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Frozen Hydrated Foam (Head) on Beer

Foams are a mixed blessing to the brewing industry. During early stages of fermentation too much foam can be problematical. However, ‘head’ in the final product is an essential aesthetic to many consumers of the product. The only available method of examining foam at high resolution is by stabilizing the delicate structure through freezing. Important information about bubble size, distribution and the changes in bubble shape during drainage can be derived from frozen hydrated preparations.
When the foam is fractured often tiny fragments of shattered bubble wall fall onto the fracture surface. Larger fragments can be tapped off, but smaller pieces (arrows) 'stick' due to electrostatic attraction.

Bar = 200um, inset 100um.