date:Dec 13, 2019
three taps? They didn't make any difference on how much fizz spilled over, shaken or unshaken.
Researchers aren't exactly sure why the tap method failed. But they suspect barley proteins may keep the bubbles from rising to the top of the can and dissipating. For that, a much harder tap may be required. But then, of course, you might be dangerously close to making those bubbles angry those bubbles and getting a face-full of foam.
If at all possible, the scientists suggest, it's best to simply