Optimizing Beer Glass Shapes to Minimize Heat Transfer – New Results
1–10 of 82 posts
Re: Optimizing Beer Glass Shapes to Minimize Heat Transfer – New Results
#2For those who get annoyed being sent to a pdf download:
https://www.arxiv.org/abs/2410.12043
Re: Optimizing Beer Glass Shapes to Minimize Heat Transfer – New Results
#3or just go back to dimple's with handles?
Re: Optimizing Beer Glass Shapes to Minimize Heat Transfer – New Results
#4or just go back to dimple's with handles?
Or a stemmed wine glass
Re: Optimizing Beer Glass Shapes to Minimize Heat Transfer – New Results
#5Although academically interesting, it seems practically useless due to this disclosure in the conclusion:
> Finally, neither radiative heat transfer nor conduction due to hand contact with the glass was considered.
So, just letting the beer sit on the counter colder.
Re: Optimizing Beer Glass Shapes to Minimize Heat Transfer – New Results
#6Heat transfer isn't an issue for most ales (maybe it's even a feature?). It matters more for lagers and stuff like kolsch. I actually like my ales to start coldish and end around room temp.
Re: Optimizing Beer Glass Shapes to Minimize Heat Transfer – New Results
#7Such a noble effort warrants an Ig-Nobel prize. After all it's all for such an excellent cause.
Re: Optimizing Beer Glass Shapes to Minimize Heat Transfer – New Results
#8Direct link to (one of) the optimal shape(s): https://arxiv.org/html/2410.12043v1/extracted/5929719/best_I...
Re: Optimizing Beer Glass Shapes to Minimize Heat Transfer – New Results
#9"The American glass, also known as the 'Nadir Figueiredo® glass', due to the family name of the first industry to manufacture it, contains a rather low volume (190 ml) and is exceptionally ugly (Fig. 8)."
Glad to see this one mentioned. In fact, it is so popular that it has become a standard unit of measure in Brazilian recipes. The reason it is so popular is because most beer sold in Brazil comes in 600 ml bottles to be shared by everyone at the table. Beer drinking in Brazil is mostly a social activity.
Re: Optimizing Beer Glass Shapes to Minimize Heat Transfer – New Results
#10"The American glass, also known as the 'Nadir Figueiredo® glass', due to the family name of the first industry to manufacture it, contains a rather low volume (190 ml) and is exceptionally ugly (Fig. 8)." Glad to see this one mentioned. In fact, it is so popular that it has become a standard unit of measure in Brazilian recipes. The reason it is so popular is because most beer sold in Brazil comes in 600 ml bottles t…
I always thought of that shape as the Luminarc working glass design. Which I assumed came from the Duralex Picardie design. Are these all related, and if so how and in what order of lineage?
(I think the year of design goes 48 luminarc, 54 picardie, 56 nadir)