Beer in the future will be delicious, cheaper thanks to magnets

The nightmare for beer lovers is, when a beer bottle is opened, the foam will burst out constantly, spilling everywhere. However, scientists have discovered an unexpected solution to this phenomenon: magnets.

Belgian researchers found that by applying magnetic fields to an anti-foaming agent, they could significantly reduce the effervescent effect of beer. In particular, this may also help lower the cost of beer in the future.

The discovery came when the team led by Zahra Shokribousjein from the Center for Bacterial Biology and Food (Belgium) found out about the effect of an oversized bottle of beer.

According to Science Magazine, this phenomenon occurs when the fungus infects the malt root of beer, adhering to surface proteins called hydrophobin . When beer is brewing, these hydrophobins attract CO2 molecules, causing the beer to foam.

To counteract this effect, brewers use hops extract as an anti-foaming agent that binds proteins and prevents them from absorbing CO2. However, this process is not entirely effective and beer may still be excessively bubbling in some cases.

The new study found that when applying magnetic fields to malt, hops extract breaks down into smaller particles. To do this, the researchers poured beer through a tube with a magnet around it. This approach has increased the effectiveness of anti-foaming agents, preventing CO ₂ by binding hydrophobin.

In fact, the method is so effective that people will need much less extract of hops, reducing the cost of brewing first. In addition, the process takes only 1 minute to make the beer taste less bitter.