Find Out How A Mathematician Improved Beer
Math might not have been your favorite subject, but math can be used to make your beer better. Now that I got your attention let me explain. I promise that there won’t be a test on this. It is just to show you how math can make everything awesome.
Have you ever sat down and wondered how your pint of Guinness Draught gets its iconic creamy head or why the perfect pint requires a two-part pour? The quick answer is nitrogen. A few days ago Guinness released a video explaining the story behind mathematician-turned-brewer, Michael Ash, pioneering Guinness Draught, the world’s first nitro beer. The video documents Ash’s four-year journey of experimenting with nitrogenation leading up to the launch of Guinness Draught in 1959.
Why nitrogen? As carbonated draft beers became popular in the 1950s, Ash realized that the tiny bubbles from nitrogen not only served as a way to dispense Guinness on tap but the substance also gave Guinness Draught the smooth, creaminess that it’s become synonymous with ever since. So cheers to math and Guinness.
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| Print article | This entry was posted by Art Eddy III on April 1, 2016 at 8:08 am, and is filed under Lifestyle. Follow any responses to this post through RSS 2.0. Both comments and pings are currently closed. |
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