The more times a beer is fermented, the better its bubbles. There’s a lot of physics going on inside a cold glass of beer. This is especially the case right after the initial pour, when the pint ...

Researchers have analyzed brewing with numerical simulations to predict an array of beer foam features. Publishing their work in Physics of Fluids, by AIP Publishing, Lyu et al. demonstrate that their ...

Summertime is beer time – even if the consumption of alcoholic beers is declining in Switzerland. And for beer lovers, there is nothing better than a head of foam topping the golden, sparkling barley ...

A microscopic close-up of the bubbles in foam, whose movements mathematically mirror the process of deep learning, used to train modern AI systems. Foams are everywhere: soap suds, shaving cream, ...

The terminology is a bit confusing. Some beers are moved off of their original yeast cake into a secondary fermenter, For the most part, the beer ages in the secondary fermenter but a small amount of ...

Also pouring. There are several Central European style of lager pouring for intentionally increasing the foam head – including one called "milk", where your half‑litre glass is basically only foam.