Andy Crouch writes Breweries And Bars Should Kill The Shaker Pint . . . which is a fine idea.
I posted a comment at hit site that economics could get in the way. At issue is not just the shape and size of the glasses, but the quality of the glass itself. Check out wine stemware some time, and you’ll see the lighter, easier to break, stuff costs more. While I would agree that Riedel seems to have a scam going by suggesting you need a different shape glass for every variety of wine grape I also agree that lighter glassware better serves flavor and aroma of beer or wine.
Before I wander off on a tangent about how breweries could learn a little about glassware, because the Hoegaarden glass Pierre Celis is lousy for drinking Belgian Whites or that I’d rather drink Chimay from a Rochefort goblet than the Chimay branded one . . .
Although Andy’s comment about my comment would indicate he disagrees about the economic issue pleasure humor me. Pretend you are sitting in a pub or restaurant and your beer arrives in a shaker glass. You ask the server to put it into something better. Could be a glass reserved for other beers. Could be good wine stemware (obviously a hypothetical because plenty of restaurants stick with small, cheap, hard to break glasses).
You are told that will cost another quarter.
Is it worth two bits to you?