When pouring a beer, why doesn't it foam-up when you tilt the glass slightly?

Question

When pouring a beer, why doesn't it foam-up when you tilt the glass slightly?

Answer 1

Because it slows the flow of the beer down instead of hitting the bottom of the glass hard  and head on.

Answer 2

Because the beer lands much more gently in the glass, which keeps it from getting too much oxygen in it.

When you poor right into the middle of the glass (as it should be done), a proper head forms from the mixture beer with oxygen. Tilting the glass allows the beer to be poured without too much stirring, keeping the head low.

Most connoisseurs will tell you that tilting the glass doesn't allow the beer to aerate properly, and is actually detrimental to appearence, smell and overall flavor of the beer.

Hope this helps!

Answer 3

go wit p37ry

Answer 4

it doesn't fall as far. so the bear is upset/agitated less.

Answer 5

air flows into the top of the all ready foaming bear and causes more and its a cycle

Answer 6

The carbon dioxide in beer is released upon the containers opening. The rush of CO2 bubbles is the result of a pressure release (which held the CO2 gas in solution. Agitation increases its release from solution. Thus less agitation = less foaming.

When a beer is poured into the walls of a tilted glass a sheet (beer-sheet) is formed. The beer that flows after the initial beer "slides"

across the beer-sheet reducing agitation that would be caused by the pores in the glass.

A freshly poured glass of beer (or Champagne) illustrates some general physical properties of bubbles. In beer, CO2 is dissolved under tension in the liquid. While the cap is in place, equilibrium exists between dissolved gas and any bubbles that may have formed. As soon as the bottle is opened, equilibrium is disrupted and bubbles grow explosively due to the reduction of pressure (Boyle's Law) and the flow of CO2 from solution into the bubbles (Diffusion).

Nucleation

Before a bubble can grow, it must form-- or nucleate. In beer, bubble nuclei form at imperfections on surfaces such as scratches on the glass rather than within the liquid.

Answer 7

because you are widening the surface its touching the gas isnt getting activated and 'shook up' as much,the same way pouring it into a saucer would create less froth.its pouring bubbles into bubbles that create the froth.