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Optimizing Beer Glass Shapes to Minimize Heat Transfer – New Results

arxiv.org

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Re: Optimizing Beer Glass Shapes to Minimize Heat Transfer – New Results

#11

Post by red_trumpet »

pearlsontheroad wrote: post #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 t…

From the article:

> It maintains the beer cold through the most primitive of the processes: due to its low capacity, the beer is consumed so quickly it has no time to get warm.

Re: Optimizing Beer Glass Shapes to Minimize Heat Transfer – New Results

#12

Post by hiddencost »

richwater wrote: post #5

Although 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.

Future research. If you're interested in funding a bunch of grad students to sit at a table holding beers, I'm sure they'd be happy to talk.

Re: Optimizing Beer Glass Shapes to Minimize Heat Transfer – New Results

#14

Post by madaxe_again »

I suspect that the glass for Pauwel Kwak is more or less ideal, based on this paper.

Only beer glass I’ve ever known (apart from yards) that can’t stand up on its own. Seemingly appropriate, given what a few Kwaks will do to you.

https://www.google.com/imgres?imgurl=http://belgiancraftbeer...

Re: Optimizing Beer Glass Shapes to Minimize Heat Transfer – New Results

#17

Post by ziofill »

> The Nadir Figueiredo glass […] maintains the beer cold through the most primitive of the processes: due to its low capacity, the beer is consumed so quickly that it has no time to get warm.

Brilliant! I want to add a trick that I learned from my father in law, who keeps his heavy-bottom beer glasses in the freezer.

Re: Optimizing Beer Glass Shapes to Minimize Heat Transfer – New Results

#20

Post by athoscouto »

pearlsontheroad wrote: post #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 t…

I grew up finding those glasses the most horrible thing. Even though they were always popular, they became fashionable recently when new sizes were introduced.

I somehow started to find they kind of beautiful when I worked at a company that only had pint-sized American glasses at their office. Now most cups in my house have this design. They are dirty cheap and very easy to replace.

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