No glass of beer is complete without a frothy head, formed by carbon dioxide bubbles rising to the surface.
Beer foam differs from foam in other carbonated beverages due to its protein coating, creating a protective film that enhances the foam’s longevity.
These essential proteins are sourced from malted grains during the brewing process.
Recent research has demonstrated that proteins found in long-fermented beers, such as many Belgian ales, are especially effective at stabilizing foam, resulting in a longer-lasting frothy head.
Beers rich in proteins, like wheat beers, often boast thicker and more stable foam. Cheers!
This article addresses the question posed by Stan Parker from Plymouth: Why do some beer bubbles last so long?
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Source: www.sciencefocus.com