Hacker News Board Hacker News, browsed like a classic message board
Live data from Hacker News

Optimizing Beer Glass Shapes to Minimize Heat Transfer – New Results

arxiv.org

Post reply on HN
Print view View original

31–40 of 82 posts

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

#31

Post by mbreese »

quantumloophole wrote: post #23
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

Would it help if I told you I read that as regarding specifically the glass, not the beer in the glass?

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

#34

Post by TremendousJudge »

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.

Brazilians have a lot of techniques for always having the coldest beer. These are all things that are common among the population, even socially expected:

- Have a freezer specifically for beer in the home (kept at -2 to -3 celsius).

- Beer rarely comes in liter bottles (compared to neighboring countries at least), usually in cans of 330 to 500 ml. This minimizes the amount of beer you take out of the freezer at once.

- Once out of the freezer, the container is put in an insulating sleeve (this is very, very common).

- Several people are served at the same time from the same small container, into small drinking glasses such as the one shown in the picture. Drinking straight from the can is also common, but remember, cans have insulating sleeves.

All of these strategies ensures that the time that the beer has spent warming up before you drink it is minimized, without you having to worry too much about it (besides having to go many times to the freezer to fetch a new one, which is why the beer freezer is usually very close to the social area).

Brazilian beer is usually very weak (similar to American light beer, maybe even more so), and if drunk anything but very, very cold it's just disgusting. Brazilians will not accept beer that is not ice cold, unless the situation is really desperate.

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

#35

Post by cbsks »

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.

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.

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

#36

Post by TremendousJudge »

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.

yeah a stem or a handle is necessary to keep your grimy warm hands out of direct contact with the container

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

#37

Post by ginko »

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.

Conduction from hand contact can be eliminated with a handle.

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

#38

Post by njovin »

rossdavidh wrote: post #13

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

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

#39

Post by cnity »

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...

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.

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

#40

Post by hn72774 »

TremendousJudge wrote: post #34
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.

Brazilians have a lot of techniques for always having the coldest beer. These are all things that are common among the population, even socially expected: - Have a freezer specifically for beer in the home (kept at -2 to -3 celsius). - Beer rarely comes in liter bottles (compared to neighboring countries at least), usually in cans of 330 to 500 ml. This minimizes the amount of beer you take out of the freezer at once…

The first time I visited Brazil, we gringos each ordered the large glass bottle of beer from a beach kioskue and drank from it. We quickly learned that was not the right way. The insulation sleeve and shared bottle is a much better way. It is more social too.

Saúde! (I don't drink anymore but cheers with my Brazilian coffee!)

Post reply on HN