Posts Tagged beer
Irish Times says “serious issue settled” — Guinness does indeed travel badly
Posted by mark in Consumer behavior, Uncategorized on June 9, 2012
Lab Times author Thirsty O’Leary provides this summary of a scientific study by Liam Glynn, et al, that proves Guinness beer does not travel well. Some say it’s a conspiracy of the Irish—them drawing off the cream from the barrel. Although Guinness is not my cup of tea, I admire the work that went into this experiment. These zealots for zymurgy went all out! And, as those of use students ; ) of stats know, Guinness goes down well with quantitative research of this sort.*
“Each pint is like a child. You have to mind it through the entire process.”
— Fergal Murray, Guinness brew master
*See Guinnessometrics: Saving Science and Statistics With Beer
Getting a head of beer
With winter winding down my thoughts turn to warmer times ahead when the cover comes off the grill and a cold beer hits the spot. Last weekend my daughter and her husband motored down to New Ulm for Schell Brewery’s Bock Fest—a sure harbinger of Spring (and the desperation of home-bound Minnesotans). Increasingly I find myself turning to this next generation for keeping me on the bubble for brews. For example, I now know that it’s helpful to carmelize freshly-tapped bock beer by poking it with a red-hot iron—preferably one laid among fiery logs until glowing hot. 
But never mind that, I want to pass along some results from another of this younger set, Tracy Lenz, on a more mundane aspect of drinking beer—achieving just the right head of foam on the pour. For a graduate class in industrial engineering at Arizona State University (ASU) taught by DOE-guru Doug Montgomery, she used Design-Expert® software to experiment on foam height. A local microbrewer suggested that Tracy’s project team study keg pressure, temperature at keg and using Biofoam to make the brew more ‘sudsy’. The team included two very different beers in the same experiment design, which turned out to be problematic for modeling, so let’s concentrate on one—an American red ale.*
It turns out that red ales foam readily so they need no encouragement with Biofoam. Take a look at this response surface plot from the ASU study. Figuring on 2 centimeters of foam as a good head puts the sweet spot (shaded green) at the no biofoam (-1) side with pressure needed to be set low (-1). This result is achieved only if temperature is maintained at low level.
So there you go—a vital problem (especially for graduate-engineering students) solved. Just one catch though—how you pour the beer into the glass may be the biggest factor for achieving a good head. Here again the next generation comes to my rescue, for example last summer at an outdoor reception that featured a beer wagon with my favorite on tap: Lift Bridge Beer Company’s Farm Girl Saison ale. My glass foamed over no matter how I positioned it under the tap. It turns out that the trick is pouring along the side and then at just the right moment straightening up the glass while turning off the flow. See what I mean via this Youtube video. I found it easier just to stand by the beer wagon with an empty pint and a forlorn look until one of the younger fellows took pity on me. Cheers!
*I learned from one of my sons that an ale ferments at the top, whereas a lager ferments at that bottom. This is just one of many differences that are detailed by this beer-faq.
Fun summer-time experiment: Super-cool beer so it instantly freezes solid
It turns out that if a bottle of beer is put in the freezer for long enough, and then removed while it is still liquid and, lastly, given a sudden shock, the beer will instantly freeze solid. I saw this confirmed by the pop-science TV show Mythbusters in their episode 153, originally aired on 11/10/10. Based on trial-and-error experimentation their Build Team found that 3 hours of cooling time sufficed to create the delightful phenomenon. See the instant beer-freeze demonstrated by EasyBarTricks.com here. For detailed instructions on how to try this at home or in a classroom, plus a nerdy explanation (think PVNERT) by physics and math teacher Daryl Taylor, check out this website.
Of course I had to try this for myself. However, not being one who ever leaves well-enough alone, I tried light beer (Miller, bottled in clear glass) side by side with the recommended Corona – two of each. Could this be a factor (light versus regular brew)? After being careful to wait at least 3 hours for the quartet of brews to super-cool, I brought them out for a family party. Two of the beers crystallized when smacked on our kitchen cutting board, but the other two did not. Here’s a twist, though: None of the bottles were uncapped first, so how does that gibe with the PV-nerd’s explanation?
Alas, one of the light beers crystallized and the other did not – ditto for the Corona, so my results, albeit semi-successful, were indeterminate on the issue of light vs regular brews. The good news is that we salvaged two bottles of beer (the frozen ones become undrinkable).
Feel free to weigh in with your theories and experimental results from this beer trick. One thing I learned from my first try – a lot more beer would be good, along with a walk-in freezer (or the backyard in mid-winter).
Pushing the limits on alcohol levels for holiday cheer – higher the better (?)
