30 - Anchor Hocking
30 - Anchor Hocking
30 - Anchor Hocking
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MIXING GLASS<br />
Mixing<br />
glaSS<br />
176FU<br />
16 oz.<br />
H 5 7/8” T 3 1/4” B 2 3/8” D 3 1/4”<br />
2 Dz./ 24 Lbs./ 1.31 Cu. Ft.<br />
77420<br />
20 oz.<br />
H 67/8” T 35/8” B 23/8” D 35/8” Mixing<br />
glaSS<br />
2 Dz./ 33 Lbs./ 1.70 Cu. Ft.<br />
Mixing<br />
glaSS<br />
7176FU<br />
16 oz.<br />
H 5 7/8” T 3 1/4” B 2 3/8” D 3 1/4”<br />
2 Dz./ 24 Lbs./ 1.31 Cu. Ft.<br />
77422<br />
22 oz.<br />
H 67/8” T 35/8” B 23/8” D 35/8” Mixing<br />
glaSS<br />
2 Dz./ 27 Lbs./ 1.70 Cu. Ft.`<br />
Fully Tempered<br />
Proprietary<br />
<strong>Anchor</strong> hocking rim Tempered<br />
36<br />
new<br />
POURING & STORING BEER<br />
77174<br />
14 oz.<br />
H 57/8” T 31/2” B 23/8” D 31/2” Mixing<br />
glaSS<br />
3 Dz./ 43 Lbs./ 1.86 Cu. Ft.<br />
coolER<br />
90055<br />
16 oz.<br />
H 6 3/4” T 3” B 2 1/2” D 3 3/16”<br />
4 Dz./ 35 Lbs./ 2.24 Cu. Ft.<br />
M<br />
uch as fine wine has certain handling requirements to fully<br />
enjoy its flavor, beer can only be enjoyed if poured correctly. The<br />
correct pour will allow the taster to thoroughly enjoy the full<br />
fragrance, flavor and the beer’s individual nuances. Beer should be poured<br />
slowly with the glass initially tilted at a 45 degree angle and gradually<br />
righted as it is filled. The faster the beer is poured, the greater the amount<br />
of froth is formed; this should never be more that two fingers in height. The<br />
proper temperature for serving beer is 39 to 45 degrees Fahrenheit for low<br />
fermentation beers (such as Lagers) and 46 to 54 degrees Fahrenheit for high<br />
fermentation beers (such as various German beers).
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