From Live Science:
"When you pour a glass of beer, a frothy cascade of fizz rises to the top; as more and more tiny bubbles coalesce, they form a nose-tickling layer of foam.
At first, that frothy stream of carbonation seems endless. But just how many bubbles can emerge from a glass of beer before it goes flat?
Gérard Liger-Belair, a professor of chemical physics at the University of Reims Champagne-Ardenne in France, had previously explored this effervescent subject in Champagne, calculating that one flute produces about 1 million bubbles. Recently, Liger-Belair peered into the depths of beer glasses and found that they produce twice as many bubbles as Champagne — with up to 2 million bubbles popping in a half-pint glass, according to a new study.
While the quantity of dissolved CO2 in beer is "a key parameter" for understanding this, the geometry of the glasses that hold the drink also plays an important part, "so that we can easily imagine modifying some beer and glass parameters for a better overall sensory experience," he said.
"We believe that the beer industry could benefit from more knowledge about bubble science," Liger-Belair added."
<BURP> Probably doesn't apply to PBR.
"When you pour a glass of beer, a frothy cascade of fizz rises to the top; as more and more tiny bubbles coalesce, they form a nose-tickling layer of foam.
At first, that frothy stream of carbonation seems endless. But just how many bubbles can emerge from a glass of beer before it goes flat?
Gérard Liger-Belair, a professor of chemical physics at the University of Reims Champagne-Ardenne in France, had previously explored this effervescent subject in Champagne, calculating that one flute produces about 1 million bubbles. Recently, Liger-Belair peered into the depths of beer glasses and found that they produce twice as many bubbles as Champagne — with up to 2 million bubbles popping in a half-pint glass, according to a new study.
While the quantity of dissolved CO2 in beer is "a key parameter" for understanding this, the geometry of the glasses that hold the drink also plays an important part, "so that we can easily imagine modifying some beer and glass parameters for a better overall sensory experience," he said.
"We believe that the beer industry could benefit from more knowledge about bubble science," Liger-Belair added."
<BURP> Probably doesn't apply to PBR.
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