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PeltierBeer

Posted by michael on from the necessity-is-the-mother-of-invention dept.

Helstein writes "Finishing a beer in the sun before it gets warm is usually not a problem, but what about those really hot days? Having some hardware lying around there is only one solution to keep the beer cool, that's to make a PeltierBeer."

4 of 451 comments (clear)

  1. Related items by Anonymous Coward · · Score: 5, Informative

    See also the jet-powered beer cooler.

    Why do I remember that? <sigh>

  2. Re:The only problem is by RollingThunder · · Score: 5, Informative
    You can check their website then.

    Note, IE. Ireland. The real stuff.

    Enjoy in the pub or at home in cans or bottles. Chilled, of course. We recommend 6C for GUINNESS® Draught and a cooler 3.5C for GUINNESS® Draught Extra Cold. Your GUINNESS® Draught in cans should be chilled for a minimum of three hours before serving, and chilling for even longer will simply add to the ultimate experience.


    The URL is a complex one and behind an age check, so you may need to go there yourself. Products, Guinness Draft and in Cans.
  3. Re:Wouldn't this heat the beer? by rco3 · · Score: 5, Informative

    Hi, MacDork. Yes, your understanding of thermodynamics is probably ok. It's your ability to read the article and grok it that's coming up short.

    He used a Peltier junction. Look it up. It's an active, solid-state, heat transfer device. It can move heat against the thermal gradient, when supplied with power.

    IOW, run current through a Peltier and one side gets colder than ambient, and the other side gets warmer. Reverse the current, reverse the effect. Add a fan to the hot side to get rid of the heat, because they are limited to a max temp differential between the sides.

    --

    Ce n'est pas un vrai mouvement de robot!
  4. As a beer geek... by Hayzeus · · Score: 5, Informative
    The temperature beer should be served at depends on the beer. With the exeption of some barleywines, beer should never be served warm or even room temperature.

    Ales in the british tradition are typically served at "cellar" temps -- around 55F-60F. Continental lagers are best a little colder but generally not below 45F. A few belgian styles do better even colder, but never ice cold (38-45F).

    If served ice cold, beer tends to lose most of it's flavor and seems thinner. The same is also true to a lesser extent with increasing carbonation. In the case of an american pilsener like bud, you're not missing much if the beer is ice cold. In the case of a fine czech pilsener like Budvar, you'd be missing a lot.

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    Roving Web-Teleoperated Robot