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A team of researchers from Osaka University and Kirin Holdings Company, Limited demonstrated that the texture formation in a pint glass of Guinness beer is induced by flow of a bubble-free fluid film flowing down along the wall of the glass, a world first. This phenomenon is found to be analogous to roll waves commonly observed in water sliding downhill on a rainy day. Their research results were published in Scientific Reports.
Guinness beer, a dark stout beer, is pressurized with nitrogen gas. When it is poured into a pint glass, small-diameter bubbles (only 1/10 the size of those in carbonated drinks such as soda and carbonated water) disperse throughout the entire glass and the texture motion of the bubble swarm moves downward.
[...] Because the opaque and dark-colored Guinness beer obstructs physical observation in a glass, and computation using supercomputers is necessary to conduct numerical simulation of flows including a vast number of small bubbles in the beer, the team of researchers led by Tomoaki Watamura produced transparent "pseudo-Guinness fluid" by using light particles and tap water. They filmed the movement of liquid with a high-speed video camera, using laser-induced-fluorescence in order to accurately measure the movement of fluid. In addition, using molecular tags, they visualized the irregular movement of the fluid.
Beer is already proof God loves us and wants to be happy.
(Score: 0) by Anonymous Coward on Thursday May 09 2019, @10:34AM
And, unlike the carbon dioxide in Coke, the gas in Guinness is bloody nitrogen..
Back in the '80s I brewed up a batch of stout to as near as damn it their recipe, and used a live sample of their own yeast (mumble mumble mumble...sources...mumble mumble), bottled in in 1l flip top bottles (amber, ex Pelican de Pelforth Brune..this was back before the sad day that Heineken got their hands on the brewery.) primed with some sugar to bottle condition it, and then sat back for a couple of months.
Factoring in that there were differences in the water supply, brewing techniques etc, I'd still say that the sharper tasting beer that is produced by gassing it with good old carbon dioxide is infinitely preferable to the nitrogen gassed stuff. It also helped that the stuff clocked in at something like 8% ABV..
The easiest way to taste the difference is to try normal Guinness, then try Guinness Foreign Extra Stout (which should still have some carbon dioxide gassing it...that is, unless they've fscked with the Foreign Extra as well, in which case, you might not taste much of a difference).
I like stouts, but the only time I'll drink Guinness now is if I'm out, someone is offering, and there is nothing else on tap in the pub, it has become the lowest common denominator of beers that I'll drink, available everywhere, tastes the same almost everywhere...downside is that a hell of a lot of pubs are pretty shitty when it comes to keeping their pipes/lines clean, the lack of carbon dioxide in the stuff means it isn't as acidic as normal beers so it's very easy to end up with a bad pint of the stuff thanks to all those micro-organisms who've heard that Guinness is good for them that might have been put off otherwise.
Still, Guinness adding nitrogen to beer (which they've been doing since the 50's/60's) is not as bad as the manufacturer of a well-known cider brand in the UK which adds shit like sweeteners to some of their output..and still has the audacity to try call it a cider.
[all this talk of Guinness, stouts, etc. etc. .... looks like it's time to break out the old home beer brewing gear from storage...will make a change from making wines and ciders]