The secret to optimal foam in the head of freshly poured beer is the right amount and kind of a barley protein, according to new research. Bitter compounds found in hops, like iso-alpha acids, are important to brewers, said Karl … Read More
The secret to optimal foam in the head of freshly poured beer is the right amount and kind of a barley protein, according to new research. Bitter compounds found in hops, like iso-alpha acids, are important to brewers, said Karl … Read More