A customer departs Total Wine of Towson, Md., with a gift pack of Belgium's Westvleteren 12 Trappist ale.
Credit Bill Chappell / NPR
To many beer fans, the arrival of the Westvleteren 12 Trappist ale in American shops today is a chance to try a beer they've only read about on beer-geek blogs and sites — where it's often given a "world class" rating of 100.
But finding the beer can be tricky — it's not available in all states, and some stores sold out of their allotment within hours of opening Wednesday.
You'll be seeing more of this white foamy stuff on top of the beers of the future, thanks to a recent genetic discovery.
Credit Enrico Boscariol / iStockphoto
Scientists may have finally solved a problem that has plagued beer drinkers for ages: Insufficient foam resiliency.
As any beer drinker can tell you, a tall glass of lager without a white, foamy head on top just doesn't look right. And even if you start out with one, it can dissipate fast. And that's just sad.
Now, microbiologists have identified the specific gene in yeast responsible for a beer's head and they say this discovery can lead to stronger, longer lasting, more aesthetically pleasing foam on your favorite brews.
J-Day, the first Friday in November, marks the release of Denmark's Christmas beer, Tuborg's Julebryg. It's practically a national holiday as the beer is promoted tonight in bars throughout the country.