http://www.npr.org/blogs/thesalt/20...uilding-better-beer-bubbles-through-chemistry "...microbiologists have identified the specific gene in yeast responsible for a beer's head and they say this discovery can lead to stronger, longer lasting, more aesthetically pleasing foam on your favorite brews." I love science. You can listen NPR's original "Science Friday" podcast about the discovery and bioengineering beer foam experiments here: http://sciencefriday.com/topics/food-garden/segment/11/09/2012/bioengineering-beer-foam.html
Cue to multitude of beer geeks/homebrewes in the future who and will say that unfermented wort cannot foam since it hasn't yet been fermented by yeast. It will be the dryhopping can't add bitterness (or flavor) stupidity all over again (before someone wastes their time try to argue this point, realize that there is more to the perception of bitterness than just isomerization of alpha acids).
