Optimizing Beer Glass Shapes to Minimize Heat Transfer – New Results
arxiv.org
arxiv.org
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.
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...
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.
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.
- 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.
Saúde! (I don't drink anymore but cheers with my Brazilian coffee!)
‘In this environment we are paying to cool, let’s have a warming element.’
“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.”
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 to be shared by everyone at the table. Beer drinking in Brazil is mostly a social activity.
(I think the year of design goes 48 luminarc, 54 picardie, 56 nadir)
Looks like it's adapted from the US model of a popular Soviet glass.
> It maintains the beer cold through the most primitive of the processes: due to its low capacity, the beer is consumed so quickly it has no time to get warm.
https://beerswithmandy.com/beer-everything-blog/what-is-a-st...
I somehow started to find they kind of beautiful when I worked at a company that only had pint-sized American glasses at their office. Now most cups in my house have this design. They are dirty cheap and very easy to replace.
Hum... I'm not sure.
I believe the reason it is so popular is that it is cheap and widely distributed.
But also, none of the other solutions on the article are good enough to support large temperature differences. What matches very well with it being the "daily" glass, while tulips are more refined, "nightly" ones.
Oh, and it also has a viable size for coffee, water, and cahcaça (where usually only the bottom is filled).
There is also a smaller version of the tulip that is popular South of São Paulo, where other companies got more reach than Nadir Figuereido.
this must be one of the most outrageous things that I ever read in regard to beer
What’s wrong with grams?
Set the scales to ml if you want, most do it.
It’s a hell of a lot more accurate than measuring cups.
> 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.
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.
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...
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.
Also, as a gentlemanly rule, once you pick it up, you do not put it down until it’s empty.
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.
With a well insulated container the shape could be selected to minimize tipping / sloshing / spilling.
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.