营销界有一个很著名的且由来已久的啤酒效应法则。啤酒效应指的并非仅是啤酒行业的现象，而是营销流通领域一种具有普遍意义的现象。由于链中各节点企业之间资讯的不对称以及为了追求自身利益的最大化，造成了需求资讯在内部的传递中失真。
因此，啤酒泡沫的稳定性来源于一种很强的吉布斯-马朗戈尼效应，这种效应在吸附的蛋白质可以有效改变表面张力时是最优化的。
Beer foam stability is thus promoted by a strong gibbs-marangoni effect, which is optimized when absorbed proteins are efficient at changing the surface tension.
购买大啤酒厂带来的规模效应，可以抵消啤酒厂和销售网络的高昂的固定成本。
Buying large brewers brings the volume needed to offset the high fixed cost both of breweries and distribution networks.
是否有啤酒或葡萄酒的其它成分会调节纯酒精的效应，我不能很明确的回答这个问题。
Whether any additional components in beer or wine would modulate the effect of the pure alcohol is something that I cannot tell for sure.
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