How to Stop Beer From Foaming


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.

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1 Comment

  1. But I like the beer foam! 🙂

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