Scientists using a nuclear reactor to fire neutrons at fluids to assess their foaming qualities believe they have figured out how to create the perfect head of beer.

Not only will the results pave the way for smiling beer drinkers, but also for those wanting frothier coffee, better bubble baths and more efficient fire extinguishers.

Before it was only possible to predict such a reaction in samples that had a single ingredient, but the latest method will allow brewers to tell which recipe will produce the most stable foams.

Research from the University of Manchester showed that even slight differences in the barley, hops, water and yeast used to make beer has the potential of making a huge difference.

According to study leader Dr Richard Campbell: “Our discovery could help brewers develop a head on beer that lasts until the last sip.”

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