Appearing in several Postmedia publications, writer Wayne Newton’s latest Brews News column includes a quote from NC brewmaster Jon Downing.
Downing speaks to the process of lacing in the beer world, which the column mentions is “the foam residue sticking to the inside of a ‘beer clean’ glass.” He notes, “Beers with more hops in them also encourage denser foam as the malt polypeptides along with higher levels of hop iso-alpha acids ( bitterness precursors ) reinforce the bubbles and make them more sticky.”
