1. Let’s start with the basics: you should pour your beer into a glass that is at an angle.
You want some bubbles, to create a head on the beer, but not too many or the beer will taste flat. So start by pouring into a glass that’s tipped at a 45 degree angle to minimise foam, then finish by tipping the glass upright for the remainder of the pour. Job done!
2. When you open a bottle of beer, the air in the bottle suddenly depressurises, condensing into a tiny cloud of water vapour.
3. The glass you drink out of affects the taste of your beer.
The glass shape affects how much your hands warm up your beer, and the flavour of beer is affected by its temperature.
A thick glass, or one with a handle, protects your beer from the heat of your hands and keeps it cooler. Beers that taste better closer to room temperature prefer a chalice glass that the drinker can cup.
9. Oxygen is the enemy of your beer.
So CO2 is added to stop it going off. Otherwise the oxygen would cause it to oxidise and go off quicker (a bit like when you leave a bottle of wine open and it goes vinegary).
12. Hitting a bottle on top with another bottle causes a shockwaves which results in silly amounts of foam.
14. A temperature difference of a few degrees when making beer will result in drastically different flavours and colour of the final product.
17. You can tell how alcoholic your beer is from how things float in it.
The denser the beer, the less alcohol it contains. Breweries use a device called a hydrometer that floats in the beer to calculate the density of the beer and work out what percentage alcohol it contains.
20. Beer could survive a nuclear apocalypse.
During the Cold War, scientists dropped nuclear bombs on beer and soda to see how it would fare in an apocalypse. Surprisingly well, as it turns out. As long as it was at least 1270ft away from ground zero and wasn’t hit by any flying debris, the beer was safe to drink.