The beer foam is one of the first elements that the consumer judges to determine the quality of a beer, so it is very important to the brewer as well. However, at the time of drinking, it is common to observe that the consumer discards foam, wasting an important percentage of the nutrients. This project presents a research on the nutritional content of beer foam through various laboratory tests, as well as proposals to make the foam more attractive to the consumer so that beer can be fully used, serving equally to divulge the benefits of beer. Through the tests, which are explained in detail in the document, the content of proteins, phenols, phosphates, vitamins, carbohydrates and minerals (which include potassium, phosphorus, calcium, silicon and magnesium) in the foam of a specific beer brand. In addition, the benefits of responsible beer consumption are described, which mainly are its diuretic effect (thanks to its potassium content), its ability to be metabolized, its vasodilator capacity and its antioxidant content. To know the consumption habits of beer foam, a survey was carried out, which helped to generate ideas for a better use of the beverage, by adding other nutrients and improving its quality.