SwampyPond Posted November 3, 2014 Report Share Posted November 3, 2014 Hey Guys, Just joined up and am in the midst of my first ceramics class. I'm very taken by the art and I believe I'll be continuing to throw through the rest of my life. I'm also getting very involved with the making of glazes and as I'm making some pieces specifically for beer (good beer), pint glasses, steins etc, I'm wondering what people know about glazes that won't kill the head on a beer. Head retention in a beer has mostly to do with proteins and surface tension but I'm not enough of a chemist to know how glaze ingredients will affect this. Any information is much appreciated. We're working with a cone 6 oxidation kiln. Link to comment Share on other sites More sharing options...
Mark C. Posted November 3, 2014 Report Share Posted November 3, 2014 Matt glazes and satin matt will kill beer head shiny glazes work well.I do not drink beer but know this to be true. Mark Link to comment Share on other sites More sharing options...
neilestrick Posted November 3, 2014 Report Share Posted November 3, 2014 Some glaze tend to make beer foam a lot. The good news is you'll have to do a lot of testing! Link to comment Share on other sites More sharing options...
Marcia Selsor Posted November 4, 2014 Report Share Posted November 4, 2014 I would bet salt glazed interior...just makes sense. Link to comment Share on other sites More sharing options...
Babs Posted November 4, 2014 Report Share Posted November 4, 2014 I would bet salt glazed interior...just makes sense. What ? To make you thirstier?? Link to comment Share on other sites More sharing options...
Mark C. Posted November 4, 2014 Report Share Posted November 4, 2014 Most salt glazed pots have a liner glaze on inside-my grey german salt pot (from Germany beer stein does)That liner is a smooth glaze. Salt vapors do not flow inside things well so mugs -jugs-bowls are usually glazed inside. Mark Link to comment Share on other sites More sharing options...
PeterH Posted November 4, 2014 Report Share Posted November 4, 2014 You might want to consider restricting yourself to liner glazes on the interiors e.g. http://digitalfire.com/4sight/glossary/glossary_liner_glaze.html ... and look at the problems/skills specific to their application e.g. http://digitalfire.com/4sight/education/how_to_liner-glaze_a_mug_127.html Video on inside-different-from-outside glazing http://ceramics.wonderhowto.com/how-to/glaze-pottery-inside-and-outside-233898/ Regards, Peter The mysteries of falling bubbles in Guiness, and the importance of glass-shape http://www.dailymail.co.uk/sciencetech/article-2152243/The-bubbles-Guinness-really-DO-sink--discovery-lead-pints-stout-pour-far-faster.html http://www.staff.ul.ie/eugenebenilov/hpage/pubs/ajp13.pdf Laser-etched nucliation sites [@4:30], should you have a rough patch on a smooth glass? “Fizzics†of Bubble Growth in Beer and Champagne http://www-personal.umich.edu/~youxue/publications/Zhang2008Elements.pdf Why does a beer bottle foam up after a sudden impact on its mouth? Link to comment Share on other sites More sharing options...
Mark C. Posted November 4, 2014 Report Share Posted November 4, 2014 Me thinks PeterH likes his beer. Link to comment Share on other sites More sharing options...
Babs Posted November 4, 2014 Report Share Posted November 4, 2014 A Beerista? Link to comment Share on other sites More sharing options...
Chantay Posted November 4, 2014 Report Share Posted November 4, 2014 I have to agree with others. A very smooth interior. I worked in a German restaurant for a while when in college. Eight taps. Would float 4 or 5 kegs on a Friday night. All of the mugs/stiens that people used that were imported from Germany had very smooth interiors. They often narrowed at the neck. I think this was to reduce the outflow of bubbles, Unlike the Guiness glass, to keep the slow drinkers from having a flat brew. German bears are brewed differently than American and usually have much less carbonation. Link to comment Share on other sites More sharing options...
ayjay Posted November 5, 2014 Report Share Posted November 5, 2014 Hey Guys, Just joined up and am in the midst of my first ceramics class. I'm very taken by the art and I believe I'll be continuing to throw through the rest of my life. I'm also getting very involved with the making of glazes and as I'm making some pieces specifically for beer (good beer), pint glasses, steins etc, I'm wondering what people know about glazes that won't kill the head on a beer. Head retention in a beer has mostly to do with proteins and surface tension but I'm not enough of a chemist to know how glaze ingredients will affect this. Any information is much appreciated. Good beer is not carbonated and doesn't have much of a head to be killed. I don't drink anything fizzy. Link to comment Share on other sites More sharing options...
MMB Posted November 6, 2014 Report Share Posted November 6, 2014 IF you really want someone that would know all about that you should email Jim Gottuso. I dont know if hes the type to give away recipes. Not saying he wouldnt but I cant speak for the guy. Hes a beer advocate and makes porcelain beer steins and mugs. Heres his blog. https://jimgottuso.wordpress.com/ Link to comment Share on other sites More sharing options...
Ben Posted November 10, 2014 Report Share Posted November 10, 2014 Carbonation varies by style. German wheat beers like hefeweizen are fairly highly carbonated. Link to comment Share on other sites More sharing options...
SwampyPond Posted November 14, 2014 Author Report Share Posted November 14, 2014 Thanks for everything guys, PeterH especially, there was some great stuff for a novato like me in there. My results this far have been best with liner glazes and some iron based glazes. We've got something we call "poppy" or "poppies" that's a red glaze and it seems to make beer heads over-foam. I'm wondering though PeterH, Guiness is a nitro beer and I was under the impression all nitro beers had downward falling bubbles? Nucleation sites will give a bigger head off the bat (so will a dirty glass) but the flip-side is the beer goes flat sooner though that oughta be a rare occurrence. Link to comment Share on other sites More sharing options...
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