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The Science of Stout Beer 205

Posted by samzenpus
from the tiny-complex-bubbles dept.
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.'"
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The Science of Stout Beer

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  • Late to the game (Score:4, Interesting)

    by pthisis (27352) on Tuesday March 15, 2011 @01:15PM (#35493560) Homepage Journal

    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 good people at Guinness have already figured out the widgetless bottle; as of early this year, their draught bottles no longer contain a floating widget (at least in the US).

Simplicity does not precede complexity, but follows it.

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