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.