VIEW ARTICLE    DOI: 10.1094/ASBCJ-48-0119

Use of Magnetic Resonance Imaging for Evaluation of Beer Foam Characteristics. J. R. Heil, K. L. McCarthy, J. B. German, and M. J. McCarthy, Department of Food Science and Technology, University of California, Davis, 95616, and H. Patino, Coors Brewing Co., Golden, CO 80401. J. Am. Soc. Brew. Chem. 48:0119, 1990.

Foam characteristics in several commercial beers were evaluated using magnetic resonance imaging, a nondestructive procedure. With this method, foam texture differences and regions of cling, head, and liquid beer can be clearly distinguished. Significant differences in rates of foam collapse were measured for both straight and altered commercial beers.

Keywords: Beer, Foam, Magnetic resonance imaging, MRI