289:
22:
30:
175:
204:
Glass surfaces can retain oil from the skin, aerosolized oil from nearby cooking, and traces of fat from food. When these oils come in contact with beer there is a significant reduction in the amount of head (foam) that is found on the beer, and the bubbles will tend to stick to the side of the
94:
Closely related to the beer head is "lacing" or "lace", a white foamy residue left on the inside of the glass as the head recedes or as the beer is drunk. Just as the composition of the beer (proteins, hops, yeast residue, filtration) affects a beer's head, the amount of lacing is also closely
79:
as yeasts break down sugar-rich molecules to produce ethanol and carbon dioxide. The carbonation can occur before or after bottling the beer. If the beer continues fermenting in the bottle, then it naturally carbonates and the head is formed upon opening and/or pouring the beer. If the beer is
246:
One mechanism of destabilization of a beer foam is due to gravitational drainage. The water or liquid between the bubbles will drain and cause the liquid and gas phases to separate. This allows for the bubbles to become close enough to merge. This can be slowed down by increasing the
208:
For proper foam formation, it is also important to dry the glass thoroughly after washing. Any water in the glass can prevent excitement of the gas by covering designs set in the bottom of the glass, thus making the beer flat. Conversely, some styles such as
Belgian
237:
from a keg using nitrogen or mixed gas (carbon dioxide and nitrogen). The use of nitrogen, which was pioneered by
Guinness, creates a firm head with small bubbles while reducing the excessively acidic taste often produced by using carbon dioxide alone.
165:
Carbonation occurs when carbon dioxide is dissolved in water or an aqueous solution. This process is generally represented by the following reaction, where water and gaseous carbon dioxide react to form a dilute solution of carbonic acid.
111:); on the other hand, a poured beer is viewed as incomplete unless it has the specific form of head expected for the type of beer. Some connoisseurs view the head on a beer as important because it helps provide the
150:
While the actual foam activity of beer depends on the presence of carbon dioxide, it is the surface-active materials like amphipathic polypeptides from malt that determine size, shape and length of the foam.
193:
is often designed to accentuate or accommodate the head. Many other properties of the glass can also influence a beer head, such as a roughened surface at the base of glass known as a
118:
At least one study suggests that the head assists in transport of beer after pouring by damping oscillation (sloshing) and converting vertical movement into horizontal movement.
262:. This can be slowed by a low solubility of the gas. An example of this is adding Nitrogen to the beer. A large effect can be seen with only a 20ppm addition of
115:
of the beer. Another opinion is that it is important for the aesthetic look of the beer. The commercial significance of the head has led to academic studies.
107:
Consumers tend to place a lot of importance on beer heads: too much of a head is undesirable because it detracts from the mass of the drink (similar to
91:. Different mash schedules and cereal sources influence head retention. In general, wheat tends to produce larger and longer-lasting heads than barley.
450:
506:
258:. Gas will diffuse from smaller bubbles to larger bubbles due to the high pressure associated with smaller bubbles. This can be explained by
408:
95:
controlled by the specific composition of the beer, and beer connoisseurs can tell much by the lacing, though strictly speaking beer
332:
314:
Gregg Smith and Carrie Getty, Beer comes from the gap in the bottom of the glass. The Beer
Drinker's Bible (Boulder CO, 1997).
562:
385:
201:
of carbon dioxide deep in the beverage rather than at the surface, resulting in a slower release of gas to the atmosphere.
480:
409:"Isolation of beer foam polypeptides by hydrophobic interaction chromatography and their partial characterisation"
354:
German, J. B.; McCarthy, M. J. (1989). "Stability of aqueous foams: Analysis using magnetic resonance imaging".
502:
454:
138:
produced as a byproduct of the metabolism of brewer's yeast acting upon starches and sugars found in the
75:
protein, yeast and hop residue. The carbon dioxide that forms the bubbles in the head is produced during
606:
689:
428:
162:. As the hydrophobicity of the polypeptide groups increases, so does the stability of the foam.
601:
694:
642:
593:
544:
64:
8:
88:
646:
597:
548:
668:
80:
pasteurized or filtered then the beer must be force carbonated using pressurized gas.
