ercousin wrote: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...
You are correct, and their claim that '
Thinner walls and rounded shape maintain proper beer temperature longer' is baloney.
A thinner walled glass might increase the temperature of the beer by, say, 2°F once thermal equilibrium is reached. All else being equal, a thicker walled glass might increase it by 4°F or more. So it depends on the proper serving temperature of the beer, the temperature of the glass and the temperature the beer was stored at. But this only relates to achieving the proper
initial serving temperature. When you are talking about 'maintaining' proper beer temperature, of course a thicker walled glass will increase the beer temperature at a lower rate than a thinner walled glass. As far as the rounded shape bit, the more contoured the glass is to the shape of the hand, the greater the surface area of the hand in contact with the glass, ergo the greater the rate of increase in beer temperature.
That's the way she goes. Sometimes she goes, sometimes it doesn't. She didn't go. That's the way she goes.
