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.
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Lingo update: ‘Craft’ beer is now ‘indie’ beer (great, now we have to change the site name)
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Denver’s Spangalang Brewery and North Carolina’s Fullsteam Brewery make Super Bowl beer wager
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RT @crsimp01: The science to serving beer without foam https://t.co/lXLIumsZkE via @craftbrewingbiz
The science to serving beer without foam https://t.co/lXLIumsZkE via @craftbrewingbiz
RT @CraftBrewingBiz: The science to serving beer without foam. #GreatInfo
@ProbrewerPage @northern_brewer https://t.co/YPDzX4pl4N