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Comparison of the Rudin and NIBEM methods for measuring foam stability with a manual pour method to identify beer characteristics that deliver consumers stable beer foam
Citation
Evans, E and Oberdieck, M and Redd, KS and Newman, R, Comparison of the Rudin and NIBEM methods for measuring foam stability with a manual pour method to identify beer characteristics that deliver consumers stable beer foam, American Society of Brewing Chemists. Journal, 70, (1) pp. 70-78. ISSN 0361-0470 (2012) [Refereed Article]
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Copyright Statement
Copyright 2012 American Society of Brewing Chemists.
DOI: doi:10.1094/ASBCJ-2011-1205-01
Abstract
A survey of the preferences of brewing professionals with respect to
beer presentation and amount of beer foam was conducted at the ASBC
Brewing Summit meeting in Providence, Rhode Island, in 2010. The
survey showed that beer presentation in the Samuel Adams Boston Lager
Perfect Pint glass was not only aesthetically pleasing but also promoted
hop aroma and flavors in particular. Most of the survey participants preferred
the presence of lacing on the glass during or after consumption
and, on average, considered approx. 20 mm of foam immediately after
dispensing into a glass as being optimal. The conventional NIBEM and
Rudin methods for foam stability testing were compared with a simple
method of manually pouring a beer into a Perfect Pint glass (approx. 35
mm of foam formed) and visually scoring the stability after 5 min to
determine the foam stability score (FSS). The NIBEM and Rudin foam
stability measures were significantly but relatively poorly correlated (r =
0.371). In part, this relatively poor correlation resulted from a wide range
of beer viscosity in the sample set that inordinately influenced the Rudin
results. In general, the NIBEM and Rudin foam stability measures were
significantly correlated with bitterness, beer-foam-promoting proteins
measured as Coomassie blue binding protein assay, beer color, alcohol,
CO2 content, and pH, which was broadly consistent with previous studies.
Although lipids are widely acknowledged as foam damaging, the
measurement of total fatty acids (a lipid proxy) was not well correlated
with either of the foam stability analysis methods. The FSS was significantly
correlated to and largely predicted by CO2 content and beer-foam-promoting
protein levels. These insights are discussed in relation to how
brewers could design and consistently provide beers to customers that
fulfill their foam quality requirements and expectations.
Item Details
| Item Type: | Refereed Article |
|---|---|
| Keywords: | Beer presentation, Foam stability, Lipids, NIBEM, Rudin |
| Research Division: | Agricultural and Veterinary 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: | Winter Grains and Oilseeds |
| Objective Field: | Barley |
| UTAS Author: | Evans, E (Dr Evan Evans) |
| UTAS Author: | Redd, KS (Mr Kevin Redd) |
| ID Code: | 81328 |
| Year Published: | 2012 |
| Web of Science® Times Cited: | 4 |
| Deposited By: | Plant Science |
| Deposited On: | 2012-11-29 |
| Last Modified: | 2013-05-14 |
| Downloads: | 0 |
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