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Dual-tab beer can targets the perfect pour

Beer from a can just ain’t the same as beer from a tap, and a lot of it’s about the foam.

The Japanese take their beer foam pretty seriously, it would seem, and a team at Tokyo design agency, Nendo, reckons it’s worked out how to deliver the perfect pour using an extra tab.

While the famous and effective Guinness widget is all about nitrogenation of the beer for that creamy lip-smear of a head you expect on a stout, lagers are different, and lagers are the name of the game in Japan. Asahi, Kirin, Sapporo, they’re all rolling out pale lagers as their biggest sellers.

Beer heads are considered essential for having beer taste better because a layer of foam with adequate thickness acts as a lid to prevent beer from coming into contact with the air, and keeps it from releasing aroma, flavour, and carbonation.

In the Japanese domestic beer market, beer for commercial use is usually shipped in bottles or tanks, while most beer for home consumption is canned. In the latter case, however, it is difficult to create an ideal foam when pouring from a can into a glass.

The Nendo design team had a goal in mind: the 7:3 “golden” ratio of beer to foam. They investigated bubble formation, finding that some bubbles are created when the beer is first opened, and others happen due to friction between the liquid and the can during pouring. They noted that more bubbles were generated when you pour with a lid that’s only narrowly opened.

And so they designed a beer can with two numbered tabs to pull when you open it. The first tab cracks the opening just a little, so you can pour a nice, foamy first half of your beer. Then, wait til the bubbles settle a bit, crack the second tab to open it right up, and top up the rest of your beer.

The greatest thing about this invention, of course, is that you don’t need to buy one to try the idea out. Just get a regular can, crack it open just a smidgin, and pretend you’ve got a fancy twin-tab can!

Check out the idea in the video below.

Source: Nendo

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