There's up to 1.5 million bubbles in a glass of gently-poured lager, a new study reveals.
French scientists say their estimate is for a 250 ml (nearly a half-pint) glass of lager, which generally fizzes up more than ale.
The experts calculated the amount of carbon dioxide (CO2) bubbles in lager – which accounts for its creamy white froth – and imperfections in a glass that make the CO2 bubbles form.
Lager still doesn't fizz up quite as much as champagne, however – research shows there are more bubbles in the sparkling wine than lager when comparing the same volume of both drinks.
After pouring beer into a glass, streams of little bubbles appear and start to rise, forming a foamy head. As the bubbles burst, they release carbon dioxide (CO2) gas, which gives the beverage a desirable tang as we take a gulp. As this image shows, 100 ml of champagne has 1 million bubbles; 250 ml of lager has up to 1.5 million bubbles. But this is dependent on tiny crevices in the glass that causes the bubbles to form (x axis)