{"id":52524,"date":"2026-10-21T15:15:43","date_gmt":"2026-10-21T19:15:43","guid":{"rendered":"https:\/\/www.thebeertimes.com\/?p=52524"},"modified":"2026-10-21T15:30:28","modified_gmt":"2026-10-21T19:30:28","slug":"wine-legs-beer-tears-marangoni-effect","status":"publish","type":"post","link":"https:\/\/www.thebeertimes.com\/en\/wine-legs-beer-tears-marangoni-effect\/","title":{"rendered":"What Are Wine Legs and Beer Tears, and Why Don&#8217;t Most Beers Cry?"},"content":{"rendered":"<div id=\"thebe-569562973\" class=\"thebe-fuente-preferida-2 thebe-entity-placement\" style=\"margin-bottom: 30px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><a href=\"https:\/\/www.google.com\/preferences\/source?q=thebeertimes.com\" target=\"_blank\" aria-label=\"A\u00f1adir como fuente preferida en google\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg\" alt=\"\"  srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg 638w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1-300x60.jpg 300w\" sizes=\"(max-width: 638px) 100vw, 638px\" width=\"175\" height=\"127\"  style=\"display: inline-block;\" \/><\/a><\/div><p>The tears or legs of a beer are the drops that run down the wall of the glass after you swirl it. They appear because alcohol evaporates from the liquid film faster than water does, and that difference pulls liquid upward in a phenomenon known as the Marangoni effect.<\/p>\n<figure id=\"attachment_52521\" aria-describedby=\"caption-attachment-52521\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-52521 size-full\" title=\"Tears or legs\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/10\/Lagrimas-de-alcohol.jpg\" alt=\"Tears or legs\" width=\"600\" height=\"315\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/10\/Lagrimas-de-alcohol.jpg 600w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/10\/Lagrimas-de-alcohol-300x158.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption id=\"caption-attachment-52521\" class=\"wp-caption-text\">Tears or legs<\/figcaption><\/figure>\n<p>In a 4.5% lager they are barely visible. In a barley wine, an imperial stout or an eisbock, which easily go past 9%, they form just as they do in a glass of wine.<\/p><div id=\"thebe-818291229\" class=\"thebe-maridaje-sin-rodes thebe-entity-placement\" style=\"margin-bottom: 40px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-45353\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_-187x300.jpg\" alt=\"\" width=\"125\" height=\"200\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_-187x300.jpg 187w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_.jpg 312w\" sizes=\"auto, (max-width: 125px) 100vw, 125px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/www.amazon.com\/dp\/B0GF4CFJBL\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Maridaje de cerveza y marihuana. La ciencia sensorial para el sommelier moderno<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/www.amazon.com\/dp\/B0GF4CFJBL\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<p>Several false ideas that come from the world of wine and whisky surround them. That they reveal quality, that glycerol produces them or that alcohol concentrates at the top of the glass.<\/p>\n<div id=\"thebe-3620364240\" style=\"margin-bottom: 30px;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"8775458773\" data-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<h2>Who First Explained the Tears of Wine?<\/h2>\n<p>James Thomson, a Scottish engineer and elder brother of Lord Kelvin, published the first correct explanation in 1855 in the Philosophical Magazine.<\/p>\n<p>Thomson described the phenomenon in wine and in other alcoholic liquors, and attributed it to a difference in surface tension between the film on the wall and the liquid at the bottom.<\/p>\n<p>Ten years later, in 1865, the Italian physicist Carlo Marangoni devoted his thesis in Pavia to the spreading of drops of one liquid over the surface of another, a movement governed by those same differences in tension. His name became attached to the phenomenon.<\/p>\n<h2>How Do Beer Tears Form?<\/h2>\n<p>When you swirl the glass, a very thin film is left on the wall. Because it is thin and has a large exposed surface, it loses alcohol through evaporation much faster than the liquid at the bottom.