To celebrate St. Patrick’s day in style (at least a certain kind of style, heavily influence by a love of physics), one can savor and digest these two studies about the properties of bubbles in Guinness Beer. (Thanks to investigators Tatiana Divens and Stanislav Volkov for bringing them to our attention.)
“The initiation of Guinness,” O.A. Power, W.T. Lee, A. C. Fowler, P.J. Dellar, L.W. Schwartz, S. Lukaschuk, G. Lessells, A.F. Hegarty, M. O’Sullivan, and Y. Liu, In S. B. G. O’Brien, M. O’Sullivan, P. Hanrahan, W. T. Lee, J. Mason, J. Charpin, M. Robinson, and A. Korobeinikov, editors, Proceedings of the Seventieth European Study Group with Industry, pages 141–82, 2009.
BONUS: There is a substantial body of research literature on Guinness beer bubbles and on beer bubbles in general. A leisurely search and perusal can yield pleasurable results. Do not neglect to seek and find the University of Munich study (“Demonstration of the exponential decay law using beer froth“) that was honored with the 2002 Ig Nobel Prize in physics.
BONUS: A related, non-bubble-centric new study: “Does Guinness Travel Well?” Daniel Kotz, Liam G. Glynn, Christian D. Mallen, Jochen W.L. Cals, Journal of Food Science, 2011; 76 (2): S121.