Beer foam secrets tapped in new study
Thursday, May 15, 2014 - 09:32
in Physics & Chemistry
It’s an unlikely beer-drinking toast: “Here’s to L-T-P-One!” Yet, the secret to optimal foam in the head of a freshly poured brew, according to food science research, is just the right amount and kind of barley lipid transfer protein No. 1, aka LTP1. “To some beer aficionados, the sign of a good head – the proper consistency, color, height, duration – is to draw a face with your finger in the foam, before taking the first sip,” the food scientist notes. “If the face is still there, when the glass is drained and the liquid is gone – that’s seriously good foam.”