2023-08-17 06:00:04
The world of beer conceals a crucial detail that connoisseurs know well: foam. But how much is ideal and how do you get it?
Image d’illustration Pixabay
Too much suds can be embarrassing, leaving streaks on your face. But if the foam is insufficient, it can cause stomach problems (The stomach (in ancient Greek στόμαχος) is the…). Indeed, if the foam is absent, the CO2 remains dissolved in the beer and can cause bloating. To solve this problem, a Japanese company has developed (Graphie) a beer can equipped with two openings. By controlling how you open the can, you can adjust the quantity (quantity is a generic metrology term (count, amount); a scalar,…) of foam produced. Since the appearance of beer around 13,000 years ago near Haifa in Israel, mankind has constantly sought to perfect beer. The first producers and consumers of beer were the Natufians, a group of hunter-gatherers from the eastern Mediterranean. Their beer, unfiltered, looked like a fine porridge.
The invention of beer straws, around the fifth and fourth millennium (A millennium is a period of a thousand years, that is to say ten centuries.) in Iran and Iraq, changed the situation. These straws were equipped with a filter (A filter is a system used to separate elements in a flow.) at their end to retain the solids. Then, it is not the glass bottle (Glass, in everyday language, designates a hard, fragile material or alloy…) that has revolutionized the brewery, but the barrel. Thanks to advances in cooperage in the Middle Ages, the CO2 produced by yeast (A yeast is a unicellular fungus capable of causing the fermentation of materials…) during fermentation (Fermentation is a biochemical conversion reaction of contained chemical energy…) remained dissolved in the beer, giving it a frothy appearance when served chilled.
Foam has always been an indicator of beer freshness. It was once referred to as a “col”, a term that first appears in John Steinbeck’s 1945 novel “Cannery Row”. Unfortunately, the art of pouring a beer correctly seems to have been lost these days.
Pouring beer into a tilted glass reduces foam.
Image d’illustration Pixabay
Traditionally, beer was poured into a straight glass, promoting abundant foam. Today, glasses are often tilted to minimize foam, which results in a less pleasant and more gassy sensation. So the next time you order a pint, don’t be afraid of the froth: it’s essential to your enjoyment and digestion.
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