Real scientific paper: Does Guiness travel well?

This is what I call working on a REALLY interesting research project (no joke, this is an authentic scientific paper):

Does Guinness Travel Well?

Daniel Kotz, Liam G. Glynn, Christian D. Mallen, Jochen W.L. Cals

Journal of Food Science, Volume 76, Issue 2, pages S121–S125, March 2011

Abstract:  This study aimed to test the much-pronounced but poorly supported theory that “Guinness does not travel well.” A total of 4 researchers from 4 different countries of origin traveled around the world for 12 mo to collect data on the enjoyment of Guinness and related factors. The main outcome was measured on a Visual Analogue Scale (VAS) from 0 (enjoyed it not at all) to 100 (enjoyed it very much). A total of 103 tastings were recorded (42 in Ireland, 61 elsewhere) in 71 different pubs spread over 33 cities and 14 countries. The enjoyment of Guinness consumed in Ireland was rated higher (74 mm VAS) than outside Ireland (57 mm; P < 0.001). This difference remained statistically significant after adjusting for researcher, pub ambience, Guinness appearance, and the sensory measures mouthfeel, flavor, and aftertaste. This study is the first to provide scientific evidence that Guinness does not travel well and that the enjoyment of Guinness (for our group of nonexpert tasters) was higher when in Ireland. Results, however, are subject to further verification because of limitations in the study design.

After reading this most interesting paper, I am planning to apply for funding of a project entitled "Does Spanish Iberic ham travel well?" and another entitled "Does fino wine from Montilla-Moriles travel well?". Who knows, maybe I could be lucky and get funded...