12 Types of Beer Glasses (and the Perfect Brew for Each)

There are some things most beet experts can agree on. Just about every cicerone (basically a beer sommelier) harbors a hatred for frosted glasses, for example (Master Cicerone Neil Witte notes the coldness of the glass produces tons of foam, which leaves the beer tasting a bit flat). And there’s a universal dislike for your standard shaker pint glass (according to Michael Memsic, cofounder, of the Sanitas Brewing Company, the shaker glass is meant for shaking—as in making a daiquiri—not for beer). And everyone agrees that your beer glass should be clean—like really clean.

Increasingly, however, there is debate over the specific glass(es) you’re using to drink your beer. Some beer experts, like Tim Pollard, argue “nucleation” points (areas in the glass that promote bubbles and foam, either due to the shape of the glass or through strategically-placed etchings) keep your beer’s head healthy while releasing the aroma, while the shape of the glass can help trap that aroma for your nose and/or deliver the beer more widely across your tongue when you drink. On the other hand, beer writer Lew Bryson thinks the idea that you need a specific glass for every kind of beer is mostly marketing. And world-renowned beer writer Stephen Beaumont thinks you can get away with just a few different glasses, like a pint glass (other than a shaker) for lighter beers and a tulip or snifter for stronger beers.

So maybe you don’t need to have a specific glass for every different beer you drink—but what if you want to be fancy (and slightly annoying) about imbibing? Here is the glassware you should have on hand to pair with a dozen common beer styles—and why it matters (in theory).

The classic German pilsner is a pale, clear beer that typically has a moderate alcohol by volume (ABV).

According to Cicerone Collin Zreet, lower-ABV beers do well in a footed pilsner glass because they can be enjoyed at a higher volume—i.e., you can drink more without getting trashed.

Pilsner glasses also usually sport thicker glass, which keeps the beer colder longer.

When you see a Mass mug, you probably think of Octoberfest or beer gardens. These thick mugs are huge—typically liter-sized—which makes them perfect for low-ABV beers like lagers, according to cicerone Collin Zreet. The thick glass keeps the beer cold even in hot outdoor conditions, and because the beer inside isn’t too strong (the Cicerone Certification Program advises only beers less than 6% ABV should show up in a Mass) drinking an entire liter at a time won’t leave you on the floor.

According to advanced cicerone Brandon Plyler, the weizen vase glass is perfect for highly-carbonated beers because its tall design restricts the surface area of the beer, holding in the bubbles.

And Michael Memsic notes the slight curvature at the top of the wiezen vase supports more foam, which releases more of the beer’s aroma, enhancing its flavor.

Master Cicerone Neil Witte notes that the stange glass is used primarily for one type of beer: the German kölsch. Sort or an ale-lager hybrid, the primary feature of kölsch is its drinkability; cicerone Mandy Naglich notes that traditionally, stange glasses are small and served several at a time, and you can typically enjoy a few without feeling too loaded.

The small size also serves the beer’s fizziness—it’s unlikely your beer will be warm or flat by the time you drain this tiny glass. And like other taller, thinner glasses, the stange helps hold the beer’s head in place.

While many people think of the Willi Becher glass (named after its inventor) as a glass specifically for German-style lagers, Cicerone David Nilsen says it’s ideal for just about any lager or low-strength ale because, “the slightly inward-curving rim traps aroma and helps with head retention, and the relatively narrow diameter of the glass shows off the brilliant clarity of a good lager.”

Beer sommelier Natalya Watson notes that Belgian witbiers should be served in French jelly glasses (sometimes called a Hoegaarden glass, after a beer commonly served in them). The Cicerone Certification Program adds that this type of glass is good for Lambic-style beers and sour ales like the Flanders Red. The inward taper of this glass supposedly helps to hold in the aroma of the beer.

According to the Cicerone Certification Program, a tulip-style glass is ideal for most Belgian styles of beer, notably the saison. Low-ABV with high carbonation, brewer Michael Memsic says the shape of this glass retains the beer’s flavor and aroma until you’re ready to drink it. (The slight lip at the top of the glass helps with that part.) Cicerone Collin Zreet also notes the thinner glass of a tulip—just like a snifter—allows the beer to be warmed up by your hands, opening it up and making the experience of imbibing it more flavorful.

Abbey ales tend to be pretty high ABV (some go as high as 14%), which is why cicerone Collin Zreet recommends you drink them in a goblet-style glass. They’re smaller, and the bowl-like shape supposedly gives you access to the full range of the aroma and flavors with every gulp. No, seriously: The ability to take “big sips” is why you use a goblet with heavy, high ABV beers, according to beer expert Bruce Glassman.

You recognize the tulip pint from every glass of Guinness you’ve ever had. Cicerone Christopher Barnes notes that the top of the tulip pint works better than a shaker pint for head retention (Tim McKirdy at VinePair agrees, noting that “the inward curvature toward the lip of this style of glass strengthens beers’ head and helps provide the ideal amount of thick, creamy foam.”) The Cicerone Certification Program swears you can also use the tulip pint with any British- or Irish-style ale.

With thick glass to hold in the cold, the Nonic is distinguished by the “bump out” about two-thirds of the way up. Some folks, like beer writer William Bostwick, point out that the glass was designed to avoid “nicks,” i.e., chips in the glass, but Brie Shelley at BevSpot points out that this also allows the foam to develop into a more “substantial” head, which concentrates the aromas of the beer. That makes it ideal for a low-to-moderate ABV beer.

The classic pub mug looks twee, but according to brewer Michael Memsic, that cuteness serves a purpose: It’s ideal for mild Irish or English ales, or even light European lagers, because it doesn’t have a lot of retention holding in the carbonation and the aroma. Cicerone Collin Zreet adds that the thick glass of the pub mug also helps to keep beer best served at lower temps cold. The handle also helps with this as it keeps your hot hands away from the beer.