I haven't tried this lately, but I remember from my
youth that excessive foaming of a can of beer that had
been shaken a bit could be prevented by giving the top
of the can a couple of sharp raps with a metal object
before opening. I may be the victim of selective
memory, but I swear this worked for me. Assuming the
effect is real, why does it work? I assume that
agitating the can reduces the CO2 solubility in the
water/alcohol solution. But why does rapping the can
prevent or reduce foaming? If this effect IS real,
does it also work for carbonated non-alcoholic
beverages? John Barrere
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