The gushing phenomenon of beer

After opening the bottle cap to decompress the beer, sometimes abnormal foaming and drinking will occur, and even a bottle of wine will spew out more than half of the bottle. This is a disease of beer, called beer gushing.

Factors that cause beer gushing:

1. Main factors

(1) Wet barley

A lot of molds grow on damp barley (rice as an adjunct), and among them, Rhizopus, Stemium and Fusarium can produce a peptide substance that causes beer gushing. Malting from such barley, which is then used to brew beer, can cause severe gushing.

(2) Metal ions

Some metal ions, especially nickel ions and iron ions, are prone to spurting. Nickel spews only in the presence of iso-alpha-acids.

(3) Calcium oxalate

Under certain conditions, fine crystal particles formed from calcium oxalate can also cause wine to gush.

(4) Isomerized hop extract

Beer prepared with isomerized hop extract sometimes also has gushing phenomenon.

2. Secondary factors

(1) Shake, vibrate

Shaking and vibration are necessary conditions to cause gushing, but not sufficient conditions to cause gushing.

(2) Temperature

Both sterilized and non-sterilized beer can appear gushing phenomenon. Repeated sterilization of gushing beer can improve the gushing phenomenon. Chilling can also cause gushing phenomenon sometimes.

(3) The role of oxygen and other gases

When the gas with low solubility escapes from the beer, it often leads to the release of a large amount of carbon dioxide, which causes the gushing phenomenon.

(4) Beer filtration

Beer contains substances that induce gushing and inhibit gushing. After adsorption filtration, the gushing-inhibiting substances are often adsorbed off, resulting in the phenomenon of gushing.

Preventive measures for gushing phenomenon:

(1) Barley problem

The selection of barley, malt and auxiliary materials is the most critical problem to solve beer gushing. It is strictly forbidden to use moldy barley, malt and auxiliary materials, which is the most effective measure to prevent the gushing phenomenon.

(2) Metal ion problem

To avoid metal contamination, pay special attention to the purchase, selection and use of brewing water and raw materials.

(3) The problem of calcium oxalate

A certain amount of calcium ions was added during the preparation of wort to precipitate calcium oxalate at an early stage and prevent it from forming crystal particles in beer.

(4) The problem of isomerization extract

If an isomerized hop extract is used, an extract containing only a small amount of oxidation products or dehydrated humulic acid should be used.

(5) Vibration and temperature problems

Avoid inappropriate shaking and shock cooling, and avoid opening beer bottle caps at higher temperatures; repeated sterilization will temporarily improve the gushing phenomenon.

(6) Oxygen discharge problem

After drinking alcohol, take measures to stimulate foaming and oxygen removal, or use antioxidants to reduce the problem of dissolved oxygen in the wine.

(7) Nylon filter

Nylon filtration is used to filter out the precursors that cause gushing.

(8) Bottles of wine are stored upright

Bottles of wine should be stored upright to avoid contact between cork, aluminum sheets and wine, resulting in the formation of hydrogen gas and the spouting phenomenon that occurs when carbon dioxide escapes. Preventive measures for gushing phenomenon