Why do gas bubbles get larger as they rise?

gas bubbles increase in size as they rise, due to the pressure of the water around them being less
and less the higher they are... think about when you're in a pool and you dive really deep down to
the bottom and your ears pop... they only pop when you get very deep down, because the
pressure level is higher down so far, therefore the less pressure surrounding the bubbles as they
rise means the gas making up the bubble isn't as compressed meaning the area that the gas fills is
greater... thus making the bubble bigger.
http://www.answers.com/Q/Why_do_gas_bubbles_get_larger_as_they_rise
Why does the bubble grow?

When a bubble rises, it will experience less pressure in the surrounding liquid and
therefore become larger. However, the change of pressure is very small in view of the
short path from the bottom of the glass to the liquid surface. Therefore, pressure
change is not the major cause of bubble growth.
Regarding the main cause, do you still remember that in the last issue we explained the
role of nucleation sites in bubble growth? It is interesting to note that, besides the small
cracks in the glass and the impurities inside the drink, the bubble itself in its ascent
also acts as a nucleation site for carbon dioxide in the drink. Newly formed bubbles
join with the old one, resulting in a larger bubble. This process continues while the
bubble rises, and the bubble grows bigger and bigger.

Why are the bubbles more and more spaced apart as they rise?

A bubble rises because its density is less than that of the soft drink. This buoyancy
increases as the bubble grows (Archimedes' Principle). On the other hand, the bubble
experiences friction as it rises in the liquid and the resulting downward drag increases
as the bubble grows. Although these two opposing forces increase at the same time,
buoyancy increases more rapidly than the downward drag. As a result, the bubble will
continue to accelerate in its ascent, leading to an increase in spacing between bubbles
as they go further up.

Increase of the bubble radius and bubble height with time, as revealed by
experiments conducted elsewhere.

http://www.hko.gov.hk/education/edu06nature/ele_bubble2_e.htm
Gas molecules are the lightest as compared to liquid and solid molecules.Beer is carbonated
alcohol(we can say).CO2 molecules tend to rise up and leave the surface of liquid because in the
beer they are at greater pressure .They would definitely move towards lower pressure(LeChatelier's principle) forming bubbles .They grow bigger due to their randomness and greater
surface tension(liquid).
Why do they accelerate?Stokes' law explains it.As their radius increases,viscous drag and thus
their velocity increases.Hence they accelerate in the glass.
I have tried to satisfy you.I hope you would understand your brilliant observation(really).
Beer bubbles are made of carbon dioxide, which having a lower density than the surrounding
beer, causes these bubbles to rise. The bubbles grow as they accumulate carbon dioxide while
they rise through the beer.
http://topics.info.com/Why-do-bubbles-rise-in-a-glass-of-beer_936
Why do bubbles rise in a glass of beer? - topics.info.com
topics.info.com
Carbonated beverages contain dissolved carbon-dioxide gas. The way to get gas to
dissolve in liquid is to pressurize the mixture, meaning that the pressure inside a
beer can is greater than the pressure outside the can. This is why you see little
bubbles spray out when you open a beer can. Breaking the seal depressurizes the
mixture, causing the gas to come out of solution, starting with the gas closest to the
top (that's where the pressure decrease starts). Because gas is lighter than liquid,
as soon as it comes out of solution, it rises to escape the can. When it escapes, it
carries with it a small amount of liquid from the very top of the can because that
liquid is blocking its path.

When beer is agitated (shaken), cavities form small bubbles, which then collect as
foam on the surface. If you then open the bottle, and explosively decompress the
beer, the foam eruption is the work Boyle's law and inflation by diffusion. On the
other hand, if the shaken beer is allowed to sit for a while and "decompress," the
gass in the bubbles will be driven back into solution by the bubble skin tension
making it safe to open.
If you are impatient you can tap on the can. When you tap on the can, you knock
bubbles off the bottom and sides of the can, at which point they rise to the top
(because gas is lighter than liquid) and there is only a small amount of liquid
blocking their escape when you open the can.
As a matter of fact most bubbles do move upwards. The bubbles in the center of the
glass, free from the effects of the wall, move upwards most quickly and drag liquid
with them. But the liquid moving up in the center of the glass, having nowhere else
to go, must eventually turn towards the walls and start to move downward. The
liquid moving downward near the walls tries to drag down bubbles with it. Larger
bubbles have sufficient buoyancy to resist but smaller bubbles (less than 0.05 mm)
are continuously dragged to the bottom of the glass.
A stout like Guinness has a creamier, longer lasting head than a canned lager beer.
In addition, Guinness is less fizzy than a regular lager beer. Guinness is canned with
a mixture of carbon dioxide and nitrogen. Nitrogen is not absorbed into the beer
nearly as well as carbon dioxide, so even though a can of Guinness may be at the
same pressure as a can of lager, it contains less CO2 (and is therefore less fizzy)
because the nitrogen makes up some of the pressure.
Because a beer like Guinness contains less dissolved CO2, if you poured it from a
can with no widget, the head not be very thick because most of the CO2 would stay
dissolved.
The purpose of the widget is to release the CO2 from some of the beer in the can to
create the head. The widget is a plastic, nitrogen-filled sphere with a tiny hole in it.
The sphere is added to the can before the can is sealed. It floats in the beer, with
the hole just slightly below the surface of the beer.
Just before the can is sealed a small shot of liquid nitrogen is added to the beer. This
liquid nitrogen evaporates during the rest of the canning process and pressurizes
the can. As the pressure increases in the can, beer is slowly forced into the sphere
through the hole, compressing the nitrogen inside the sphere.
When you open the can, the pressure inside immediately drops, the compressed gas
inside the sphere quickly forces the beer out through the tiny hole into the can. As
the beer rushes through the tiny hole, this agitation causes the CO2 that is
dissolved in the beer to form tiny bubbles that rise to the surface of the beer. These
bubbles help form the head.

http://www.123helpme.com/physics-of-beer-view.asp?id=153306

Gases exert a pressure on any surface with which they are in contact. The amount
of pressure exerted by the molecules of a gas depends on the force and frequency
of the molecules towards the walls of its container. The pressure of gases is
therefore dependent upon two major factors: temperature and volume. According to
Boyle's Law, the volume of a fixed quantity of a gas at a constant temperature is
inversely proportional to the pressure. Thus with temperature constant, as volume
increases, the pressure decreases, and vice-versa. The Third Gas Law states that
when the volume of a fixed mass of gas is maintained constant, pressure is directly
proportional to absolute temperature. As the absolute temperature increases, the
average kinetic energy of the molecules increases. This causes the molecules to
collide with the container walls with greater force and frequency, and thus pressure
increases