Unless you’re a beer connoisseur, you might not think too much about how the amount of foam on your beer can affect its taste. Japanese design studio nendo has reimagined the beer can – called foam-can – in order to achieve the perfect liquid to foam ratio. With the dual pull tabs, the liquid will come out from one tab while the foam will come out of the second tab to create the magic pour. If a beer is foamy enough, the aroma, flavor and carbonation are not exposed to air.
From nendo: “There are two main principles of bubbles that form from canned beer, besides the factor derived from its raw materials: the sudden drop in pressure inside the can when it is opened and the friction that occurs between the can and the liquid when pouring. Through our study, it has been found that if the pull tab doesn’t fully open the can, the pressure is concentrated in the narrow opening. At the same time, when pouring, the area of the beer in contact with the lid increases, which facilitates the formation of bubbles.”
It was discovered after extensive research that two pull tabs at slightly different angles were needed. The lid will only open a small amount if the can is opened with the first tab. After pouring a glass half full with foam, you’re to stop, and wait for the bubbles to settle. Next, open the second tab, which will widen the opening. Slowly pour the remainder under the foam. This will result in a ratio of 7:3 between liquid and foam. This is the golden beer ratio.
Collaboration between Shun Naruse & Maya Watanabe
Masahiro Ogami, Photographer
Video by Yumika Kannechika
