Keywords
Retention, Quality, Colloids, Foam, Surfactants, Protein, Lipids
Description
For many consumers, foam is one of the most important quality criteria of a beer. Foam is truly a defining quality parameter, but how can it be consistently achieved? The theory behind the formation and stabilization of foam in beer is discussed before describing the factors that can impact foam and how the brewers may be able to influence the final performance.
Learning Objectives
- Describe the benefits of foam
- Describe the inherent difficulties to produce foam
- Describe the steps involved in foam formation and collapse
- Explain the theory behind foam formation and stabilization
- Discuss the main influential factors involved in foam formation and stabilization
- List possible foam enhancers
Lecture developed by
Dr. Michael Zepf
Dr Michael Zepf has been in the Brewing industry since 1988. After obtaining his diploma from the Technical University of Munich-Weihenstephan [TUM], Michael pursued and completed his Ph.D. in brewing science in 1998. After six (6) years as faculty member at TUM, Michael became the Head Brewmaster and Technical Director at Flötzinger Brauerei, Germany. In 2009, Michael joined the Doemens Academy, where he is currently the Managing Director, and an active faculty member of both the Doemens Academy and the World Brewing Academy, while also managing worldwide the Beer Sommelier Program. For Michael, beer education is not only his career, it is also his passion.
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