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Here is a collection of Holsten Art Beer Mugs. These are from Germany, but my brother in law (Tokyo, Japan) got them for me from a bartender he knew. I picked these up on one of my Tokyo trips.

My problem is haze has always been considered a flaw, often the result of poor brewing habits. Hazy beer is why they used stone mugs for beer drinking two hundred years ago. When the breweries started making light pilsners, that were clear, and actually pretty to look at, clear drinking glasses...

It's better known as a pathological disorder! I have done lot's of traveling, and have beer glasses from Japan, New Zealand, Australia, Amsterdam, Germany, etc. We took a vacation to Prague, and our suitcases were packed (PACKED!) with beer glasses on the way home. These glasses represent...

Ok...my major weakness is drinking glasses, especially beer glasses. I have collected many in the native country. A few photos:

Good luck.

We never bought into the haze-craze. All of our beers are brilliant-clear.

Oh yes, sour beer could easily be mistaken for a Belgian Brew. And that’s why we do not consume any Belgian beer…unless we are in Brussels.

Stopped in an Irish Pub, in San Antonio. Had an Alamo Bock Beer, on draft. It was so sour I could hardly drink it. So it happens in commercial bars too.

Wow! My competition experience is with the Bluebonnet. It is national in scope, and this year had entries from 24 states. The actual score sheets were available the next morning after the awards ceremony. We have 3 entries in the AHA-NHC this year. This will be my first time, and last time.

I think the total beer entries were 3,000. That is still a lot of judging to do. We entered this year, probably a one and done for us. Way too expensive with the entry fees and shipping charges.

Has the AHA-NHC abandoned the standard rules for numerical scores on beers? Such as 0 to 50? They have said that no actual scores will be provided to the entrants. Why not? A number score is really the best way to see where a beer falls within the style guidelines. And what is with the score...

We have given a lot of beer to our neighbors. As a thank you, she painted this picture for us. It will be framed, and hang in the bar upstairs!

My thought is if the grain is stored in an air conditioned environment, with low humidity, it should last for a long time. Our grains are kept in their original packaging.

You ain't seen nothin' yet.

I have a 5th generation Wyeast London Ale. Been in the fridge for one year. Sitting under 10.5% ABV beer. We were going to dump it, but it has no tell-tale signs of having gone bad.

One at a time.

We have been to Brussels several times. Visited a number of pubs. The beers there are excellent! Belgian style beer in the US has a long ways to go to even be in the same ball park. A long ways to go.

I agree with you. The yeast slurry must have a fresh, very “clean” fragrance. As long as it passes the sniff test, it is most likely good. You will know when the yeast is no longer usable…your nose will tell you. We are well past the 30th generation of Diamond. Still going strong.

Where do you buy the filters? How much?

Yes, 32 degrees. Only tried the 90%.