By editor
Originally published on Fri November 9, 2012 10:03 am
Transcript
FLORA LICHTMAN, HOST:
And one last salute to science before the weekend. Here are some news you can raise the glass to. Microbiologist Tomas Villa and colleagues report that they may be able to bioengineer better beer foam. That's right.
TOMAS G. VILLA: Beer foam. Foam is what you like the most in a beer. And a beer drinker wants foam to stay longer, right?
LICHTMAN: Of course. And the secret to long-lasting froth, proteins, produced by barley and yeast during fermentation.
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