Preventing Condensation Dilution in Hot Climate

Others have already said this, but most of the condensation happens on the outside of the glass when humid air hits the cooler surface of the glass, pulling moisture out of the air and adhering to the glass surface. The inside of the glass is already full of beer, so there’s nowhere for condensation to accumulate—and as the glass gradually warms, its ability to pull moisture from the air is reduced. And, even if it does accumulate on the inside of the glass (the part above the beer), the amount of water (even if you have 99% humidity) is going to be nominal.

I’ll need photos or some kind of quantifiable data to understand how this can be an issue worth discussing further.

 

Keeping the beer warmer is the only answer unfortunately. With the dewpoints in the Dutch Antilles being in the mid-upper 70F/mid-20C range year-round, it'll have to get pretty damn warm to avoid it condensing when poured into a glass warming in that kind of environment.

 

"BeerAdvocate uses the Clausius-Clapeyron equation to test beer condensation" thread incoming

 

Frosted mugs have condensation inside, outside, underneath, everywhere.

 

Please show me the condensation inside the glass. All I can see there is beer.

 

The stouts should be somewhere around 50-55 degrees and the glassware no colder. No frosted mugs. Use smaller glassware to prevent condensation on the inside of the glass. Shouldn't be an issue.

 

Please show the mug, I see a frozen chalice/schooner.