From the Beeb: Maths cracks beer froth mystery.

Mathematicians have come up with a formula that predicts how the head on a pint of beer will change after pouring.

Their advance could shed light on why the foam on a pint of lager quickly disappears, but the froth on a pint of Guinness sticks around.

The research could not only provide tips for better brewing, but could also have applications in metallurgy, say the authors. [continue]