feel better in your customer’s hand. Glass is a classic option for drinkware but can be easily broken when dropped or subjected to temperature shock.
Tempered Glass – Tempered glass, also known as safety glass, is strengthened through thermal or chemical treatment. Tempered glass will not break as easily as untempered glass, making it a great choice for bar glasses that are commonly subjected to “frosting. When tempered glass does break, it breaks into safer, smaller pieces rather than large shards.
Crystal – Classic crystal, also known as Lead Glass, is glass that is traditionally made with potash (salts) and lead. Known for looking much better than traditional glass, Crystal has been used for glassware as early as 161Although deemed safe for use, thorough washing before use is recommended to reduce the chances of lead leaching. Because of this, storing beverages for longer periods of time is not advised.
Crystallin – Also known as “Cystal Glass, Crystallin is the lead free variety of Crystal. Barium, potassium, and zinc are used instead of lead, making it a safer choice for those concerned with traditional Crystal’s lead content. Like Crystal, Crystallin’s appearance is favored over glass.
Porcelain – Porcelain is a type of ceramic material that is very hard and usually comes in white. Also called “China. Porcelain can be more durable than traditional glass but is known to chip.
Decanter is commonly used to dispense beverages and not as a drinking vessel. Pitchers/decanters are most commonly used in bars and sit down restaurants. Pitchers and Decanters are most commonly made of SAN, Glass, or Polycarbonate. (also known as Old Fashioned glasses) are usually found in bars for use with alcoholic beverages. Rocks glasses typically come in glass but have more recently been made in break resistant SAN. beer mugs are also more commonly found in bars or sit down restaurants with a beer service. Because pilsners and tankards are typically frosted for maintaining a colder beverage, tempered glass is usually the material of choice.
Shop Oregon Double Old-Fashioned Glass. A great addition to our popular Oregon stemware, the double old-fashined and highball glasses are machine-made using the latest technology to resemble the quality of handblown glassware at an everyday price.
How we picked and tested
There are plenty of product roundups but we found no pre-existing research on the best qualities of the humble drinking glass, so we did two things: We researched the materials glasses are made out of, and we called up an expert glassblower.
Zachary Rudolph, an instructor at the Bay Area Glass Institute, told us a great glass “can’t be too wide because you want to be able to get your hand around it. It should feel nice in your hand. It shouldn’t be too heavy and when you bring it to your mouth to drink, your lips should just fit right around the rim, and it shouldn’t get in the way of your nose. You also want a nice thick bottom so when you set it down it’s not going to slide off the table.” Many of us have probably seen a lightweight glass hydroplane across a wet table, so this makes sense.
Through research we also decided that a perfect all-purpose drinking vessel should be made of tempered glass, a process that heats and cools the glassware in a way that makes it more durable and break-resistant (read more about that here). And when it does break, it does so in a less dangerous manner than untreated glass, crumbling into dull bits (relatively speaking – it’s still glass), as opposed to shards. This is what a kitchen needs!
We narrowed down the field with these criteria and ruled out restaurant options, like these Anchor Hocking glasses, because no matter where you look for them they’re only available in packs of 32.
A thin-walled, thick-bottomed Schott Zwiesel bar glass was heavy enough to shatter a stone tile.
Duralex is the heritage brand; they’re the Pendleton, Filson, or Heath Ceramics of glassware.
Our favorite all-purpose glass is the Duralex Picardie because using it feels great. But it also has less abstract qualities that make it ideal tableware—it’s made of shatter-resistant tempered glass, it’s lightweight enough that lifting it isn’t a chore, it stacks in cabinets, and it fits in the dishwasher. In the pantheon of drinking vessels, Duralex is the heritage brand; they’re the Pendleton, Filson, or Heath Ceramics of glassware. They also happen to perform better than anything else out there.
Flaws but not dealbreakers
Glass can still break. After all, it’s glass. The fact that we can drop it, heat it, chill it, bump it, topple it, jam it in the dishwasher, toast with it, chuck it in cabinets, and pound it onto a table over and over again for years is kind of an everyday miracle.
The Bormioli Rocco Rock Bar glasses survived all but the most extreme of our drop tests and they are lightweight, dishwasher-safe, and extremely compact when stacked. In fact, they were our former top pick, but over time we’ve come to notice how important the extra attention to detail is on the Picardie.
You can verify your purchase by checking for the logo on the bottom.
Of the four glasses that survived the most extreme drop, two of them were from Bormioli. So if you have finished concrete floors in your house and bump this off a table, there’s a good chance it’ll survive.
The Bormioli Rocco Rock Bar glass hitting concrete from 4inches up.
Care and maintenance
Though we stress-tested our glasses, tempered glass isn’t meant to withstand extreme hot/cold temperature changes, so try to avoid abusing glasses that way. Porcelain and stoneware are better at handling hot liquids, so put your daily cup of coffee in those.
About Plastics and Plastic Care, Clearlyacrylic
These glasses can be used for any purpose, but you can choose to use smaller glasses for water than you use for other beverages because a lot of guests use water to supplement their beverages, not act as their primary beverage. These glasses range from 5-1oz.
These glass mugs can be used to hold any type of warm or iced beverage such as coffee, tea, or cider. In a bar setting, they are often used to serve Irish coffee because the glass mug keeps the beverage warm while adding a decorative touch to the drink.
Beer Mugs & Steins
These heavy, thick mugs are designed to hold beer without breakage. They have sturdy handles for easier lifting. Beer steins are a special kind of beer mug that originated in Germany. A stein is much like a beer mug but includes a thumb rest or a lid.
Red Wine Glasses
Red wine glasses are designed to have a larger rim so that the person drinking the wine can smell the aroma while sipping the wine. Stemless wine glasses can also be used for red wines because the wine is served at room temperature and will not quickly grow warm in the guest’s hand.
These glasses are usually fluted with a tall and narrow bowl for holding champagne. The small opening helps keep the carbonation inside of the glass longer so that it keeps the drink from going flat. These glasses are great for holding mimosas and other cocktails as well as champagne.
If you think drinking beer directly out the bottle or a frozen pint glass is a power move, think again. The long neck of a bottle prevents the beer from breathing and releasing any of its aroma, and frozen pint glasses water down your brews and kill their flavor potential.
First of all thanks for reading my article to the end! I hope you find my reviews listed here useful and that it allows you to make a proper comparison of what is best to fit your needs and budget. Don’t be afraid to try more than one product if your first pick doesn’t do the trick.
Most important, have fun and choose your Beer Mugs wisely! Good luck!
So, TOP3 of Beer Mugs
- №1 — Fineware Screw It… I Need a Beer – Two 16 ounce Sandblast Etched Funny Glass Beer Mugs
- №2 — Moscow Mule Copper Mugs – Hammered Design – 100% Copper Mugs “Set of 2″ With Free Shot Glass – The Perfect Moscow Beer Mug Gift Set
- №3 — TheUltimateChef Handcrafted 100% Solid Moscow Mule Copper Mugs- Set of 2 Classic Pure Copper Hammered 16 Oz Copper Mups for Moscow- Ideal For Ice Cold Mules, Beer, Soft Drinks+ BONUS 2 Wooden Coasters