Glass

In Washington state, a new program is helping breweries and other beverage producers give reusable glass bottles a fresh look. Nationally, the cost and supply of new glass—and glaring weaknesses in recycling programs—could make such programs increasingly feasible.

It’s not all four-packs and boss pours. Glassware chosen to elevate particular kinds of beer—and to help you sell more of it—still has a valued place at the bar and taproom.

With draft beer poised for its comeback, Greg Engert of the Neighborhood Restaurant Group makes the case for foam and its importance to the kinds of drinking experiences that keep customers coming back for more.

Quality, price, and scalability remain drawbacks for small-batch local malt, but many small breweries argue that the benefits far outweigh the costs.

Brewing marches onward—but presentation sadly lags behind, failing to do the product justice. Greg Engert, beer director of the Neighborhood Restaurant Group, offers the latest tools of the trade to help bars and taprooms rise to the challenge.