Until now. Here is math put to [good] use. [from Mirabilis blog] Not necessarily useful, you understand. But if there's beer involved (and most of the math minds I know like beer) it must have been useful for them.
Mathematicians have come up with a formula that predicts how the head on a pint of beer will change after pouring.
Their advance could shed light on why the foam on a pint of lager quickly disappears, but the froth on a pint of Guinness sticks around.
The research could not only provide tips for better brewing, but could also have applications in metallurgy, say the authors.I wonder if there's a study group formed to compare the speed of women and men's pouring technique. I'd like to volunteer for such a study. Particularly if I get to drink the beer.
I wonder if the equation takes into consideration how much beer someone has consumed before pouring the beer.
I wonder if they have thought to apply Heisenburg Uncertainty principle to the study of the foaming.
I wonder if there are graduate students getting credit [extra] for assisting the genius professor in the lab with the beer.