Now Rising to the Top of the Beer World: Foam - The New York Times ๐Ÿ”— ๐Ÿบ ๐Ÿป

That billowy head of bubbles, long dismissed as empty fluff, is finally getting some attention from American brewers.

As bubbles rise to the surface in pouring, so do proteins and hop compounds, which generate and stabilize foam. The congregated bubbles capture a beerโ€™s fleeting fragrances, slowly releasing scents with each pop.

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