Oh, St. Patrick’s Day! Somehow it has become the day of binge drinking, day of doing shots, and the day before contemplating why you spent the last 24 hours drinking your head off. Nonetheless, St. Paddy must be honored, and honor him we shall—with alcohol and some science.
We decided to reach into the past and pull out the wondrous mystery of the Guinness beer bubbles. For years, the mysterious downward flowing Guinness bubbles have confounded both professional scientists and drinkers. When the bartender pulls a pint of most any beer, the bubbles can clearly be seen gushing to the top. When a pint of Guinness is poured, however, the bubbles slyly cascade down the sides of the glass, while the beer mysteriously maintains its frothy layer on top.
So in 2004, scientists Andy Alexander from the Royal Society of Chemistry and Dick Zare of Stanford University decided to find out why the bubbles act the way they do. After preliminary research trips to the local pub proved unfruitful, they decided to move the scene to a lab where they rigged a high-speed camera to take pictures of the Guinness being poured. The camera could zoom in and magnify the images ten times.