At last, Philip Ball reports, there is an answer to a question that has been seriously debated in bars and clubs the world over: why do bubbles rise faster in champagne than beer?
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References
Liger-Belair, G., Marchal, R., Robillard, B., Dambrouck, T., Maujean, A., Vignes-Adler, M. & Jeandet, P. On the Velocity of Expanding Spherical Gas Bubbles Rising in Line in Supersaturated Hydroalcoholic Solutions: Application to Bubble Trains in Carbonated Beverages. Langmuir 16, 1889 2000.
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Ball, P. Bottoms up. Nature (2000). https://doi.org/10.1038/news000302-8
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DOI: https://doi.org/10.1038/news000302-8
