Erratum: “The hidden subtlety of beer foam stability: A blueprint for advanced foam formulations” [Phys. Fluids 37, 082139 (2025) DOI: 10.1063/5.0274943]

The following clarification is made to some terminology we used incorrectly in our article1 with regard to “fermentation.” However, the scientific results and conclusions of our study remain unaffected by this clarification. In our article, we imprecisely used the term “fermentation” to describe, in a generic way, the vigor of fermentation, the brewing process as a whole, and beer type. Specifically, we imprecisely used the terms “low or single-fermentation,” “single-fermentation,” “double-fermentation,” and “triple-fermentation” to categorize beer types such as Lager and Belgian ales with primary and secondary fermentation (storage), which are referred to as Singel (Extra), Dubbel, and Tripel, respectively. The places where this could have affected clarity are explicitly listed in the supporting information below. We regret any confusion this may have caused and thank members of the brewing community for drawing our attention to this point. SUPPORTING INFORMATION The following places should be revised accordingly: 1. In the abstract, the sentence “The strength of Marangoni stresses—and thus foam stability—also depends on the number of fermentations, with triple-fermented Belgian ales outperforming single fermented ones.” should be replaced by “The strength of Marangoni stresses—and thus foam stability—also depends on beer type, with Tripel beers outperforming the others.” 2. In the Introduction, the sentence “ One unique aspect of our approach is a controlled series of experiments on beers brewed from the same ingredients but subjected to single, double, and triple fermentations.” should be replaced by “One unique aspect of our approach is a controlled series of experiments on beers brewed from similar ingredients but of different beer type (Singel, Dubbel, Tripel).” 3. In Sec. II A, the sentence “… Tripel1, Dubbel and Singel is markedly different, with variations in the duration of fermentation, the ingredients, and the quantity of the added yeast.” should be replaced by “… ‘Tripel1’, ‘Dubbel’, and ‘Singel’ are markedly different, with variations in brewing conditions.” 4. In Sec. III C, the sentence, “The primary differences between these beers lie in the duration of primary and secondary fermentation (storage), as well as in the quantities of ingredients used.” should be replaced by “The primary differences between these beers lie in the vigor of primary and secondary fermentation (storage), as well as in the quantities of ingredients used.” 5. In Sec. III C, the sentence “… with fermentation duration in all three Belgian beers” should be replaced by “… with fermentation vigor in all three Belgian beers.” 6. In Sec. III C, the sentence “… and observed an increase in LTP1 peptides with higher fermentation levels, notably between single- and double-fermented beers.” should be replaced by “… and observed an increase in LTP1 peptides with higher fermentation vigor, notably between Singel and Dubbel.” 7. In Sec. III C, the sentence “To isolate the effect of alcohol on film stability, TFB experiments were repeated using the single fermented beer base (Singel)” should be replaced by “To isolate the effect of alcohol on film stability, TFB experiments were repeated using the beer base of Extra.” 8. In Sec. III D, the sentence “… implicating their distinct fermentation methods” should be replaced by “… implicating their distinct brewing methods 9. In the caption of Fig. 9, the sentence “… in the three beers (single-, double-, and triple-fermented)” should be replaced by “… in the three beers (Singel (Extra), Dubbel, Tripel).” 10. In the Conclusions section, the sentence “… while triple fermentation Belgian ales are stabilized by Marangoni stresses,” should be replaced by “… while Tripel beers are stabilized by Marangoni stresses.” 11. In the Conclusions section, the sentence “… Belgian ales, especially those undergoing multiple and prolonged fermentations, exhibit enhanced foam and film lifetimes,” should be replaced by “… Belgian ales, especially Tripels, exhibit enhanced foam and film lifetimes.” 12. In the Conclusions section, the sentence “The magnitude of these stresses depends on the fermentation conditions …” should be replaced by “The magnitude of these stresses depends on beer type ….” 13. In the Conclusions section, the sentence “Proteomic analysis shows that LTP1 exhibits higher concentrations—and thus a stronger influence on foam stability—at increased fermentation grades … should be replaced by “Proteomic analysis shows that LTP1 exhibits higher concentrations—and thus a stronger influence on foam stability—in Dubbel and Tripel beers”.