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Comment by divbzero | Hacker News Reader

It’s quite fitting that this paper on yeast from the Guiness Brewery uses the t-test from the Guinness Brewery: https://en.wikipedia.org/wiki/Student's_t-test#History

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Yes, it's very interesting that a concept that is now so widely used in general statistics was first used in a brewery. It helps that Guinness is still the best globally available macro beer (imo).

One of those quirky little intersections between mathematics and practical business outcomes.

Agreed - one of the best - just wish bartenders outside of Ireland knew how to pour a proper pint.

How’s that?

Pouring is a crucial step in ensuring the creamy smoothness of Guinness. Many people may not be aware, but Guinness drafts incorporate nitrogen into the beer during pouring, resulting in an exceptionally creamy texture.

Understood re: nitro. But was inquiring about your thoughts on how one ought to pour a proper pint.

I assumed you meant the “half pour, sit, half pour, serve” but was wondering if there was perhaps another approach?

They don't incorporate the nitrogen at the pouring step, Guinness (and other stouts and ales) are force 'carbonated', stored and dispensed under a 75% nitrogen/25% CO2 blend, whereas most draughts use just CO2.

Guinness requires a different faucet to most draughts, with a restrictor plate that forms the creamy head. The plastic widget in cans of draught Guinness performs the same function as the restrictor plate.

The purpose of all of this is to replicate the head and mouthfeel of a 'real ale' that has been naturally carbonated and dispensed at atmospheric pressure with a handpump.

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