Figuring Out Beer Foam
If you don’t want to invest in foaming technology, there’s always the manual method. McCracken explains:
Slowly pour beer into a glass at a 45° angle. Pour the beer, against the middle of the slope of the glass and at the half-way point bring the glass at a 90° angle and continue to pour in the middle of the glass, pulling away near the end if needed to get the requisite inch to inch and a half height.
Do not use spotty or dirty glassware that might have detergent oils built up on them as these substances will destroy the structure of the foam. There are glasses (like the Boston Lager Perfect Pint) that keep the foam tighter to the top of the glass by using a rounded middle and narrow top. Nucleation sites on the bottom of a glass also continually release more CO2, thereby replenishing the aromatic foam at the top.
“In many ways, it gives the beer an almost dessert-like quality. Another not-so-apparent benefit of foam is that it’s alluring from a visual perspective,” he said. “It provides some contrast in the appearance in color and texture, enhancing the general appeal of the drinking experience.”
However, if appearance and flavor are not your thing, and you just want to “chug a few beers and chill,” well the creator of the Gravity Gulp is here to help.
According to a press release, the device “facilitates a quick, steady flow of a beverage into the user’s mouth and with less foam. In doing so, it allows an individual to consume beer faster. As a result, it helps prevent wastage and it could help reduce bloating.”
Less foam is acceptable, says McCracken, with certain styles like strong barrel-aged beers, braggots, and, of course, cask-conditioned ales. Something tells me however that the Gravity Gulp guys didn’t have those styles in mind when coming up with the idea.