Skip to main content
AMERICAN SOCIETY OF
BREWING CHEMISTS

DEI Image
Join | Renew | Contact | Log In
Search
  • About
    • Research Council
    • Directories
    • DEI Resources
    • Social Media Kit
    • Contact Us
  • Membership
    • My ASBC Account
    • Join
    • Renew
    • ASBC Connect Community
    • Job Center
    • Student Resources
    • Awards
    • Volunteer
    • Apply for Funding
    • Corporate Membership
  • Methods
    • Methods of Analysis
    • About
    • Tools
    • FAQ
    • Subscription Options
  • In the Lab
    • Methods Videos
    • Lab Proficiency Program
    • Reference Materials and Gauges
    • Fishbone References
    • Grow Your Own Lab
    • Sensory Analysis
    • Sampling Plan
    • Green Chemistry
  • Publications
    • Journal
    • Books
    • Technical Committee Reports
    • Advertise
  • EventsCurrently selected
    • Brewing Summit 2025
    • Webinars
    • WBC Rewind
    • Meeting Archives
  • Store
Skip navigation links
Brewing Summit 2025
Webinars
WBC Rewind
Meeting Archives
2023 Quality Course
2023 ASBC Meeting
2021 Meeting
2019 ASBC Meeting
2019 ASBC Quality Course
2019 Joint Yeast Symposium
2018 Meeting
2017 Meeting
2016 World Brewing Congress
2015 Meeting
2014 Meeting
2013 Meeting
2012 World Brewing Congress
2011 Meeting
American Society of Brewing ChemistsEventsMeeting Archives2012 World Brewing Congress68

Display Title
The foaming properties of pale and specialty malts

Page Content

Technical Session 20: Finishing and Stability Session
Alexander L Combe, University of California, Davis, CA, USA
Co-author(s): Charles Bamforth, University of California, Davis, CA, USA

ABSTRACT: Dogma holds that the use of certain specialty malts is to the advantage of beer foam stability. A diversity of such materials have been investigated for their foam stabilizing capabilities compared to reference pale malts. Substantial differences were observed between the various materials, and it seems that the ability to enhance foam is very different between malts. Indeed some appeared to have a foam-destabilizing effect. The reasons why will be explained.

Alex Combe is originally from New Orleans, LA, but he spent his high-school years in Houston, TX. He obtained his B.S. degree (with honors) in mechanical engineering from Louisiana State University and Agricultural & Mechanical College in 2009. He is pursuing his M.S. degree in food science at UC Davis.

VIEW PRESENTATION 68


About

Join

Contact

Advertise

Privacy Policy

Email Deliverability