I would like information on the constitution of beer foam and by what
means (chemical and/or physical) is the most efficient way of
eliminating it.

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Request for Question Clarification by cynthia-ga on 10 Apr 2006 13:27 PDT

Eliminating it?  As a certified and licensed bartender, it's there
because of the CO2 that mixes with it when the beer is tapped and
drawn. Without it, the beer tastes and IS flat.

Here's a bit about Beer Foam:

Beer Foam - Extracted from Technology Brewing and Malting ...by Wolfgang Kunze
http://oz.craftbrewer.org/Library/Methods/Other/KunzeFoam.shtml

I'm trying to wrap my brain around WHY you would want to eliminate the
foam in order to come up with a search strategy, but I'm stumped.  Can
you explain your reason for asking?  It'll help.

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Clarification of Question by prizman-ga on 10 Apr 2006 14:15 PDT

I would like to rid the foam sitting on top of the beer only, after it
has been poured into a cup/pitcher/etc.