Key to Good Beer Foam Uncovered
Every now and then you spot a title you would not expect for a university press release (at least until you remember your physics-major friends). Researchers at Cornell University have solved the mystery behind what makes the perfect beer foam, which can be critical to the experience of imbibing.
For some time brewers and researchers have been looking at numerous factors, including dissolved gases, acidity, ions, ethanol levels, and viscosity. While it is definitely understandable how any of these would affect the head, according to the Cornell researchers the key is barley lipid transfer protein No. 1, or LTP1. The researchers have found that apparently it is that protein that determines how good a head of foam will form on your beer.
The associated paper "Recent Discoveries in Beer Foam" is to be published in the next issue of the Journal of the American Society of Brewing Chemists.
Source: Cornell University