If we asked you to think of a drink that makes bubbles, you’d immediately think of champagne, right? If so, you didn’t know that beer produces twice as many bubbles as a glass of “light blond”: it produces the first 2 million bubbles Half a liter, the second emits “only” a million.
However, the cervogia does not look very carbonated … well, you probably don’t pay attention to the colony of bubbles Concentrated in a dense foam Located at the top of the glass. The chemical reactions shown make beer alcoholic: yeast ferments in the presence of sugar, to produce alcohol and carbon dioxide (CO2).
Beer is a very ancient popular drink: it probably dates back to 13,000 years ago and the first version we know of is Sumerian Cas who arrived in Egypt from Mesopotamia. In the Mediterranean, before 800 BC, wine dominated as an alcoholic beverage, until Germani did not fall in love with her and developed a recent variant.
The bubbles in fermented barley are one of the reasons the drink is so popular, as well as its content Freshness and more flavor to try. Also, the second science dailythe bubbles highlight the bitter and ‘twitch’ tones of the composition.
If bland draft beer, made with malted grain, hops, yeast and water, now seems like a great source of carbon dioxide, know that the versions in sealed cans They have more carbon dioxide, because it is compressed. The way the bubbles are released is influenced by the shape and size of the glass we use, as carbon dioxide builds up in the microscopic cavities of the glass. It is not euphemistic to say that the container used It is important to try.
Moreover, beer consists of glycoproteins Reduce surface tension, so that the bubbles can stick together better. That is why there is foam at the end in a drink made with hops, unlike champagne, which remains soft.
Now you know the science behind loud burping. To stay on topic, you may be interested in this Italian study Good reasons to drink beer.
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