Years ago, the magazine “225” conducted a survey, determining who served the coldest beer in town. The award went to Ivar’s Sports Bar and Grill.

Researchers at the University of Washington Atmospheric Science Department noted that water condensing on the outside edge of a can increases beverage temperature. Noted petroleum engineer and Ivar’s owner Paddy Quigley advanced this theory years ago, verifying that can condensation creates warmth.

When water vapor condenses on cans and bottles it changes to a liquid, releasing heat and causing warming.

“Can” heat doubles during episodes of high humidity. On a humid day in Las Vegas, a 12-ounce can will warm 16 degrees in 5 minutes. Quigley combats the increase by serving each beverage in a Koozie.