Beer Head, Man’s Second Favorite, Could Be Perfected With Gene Identification

By Nick Venable | 8 years ago

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.

I can already feel myself getting aggravated at all the people saying, “Why would I give a shit about that? Beer foam is gross.” I won’t pass judgment, because it is possibly all the in eye of the beholder. It’s been said that the foam retains and permeates the beer’s aroma, which in turn maximizes flavor in the taste buds. When you’re out at a bar, it’s perfectly understandable to watch a bartender carefully as they tilt the pint glass beneath the tap, because of the financial aspect involved. But when you’re at home, and the beer is already paid for, pour a steady stream into the middle of the glass and watch the foam rise and settle. Appreciate the chemistry involved, and your first sip will taste better than you can imagine. And if I’m wrong, try another three hundred sips and then you can tell me all about it.

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