W. T. Lee and M. G. Devereux [1] review the bubble formation processes in carbonated drinks,\u00a0 like fizzy pop or champagne and compare this with heavy stout drinks.\u00a0 Stout beers have lots of dissolved nitrogen and this makes the physics slightly different to the carbonated drinks.\u00a0 Specifically, although the same mechanisms apply the time scales are very different.\u00a0 Stouts will not spontaneously form a head of foam. This means that a widget or similar needs to be added to cans in order to\u00a0 aid the nucleation of gas bubbles.<\/p>\n
In the paper both the mathematical and experimental issues are discussed.\u00a0 I recommend you use the paper as a conversation starter next time you are wasted on stout at your local ale house.<\/p>\n
Bottoms up!<\/p>\n
References<\/strong><\/p>\n [1] W. T. Lee and M. G. Devereux. Foaming in stout beers.\u00a0 arXiv:1105.2263v1<\/a> [physics.chem-ph] <\/p>\n","protected":false},"excerpt":{"rendered":" W. T. Lee and M. G. Devereux [1] review the bubble formation processes in carbonated drinks,\u00a0 like fizzy pop or champagne and compare this with heavy stout drinks.\u00a0 Stout beers have lots of dissolved nitrogen and this makes the physics slightly different to the carbonated drinks.\u00a0 Specifically, although the same mechanisms apply the time scales … Continue reading A must read for all you Guinness drinkers<\/span>