<\/p>\n<p>Pure water has a surface tension of about 72.8 mN\/m at 20 \u00b0C, and pure ethanol one of around 22 mN\/m. When the film is left with less alcohol, its tension rises and it pulls on the liquid below, which keeps more alcohol and has lower tension.<\/p>\n<p>The liquid thus climbs against gravity and gathers in a ridge just below the edge of the film. When that ridge grows too heavy, it breaks into drops that fall under their own weight.<\/p>\n<p>There is less alcohol at the top, not more. It is the most repeated mistake, and physics says the opposite, because the high tension that drags the liquid exists precisely where the alcohol has already evaporated.<\/p>\n<p>Evaporation also cools the film, and the cold adds its own push. In a glass of 13% pinot noir, the temperature of the film drops by about 100 K per meter going up, and a colder liquid has higher tension.<\/p>\n<p style=\"text-align: center;\">[math]\\Delta T = 100\\ \\dfrac{\\text{K}}{\\text{m}} \\times 0.01\\ \\text{m}[\/math]<\/p>\n<p style=\"text-align: center;\">[math]\\Delta T = 1\\ \\text{K}[\/math]<\/p>\n<p>Over one centimeter of film the difference is one degree. This thermal effect weighs almost as much as the effect of composition, something that was overlooked for 160 years.<\/p>\n<p>The drops, moreover, come from a precise mechanism. They originate in an uncommon type of shock wave that starts at the meniscus, the curve where the liquid meets the glass, and that is sustained by the balance between the tension pulling upward, gravity and the surface tension of the film itself.<\/p>\n<h2>Why Does a Barley Wine Cry While a Lager Almost Never Does?<\/h2>\n<p>The strength of the phenomenon depends on alcohol, and ordinary beer has little of it. To compare it with wine, you have to convert the alcohol by volume on the label into mass fraction, which is the measure that surface physics uses.<\/p>\n<p style=\"text-align: center;\">[math]w = \\dfrac{\\text{ABV} \\times \\rho_{\\text{ethanol}}}{\\rho_{\\text{drink}}}[\/math]<\/p>\n<p>With an ethanol density of 0.789 g\/mL, a 13% wine with a density of 0.99 gives this result.<\/p>\n<p style=\"text-align: center;\">[math]w = \\dfrac{0.13 \\times 0.789}{0.99}[\/math]<\/p>\n<p style=\"text-align: center;\">[math]w \\approx 0.104[\/math]<\/p>\n<p>A 4.5% lager with a density of 1.008 and an 11% barley wine with a density of 1.025 work out like this.<\/p>\n<p style=\"text-align: center;\">[math]w_{\\text{lager}} = \\dfrac{0.045 \\times 0.789}{1.008} \\approx 0.035[\/math]<\/p>\n<p style=\"text-align: center;\">[math]w_{\\text{barley wine}} = \\dfrac{0.11 \\times 0.789}{1.025} \\approx 0.085[\/math]<\/p>\n<p>The lager has 3.5% ethanol by mass, a third of the wine. The barley wine reaches 8.5%, very close to the wine&#8217;s 10%.<\/p>\n<p>That figure matters because more alcohol does not always mean more push. The tension that drags the liquid peaks close to the concentration of a typical wine, and in a 40% cognac it turned out somewhat lower than in a red wine.<\/p>\n<p>That is why strong beers are the ones that form legs similar to wine legs. The BJCP guidelines place <a href=\"https:\/\/www.thebeertimes.com\/barleywine-ingles-vs-barleywine-estadounidense\/\">English barley wine<\/a> between 8 and 12%, <a href=\"https:\/\/www.thebeertimes.com\/en\/what-is-a-stout-bjcp-style-guidelines\/\">imperial stout<\/a> between 8 and 12% and eisbock between 9 and 14%, the same territory as a red wine.<\/p><div id=\"thebe-646880926\" class=\"thebe-libros-amazon thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-43340 aligncenter\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg\" alt=\"Gu\u00eda Pr\u00e1ctica Catar Cerveza Amazon\" width=\"200\" height=\"199\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/3LddZmQ\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Gu\u00eda pr\u00e1ctica para catar cerveza: C\u00f3mo apreciar correctamente todas las cervezas del mundo<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/amzn.to\/3LddZmQ\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<p>There are no published measurements of tears in beer. The comparison comes from the physics of water and ethanol mixtures, which is the same in any drink.