→ 06 - 10 - 2008 notes 34 notes

"上手に注がれたビールは泡が長持ちし、液体を飲み干した後、グラスに泡だけが残る。ところでこの泡のみを口に入れると意外にも苦みが強いことに気づかされる。ビールの苦味は泡に集まるのだ（ホップの苦味成分が麦のタンパク質と結びついて泡を形成するため）。つまり泡を立てれば苦味が抜け、逆に泡を立てないと苦味が抜けないということになる。 　注ぎ方がうまいビールはきめ細かい泡を立たせることによって、適度に炭酸を抜くと同時に苦味も消し、腹も膨れずすっきりした味のビールになる。 　一方泡を立てないでゆるゆると注ぐと、炭酸は逃げないし泡も立たないから、腹もすぐに膨れるし苦味も残る重い味のビールになる。"
ビールの味は泡が決める (via suyhnc) (via tiga) (via jinon) (via sukoyaka)
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