Posted by mark in Uncategorized, Wellness on December 24, 2009
Just in time for holiday gift-givers to the guy who already owns everything, Boston Beer Company (BBC) — brewer of Sam Adams lager — announced this year that they’d achieved new heights for alcohol content – over 25 percent by volume. Alcohol levels traditionally have been capped at the 14% level due to natural limits of the yeast that drive fermentation. However, the beer boffins at BBC applied their wits to the zymurgy and came up with “Utopia,” which can be purchased at $599.99 a mini-kettle via this internet purveyor (warning: it’s banned in 13 states!). Otherwise you can await the next batch of ten thousand bottles or so of this potent beer to emerge in two years from the 15-year aging cycle.*
Perhaps this holiday season you may restrict yourself to tamer drinks than high-alcohol beer, such as the traditional eggnog — a “sweetened dairy-based beverage made with milk, cream, sugar, beaten eggs (which gives it a frothy texture), and flavored with ground cinnamon” (according to Wikipedia). However, my plans to pick up our annual eggnog after Thanksgiving were dashed after listening to a recent radio broadcast of NPR’s Science Friday by Ira Flatow. They warned about people (like me) risking salmonella-induced food poisoning by milking their ‘nog clear through Christmas. The show posted this video reporting results from microbiologist Vince Fischetti on his challenge tests** in a lab at the Rockefeller University (RU). I’ve seen these at food clients of Stat-Ease and they gross me out, so I know the end result of dosing up a dairy product with spoilage organisms and pathogens cannot be pretty. Fischetti compared the results after one month of storing a spiked eggnog made by a traditional RU recipe (equal parts bourbon and rum to a 20 % alcohol level) versus one purchased commercially (no alcohol). See the outcome by watching the video – it may encourage you to keep a bottle of spirits on hand. (I’ve got a supply of tequila – just in case.) Being a devotee of DOE, I must say that Fischetti’s findings appear to be based only on sample-size 1. But to his credit, he expresses the desire for grant money leading to more definitive studies.
So whether you hoist a beer or a ‘cheered-up’ glass of eggnog to give your seasonal salute to your friends and family, here’s hoping you all a happy holiday!
*Source for news about high-alcohol beer: 11/30/09 article by Russell Contreras of the Associated Press, seen here as published by the Huffington Post.
** For all the gory details see this posting of Microbiological Challenge Testing by the Institute of Food Technologists (IFT). The “Phoenix” phenomenon is particularly worrying (lethal bugs rising from the ashes of sterilization).
Mixing beers — synergy of zymurgy?
This Sunday during the NFL playoffs, Guiness beer ran one of their ongoing television commercials featuring two eccentric, but (self-styled) “brilliant,” zymurgists. Try this “z” word for a trivia question — the last one in most dictionaries. It refers to those that study fermentation in brewing.
That brought to mind my experience last week at Granite City Brewery — a midwestern USA restaurant that features handcrafted beers. Seeing my befuddled look at the overwhelming selection of suds, the waiter offered the suggestion that I go for a 50-50 blend of the paler ales (the stouter stuff like Guiness is too much for me).
Given my affinity for experimenting, I liked this idea of mixing beers. It worked out a lot better than the last time I tried something novel: Pouring cream into my mug of carbonated beverage. That mixture succeeded for entertainment value — producing an effect like a lava lamp, but it tasted really bad. I do not recommend it.
Aside from the Guiness guys, who seem far too goofy (sampling too much?) to be as brilliant as they think, the fellow I’d bank on for blending drinks would be John Cornell. He co-authored what must be one of the more unusual scientific articles ever: “In Search of the Optimum Harvey Wallbanger Recipe via Mixture Experiment Techniques”.
I’ve heard of beer cocktails such as the whisky-spiked boilermaker — a variant being the “depth charge”. However, it seems that the practice of mixing one beer with another is mainly for salvaging a botched brew. Thus, whereas blends of white wine, and to some extent reds, are the rage in California, the same phenomena remains to be seen for beers. I see a real opportunity here for some research by zymurgists. My advice is that they study the statistical methods promoted by Cornell and made easy by Stat-Ease software, training and consulting. I volunteer to be on the sensory panel that rates the results.
Drinking twice as much reduces heart attack by factor of three?
After suffering a mild heart attack (an oxymoron!) a few years ago, I asked the cardiologist if it’s true that a glass of red wine a day keeps the myocardial infarctions away. He said “yes.” What about white, I wondered. “That works too,” said he. Encouraged by this, I wondered if beer might work too. The answer was affirmative. Next I questioned whether two drinks might be even better. After that got endorsed by the cardiologist, I quit while I was ahead. I’ve enjoyed one glass of beer or wine, and occasionally a second helping, every day since. Life is good!
Today I was heartened to see in the HeartCenterOnline Newsletter that a study by Beth Israel Deaconess Medical Center in Boston indicates that two drinks daily help men avoid heart attack. At first glance at the following detail I thought I ought to have more than two drinks:
“There were 9 heart attacks in a group of 714 men who drank more than two drinks daily, and 34 in a group of 2,252 who drank less than two a day.” Unfortunately, if you do the math and calculate the percents by comparison, this statistic becomes a lot less compelling for those who like their liquor. I am holding the line at one drink every day for sure and two at the most, but only when I want to really live it up.