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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

#21

Post by marcosdumay »

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…

> 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.

Hum... I'm not sure.

I believe the reason it is so popular is that it is cheap and widely distributed.

But also, none of the other solutions on the article are good enough to support large temperature differences. What matches very well with it being the "daily" glass, while tulips are more refined, "nightly" ones.

Oh, and it also has a viable size for coffee, water, and cahcaça (where usually only the bottom is filled).

There is also a smaller version of the tulip that is popular South of São Paulo, where other companies got more reach than Nadir Figuereido.

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

#22

Post by e28eta »

red_trumpet wrote: post #11
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.

The brewery I work at will serve our Kölsch in Stange glasses (7 oz pour) for a similar reason.

https://beerswithmandy.com/beer-everything-blog/what-is-a-st...

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

#23

Post by quantumloophole »

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…

> "is exceptionally ugly"

this must be one of the most outrageous things that I ever read in regard to beer

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

#24

Post by marcosdumay »

hammock wrote: post #10
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 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)

https://pt.wikipedia.org/wiki/Copo_americano

Looks like it's adapted from the US model of a popular Soviet glass.

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

#26

Post by hirsin »

madaxe_again wrote: post #14

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...

I was a bit disappointed that the kwak glass didn't make an appearance here. Although I suppose the treatment of the thick bottom as being better insulating wins out over volume efficiency.

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

#27

Post by BigFnTelly »

ziofill wrote: post #17

> 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.

While great at keeping beer cold, the frosted surface creates tons of nucleation points for CO2 in the beer, overfoaming it in the process. And the coldness lowers volatility of aromatic compounds in the beer.

A freshly rinsed glass with a slower pour would produce tighter foam and the best temperature for enjoyment. See the Czech side pull taps: https://breweriesinpa.com/the-side-pull-tap-what-is-it-and-w...

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

#29

Post by dwater »

e28eta wrote: post #22
red_trumpet wrote: post #11

Earlier quoted context omitted.

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.

The brewery I work at will serve our Kölsch in Stange glasses (7 oz pour) for a similar reason. https://beerswithmandy.com/beer-everything-blog/what-is-a-st...

Which as the link describes is the traditional glass used for serving Kölsch in Köln. When I visited the typical service was to have servers constantly circulating with kranz trays, delivering cold beers every few minutes, so that your drink was always cold and full.

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

#30

Post by SoftTalker »

ziofill wrote: post #17

> 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.

But it means you need more frequent attention from the server or bartender, which the pub owner won't like because it means hiring more servers. That's why the ridiculously enormous beer glasses (20+ ounces) are so common.

Good for the profitability of the bar, but you end up drinking half of it warm.

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