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啤酒泡被认为是影响啤酒口感重要的因素，至少在日本是这样的。因为一层足够厚的泡沫起到了覆盖的作用，能够使啤酒与空气隔绝，防止其香气、味道和碳酸气体挥发。在国内的啤酒市场中，商用啤酒通常采用瓶装或罐装进行运输，家用啤酒则多采用罐装形式，但是后者在倾倒啤酒时很难产生理想的泡沫。

▼视频，Movie © Yumika Kanechika

Beer heads are considered essential for having beer taste better, at least in Japan. It is because a layer of foam with adequate thickness acts as a lid to prevent beer from coming into contact with the air, and keeps it from releasing aroma, flavor, and carbonation. In the domestic beer market, beer for commercial use is usually shipped in bottles or tanks, while most beer for home consumption is canned. In the latter case, however, it is difficult to create an ideal foam when pouring from a can into a glass.

▼作品全貌，Overall view © Masahiro Ohgami

除了使用的原料不同外，还有两个原理使罐装啤酒产生气泡——其一是开罐使罐内的压力骤降，另一个是倾倒啤酒时罐身与液体产生的摩擦。设计者通过研究，他们发现如果拉环没有被完全打开，罐内的气体便会集中在开口处，与此同时，在倒酒时增大酒液与瓶口的接触面积，这样有利于气泡的形成。

▼设计分析图，design analysis diagram © nendo

There are two main principles of bubbles that form from canned beer, besides the factor derived from its raw materials: the sudden drop in pressure inside the can when it is opened and the friction that occurs between the can and the liquid when pouring. Through our study, it has been found that if the pull tab doesn’t fully open the can, the pressure is concentrated in the narrow opening. At the same time, when pouring, the area of the beer in contact with the lid increases, which facilitates the formation of bubbles.

▼有两个拉环的啤酒罐，Beer can with two pull rings © Masahiro Ohgami

▼拉开第一个拉环，Pull the first tab © Masahiro Ohgami

▼拉开第二个拉环，Pull the sceond tab © Masahiro Ohgami

▼罐头细节，Can details © Masahiro Ohgami

通常易拉罐只有一个拉环，所以基于以上研究，设计者设计了一种有两个拉环的的罐子。两个拉环与盖子之间的距离略有不同，这会改变打开时的角度。当第一个拉环被拉开时，盖子会被打开一点以产生更多泡沫。在倒酒过程中，当杯中充满了大约一半气泡时，停止倒酒并等待气泡沉降，随后打开第二个拉环，将盖子完全打开，并将剩余液体轻轻倒入泡沫之下。这样一来，罐装啤酒变可以轻松实现液体泡沫7：3的黄金比例。

Based on the research, a new can was designed with two pull tabs, which is usually just one in general. Slightly different distances between each pull tab and the lid change the degree of opening. When the can is opened by the first tab, the lid opens a little to create more foam. Once the glass is about half full of bubbles, stop pouring and wait for the bubbles to settle. Then open the second tab, which opens the lid to the fullest, and gently pour the rest under the foam. In this way, a glass with a liquid-foam ratio of 7:3, so-called golden ratio, can now be easily achieved with canned beer.

▼倾倒啤酒过程，Pouring beer © Masahiro Ohgami

▼完美的啤酒泡沫，Perfect beer head © Masahiro Ohgami

Collaborator: Shun Naruse, Maya Watanabe
Photographer: Masahiro Ohgami
Movie: Yumika Kanechika
2023.05

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