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Optimizing Beer Glass Shapes to Minimize Heat Transfer – New Results
- spacemanspiff01 2y agoFor those who get annoyed being sent to a pdf download: https://www.arxiv.org/abs/2410.12043 https://www.arxiv.org/abs/2410.12043
- wigster 2y agoor just go back to dimple's with handles?
- IncreasePosts 2y agoOr a stemmed wine glass
- deleted 2y ago[deleted]
- richwater 2y agoAlthough 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.
- hiddencost 2y agoFuture research. If you're interested in funding a bunch of grad students to sit at a table holding beers, I'm sure they'd be happy to talk.
- TremendousJudge 2y agoyeah a stem or a handle is necessary to keep your grimy warm hands out of direct contact with the container
- ginko 2y agoConduction from hand contact can be eliminated with a handle.
- bbqfog 2y agoHeat transfer isn't an issue for most ales (maybe it's even a feature?). It matters more for lagers and stuff like kolsch. I actually like my ales to start coldish and end around room temp.
- hilbert42 2y agoSuch a noble effort warrants an Ig-Nobel prize. After all it's all for such an excellent cause.
- senkora 2y agoDirect link to (one of) the optimal shape(s): https://arxiv.org/html/2410.12043v1/extracted/5929719/best_Ipint.png https://arxiv.org/html/2410.12043v1/extracted/5929719/best_I...
- pearlsontheroad 2y ago"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 to be shared by everyone at the table. Beer drinking in Brazil is mostly a social activity.
- hammock 2y agoI always thought of that shape as the Luminarc working glass design. Which I assumed came from the Duralex Picardie design. Are these all related, and if so how and in what order of lineage? (I think the year of design goes 48 luminarc, 54 picardie, 56 nadir)
- marcosdumay 2y agohttps://pt.wikipedia.org/wiki/Copo_americano https://pt.wikipedia.org/wiki/Copo_americano Looks like it's adapted from the US model of a popular Soviet glass.
- hammock 2y agoInteresting. https://en.wikipedia.org/wiki/Faceted_glass https://en.wikipedia.org/wiki/Faceted_glass
- red_trumpet 2y agoFrom the article: > 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.
- e28eta 2y agoThe brewery I work at will serve our Kölsch in Stange glasses (7 oz pour) for a similar reason. https://beerswithmandy.com/beer-everything-blog/what-is-a-stange-glass-and-why-do-i-care https://beerswithmandy.com/beer-everything-blog/what-is-a-st...
- rossdavidh 2y agoNote #8: "Who drinks beer below 10 °C anyway?"
- marcosdumay 2y agoWell, at least not cold beer.
- athoscouto 2y agoPeople in Brazil do. In fact, 10°C would make most Brazilians complain that the beer is too warm
- ghc 2y agoI was extremely confused by this note until I examined it in context. It turns out that 10 °C refers to the environmental temperature, not the beer serving temperature.
- mihaaly 2y agoBeen in Jokkmokk in the Winter Market once, I believe in the beer tent it was around zero, mild temperature for enjoying beer (outside it was -22C).
- dendrite9 2y agoI think the coldest I've drank a beer was about -17C. Made memorable by going to finish my beer after talking for a few minutes and my lips briefly froze to the can. Plenty of people I know drink beer outside while and after skiing.
- njovin 2y ago10c = 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 https://www.youtube.com/watch?v=dM3USopPZoA
- SoftTalker 2y ago
- madaxe_again 2y agoI 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://belgiancraftbeers.com/wp-content/uploads/2020/06/Pauwel-Kwak.png&tbnid=5DlinhGUxhBQIM&vet=1&imgrefurl=https://belgiancraftbeers.com/en/product/peacock-quack/&docid=FkMZLr-wKdaYCM&w=1000&h=1000&hl=en-GB&source=sh/x/im/m1/3&kgs=d666805a4460478d&shem=abme,trie https://www.google.com/imgres?imgurl=http://belgiancraftbeer...
- hirsin 2y agoI was a bit disappointed that the kwak glass didn't make an appearance here. Although I suppose the treatment of the thick bottom as being better insulating wins out over volume efficiency.
- madaxe_again 2y agoIDK, the spherical base minimises surface area for volume, and the narrow where it joins the sphere and then spreading neck inhibits circulation between the top and bottom portions of the vessel.
- cnity 2y agoCan 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.
- jnurmine 2y agoIsn't it a bit difficult to get the glass full of beer out of the handle without making a mess?
- cnity 2y agoSomewhat, 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.
- ziofill 2y ago> 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.
- BigFnTelly 2y agoWhile 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-why-should-we-care/ https://breweriesinpa.com/the-side-pull-tap-what-is-it-and-w...
- aneuhaus 2y ago"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.
- entropicdrifter 2y agoThey 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.
- BigFnTelly 2y agoI sure was, thanks for noticing
- SoftTalker 2y agoBut wouldn't that frost melt immediately upon contact with the (relatively) warmer beer?
- s1mon 2y agoOr just use double-walled glasses like some of the ones made by Bodum [0]. We have a bunch of the Pavina glasses and they're great with cold (or hot liquids). [0] https://www.bodum.com/us/en/coffee/mugs-cups-glasses https://www.bodum.com/us/en/coffee/mugs-cups-glasses
- dudus 2y agoThese look awesome. But they cost $10 compared to the 25c of the Nadir. The Nadir is also crazy strong.
- m3kw9 2y agoI think their conclusion is to drink from the tap so the beer has no time to get warm in a glass
- 6510 2y agoI'm pretty sure most beer was drank from wood. Ideal would be white oak goblets.
- InDubioProRubio 2y agoScience.. 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.
- jerrysievert 2y agoI 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.
- nullc 2y agoIs there a reason one would not consume beer from a stainless steel vacuum insulated tumbler? With a well insulated container the shape could be selected to minimize tipping / sloshing / spilling.
- abelard 2y agoThe roughness of the surface ruins the foam of any beer I've tried to pour into a metal yeti- or stanley-style travel cup, which are otherwise excellent at keeping things hot or cold.
- _ph_ 2y agoYeah, I got myself Stanley beer mugs and "glasses" and they are a game changer for keeping your beverages cold. This is extremely useful on hot days but even on not so hot days it is outright amazing how cold the beer stays. If you like your beer very cold there is nothing better.
- deleted 2y ago[deleted]
- aj7 2y ago1. Beer glass has to be optimized for ruggedness when washed many times. 2. Beer glass needs to be optimized for manufacturing and packing cost. 3. Numerical modeling is reknown for making elaborate suggestions for 1% improvements.
- stoneman24 2y agoIn addition to the interesting work done on heat transfer, i believe an important factor is the vertical height to base ratio. This would be simple proxy for the ease of tipping over. Some of the glasses considered are very tall in relation to their base diameter and expand in diameter towards the top of the glasses. 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.
- mirrorlake 2y agoFor longer beer drinking sessions, store in a double walled vacuum-sealed insulated bottle, of course.