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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

#71

Post by lostlogin »

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…

Measuring fluid volume in cups has always been irritating to me. Even worse is measuring flour or other non-liquid ingredients.

What’s wrong with grams?

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

#74

Post by nemetroid »

lostlogin wrote: post #71
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…

Measuring fluid volume in cups has always been irritating to me. Even worse is measuring flour or other non-liquid ingredients. What’s wrong with grams?

What's wrong with grams as a measure of fluid volume? It's not a measure of volume, for starters.

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

#75

Post by boomboomsubban »

lostlogin wrote: post #70
cbsks wrote: post #35

Earlier quoted context omitted.

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.

This calls for something a bit like the ridiculous fridge innovation: the butter warmer. ‘In this environment we are paying to cool, let’s have a warming element.’

Is this a thing? My quick search isn't showing anything like that, the closest is the butter container, which is designed to be a bit warmer than the rest of the fridge. There's no heat element involved though.

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

#77

Post by ninalanyon »

SoftTalker wrote: post #61
njovin wrote: post #38

Earlier quoted context omitted.

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

For beers like Coors I find the colder the better. You taste it less.

It hardly tastes of anything in the first place!

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

#78

Post by polishdude20 »

BigFnTelly wrote: post #27
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...

The thing is, I kinda want the foam to happen in the glass and not in my belly

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

#79

Post by lostlogin »

nemetroid wrote: post #74
lostlogin wrote: post #71

Earlier quoted context omitted.

Measuring fluid volume in cups has always been irritating to me. Even worse is measuring flour or other non-liquid ingredients. What’s wrong with grams?

What's wrong with grams as a measure of fluid volume? It's not a measure of volume, for starters.

That hasn’t stopped us with all the other stupid measures we use. Do you prefer metric or US cups?

Set the scales to ml if you want, most do it.

It’s a hell of a lot more accurate than measuring cups.

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

#80

Post by lostlogin »

boomboomsubban wrote: post #75
lostlogin wrote: post #70

Earlier quoted context omitted.

This calls for something a bit like the ridiculous fridge innovation: the butter warmer. ‘In this environment we are paying to cool, let’s have a warming element.’

Is this a thing? My quick search isn't showing anything like that, the closest is the butter container, which is designed to be a bit warmer than the rest of the fridge. There's no heat element involved though.

This seems to be a thing that has changed or is changing.

“Butter conditioners: These used to be a standard feature of New Zealand fridges, but they seem to have gone the way of the dinosaurs. We think that’s a good thing. Butter conditioners lower a fridge’s energy efficiency, and they don’t necessarily keep butter at a useful temperature anyway. If you want to keep butter a bit warmer, use the dairy compartment in the door.”

https://www.consumer.org.nz/products/fridges/guide

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