<\/p>\n<h2>What Changes in a Beer Compared With Wine?<\/h2>\n<p>Beer starts out with a lower surface tension than its alcohol would explain. A degassed 4.5% lager measured 55.0 mN\/m, almost the same as a mixture of water with 10% ethanol by mass, which gives 55.4 mN\/m.<\/p>\n<p>The difference comes from substances that concentrate at the surface, such as <a href=\"https:\/\/www.thebeertimes.com\/espuma-cerveza-sin-gluten-proteinas\/\">the proteins that form the foam<\/a>. With the tension already lowered from the start, it is reasonable to think that the evaporation of 3.5% ethanol has little room to create differences.<\/p>\n<p>In practice, tears show up best in strong beers with little carbonation served in a snifter glass, the same shape used for cognac. The bubbles and the head of a lager make the film hard to follow.<\/p>\n<p>Measurements of drinks with bubbles show that alcohol does not explain everything. A 12% champagne has higher tension than a 4.5% lager, and a 12.5% sparkling wine considerably lower than both.<\/p>\n<p>The values come from two studies with different methods, so they serve to rank the drinks and not to compare them to the decimal.<\/p>\n<table style=\"border-collapse: collapse; width: 100%;\">\n<thead>\n<tr>\n<th style=\"text-align: center;\">Liquid<\/th>\n<th style=\"text-align: center;\">Alcohol<\/th>\n<th style=\"text-align: center;\">Surface tension (mN\/m)<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td style=\"text-align: center;\">Sparkling water<\/td>\n<td style=\"text-align: center;\">0%<\/td>\n<td style=\"text-align: center;\">72.0<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\">Champagne<\/td>\n<td style=\"text-align: center;\">12% vol.<\/td>\n<td style=\"text-align: center;\">58.0<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\">Water and ethanol (25 \u00b0C)<\/td>\n<td style=\"text-align: center;\">10% by mass, about 12.5% vol.<\/td>\n<td style=\"text-align: center;\">55.4<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\">Lager<\/td>\n<td style=\"text-align: center;\">4.5% vol.<\/td>\n<td style=\"text-align: center;\">55.0<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\">Brut sparkling wine<\/td>\n<td style=\"text-align: center;\">12.5% vol.<\/td>\n<td style=\"text-align: center;\">48.0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h2>Do Tears in the Glass Indicate Quality?<\/h2>\n<p>No. They depend on alcohol, on evaporation and on the condition of the glass, and none of those factors says anything about the flavor, the balance or the flaws of a beer.<\/p>\n<p>Nor are they produced by glycerol. Physics experiments reproduce them in mixtures of just water and ethanol, with no other component, and viscosity plays no part in the instability that forms the drops.<\/p>\n<p>The wall of the glass does matter. Whether they show up depends on the type of drink and on the properties of the glass surface, which is why the same beer can cry differently in two glasses that are not equally clean or <a href=\"https:\/\/www.thebeertimes.com\/en\/why-you-should-rinse-your-beer-glass-just-before-serving\/\">rinsed before serving<\/a>.<\/p>\n<p>The home test is to cover the glass. Without evaporation, the film stops losing alcohol, the difference in tension disappears and the tears stop forming.<\/p>\n<div id=\"thebe-3976734600\" style=\"margin-bottom: 20px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block; text-align:center;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"1179889612\" data-ad-layout=\"in-article\" data-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<h2>How Do Tears Differ From Belgian Lace?<\/h2>\n<p><a href=\"https:\/\/www.thebeertimes.com\/en\/why-do-we-call-the-foam-that-adheres-to-the-beer-glass-belgian-lace-or-brussels-lace\/\">Belgian lace<\/a> is foam. It consists of the rings the head leaves clinging to the glass with each sip, held in place by proteins and bubbles, and they mark the level of every mouthful.<\/p>\n<p>Tears, on the other hand, are liquid that climbs through evaporation and falls back down. A well-poured lager can leave perfect lace without a single tear, and an eisbock with almost no foam can weep like a cognac.