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April 27, 2007

The Perfect Pint!

So scientists have now given us the formula for a perfect pint.

A mathematical formula can now predict how the frothy head on a beer changes over time, a finding that may have a wide range of commercial uses beyond pulling the perfect pint, U.S. researchers said on Wednesday.

The formula explains how the tiny bubbles that make up foam grow -- an explanation that could lead to the development of products such as metal shrink wrap.    

The possibilities include "the heat treatment of metals or even controlling (the) head on a pint of beer," Robert MacPherson of Princeton University in New Jersey and David Srolovitz of Yeshiva University in New York report in the journal Nature.

The only problem of course is that the researchers are American and therefore think that beer should in fact be fizzy. Which of course it should not be at all, the froth should be only that provided by the hand pump bringing it up from the cellar.

But then we know that the colonial cousins don't understand that.

April 27, 2007 in Food and Drink | Permalink


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