Swiss scientists have unraveled the mystery of the stable foam of Belgian beer

Swiss researchers from ETH Zurich have unraveled the mystery of stable foam, one of the most well-known features of Belgian beer. It turns out that the secret lies not only in the fermentation process but also in the interaction of proteins and polyphenols found in malt and hops. According to scientists, the proteins formed during fermentation create complex structures with polyphenols. These compounds help form a stable structure around the bubbles of carbon dioxide, preventing the foam from disappearing quickly. Such foam lasts longer on the surface of the drink, preserving the aroma and taste properties of the beer.

The published scientific paper highlights the significance of yeast and fermentation temperature in shaping the chemical composition of the beer. Understanding these processes could help brewers worldwide improve the quality of their beverages. It is known that Belgian varieties such as lambic or abbey beer are characterized by dense and long-lasting foam that holds aroma inside and delights connoisseurs with its taste for a long time. From any perspective, this discovery is important for brewers and lovers of this drink.

Swiss scientists from ETH Zurich discovered that the secret of stable foam in Belgian beer lies in the interaction of proteins and polyphenols found in malt and hops. This discovery may help brewers improve the quality of the beverage and also bring joy to lovers of true Belgian beer.