h a l f b a k e r yPoint of hors d'oevre
add, search, annotate, link, view, overview, recent, by name, random
news, help, about, links, report a problem
browse anonymously,
or get an account
and write.
register,
|
|
|
The base of the liquid-holding portion of this stein has a small hole through which gas and liquid can flow each way. Under the hole is a container containing a piece of dry ice. It also has a device capable of grinding off a small amount of dry ice. Every time the cup is tipped a tiny amount of dry
ice is ground, the hole is freed of water ice, and the CO2 is permitted into the stein where it will assure a consistent amount of head on one's beer. (or keep your soda perky)
[link]
|
| |
(+) for the concept but... if the CO2 is not pressurized will it not just instantly bubble up upon release and sublimate a fog spilling over the lip of the stein? |
|
| |
A fog spilling over the lip of the stein is surely much better
than plain old froth. That would be a proper mad scientist
drink. |
|
| |