It’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 food science research, is just the right amount and kind ...

Many beer aficionados consider the perfect pour to be a science. Selecting the proper glass, tilting it at the perfect angle, determining how quickly to allow the brew to flow from the bottle—to us, ...

When you pour sparkling beer into a mug or glass, a high layer of white foam forms. With cola or cider, the foam disappears quickly, but with beer, the foam lingers for a long time, almost like a lid.

The terminology is a bit confusing. Some beers are moved off of their original yeast cake into a secondary fermenter, For the most part, the beer ages in the secondary fermenter but a small amount of ...