Four Reasons Affecting Beer Foam Factors

Four Reasons Affecting Beer Foam Factors

1.Surface tension: Substances lower than the surface tension are conducive to the formation of foam, such as protein and hop resin.

2. Surface viscosity: High surface viscosity is beneficial to foam persistence and foam hanging cup. Isoacid, town salt and diamond salt are all beneficial to enhance the surface viscosity of beer, and are beneficial to the persistence of beer foam and glass performance.

3. Beer viscosity: High viscosity substances are easy to form a strong boundary film, so that the bubbles forming the foam are not easy to disappear, which is conducive to the persistence of the foam. Both protein and gluten substances have this effect.

4. Foam viscosity: increase the foam viscosity, easy to form fine bubbles, make the foam similar to creamy, and the foam is durable. Alcohol and iso-alpha-acids both have this effect.

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