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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

#41

Post by jnurmine »

cnity wrote: post #39
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.

Isn't it a bit difficult to get the glass full of beer out of the handle without making a mess?

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

#42

Post by InDubioProRubio »

Science.. is hard.. and to get datapooints.. BURP.. is even more difficult.. ANOTHER

Seriously though, the best practice from various south east asia countries is to freeze a large stein and insert the beer, while the stein itself holds the cold. 0.5h cool beer in tropical heat.

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

#43

Post by aneuhaus »

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...

"Americano" NF glass' inner surface is smooth, why would it create nucleation points?

Ice cold pilsener is a hallmark of beer drinking in Brazil, a mostly tropical nation where one wants its drinks to be as refreshing as nature allows.

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

#44

Post by jerrysievert »

I guess it really depends on the authors' definitions of "beer".

for me, it depends entirely on what is in the glass as to what the correct temperature profile and shape is. for instance, a nice imperial stout should warm slightly before being drank, so having a glass with a large open mouth for aroma and good heat transfer from the hands is preferred.

when drinking from cask, the beer is served on the warmer side, and a nice nonic works well (the article didn't go into it, but each of these glasses has a formal name, not "imperial pint" or "my favorite"), since it also opens up the aroma and keeps the temperature on the warmer side.

an IPA, generally you'd want to drink not completely cold as well.

in fact, it seems that the only beers that get better as they get colder are lagers/pilsners.

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

#45

Post by cnity »

jnurmine wrote: post #41
cnity wrote: post #39

Earlier quoted context omitted.

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.

Isn't it a bit difficult to get the glass full of beer out of the handle without making a mess?

Somewhat, but then on the other hand when you are down to the last bit of beer in the spherical portion of the glass, you have to tilt the whole apparatus so much that the bulb starts to slip out of its wooden bowl. I nearly broke the glass this way because it toppled out.

Honestly the whole thing is a bit of a gimmick and it would probably work better if the glass had a flattened bottom. The beer is delicious though, IMO.

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

#46

Post by entropicdrifter »

aneuhaus wrote: post #43
BigFnTelly wrote: post #27

Earlier quoted context omitted.

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...

"Americano" NF glass' inner surface is smooth, why would it create nucleation points? Ice cold pilsener is a hallmark of beer drinking in Brazil, a mostly tropical nation where one wants its drinks to be as refreshing as nature allows.

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.

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

#47

Post by Aromasin »

SoftTalker wrote: post #30
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.

Any experienced Stein drinker will attest that the solution is to drink it at the same pace as you would a smaller beverage receptacle.

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

#49

Post by HPsquared »

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.

"Nadir" is a pretty good name for a product that aims to minimize something!
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