What's the Best Way to Pour Beer

The video explores the science of pouring beer, focusing on the role of carbon dioxide and nucleation sites in bubble formation. It explains why tilting the glass reduces foam by minimizing nucleation sites, thus retaining more CO2 in the liquid. The method is also applicable to champagne, preserving its bubbly texture.

Describe how the presence of foam can enhance the experience of drinking beer.

What did French scientists discover about pouring champagne in relation to the method used for beer?