Abstract
The stability of transient foams produced at 25°C by shaking (i) whiskey and (ii) lager has been investigated as a function of the ethanol content. Maximum foam lifetimes occur at 40 wt% alcohol for bourbon whiskey and 0.8 wt% alcohol for ‘alcohol-free’ lager. Results are discussed in terms of the likely surface-active species present in each type of alcoholic beverage.
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