Did you know that having a pint with a head of foam actually enhances the aroma of the beer? A new study conducted by researchers at Kyushu Sangyo University in Fukuoka and Asahi, the Japanese brewing company, reveals that a prominent layer of froth on beer can make it up to twice as aromatic. The froth acts as a carrier of specific aroma compounds, releasing them into the atmosphere when each bubble collapses, thus intensifying the perception of flavor. So, next time you see a pint with a head, remember it’s serving as a tantalizing entrée to the beer’s overall flavor.
In their paper, the researchers describe how the foam on beer plays a crucial role in boosting the release of attractive aromas that encourage beer drinking. The foam acts as an efficient gas exchange surface that directs the aroma towards the drinker’s olfactory sensors. Furthermore, it provides the drinker with a delightful first impression of the quality of the beer’s flavors, freshness, refreshingness, and wholesomeness.
The study also highlights the importance of our olfactory receptors in perceiving the nuanced flavors of beer. While our taste buds on the tongue detect the sweet, sour, or bitter taste, it’s the olfactory receptors in the nose that allow us to perceive the fruity, malty, or earthy flavors.
During the brewing process, fermentation releases hundreds of flavor compounds in a beer. The scientists captured and analyzed these aromas before and after frothing up the beer using ultrasonic waves to mimic the pouring process in a pub. They found that concentrated rates of aroma components were 1.3 to 1.9 times higher in the frothed-up beer compared to the flat beer. They also discovered that the more water-repellent a flavor is, the more likely it is to be concentrated in the foam.
However, the absence of foam accentuates hydrophilic flavors in the liquid, such as malt and caramel. The researchers emphasize that beer foam also acts as a lid, preventing the escape of gaseous carbon dioxide and keeping the drink fizzy. Moreover, the creamy foam provides a unique mouthfeel on the upper lip, enhancing the overall enjoyment of beer. The contrast between the foam and the color of the liquid is seen as a symbol of beer’s beauty.
In other beer-related news, scientists have made an exciting discovery in Ireland. They have found the elusive ancestor of the yeast species that is essential for brewing lager. This yeast, Saccharomyces eubayanus, was first discovered in the Patagonian Andes but has now been found in the European wild, specifically in Dublin woodland. Researchers plan to use this rare “mother” yeast to create new beers with unique flavor profiles that have never been experienced before.
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