Researchers at the Swiss Federal Institute of Technology in Zurich (ETH Zurich) have uncovered the scientific explanation behind the unusually stable foam that sets Belgian beer apart., SİA reports.
The study was led by Professor Jan Vermant of the Department of Soft Materials, who, together with his team, spent seven years investigating the physical mechanisms behind the formation and preservation of bubbles.
As noted in the study published in Physics of Fluids, the quality of beer is closely tied to the quality of its foam, often serving as the first marker for both brewers and consumers.
Belgian ales displayed varying levels of foam stability: Tripel proved the most resilient, Dubbel somewhat weaker, while the lower-alcohol and less-fermented Singel showed the least foam retention. Tests of major Swiss lagers revealed that in some cases their foams could rival Belgian beer, though the underlying bubble formation processes were markedly different.
Earlier theories attributed foam stability to barley malt proteins affecting viscosity and surface tension. However, the new research revealed a more complex picture: in Singel, proteins cluster into small particles forming a stabilizing suspension, while in Dubbel, proteins interconnect like a network, creating strong membranes around bubbles.
“The significance of our work goes far beyond beer brewing,” Vermant said. “Similar principles could help solve issues with unwanted foaming in lubricants for electric vehicles or in the development of new eco-friendly surfactants free of fluorine and silicone.”
The findings show how insights into something as ordinary as beer bubbles can lay the groundwork for innovation in materials science and engineering.
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