As fast as you pour, the three vertical nano structured strips warp any bubbles making them collapse back to fluid. No more can the shaken beer support a froth structure to allow amber fluid to escape one's lips.

Just as Darkling beetles harvest airbourne moisture and money flows from wallets, this nano-structure strips water from the bubble surface via adhesion. Loss of which disturbs the bubbles structural integrity causing a pop and drip of fluid.

The cheap version is stickon, the expensive formed as the crystal dances hotly in the mould.
-- wjt, Mar 23 2018

What is alcospume's angle of repose?
-- pertinax, Mar 23 2018


Horizontal, but that's no way to speak about the Intercalary.
-- MaxwellBuchanan, Mar 23 2018


<boring old-timer punk fan>I was seriously into Alcospume way before they hit the big time - I saw them play the Brixton Academy in '81 - that was a wild night!</boring old-timer punk fan>
-- hippo, Mar 23 2018


They weren't a patch on Tartan Gerbil.
-- MaxwellBuchanan, Mar 23 2018


//Horizontal// but sideways, least it be the last repose.

Haven't taken in Tartan Gerbil. Reformed?
-- wjt, Mar 24 2018


Orthodox!
-- pertinax, Mar 24 2018


Orthodox sound interesting but it's very hard to be specifically ungenre'd.
-- wjt, Mar 24 2018


Could you explain more about how the nano-structure pops the bubble? You said "adhesion", but what adheres to what by what means with what effect?
-- pertinax, Mar 31 2018


I was imagining a whole lot of tower shapes such that each tower gap makes a meniscus with a part of the bubble, tearing it and allowing fluid to channel back into glass.

Water/beery fluid is adhering to fabricated columns . Scale of course would be very important especially with those proper beers with the smaller bubbles.
-- wjt, Mar 31 2018


Thank you.
-- pertinax, Mar 31 2018



random, halfbakery