Don't be fobbed off, the substance of beer foam
Evans, DE and Sheehan, MC (2002) Don't be fobbed off, the substance of beer foam. Journal of the American Society of Brewing Chemists, 60 (2). pp. 47-57.
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Official URL: http://dx.doi.org/10.1094/ASBCJ-60-0047
A suitable head on a beer is one of the first characteristics by which
consumers judge the quality of their beer; thus it is of vital importance to
brewers. Beer foam quality is characterized by its stability, adherence to
glass, and texture, which are inherently determined by the quality of the
barley and hop raw materials used for beer production. In addition, beer
production processes, addition of foam palliatives, packaging and method
of dispense influence the basic foam quality determined by the raw
materials. Elevated levels of key malt proteins and hop acids generally
influence foam quality positively, while the inclusion of excessive levels
of lipids, protein modification, and ethanol generally reduce foam quality.
The primary objective of this review is to identify malt components
that can be manipulated to produce beer foam of superior quality.
|Additional Information:||Copyright 2002, American Society of Brewing Chemists. Available online at http://www.asbcnet.org/|
|Keywords:||Foam quality, Malt quality, Modification, Protein|
|Deposited By:||Dr Evan Evans|
|Deposited On:||15 Nov 2007 13:37|
|Last Modified:||18 Jul 2008 20:19|
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