From Craig Hollins
Your research on the decay rates of the heads of beer missed one of the most important variables – the temperature of the glass (21/28 December 2002, p 66). The warmer the glass the faster the decay.
On holiday in Britain several years ago I was somewhat disappointed with the heads on the beers until I realised that the glasses in bars and pubs there are stored on a shelf at room temperature. Any Aussie beer drinker will tell you that a decent head can only be achieved in a chilled glass, and the colder the better.
Many years of research have revealed that the reduction of the level of the liquid does not follow a similar curve. However, I’m too busy conducting further tests to publish.
Morley, Western Australia