<\/p>\n<p>Both signs are read during <a href=\"https:\/\/www.thebeertimes.com\/en\/how-to-taste-beer-learn-to-appreciate-beer-like-a-true-expert\/\">the visual stage of tasting<\/a>. Neither one replaces the nose or the palate.<\/p>\n<h2>Frequently Asked Questions (FAQ)<\/h2>\n<h3>1. Are Beer Tears the Same as Tears of Wine?<\/h3>\n<p>Yes, it is the same phenomenon. In both drinks, alcohol evaporates before water in the film on the glass, surface tension rises in that area and drags liquid upward, which is known as the Marangoni effect. The difference lies in strength, because a lager has a third of the alcohol of a wine and barely forms tears.<\/p>\n<h3>2. Do More Legs Mean More Alcohol?<\/h3>\n<p>Generally yes, up to a point. A 4.5% lager barely forms tears and an 11% barley wine does. The push peaks near the concentration of a wine, and in a 40% cognac it turned out somewhat lower than in a red, so the relationship does not grow without limit.<\/p>\n<h3>3. Do Tears Mean a Beer Is of Better Quality?<\/h3>\n<p>No. They depend on alcohol, evaporation and the surface of the glass. They say nothing about flavor, balance or flaws, and they are not produced by glycerol either, because they appear just the same in a mixture of only water and alcohol.<\/p>\n<h3>4. Why Do the Tears Disappear if I Cover the Glass?<\/h3>\n<p>Because without evaporation the film stops losing alcohol. Without that loss there is no difference in surface tension between the wall and the bottom, and the liquid stops climbing.<\/p>\n<h3>5. Which Beers Form Tears in the Glass?<\/h3>\n<p>High-alcohol beers with little carbonation, such as barley wine, imperial stout or eisbock, which according to the BJCP guidelines range from 8 to 14% alcohol. They show up best in a clean snifter glass, after swirling the beer and waiting a few seconds.<\/p>\n<p><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"1. Are Beer Tears the Same as Tears of Wine?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, it is the same phenomenon. In both drinks, alcohol evaporates before water in the film on the glass, surface tension rises in that area and drags liquid upward, which is known as the Marangoni effect. The difference lies in strength, because a lager has a third of the alcohol of a wine and barely forms tears.\"}},{\"@type\":\"Question\",\"name\":\"2. Do More Legs Mean More Alcohol?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Generally yes, up to a point. A 4.5% lager barely forms tears and an 11% barley wine does. The push peaks near the concentration of a wine, and in a 40% cognac it turned out somewhat lower than in a red, so the relationship does not grow without limit.\"}},{\"@type\":\"Question\",\"name\":\"3. Do Tears Mean a Beer Is of Better Quality?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No. They depend on alcohol, evaporation and the surface of the glass. They say nothing about flavor, balance or flaws, and they are not produced by glycerol either, because they appear just the same in a mixture of only water and alcohol.\"}},{\"@type\":\"Question\",\"name\":\"4. Why Do the Tears Disappear if I Cover the Glass?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Because without evaporation the film stops losing alcohol. Without that loss there is no difference in surface tension between the wall and the bottom, and the liquid stops climbing.\"}},{\"@type\":\"Question\",\"name\":\"5. Which Beers Form Tears in the Glass?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"High-alcohol beers with little carbonation, such as barley wine, imperial stout or eisbock, which according to the BJCP guidelines range from 8 to 14% alcohol. They show up best in a clean snifter glass, after swirling the beer and waiting a few seconds.\"}}]}<\/script><\/p>\n<h2>References<\/h2>\n<p>Thomson, J. (1855). On certain curious motions observable at the surfaces of wine and other alcoholic liquors. The London, Edinburgh, and Dublin Philosophical Magazine and Journal of Science, 10, 330-333. <a href=\"https:\/\/doi.org\/10.1080\/14786445508641982\" target=\"_blank\" rel=\"nofollow noopener\">doi.org\/10.1080\/14786445508641982<\/a><\/p>\n<p>Marangoni, C. (1865). Sull&#8217;espansione delle gocce di un liquido galleggianti sulla superficie di altro liquido. Pavia, Tipografia dei fratelli Fusi.