Optimizing Beer Glass Shapes to Minimize Heat Transfer

Re:Optimizing Beer Glass Shapes to Minimize Heat Transfer – ... by aneuhaus on Thursday October 24, 2024 @11:54AM (#41936780)

"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.

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Re:Optimizing Beer Glass Shapes to Minimize Heat Transfer – ... by entropicdrifter on Thursday October 24, 2024 @12:15PM (#41936940)

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.

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Re:Optimizing Beer Glass Shapes to Minimize Heat Transfer – ... by BigFnTelly on Thursday October 24, 2024 @12:42PM (#41937201)

I sure was, thanks for noticing

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Re:Optimizing Beer Glass Shapes to Minimize Heat Transfer – ... by SoftTalker on Thursday October 24, 2024 @12:46PM (#41937251)

But wouldn't that frost melt immediately upon contact with the (relatively) warmer beer?

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Re:Optimizing Beer Glass Shapes to Minimize Heat Transfer – ... by hunter2_ on Thursday October 24, 2024 @01:12PM (#41937470)

Maybe foam creation is also immediate, and wins that race to some extent?

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Re:Optimizing Beer Glass Shapes to Minimize Heat Transfer – ... by BigFnTelly on Thursday October 24, 2024 @12:41PM (#41937194)

If you're drinking beer quickly from a small 19 cl glass, then beer going flat is less of a worry

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