Why Do Alcoholic Beers Have More Bubbles Than Non-Alcoholic Ones?

Did you know that the bubbles in your beer aren't just for show? They play a big role in how the beer feels in your mouth, known as mouthfeel. Alcoholic beers (ABs) often have more bubbles than non-alcoholic beers (NABs), making their mouthfeel different. A recent study counted the bubbles in 19 beers, both ABs and NABs. They found that ABs had more bubbles, ranging from 3. 5 to 33. 2 bubbles per square centimeter. But why is that?

Scientists think it's all about the beer's ingredients. They looked at carbon dioxide (CO₂), alcohol, proteins, and iso-alpha-acids in the beers. They found that CO₂ and something called dynamic surface tension - how fast bubbles form on the beer's surface - were key. Alcohol helped lower this surface tension in ABs, letting more bubbles form. But in NABs, proteins and iso-alpha-acids also played a part. So, if you want more bubbles in your NAB, add more CO₂ or ingredients that help bubbles form faster. It's all about the science behind the sip!

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