Math, pub nights explain mystery of beer foam

Never really regret not having become a scientist. Although at times I do wonder how I'd enjoy tackling the world's mysteries. Like this one:

Mathematicians have come up with a formula that predicts how the head on a pint of beer will change after pouring.

Their advance could shed light on why the foam on a pint of lager quickly disappears, but the froth on a pint of Guinness sticks around.

Beauty, even when couched in jargon-laden titles such as "The von Neumann relation generalized to coarsening of three-dimensional microstructures", the dream of the perfect pint lives on.