Microbubbles form in some beers when they are poured, making the beer cloudy
and unattractive. But a perfect pint every time could soon be on the way, thanks
to a new computer model that describes the behaviour of bubbles in beer.
Developed by Neil Hepworth at Imperial College, London, the model is based on
theoretical fluid dynamics and lab tests on beers. It will tell brewers exactly
how to prevent uninvited bubbles by tinkering with factors such as the pressure
and temperature of the beer, levels of dissolved gases and the pour rate.
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