61–70 of 82 posts
Note #8: "Who drinks beer below 10 °C anyway?"
10c = 50F and this got me curious at which temperature the mountains turn blue on the Coors can [1]. Coors has apparently determined that 40F-48F (4.44C - 8.88C) is the perfect temperature for their swill. https://www.youtube.com/watch?v=dM3USopPZoA
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.
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...
Can you settle a dispute for me? A friend and I were debating (and placed a bet!) on whether one is to drink by holding the wood handle or by removing the glass from the stand. I find a lot of disagreement about it, but no official source.
Also, as a gentlemanly rule, once you pick it up, you do not put it down until it’s empty.
Earlier quoted context omitted.
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.
> 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.
Obviously, this works only if a very small selection of beverages are served.
I’d go for the imperial pint glass, a very familiar shape and weight for me. Sample of 1 and I do live in Scotland where the ambient temperature rarely causes warming of the beer.
Earlier quoted context omitted.
They were talking about frost build-up from freezing a large stein glass. If any frost gets onto the inner surface of a glass, it creates nucleation points.
But wouldn't that frost melt immediately upon contact with the (relatively) warmer beer?
Earlier quoted context omitted.
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.
Any experienced Stein drinker will attest that the solution is to drink it at the same pace as you would a smaller beverage receptacle.
> 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.
> 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.
Back in college when I had a kegerator, we kept the large glass steins in the freezer. The problem with that is the beer would freeze slightly and you end up with little bits of ice floating in your beer. Plus your hands get cold, which is a bummer in the winter in Montana.
‘In this environment we are paying to cool, let’s have a warming element.’