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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 low
by BigFnTelly 2y ago
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-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?
- hunter2_ 2y agoMaybe foam creation is also immediate, and wins that race to some extent?
- BigFnTelly 2y agoIf you're drinking beer quickly from a small 19 cl glass, then beer going flat is less of a worry
- polishdude20 2y agoThe thing is, I kinda want the foam to happen in the glass and not in my belly