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Scientists Unlock Secret To Thick, Stable Beer Foams
Swiss researchers have determined that fermentation degree controls beer foam stability after seven years of study published in Physics of Fluids. Triple-fermented Belgian beers maintained the longest-lasting foam while single-fermented lagers produced the shortest duration. The team tested six comm...
Swiss researchers have determined that fermentation degree controls beer foam stability after seven years of study published in Physics of Fluids. Triple-fermented Belgian beers maintained the longest-lasting foam while single-fermented lagers produced the shortest duration. ETH Zurich's Jan Vermant said breweries can now improve foam using these specific mechanisms rather than adjusting multiple factors simultaneously.
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