Message 14701 of 39188 in General Discussion

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> Dammit Dan!  You have all the cool stuff......I wonder where I can 
> order a "beer bidet"....LOLOLOL. 

Nah, they were foisted upon us by the supplier. And never used properly. And 
the supplier dropped us sometime around a change of ownership so there has 
never been training. Which you may have noticed I think is a bit of a gimmick 
anyway. (re this beer)

> I have noticed that when my "frosty 
> mugs" are a little too cold, that often my beer tends to foam more.  
> Any corrolation here?

Following the theory, you can choose to say the ice crystals form a lot more 
points of .. um ... effervescence.
http://dictionary.reference.com/search?r=2&q=effervescence
hence foam more. OTOH a mildly chilled class may melt the condensation almost 
immediately (between the chiller and the tap) and 'wet' the glass for a smooth 
pour. Wild-assed-guesses all the way here.

vuo-fin ? Darcy/doneil ? (some of our mixology chemists)

Strangely, I noticed/thought of this when serving a champagne tonight. I 
actually had to wash the glass (no glassware, lipstick) and avoided drying 
inside. -> A near-full glass of champers in one pour. 
Dang, there's something in this after all!

.dan.