Everyone who knows wine is talking about whether beer is frothy or not.

First, let me tell you a few things about beer bubbles:

1. During beer fermentation, carbon dioxide will be naturally produced, and some will be pumped in when bottling.

2. After opening the bottle, the carbon dioxide will come out.

3. The gas dissolved in the black liquor is released to form bubbles.

This dense foam is caused by protein in beer.

Some beers have little or no foam, which may be related to their fermentation characteristics, the way of pouring wine, or because there is grease in the cup. Too much foam may be related to the temperature of beer, the pressurization mode of beer machine, or the re-fermentation of wine in the bottle.

The role of foam

A protective layer can be formed to avoid oxidation, because air is the most terrible enemy of beer.

Color of foam

Different types of beer will have different colors of foam.

Consistency of foam

Cream-like, uniform, meticulous, thin, thick, dense, tight, loose and solid. ...

Life of foam

That is, the persistence of the bubble, is it stable, lasting or short-lived, or slowly disappearing or fleeting? ...

Bubbles are fragile.

Rinse the cup with clean water, don't wipe it.

Avoid any detergent or grease, which will make the foam disappear quickly.

Be careful with lemon slices, they will break the foam in a few seconds.

The smell of foam

Our first contact with beer in our hands was through foam. The taste of foam may be soft, creamy or velvet, and the foam moustache around the corners of our mouth is also quite sexy!

In addition, the bubble culture of beer in different countries is very different.

Britain: In Britain, Al barrel beer has less bubbles and relatively less foam.

France: the foam cover is kept about 3 cm.

Belgium: After scraping off the full bubble liquid, it still retains rich foam.

Germany: First pour half a glass of beer to form a foam dome, and then pour it in several times.