Reporting in the Journal of Agricultural and Food Chemistry, Tom?s G. Villa and colleagues devised a recipe for improving beer foam. They identified a gene in brewer's yeast that prolongs beer foam lifespan by making a protein that protects the bubbles. They say they've brewed beers with heads that stay frothy for several hours.
Source: http://www.npr.org/2012/11/09/164797151/bioengineering-beer-foam?ft=1&f=1007
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