Every Beer-Drinker’s Dream Just Came True
We all have that one weird friend that actually likes foam on his beer, and your whole gang knows there’s something wrong with him. But for the rest of us, a foamy beer is a big no-no.
And now, thanks to scientists and their magnets, we can all enjoy a cold, bitter pint without having to worry about it being ruined by a foamy head.
Unified Efforts For A Common Goal
Otherwise, this miracle wouldn’t be possible, and we would still have to pour our beer with great care and patience in order to avoid the foam.
The American Association for the Advancement of Science tells us that gushing, a.k.a. the production of foam in beer, occurs when fungi infects the barley grains in beer’s malt base.
Basically, when the microorganisms get stuck to the barley, they start attracting carbon dioxide, and this creates foam. In the past, brewers added hops extract in an attempt to decrease foaming, but as far as we know, it wasn’t very successful.
In their tests, the scientist discovered that a magnetic field can disperse the hops into smaller particles when applied to the mixture.
Why this works, you ask? Well, the hops extract was initially added to merge with barley before the fungi had the chance, but it was to no avail. But now that there are more individual particles of hops, the foaming prevention is nearly 200% more effective.
It may be a bit confusing, but one thing’s for sure – science has outdone itself. Don’t question its methods, just drink your beer and enjoy your foam-free life.