The The Atlantic published a super handy article on how to solve one of life’s most common problems: beer foam.
To thwart the hydrophobins, brewers add extra hops into the mix. The hops, in addition to giving beer a bitter taste, act as an antifoaming agent that prevents the proteins from binding with carbon dioxide. But even with extra hops, beer can still erupt like a sudsy volcano. The Belgian scientists decided to try magnets after noticing that magnetic fields can disperse particles and help emulsify mayonnaise. So the team brewed a batch of beer in the Belgian Orval Brewery and after adding in the hops, passed the concoction through a glass tube that had a magnet wrapped around it.