660:
615:
324:
270:
714:
672:
650:
611:
552:
420:
381:
363:
259:
255:
690:
There is plenty of physics involved in opening a bottle of beer - Richard
Kingsley
584:
Leike, A. (2002). "Demonstration of the exponential decay law using beer froth".
532:
83:
The density and longevity of the head will be determined by the type of malt and
274:
213:
benefit from being poured into a wet glass to control the often abundant head.
190:
159:
135:
134:
carbon dioxide under pressure into the liquid. The beer head is created by the
68:
33:
A glass of beer with the head having receded, leaving behind noticeable lacing
708:
226:
194:
127:
424:
288:
21:
664:
263:
76:
294:
155:
38:
29:
367:
699:
476:
198:
179:
557:
186:
and is designed with extra space specifically to accommodate the head.
37:
This article is about the alcoholic beverage beer. For the cliff, see
248:
183:
131:
126:
The carbon dioxide may be produced naturally through the activity of
655:
630:
234:
230:
222:
108:
84:
210:
182:
served in the traditional glassware. The glass has a half litre
71:, rising to the surface. The elements that produce the head are
453:. Hospitalitymagazine.com.au. 18 February 2010. Archived from
174:
158:
of five different classifications, divided by their relative
112:
139:
72:
60:
56:
284:
407:Onishi, Akiko; Proudlove, Michael O (1 June 1994).
269:Beer froth has been scientifically demonstrated to
205:glass rather than rising to the surface as normal.
121:
99:is not readily apparent by the head or the lacing.
67:which is produced by bubbles of gas, predominantly
706:
406:
216:
413:Journal of the Science of Food and Agriculture
353:
695:One beer please - Vivienne Baillie Gerritsen
356:Journal of Agricultural and Food Chemistry
169:
654:
605:
556:
25:A glass of beer with a large head of foam
254:Another mechanism of destabilization is
173:
28:
20:
145:
707:
530:
631:"Bubble won't burst for spoof Nobels"
628:
583:
335:from the original on 20 February 2018
273:. This research was awarded the 2002
526:
524:
483:from the original on 8 December 2013
13:
509:from the original on 21 March 2021
388:from the original on 21 March 2021
241:
14:
726:
683:
565:from the original on 10 June 2020
533:"Making a frothy shampoo or beer"
521:
221:The creamy head on beers such as
287:
122:Formation through carbon dioxide
622:
577:
233:, or by the process of drawing
495:
469:
443:
400:
374:
347:
317:
308:
1:
700:Cheers Physics! - physics.org
301:
102:
217:Formation of 'nitrogen head'
7:
586:European Journal of Physics
280:
10:
731:
616:10.1088/0143-0807/23/1/304
36:
16:Frothy foam on top of beer
503:"Physics, lipstick, beer"
229:in cans or bottles using
87:from which the beer was
425:10.1002/jsfa.2740650218
170:Importance of the glass
187:
154:Beer foam consists of
109:carbonated soda drinks
34:
26:
629:Nadis, Steve (2002).
531:Durian, Doug (2010).
325:"What is beer lacing"
177:
130:, or artificially by
32:
24:
146:Chemical composition
65:carbonated beverages
647:2002Natur.419..549N
598:2002EJPh...23...21L
549:2010PhT....63e..62D
479:. www.physics.org.
368:10.1021/jf00089a025
331:. 7 December 2016.
271:decay exponentially
431:on 20 October 2012
188:
35:
27:
558:10.1063/1.3431341
722:
677:
676:
658:
626:
620:
619:
609:
581:
575:
574:
572:
570:
560:
528:
519:
518:
516:
514:
499:
493:
492:
490:
488:
473:
467:
466:
464:
462:
447:
441:
440:
438:
436:
427:. Archived from
404:
398:
397:
395:
393:
378:
372:
371:
351:
345:
344:
342:
340:
321:
315:
312:
297:
292:
291:
260:Laplace pressure
256:ostwald ripening
225:is created by a
197:, providing for
55:) is the frothy
730:
729:
725:
724:
723:
721:
720:
719:
705:
704:
686:
681:
680:
656:10.1038/419549a
627:
623:
607:10.1.1.693.5948
582:
578:
568:
566:
529:
522:
512:
510:
501:
500:
496:
486:
484:
475:
474:
470:
460:
458:
457:on 6 March 2010
451:"Glass To Last"
449:
448:
444:
434:
432:
405:
401:
391:
389:
380:
379:
375:
352:
348:
338:
336:
323:
322:
318:
313:
309:
304:
293:
286:
283:
251:of the liquid.
