fromMail Online
1 day agoRevealed: The formula for a perfect PINT with plenty of foam
Being given a pint without a nice thick foamy head is a common cause of frustration for pub-goers. But according to a new study, it might not be due to bar staff botching the pour. Scientists in Switzerland and the Netherlands have found that the stability of beer foam is due to a protein present in the liquid. And this protein tends to be more abundant in 'triple-fermented' beers, which are especially popular in Belgium.
Beer