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Don't be fobbed off, the substance of beer foam, a review (invited)


Evans, E and Sheehan, MC, Don't be fobbed off, the substance of beer foam, a review (invited), Journal American Society of Brewing Chemists, 60 pp. 47-57. ISSN 0361-0470 (2002) [Refereed Article]


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.

Item Details

Item Type:Refereed Article
Keywords:beer, foam quality, malt quality, modification, protein
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Crop and pasture production
Research Field:Crop and pasture biochemistry and physiology
Objective Division:Plant Production and Plant Primary Products
Objective Group:Grains and seeds
Objective Field:Barley
UTAS Author:Evans, E (Dr Evan Evans)
ID Code:34013
Year Published:2002
Web of Science® Times Cited:103
Deposited By:Agricultural Science
Deposited On:2007-11-16
Last Modified:2013-01-31

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