The physical properties of proteins associated with a longer fermentation period explain why some beers have a more stable, longer lasting foam

arstechnica.com

The physical properties of proteins associated with a longer fermentation period explain why some beers have a more stable, longer lasting foam

arstechnica.com

Lemmit.Online botMAB to

Reddit ScienceEnglish · 2 months ago

Scientists unlock secret to thick, stable beer foams [UPDATED]

arstechnica.com

Belgian beers have the longest-lasting foam thanks to longer fermentation times.

This is an automated archive made by the Lemmit Bot.

The original was posted on /r/science by /u/F0urLeafCl0ver on 2025-08-29 18:15:07+00:00.

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