He found that the water droplets are in fact the reason beer goes from cool and refreshing to tepid and unpleasant when drinking outside. According to the study, as the droplets form, they produce latent heat, or the energy and warming that occurs when water changes to liquid. When the beer can becomes covered with condensation, the energy from the water droplets or latent heat gets transferred to the beer inside the can. In effect, the best way to avoid condensation is to wrap a koozie around your beer.
This will stop the condensation from building in the first place, keeping the can cool and the beer inside even cooler. As Dr. Condensation may not sound like much water, but if your drink comes in a 12 oz aluminum can, and a layer of water drops condense onto its surface measuring 0. Durran goes on to explain that the latent heat process on even that seemingly small amount of water is powerful enough to raise water temperature by approximately 8. To make matters worse, if the temperature outside is any warmer than the mid 60s, and the relative humidity is over 60 percent which is almost all the time in the summer in the South , then the amount of heat your beer gains because of the water drops far exceeds the amount of heat gained by just the air temperature being hot.
The hotter and more humid it gets outside, the worse these conditions get. Durran found that if you take a can into some of the near world record relative humidity levels near the Persian Gulf and the Red Sea for only five minutes, the water condensing on the aluminum would warm the beer by as much as 16 degrees.
Add to that the heat coming off your hand, and the heat transfer from the air temperature being hot, and you better be a really fast drinker. To stop all of that added heat, all you need is a simple can coozie.
In Dr. The surface of the koozie is above the dew point. It takes latent heat out of the equation. Mark Elliot is a craft beer fan and meteorologist for The Weather Channel, so extreme weather and extremely awesome beer are two of his favorite things. He enjoys spending time with his wife, his daughter who is named after a brewery , and their two lovable shelter dogs. Read more by this author. Just log in using your Google, Facebook or Twitter account and fill out a quick form to share your latest and greatest with craft beer fans across the country.
Are you sure you want to delete your account? Your information will be erased and your published posts will be reassigned to the site's admin account. This action cannot be undone. Skip to content. About the Author: Mark Elliot Mark Elliot is a craft beer fan and meteorologist for The Weather Channel, so extreme weather and extremely awesome beer are two of his favorite things. Stories and opinions shared on CraftBeer. A blazing hot day in the dry heat of Arizona might not be as bad for your ice-cold drink as a balmy but sticky day in New Orleans.
In an experiment recently published in Physics Today, Frierson and Durran with the help of some students cooled aluminum cans filled with water at close-to-freezing temperature in an ice-water bath.
The cans were equipped with special snap-on tops that kept air sealed in and allowed the researchers to insert a digital thermometer to record the water's temperature. The cans were then put in a temperature- and humidity-controlled chamber for five minutes, taken out, and had their temperatures taken again. Their experiments showed that humidity made a difference in how quickly the cans warmed up. When cans were kept at 77 degrees Fahrenheit for five minutes, cans that experienced a relative humidity of about 40 percent heated up by about 39 degrees; at a relative humidity of about 85 percent, the temperature of the water inside the can jumped 44 degrees in the same time period.
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