By Peter Weiss
The clockwork launch of bubbles from the wall of a beer glass mesmerizes a worker relaxing after a long day. Sparkling orbs rising in champagne brighten a party later that night.
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Bubbles impart levity, animation, and highlights of flavor and feel to beers, some wines, and many other beverages (SN: 11/28/98, p. 344). Without them, beer is flat, champagne is unrecognizable. Is it any wonder that brewers and champagne makers tend to their bubbles with great care?