Beer is like music to the taste buds, in that the sub-classifications are getting ridiculous, and the most popular examples are bland and terrible. I love beer; taste, smell and all. Because there is a science behind its production, like wine, the final product isn’t going to be exactly the same every time, and the liquid inside the bottle or can cannot reach its optimum level of quality. Drinking a good beer is like filming a porn…You’re gonna need a little head first.
In a study published in ACS’Journal of Agricultural and Food Chemistry, Tomas G. Villa and colleagues report they have discovered the specific yeast gene, called CFG1, responsible for keeping a beer’s foam stabilized. The foam itself consists of bubbles filled with carbon dioxide, formed during the fermentation process. Proteins then gather around the bubbles, holding them in place, creating the attractive foam top that makes the potable instantly recognizable. The gene itself is not unlike those involved in the foaming of wines and sakes.
Now that the gene has been identified, it is assumed that researchers will soon be able to improve the character of a beer’s foam in the future. If it can be made to taste as good as it looks, I’m all for it.