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- Q4879988 subject Q8311121.
- Q4879988 abstract "Beer head (also head) is the frothy foam on top of beer which is produced by bubbles of gas, typically carbon dioxide, rising to the surface. The elements that produce the head are wort protein, yeast and hop residue. The carbon dioxide that forms the bubbles in the head is produced during fermentation. The carbonation can occur before or after bottling the beer. If the beer continues fermenting in the bottle, then it naturally carbonates and the head is formed upon opening and/or pouring the beer. If the beer is pasteurized or filtered then the beer must be force carbonated using pressurized gas.The density and longevity of the head will be determined by the type of malt and adjunct from which the beer was fermented. Different mash schedules and cereal sources influence head retention. In general, wheat tends to produce larger and longer-lasting heads than barley.".
- Q4879988 thumbnail Beer_wuerzburger_hofbraue.jpg?width=300.
- Q4879988 wikiPageExternalLink sptlt048.shtml.
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- Q4879988 wikiPageExternalLink cheersphysics.
- Q4879988 wikiPageWikiLink Q131413.
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- Q4879988 wikiPageWikiLink Q6950796.
- Q4879988 wikiPageWikiLink Q739398.
- Q4879988 wikiPageWikiLink Q8311121.
- Q4879988 wikiPageWikiLink Q909022.
- Q4879988 comment "Beer head (also head) is the frothy foam on top of beer which is produced by bubbles of gas, typically carbon dioxide, rising to the surface. The elements that produce the head are wort protein, yeast and hop residue. The carbon dioxide that forms the bubbles in the head is produced during fermentation. The carbonation can occur before or after bottling the beer.".
- Q4879988 label "Beer head".
- Q4879988 depiction Beer_wuerzburger_hofbraue.jpg.