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washing glassware in tasting room?


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I'm curious what folks are using in their tasting room for washing glassware: dishwasher or sanitizer? high or low temp? We're planning on using glencairns (or their mini version) for tasting flights. 

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We hand wash and then sanitize with a sanitizing machine. We use small sturdy glasses because of breakage - and even they will break on a semi regular basis. We have about 200 in rotation.

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Low temp Hobart (bleach sani).

Three basin as well, but be careful that folks don’t try to use the standard glassware brush or brush washers, far too big and will bust the glencairn in a dangerous way.

For a long time we preferred the Libbey thin edge single old fashioned glasses, many on the team still do.  Very elegant glass.

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