Swiss 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.

Key Takeaways

AI

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"
— Jan Vermant

1

Swiss Breakthrough in Beer Science

2

Research Methodology and Findings

3

The Science Behind Beer Foam

4

Industry Impact and Applications

Sources & References

Secrets of beer foam revealed by Swiss research

SWI swissinfo.ch

Filed Under

science research ETH Zurich innovation

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