August 28, 2025|
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|3 months agoSwiss Scientists Unlock Beer Foam Mystery After Seven Years
ETH Zurich researchers reveal breakthrough findings on beer foam stability, distinguishing between Belgian triple-fermented beers and bottom-fermented lagers.
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Generated IllustrationKey Takeaways
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- ETH Zurich researchers discovered the secret of beer foam stability after 7 years of research
- Belgian triple-fermented beers have the strongest foam stability
- LTP1 protein plays a crucial role in foam stability
- The Marangoni effect contributes to foam stability in multi-fermented beers
By The Numbers
7
Years of research duration
They Said
"We now know the mechanisms precisely and can support the industry"