Size Does Matter: Analyzing the Size of a Pint Glass

You’d think there was a simple answer to a simple question: How many ounces are in a pint glass?  Not only is there not one answer, but there are at least THREE legitimate answers, as well as perhaps at least another realistic one.

Typically, bars in Philadelphia that serve beers on draught do so in U.S. “pint” glasses.  These glasses are mostly cone-shaped (“conical,” if you will), and chances are, a beer drinker has at least one or two of these at home.  They are widely attributed to hold 16 fluid ounces.

Some other bars, particularly Irish bars (such as Fado) and English pubs (such as the relatively-new Dandelion) pride themselves on their larger Imperial pints, which are marketed as 20 ounces.  Oftentimes, they bulge out near the top (either “tulip” or “nonic” in shape) and are noticeably wider or larger than the U.S. pint.  There is a catch to the size.  While the U.S. pint glass is measured in what we know of as U.S. fluid ounces, the Imperial pint is measured in imperial ounces.  Using the American system, they hold a slightly lesser amount, at 19.2 U.S. fluid ounces.

So, that’s three legitimate answers: 16, 20 and 19.2.  But are they actually realistic?  Using a 16 U.S. fluid ounce can of Yuengling Black & Tan, I filled up the U.S. pint to see how much it would hold.  The glass held all 16 ounces, but the liquid was all the way to the top with no head.  I can’t even remember the last time a bar served me a beer that went all the way to the top with no head.  More commonly, you have a little leeway up top to prevent spillage and allow for the foam.  As a result, the realistic answer then is that you usually get about 14-15 ounces in a U.S. pint glass.

Planning to Address: What to Do When Problems Arise During Marathon

In the midst for training for my marathon, with ambitious (and possibly unrealistic) time goals, I am looking ahead for formulating my official Race Plan.  As a wise man once said, running a marathon under a certain time is just a goal; what you do between the start and 26.2 miles is the Plan.

And of course, while you may hope all goes well, there’s bound to be at least one or more issues that arise during the race.  I’m talking about problems that can hurt your overall finish time or possibly even prevent you from finishing the race for which you’ve spent months training.  These are the types of issues that can derail your goals and dreams.  Fortunately, most every problem has a solution, so long as you plan ahead for all eventualities.

So, here are some of the potential obstacles, in order of what I worry about most, as well as potential solutions for the problems I’ve gleaned through research and consultation with marathon veterans:

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Kennett Restaurant: Close to Perfect New Bar

If I was opening up a new bar/restraunt in Philadelphia, it would have most of the qualities of Kennett, the recently-opened establishment at 2nd and Christian at the old Lyon’s Den.  It’s tough to find fault with a place that hits all the current hot trends in the food and beer world.

Small plates?  In the words of Charlie Sheen, “Duh!”  Farm to table and locally sourced food?  Of course.  Pizza?  Yep, in a wood-fired oven, no less.  Burger?  Three different varieties, including lamb and veggie.  Craft beer?  16 taps and 13 bottles worth, including such top beers such as Founders Breakfast Stout and Great Lakes Edmund Fitzgerald.  Cocktails?  A full page on the menu.

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