The Science of Stout Beer

An AC writes "Mathematicians invented a new method to can and bottle stout beers like Guinness while still getting that satisfying head. From the article: '... a crack group of mathematicians from the University of Limerick, led by William Lee, has modeled bubble formation in stout beers in detail. Their work suggests that lining the rims of cans and bottles with a material similar to an ordinary coffee filter would be a simpler, cheaper alternative to the widget. The team’s calculations show that a copious number of bubbles would form from air trapped inside the hollow fibers making up this lining. They have just submitted their work for publication in Physical Review E and are hoping that industry will soon begin testing their proposal.'"

Comments

Re:The science of better Guinness

[billcopc]

Canada has American-style beer, which dominates the market due to excessive marketing and abusive exclusivity deals with the mainstream bars.

Many, many years ago we had a commercial for (i think) Molson Canadian, which poked fun at American beers: "If I wanted water, I'd ask for water. No thanks!" It still tasted like faded piss, but the true irony is that Molson eventually merged with Coors, so the company that compared beer to water is now selling the world's most watery beer, and at least here in Ottawa they are practically shoving it down our throats with excessive promotion and abusive exclusivity deals. I once attended a Superbowl party at a bar, where they only served Coors Light for the event. You couldn't even order a rail drink.

I can't tell if it's a beer geek thing, but all the mass-marketed brands are repulsive to me. Coors, Keiths, Labatt 50, Heineken, Stella, Guinness. It doesn't matter what country it's from, if they pimp it on TV, chances are it's going to be awful. I guess that goes to show that marketing trumps quality, every goddamned time.