Taste that Stands the Test of Time

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We take crafting glasses seriously at Simon Pearce; and our focus is matched with all the great crafted breweries in the state of Vermont.

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Each year we design new concepts that we add to our line of barware, to keep up with the evolution of beer making and tasting. Our silhouettes are carefully formed with the finesse of our glassblowers.

In addition to many iconic beer glasses, some of our stemmed lines that are geared towards wine actually make great beer glasses.

Mick Maguire, our head of technology at Simon Pearce has lent his expertise in brews and tested many of our glasses to find some perfect pairings. He has experimented with prototypes of our new Vintner pulled-stem line, and discovered that they lend themselves perfectly to particular types of beer.

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“The form of any vessel effects the drinking experience, not just in a tactile manner. An angular body where the base is wider than the neck will have the effect of concentrating the aroma of the beer helping your nose appreciate the full spectrum of the flavor and will also help preserve the head. This is particularly pronounced with ‘bigger’ beers like bourbon barrel aged stouts and double IPA where it will really bring out the white oak of one and citrus of the other. This means that our Vintner line has ideal candidates for truly appreciating the flavor and nuance of complex craft brews. The Snifter will easily hold a full pour and sits very pleasingly in the hand.”

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“For a lighter beer such as a Kolsh or Pilsner, the flute shape of the Ascutney Pint, or the Norwich tall beaker, lend a traditional German feel which brings out the brightness of these nicely.”

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“But my go to everyday summer beer glass is the Woodstock Balloon, perfect for sitting round a campfire, it’s robust design makes it very durable and pleasantly weighty,  while at the same time it’s oversized bowl allows the nose to enter the glass as you drink, giving a truly full sensory experience.”

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“The bottom line is any beverage that has care put into its creation, will taste better in one of our handcrafted glasses, I’d encourage everybody to experiment to see the differences brought about by form, regardless of how a glass is labelled.” -M. Maguire

You can try our glasses out with great beer served at our bar in the Mill.  Visit us and experience the difference handcrafted glass makes.

 

From Milan to the Mill

The Spritz Phenomenon

Every spring, Milan becomes the destination for designers from all over the world who descend upon the the city for the Salone del Mobile, to experience what is the latest and greatest in the design industry.

In addition to the show, the whole city celebrates creativity during Design Week, with home furnishing and interior design companies  hosting unique events at their locations.  Pop up installations are everywhere by brands of any industry, with new concepts for Living, and all doors are open with crowds and lines forming. On the surface, Milan can appear somewhat stoic, but below the surface there is a dynamic vibrancy due to the strong blend of culture and commerce. On alternating years, the design show has a focus on lighting, which is inspiring to see with the nearly limitless variations in construction and materials. The use of glass is so pervasive from pendants to chandeliers and lamps. Milan is both an inspiration and affirmation of how important creativity is to business.

After an entire day at the trade show or events around the city, the golden hour sets in when everyone goes out for the Aperitivi, a ritual that starts around 6pm. The classic bitter liqueurs and aromatized wines are served before dinner, and many of the unique combinations of drinks evolved through the midcentury era in Italy. The modern Aperitivi with a spritz of either Procesco or soda water, are more than just drinks, they are meant to inspire, reflect and get the conversations going.

The famed Bar Basso, known for the Negroni Sbagliato, appears to be a traditional establishment  but has a cosmopolitan clientele and this particular campari drink is typically served in a giant hand blown goblet with a large block of ice. From the street you know you are approaching Bar Basso because crowds gather around it.

A previous recipe for a Negroni on this blog can be found here.

During the golden hour, throughout Milan you see many people drinking an orange toned Aperitivi, known as Aperol spritz, which has gained in popularity and finds it’s way here to Vermont and is served at our Mill.

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Jerod our Restaurant and Bar Director says “We are loving the sharp elements that amaro’s are bringing to the table right now. Our guests are looking for lighter cocktails that they can enjoy before their dinners and Aperol brings a refreshing element to these. Paired with Barr Hill Gin, Orange, and a splash of soda is a lovely way to enjoy this ever popular aperitif!”. 

Here is our recipe for “The Bubbly Bee”:

1-1/2 oz Barr Hill Gin

1/8 oz Aperol

1/8 oz St. Elder

1-1/2 oz Prosecco

Small orange slice or twist to garnish

Build in 1/2 ice filled glass, add a splash of soda and garnish.

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I also made up my own Americano, while in the Dolomites:

1-1/2 ounces of Campari

1-1/2 ounces of vermouth

Soda water

Served in our own Apprentice glass.