Today’s infographic is entitled The Beer Breakdown to shows some of the basic differences between ales and lagers, some examples and the brewing process. It was created by Chloe Hoeg for an illustration class she took at Ohio University, where she graduated from in 2012.
Today is 77th birthday of Dr. Michael Lewis, who ran the brewing sciences department at U.C. Davis beginning in 1962, and became the Professor Emeritus in 1995, when Charlie Bamforth succeeded him, although Dr. Lewis remains active in teaching and in brewing. I recently ran into him and his wife having lunch at the school’s pilot brewery at Sudwerk last fall. He was my instructor, along with Charlie, when I took the brewing short course at Davis a decade or so ago. He’s taught countless working brewers over the years and has greatly influenced the industry as a whole. Join me in wishing Dr. Lewis a very happy birthday.
Michael (at far left) with the gang at Sudwerk Privatbrauerei in Davis (photo from the Davis Enterprise).
Today’s infographic is a Venn Diagram showing the basic divisions in beer styles, created by A Drinker’s Guide to Beer. I might have preferred “hybrid styles” to “mixed,” but it’s an interesting way to show that some varieties are neither an ale or a lager, but share elements of both.
If you saw my post on Beer Tapping Physics on Monday, NPR did a more in-depth look at the phenomenon based on the press release that started it all. Their piece, Beer-Tapping Physics: Why A Hit To A Bottle Makes A Foam Volcano, goes into much more detail, including a trio of animated gifs.
The Division of Fluid Dynamics of the American Physical Society sent out a press release about a new study a couple of their members recently published on cavitation, which is a word you’ll understand better from the description.
An old, hilarious if somewhat juvenile party trick involves covertly tapping the top of someone’s newly opened beer bottle and standing back as the suds foam out onto the floor. Now researchers from Carlos III University and Universite Pierre et Marie Curie, Institut Jean le Rond d’Alembert, have produced new insight into the science behind the foaming, exploring the phenomenon of cavitation.
Take a look at the release, The Physics of Beer Tapping Fluid Dynamics Explains Why Bottled Beer Bubbles Over When Tapped, and thanks to regular reader Russ R. for sending me the link. I like this explanation a bit better, though.
“Buoyancy leads to the formation of plumes full of bubbles, whose shape resembles very much the mushrooms seen after powerful explosions,” Rodriguez-Rodriguez explained. “And here is what really makes the formation of foam so explosive: the larger the bubbles get, the faster they rise, and the other way around.” He adds that this is because fast-moving bubbles entrain more carbonic gas.
Honestly, I don’t think I’ve ever done that to a person’s bottle. Of course, I tend to be around people who pour their bottle of beer into a glass.
Photo: Javier Rodriguez-Rodriguez / Carlos III University of Madrid, SPAIN Almudena Casado-Chacon / Carlos III University of Madrid, SPAIN Daniel Fuster / CNRS (UMR 7190), Université Pierre et Marie Curie, Institut Jean le Rond d’Alembert, FRANCE
Today’s infographic is a simple illustration showing the basic steps for brewing beer. It was created for a Powerpoint presentation on the Beer Industry by Christian Adeler and Jon Bjornstad in 2011.
Here’s another interesting post on brewing science from Popular Science‘s BeerSci series. If you’re reading the Bulletin, chances are you’re already pretty familiar with the question What Is The Difference Between A Lager And An Ale? But author Martha Harbison gives a good overview of the technical differences in layman’s terms and goes into yeast’s history. It’s a great tale, which she refers to hilariously as a “unicellular soap opera.”