By Dave Carpenter, American Homebrewers Association
Once upon a time, people thought of beer as just something you buy in the store. It was yellow, fizzy, and best served as cold as possible. The cold bit was especially important—some big breweries went to great lengths to do silly things like package in cans that turned blue when the beer was cold enough to numb your taste buds drink.
Then homebrewers and craft breweries came along and taught us all that beer can be many things. It can be malty or hoppy, sessionable or strong, clean or sour. We learned that most styles are best served somewhat warmer than we had earlier been led to believe. And we discovered that different styles sometimes taste better when served from different kinds of glassware.
We recognize that beer is an agricultural …