244:
242:Destabilization
219:
172:
148:
124:
105:
42:
17:
12:
11:
5:
728:
718:
717:
703:
702:
697:
692:
685:
684:External links
682:
679:
678:
621:
576:
520:
494:
477:"Food Physics"
468:
442:
419:(2): 233–240.
399:
373:
346:
316:
306:
305:
303:
300:
299:
298:
282:
279:
275:Ig Nobel Prize
243:
240:
218:
215:
191:Beer glassware
171:
168:
160:hydrophobicity
147:
144:
136:carbon dioxide
123:
120:
104:
101:
69:carbon dioxide
15:
9:
6:
4:
3:
2:
727:
716:
713:
712:
710:
701:
698:
696:
693:
691:
688:
687:
674:
670:
666:
662:
657:
652:
648:
644:
641:(6907): 549.
640:
636:
632:
625:
617:
613:
608:
603:
599:
595:
591:
587:
580:
564:
559:
554:
550:
546:
542:
538:
537:Physics Today
534:
527:
525:
508:
504:
498:
482:
478:
472:
456:
452:
446:
430:
426:
422:
418:
414:
410:
403:
387:
383:
377:
369:
365:
361:
357:
350:
334:
330:
326:
320:
311:
307:
296:
290:
285:
278:
276:
272:
267:
265:
261:
257:
252:
250:
239:
236:
232:
228:
224:
214:
212:
206:
202:
200:
196:
192:
185:
181:
176:
167:
163:
161:
157:
152:
143:
141:
137:
133:
129:
128:brewers yeast
119:
116:
114:
110:
100:
98:
92:
90:
86:
81:
78:
74:
70:
66:
62:
58:
54:
50:
46:
40:
31:
23:
19:
638:
634:
624:
592:(1): 21–26.
589:
585:
579:
567:. Retrieved
543:(5): 62–63.
540:
536:
511:. Retrieved
497:
485:. Retrieved
471:
459:. Retrieved
455:the original
445:
433:. Retrieved
429:the original
416:
412:
402:
390:. Retrieved
376:
359:
355:
349:
337:. Retrieved
329:vinepair.com
328:
319:
310:
277:in Physics.
268:
264:nitrogen gas
253:
245:
220:
207:
203:
189:
164:
156:polypeptides
153:
149:
125:
117:
106:
96:
93:
82:
77:fermentation
52:
48:
44:
43:
18:
461:24 February
362:(5): 1321.
339:19 February
295:Beer portal
39:Beer, Devon
513:23 October
487:23 October
435:28 October
382:"APS Link"
302:References
199:nucleation
180:wheat beer
132:dissolving
103:Importance
59:on top of
602:CiteSeerX
249:viscosity
184:fill line
178:A German
89:fermented
45:Beer head
709:Category
665:12374943
563:Archived
507:Archived
481:Archived
386:Archived
333:Archived
281:See also
235:keg beer
231:nitrogen
223:Guinness
715:Brewing
673:4384351
643:Bibcode
594:Bibcode
569:15 July
545:Bibcode
505:. APS.
392:7 April
211:witbier
97:quality
85:adjunct
671:
663:
635:Nature
604:
227:widget
195:widget
53:collar
47:(also
669:S2CID
113:aroma
661:PMID
571:2019
515:2013
489:2013
463:2010
437:2018
394:2016
341:2018
140:wort
73:wort
63:and
61:beer
57:foam
49:head
651:doi
639:419
612:doi
553:doi
421:doi
364:doi
51:or
711::
667:.
659:.
649:.
637:.
633:.
610:.
600:.
590:23
588:.
561:.
551:.
541:63
539:.
535:.
523:^
417:65
415:.
411:.
384:.
360:37
358:.
327:.
266:.
142:.
675:.
653::
645::
618:.
614::
596::
573:.
555::
547::
517:.
491:.
465:.
439:.
423::
396:.
370:.
366::
343:.
41:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
