When filling any carbonated beverage, you will soon learn that foam is your nemesis….
Foam is a necessary evil. Your customers want to experience the same carbonation level from your bottles or cans as they get when they are in your tasting room and you must give them that experience. BUT — to do so means that you must get that foaming frothy beast into that can or bottle without letting all that magic escape. In this post, we’ll try to break down exactly what is happening and help you understand how to keep the foaming at a minimum so that all that energy gets stored in the bottle/can and your customers can experience it.
Foam, or simply put — bubbles, are just the CO2 that is dissolved in your beverage, escaping due to a sudden drop in atmospheric pressure, increase in temperature or agitation. The type of beverage determines the shape, size and characteristics of these bubbles and is what determines how it presents itself; fizzy seltzer or rich creamy head.