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[自然百科] 2014-11-08 啤酒是如何酿成的—11

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And doctor Benfors would know,he runs one of only 2 brewing programs in the U.S at University of Calliforlia at Davas where students can actually earn a master's degree in the art of brewing. Scientists are incredibly important in brewing the beer, particularly in trying to strike and create a consistent product. Every aspect to beer is studied,from the colour to the taste,right now to the consistency of the foam. At Wire they are so interested in the foam. Technicaly it doesn't  change or even add to the flavor of the beer.That doesn't seem to matter because in the world of beer good foam is good business.Currently I work on beer foam,  so I look at what kills the good beer foams, how to make it good foams more stable. The machine we used  to test that basically turns the beer all into foam, and measure the weight that collapses the foam. Foam forms because it desolves the carbondioxide gas that occurs as the result of fermentation process. Foam is a kind of complicated, depends on how we exployed it, then how stable it is, and depends on how long you leave it because if you take a lot of sips then the texture of foam will change and rip besides the beer glass,and so on.To me,you put beer in a glass,you want foam, you haven't smelt it,you haven't tasted it, but you are looking at it,first impressions are everything.
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