Foamy!
Belgian beers have the longest-lasting foam thanks to longer fermentation times.
AIP/Chatzigiannakis et al.
UPDATE, 8/28/2025: We received a couple of emails alerting us to the authors’ possible incorrect use of terminology in the references to double and triple fermentation. The authors acknowledged that the critique was warranted and sent us the following statement:
In our article “The hidden subtlety of beer foam stability: A blueprint for advanced foam formulations” (Phys. Fluids, 2025), we referred to “single, double, and triple fermentations” when grouping the beers we studied. This wording was imprecise.
