The physicochemical fate of a bubble in beer

Synopsis

Beer is one of the oldest prepared beverages, with the earliest chemical evidence of its presence found in Iran and dating back to 3100 BC. Much theoretical and experimental research has since been accomplished to transform grain into the sparkling and hoppy drink we enjoy today.

The bubbles are a key ingredient of modern beer; they alter the taste and add tactile sensations in addition to forming the signature foam head. In this talk, the CO2 bubble nucleation and three-stage growth will be presented. Degassing and gushing mechanisms – the classic joke of tapping on someone else’s drink – will also be discussed.