<\/p>\n<p>Venerus, D. C. and Nieto Simavilla, D. (2015). Tears of wine. New insights on an old phenomenon. Scientific Reports, 5, 16162. <a href=\"https:\/\/doi.org\/10.1038\/srep16162\" target=\"_blank\" rel=\"nofollow noopener\">doi.org\/10.1038\/srep16162<\/a><\/p>\n<p>Dukler, Y., Ji, H., Falcon, C. and Bertozzi, A. L. (2020). Theory for undercompressive shocks in tears of wine. Physical Review Fluids, 5, 034002. <a href=\"https:\/\/doi.org\/10.1103\/PhysRevFluids.5.034002\" target=\"_blank\" rel=\"nofollow noopener\">doi.org\/10.1103\/PhysRevFluids.5.034002<\/a><\/p>\n<p>Atasi, O., Ravisankar, M., Legendre, D. and Zenit, R. (2023). Presence of surfactants controls the stability of bubble chains in carbonated drinks. Physical Review Fluids, 8, 053601. Surface tension values from Table I of arXiv preprint 2211.02253. <a href=\"https:\/\/doi.org\/10.1103\/PhysRevFluids.8.053601\" target=\"_blank\" rel=\"nofollow noopener\">doi.org\/10.1103\/PhysRevFluids.8.053601<\/a><\/p>\n<p>V\u00e1zquez, G., \u00c1lvarez, E. and Navaza, J. M. (1995). Surface tension of alcohol + water from 20 to 50 \u00b0C. Journal of Chemical and Engineering Data, 40, 611-614. <a href=\"https:\/\/doi.org\/10.1021\/je00019a016\" target=\"_blank\" rel=\"nofollow noopener\">doi.org\/10.1021\/je00019a016<\/a><\/p>\n<p>Beer Judge Certification Program (2021). BJCP Beer Style Guidelines, 2021 Edition. Styles 9B Eisbock, 17D English Barleywine and 20C Imperial Stout. <a href=\"https:\/\/www.bjcp.org\/beer-styles\/\" target=\"_blank\" rel=\"nofollow noopener\">bjcp.org<\/a><\/p>\n<div id=\"thebe-1812107509\" class=\"thebe-maridaje-cerveza-marihuana thebe-entity-placement\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-49643\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-300x300.jpg\" alt=\"\" width=\"200\" height=\"200\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/4qHemVH\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Maridaje de cerveza y queso profesional. Ciencia, t\u00e9cnica y sinergia sensorial<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div><h2>Recommended<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.thebeertimes.com\/en\/beer-glassware-snifter-glass\/\">Beer Glassware: Snifter Glass<\/a><\/li>\n<li><a href=\"https:\/\/www.thebeertimes.com\/en\/scientists-reveal-causes-stable-beer-foam\/\">Scientists Reveal What Makes Beer Foam Stable and Long Lasting<\/a><\/li>\n<\/ul>\n<div id=\"thebe-1766001696\" class=\"thebe-multiplex-final thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"2413980541\" data-ad-format=\"autorelaxed\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Several mistaken ideas about beer tears are going around, and they come from the world of wine and whisky. That they reveal quality, that glycerol produces them or that they form because alcohol concentrates at the top of the glass.<\/p>\n","protected":false},"author":1,"featured_media":52521,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wpai_generated_summary":"","footnotes":""},"categories":[21119],"tags":[22664,21122,22111,21120],"class_list":["post-52524","post","type-post","status-publish","format-standard","has-post-thumbnail","category-culture","tag-barleywine-en","tag-culture","tag-physics","tag-tasting-beer"],"_links":{"self":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/52524","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/comments?post=52524"}],"version-history":[{"count":2,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/52524\/revisions"}],"predecessor-version":[{"id":52533,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/52524\/revisions\/52533"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media\/52521"}],"wp:attachment":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media?parent=52524"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/categories?post=52524"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/tags?post=52524"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}