Posted on 12/12/2019 8:45:25 AM PST by C19fan
Bad news for beer tappers: Tapping your shaken beer doesnt reduce its likelihood of exploding. In a new study, scientists found no statistically significant link between tapping on a shaken beer and a reduction in explosive foam. The obvious conclusion is that can tapping does not reduce foaming, a result that must be a considerable disappointment for bicycle-riding, beer-carrying Danes, MIT's Technology Review reports. Lets dig in.
Like soda, most commercial beer is carbonated artificially, called force carbonation in the industry. This means carbon dioxide is pumped into kegs, for example, and left to dissolve there. Carbon dioxide naturally dissolves in water-based liquids in general, but kegs and other containers are pressurized, which means more carbon dioxide can dissolve. In naturally carbonated beer, the beer is fully brewed, and then a small amount of a yeast fuel, like sugar, is added to individual containers. As the yeast consumes the sugar, the byproduct is natural carbonation.
(Excerpt) Read more at popularmechanics.com ...
Of course it won’t, it has to be heated first..................
I know this, Dilbert, I am a microbrewer. Now go find something interesting to write about.
Squeezing a can very hard for a few seconds does seem to help, but the most effective is to leave it alone for 5 minutes in a very cold area.
A difference of only 2 degrees can cause a difference in the foaminess of a beer as well.
FINALLY! a worthwhile research study!
I so hope we paid a ton of tax money for this great information!
smile smile smile
/s
Is this also true for St. Pauli Girl? Because I’d tap that.
Totally unrelated but I used to brew beer in the 1980s before anybody was doing it and my beers were about 15% ABV
and a lot of them would have heads that were darker than Guinness and many times I get a little bit of contamination in my beers and you would open one of them it would turn into a giant fountain !!!!
and that would just go on and on and on and on and on
and every once in a while in the middle of the night out here boom !!! as my bottles would blow up !
Mostly everything would work out real fine now and my buddies would constantly break into my room and steal my beers
anyway thats my little story
Didnt they watch that scene in the Beerhunter, eh? - Doug McKenzie
So, beer contains artificially induced CO2. Now will activists demand the federal government ban beer for its contribution to climate change?
Its fun to laugh at snowflakes, even if it isnt pertinent to the article.
tapping the top will help with a COLD beer that got dropped but it has to be very cold.
A microbrew named KABOOM!! might go over big with the college crowd.
Can I get a grant to further study this?
Beer from an...[gasp] aluminum can?! How gauche.
Sounds great! Lets ask them for another research study about it
Yes, CO2 is more soluble in cold beer than warm.
As CO2 dissolves in water, it forms carbonic acid. That would lower the pH of the beer, giving it a somewhat sour taste. Not a desirable trait I would think.
If you drop a beer, just put it back in the cooler.
Low temps aid CO2 absorption and the beer will be ready in 10 mins.
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