Optimizing Beer Glass Shapes to Minimize Heat Transfer – New Results

&gt; 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.<p>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.

&quot;The American glass, also known as the &#x27;Nadir Figueiredo® glass&#x27;, 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).&quot;<p>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.

Although academically interesting, it seems practically useless due to this disclosure in the conclusion:<p>&gt; Finally, neither radiative heat transfer nor conduction due to hand contact with the glass was considered.<p>So, just letting the beer sit on the counter colder.

I guess it really depends on the authors&#x27; definitions of &quot;beer&quot;.<p>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.<p>when drinking from cask, the beer is served on the warmer side, and a nice nonic works well (the article didn&#x27;t go into it, but each of these glasses has a formal name, not &quot;imperial pint&quot; or &quot;my favorite&quot;), since it also opens up the aroma and keeps the temperature on the warmer side.<p>an IPA, generally you&#x27;d want to drink not completely cold as well.<p>in fact, it seems that the only beers that get better as they get colder are lagers&#x2F;pilsners.

I suspect that the glass for Pauwel Kwak is more or less ideal, based on this paper.<p>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.<p><a href="https:&#x2F;&#x2F;www.google.com&#x2F;imgres?imgurl=http:&#x2F;&#x2F;belgiancraftbeers.com&#x2F;wp-content&#x2F;uploads&#x2F;2020&#x2F;06&#x2F;Pauwel-Kwak.png&amp;tbnid=5DlinhGUxhBQIM&amp;vet=1&amp;imgrefurl=https:&#x2F;&#x2F;belgiancraftbeers.com&#x2F;en&#x2F;product&#x2F;peacock-quack&#x2F;&amp;docid=FkMZLr-wKdaYCM&amp;w=1000&amp;h=1000&amp;hl=en-GB&amp;source=sh&#x2F;x&#x2F;im&#x2F;m1&#x2F;3&amp;kgs=d666805a4460478d&amp;shem=abme,trie" rel="nofollow">https:&#x2F;&#x2F;www.google.com&#x2F;imgres?imgurl=http:&#x2F;&#x2F;belgiancraftbeer...</a>

Or just use double-walled glasses like some of the ones made by Bodum [0]. We have a bunch of the Pavina glasses and they&#x27;re great with cold (or hot liquids).<p>[0] <a href="https:&#x2F;&#x2F;www.bodum.com&#x2F;us&#x2F;en&#x2F;coffee&#x2F;mugs-cups-glasses" rel="nofollow">https:&#x2F;&#x2F;www.bodum.com&#x2F;us&#x2F;en&#x2F;coffee&#x2F;mugs-cups-glasses</a>

For those who get annoyed being sent to a pdf download: <a href="https:&#x2F;&#x2F;www.arxiv.org&#x2F;abs&#x2F;2410.12043" rel="nofollow">https:&#x2F;&#x2F;www.arxiv.org&#x2F;abs&#x2F;2410.12043</a>

Such a noble effort warrants an Ig-Nobel prize. After all it&#x27;s all for such an excellent cause.

Note #8: &quot;Who drinks beer below 10 °C anyway?&quot;

Direct link to (one of) the optimal shape(s): <a href="https:&#x2F;&#x2F;arxiv.org&#x2F;html&#x2F;2410.12043v1&#x2F;extracted&#x2F;5929719&#x2F;best_Ipint.png" rel="nofollow">https:&#x2F;&#x2F;arxiv.org&#x2F;html&#x2F;2410.12043v1&#x2F;extracted&#x2F;5929719&#x2F;best_I...</a>

1. 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.

Heat transfer isn&#x27;t an issue for most ales (maybe it&#x27;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.

In 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.<p>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.

I think their conclusion is to drink from the tap so the beer has no time to get warm in a glass

or just go back to dimple&#x27;s with handles?

Is there a reason one would not consume beer from a stainless steel vacuum insulated tumbler?<p>With a well insulated container the shape could be selected to minimize tipping &#x2F; sloshing &#x2F; spilling.

For longer beer drinking sessions, store in a double walled vacuum-sealed insulated bottle, of course.

Science.. is hard.. and to get datapooints.. BURP.. is even more difficult.. ANOTHER<p>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.