Viscosity of beer

Once issued from the fiber tip, the bubble rises because of buoyancy and grows because CO2 gas diffuses into the bubble. Expansion as a bubble rises to lower pressure also contributes to the bubble size increase, but the effect is negligible in the case of champagne and beer bubbles. To understand the ascent dynamics, it is necessary to know the viscosity of beer and champagne. Beer viscosity depends on its sugar content. A typical viscosity of beer is about 1.44 times that of pure water (Zhang and Xu, 2008). If the temperature is 9°C, the viscosity is 0.0019 Pa s. The ascent velocity of a bubble depends on its size (the specific size limit is based on the physical property of beer) as follows ... 

Figure 4-26 (a) The height and (b) radius of a rising bubble in a Budweiser beer as a function of time. Data points are from Shafer and Zare (1991). The viscosity of beer is measured to be 1.44 times that of pure water. The diffusivity and solubility of CO2 in beer are assumed to be the same as those in pure water. The temperature is assumed to be 9°C. The initial CO2 content is assumed to be 1.5 bar. From Zhang and Xu (2008). 

---