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We have a trivia question in order to register to prevent bots. If you have any issues with answering, contact us at cass@bartowel.com for help.
Introducing Light Mode! If you would like a Bar Towel social experience that isn't the traditional blue, you can now select Light Mode. Go to the User Control Panel and then Board Preferences, and select "Day Drinking" (Light Mode) from the My Board Style drop-down menu. You can always switch back to "Night Drinking" (Dark Mode). Enjoy!
New Standard Glass for IPAs (by DFH)
New Standard Glass for IPAs (by DFH)
Seems DFH just released a new glass that they want to become the new standard for IPAs, collaborated with Sierra Nevada.
http://www.dogfish.com/store/glassware/ ... -glass.htm
I think it's kinda cool looking, what do you guys think?
http://www.dogfish.com/store/glassware/ ... -glass.htm
I think it's kinda cool looking, what do you guys think?
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- Beer Superstar
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- Bar Fly
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How could thinner walls maintain beer temperature (assuming colder than room temperature)?
The only thing I can think of is if they think the starting temperature of the glass will warm up the beer, and by having thinner walls (less glass) there will be less kinetic energy to transfer into the beer? This could just as easily be mitigated by rinsing the glass in cold water first lol....
If anything the thicker walls would insulate the beer from the warmth of your hands...
The only thing I can think of is if they think the starting temperature of the glass will warm up the beer, and by having thinner walls (less glass) there will be less kinetic energy to transfer into the beer? This could just as easily be mitigated by rinsing the glass in cold water first lol....
If anything the thicker walls would insulate the beer from the warmth of your hands...
Not knowing the physics, I would surmise less overall mass of warm glass to transfer its heat to the freshly poured cold beer initially than if you used a thick-walled glass.ercousin wrote:How could thinner walls maintain beer temperature (assuming colder than room temperature)?
Whether thinner walls could actually slow heat exchange I don't know (transferred how, the heat from the room air through the glass, or from the drinker's hand, or from the place the glass is resting?) Does a greater mass of glass suck away the coldness faster in some voodoo kind of way?
I just know finer glassware is usually not chunky, for aromas and for pleasure of drinking.
In Beerum Veritas
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- Bar Fly
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It seems backwards to me. Glass is a very poor conductor of heat so it would seem to me that when you are holding a glass in your hand the thinner it is the faster the heat from your hand transfers to the beer in the glass. The same way as if you use thinner insulation in your house the heat from inside your house transfers to the outside faster.Belgian wrote:Not knowing the physics, I would surmise less overall mass of warm glass to transfer its heat to the freshly poured cold beer initially than if you used a thick-walled glass.ercousin wrote:How could thinner walls maintain beer temperature (assuming colder than room temperature)?
Whether thinner walls could actually slow heat exchange I don't know (transferred how, the heat from the room air through the glass, or from the drinker's hand, or from the place the glass is resting?) Does a greater mass of glass suck away the coldness faster in some voodoo kind of way?
I just know finer glassware is usually not chunky, for aromas and for pleasure of drinking.
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Why is is that when breweries attempt to design purpose specific glassware things always seem to go terribly, terribly wrong? The exception being the New Belgium glass. http://worldofbeer.wordpress.com/2011/1 ... hat-gives/
*I would have just inserted the pic, but it appeared massive when I tested it.
*I would have just inserted the pic, but it appeared massive when I tested it.