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Scientists unlock secret to thick, stable beer foams - Ars Technica (arstechnica.com)

submitted 1 week ago by sundray@lemmus.org to c/nottheonion@lemmy.world

15 comments fedilink hide all child comments

I bet it required a lot of research at several local taverns.

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[–] tiredofsametab@fedia.io 2 points 4 days ago

Japan really likes it's foam (7:3 beer to foam is considered best). They even have cans where most of the top pops off and it foams up to a head (I hate those). I was always the guy who would order it without foam at my local. One of the half-Japanese staff was the same. I don't care for the texture (and younger, poorer me didn't care for what I saw as a waste of money). The only good thing I've heard is it can keep the beer fresher in the glass for longer, but I was never a slow drinker.