I’m accused, occasionally, of taking beer too seriously. I generally strive to be inclusive, understanding and welcoming when evangelizing on behalf of my favorite beverage. But there are few things that bother me more than when a bar or restaurant takes something that left the brewery in its best form possible and irrevocably changes it for the worse. My top complaint is when an establishment neglects to keep its tap lines clean, resulting in a contaminated, “dirty” beer. Frozen glassware is a sin of a different nature, one born not of neglect but, rather, a fundamental misunderstanding of craft beer.