Chronicles of a Chemist • laboratoryequipment: Scientists Tap Beer Foa…


Scientists Tap Beer Foam’s SecretsIt’s an unlikely beer-drinking toast: “Here’s to L-T-P-One!” Yet, the secret to optimal foam in the head of a freshly poured brew, according to Cornell food science research, is just the right amount, and kind, of barley lipid transfer protein No. 1, aka LTP1.Bitter compounds found in hops, like iso-alpha acids, are important to brewers, says Cornell’s Karl Siebert, principal investigator and author of a paper set for publication in next issue of the Journal of the American Society of Brewing Chemists.Read more:

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