Myths run riot in the land of drinks and we’re on a mission to dispel them. Just ask the chill-able red wine or age-worthy beer. There are rules in beer, cocktail, and wine culture, sure, but there are also misconceptions and unknowns very much worth figuring out.
You know the sayings: Rum is only for tiki drinks, mezcal is just a smoky version of tequila, or you can’t make a good non-alcoholic beer. We know these things to be untrue as we’ve tasted the evidence.
If you enjoy a good pint of IPA, you’ve probably noticed that your glass often gets rinsed just before the beer is poured. Turns out, the move is way more than move of cleanliness or a performative one. There’s science to the move and it can lead to a perfect pour of your favorite ale.
Nancy Runions is the general manager at Ferment Brewing Company. The west coast brewery is among our favorites, responsible for everything from excellent farmhouse ales to near-perfect IPAs. Oh, and it doesn’t hurt that the brewery is located in Hood River, nestled in the alluring Columbia River Gorge.
“You might’ve seen it behind the bar, a quick rinse of the glass before your beer gets poured,” Runions says. “No, it’s not just bartending flair, there’s real purpose behind that splash.”
Part of it involves setting the stage for getting nothing in the way of that precious beer. “First off, it clears out any lingering dust, sanitizer, or soap residue,” she says. “Nobody wants a pint that smells like lemon detergent or falls flat in 30 seconds. Our brewers worked hard to craft every layer of flavor in that beer; we’re not here to add any extras.”
There’s a temperature element as well. “Second and especially relevant in our space at Ferment, it cools the glass ever so slightly,” she continues. “With wall-to-wall windows and sunshine beaming in, our glassware tends to soak up a bit of that Gorge glow. A quick rinse brings the glass back to the right temp so your beer doesn’t get a warm welcome it didn’t ask for.”
Perhaps most importantly, the act can lead to the perfect pour. You know, the one with the right-sized head that brings out the very best of the beer at hand. “And finally, a wet glass helps the beer pour like it should — smooth, balanced, and with that perfect foam cap,” Runions says. “It’s kind of like preheating the oven before baking, a simple step that makes everything turn out better.”
There’s real science to this factor. A layer of moisture on the surface of the glass invites a cleaner pour, preventing too much foam from building up. There’s a real friction element and rinsing the glass is a bit like wetting that pool slide before hopping on. With that glass held at an angle and a slight layer of H2O in the picture, the stage is set for not just a photogenic pour, but one that showcases the chemistry of the beer — the alpha acids producing aromas, the malts bringing the balance, the yeast-y notes, the mouthfeel and texture, maintaining that ideal amount of carbonation, and the like.
We’re not one to ignore the cool factor as well. Rinsers these days are built right into the framework of the bar. The glass is inverted and pressed, a spray of temperature-controlled water comes out, and the glass is ready. And bonus points to the places pouring with the appropriate glassware, whether it’s a tall and slender Pilsner glass, a tulip-shaped glass for a sour, or a snifter for that barrel-aged stout.
Some would take it one step further, examining the hardness of the water and seeking out deionized or distilled water. After all, water with high mineral content like calcium and magnesium could negatively affect the beer. Some water sources are better than others, with some playing host to a number of contaminants.
You can create a similar setup at home as the rinsers are pretty readily available. Some faucets even have special settings that create a bulbous-like spray meant for rinsing glassware. It’s up to you to dial in the temperature. But if nothing else, a simple rinse with tap water is way better than nothing at all.
But it’s also okay if you just want to leave the glass-rinsing for the professionals behind the bar. It’s a nice extra touch that can make your amber ale, kolsch, or porter all the more enjoyable. Besides, nobody is going to know more about the beer and what it needs than those working close to it.
A well-made beer deserves plenty of tender loving care. “So the next time you see that rinse, know it’s not just for looks — it’s a little ritual of respect for the beer,” Runions says.
