Like brewing beer, serving beer is a science. For instance: The colder a beer is, the more carbon dioxide it can dissolve. When it’s warm, more CO2 is present, resulting in explosive, undrinkably foamy beer. See? Science. Here’s one we all know: The smoother the surface in contact with the beer, the more carbon dioxide will stay in the beer. That’s why you gently pour that craft beer on the lip of a glass, ensuring CO2 stays calmly infused in the beverage. That’s also why clean beer lines and clean glasses help. John Kater has written a wonderful article on the science of foam control in beer right over here. We suggest you read it. Then, watch the NorthernBrewerTV episode above. Nick’s got some good insights.
The science to serving beer without foam
