VIEW ARTICLE    DOI: 10.1094/ASBCJ-50-0037

A Practical Method for Characterizing Poured Beer Foam Quality. Marc Constant, Miller Brewing Company, 3939 West Highland Blvd., Milwaukee, WI 53201. J. Am. Soc. Brew. Chem. 50:0037, 1992.

Many of the methods for measuring beer foam are based on measurements of the weight or volume of beer collapsed from foam rather than on measurements of the foam itself. However, these drainage methods may not reflect the consumer's perception of foam collapse. Therefore, a method to characterize numerous properties of total poured foams from fully carbonated packaged beers was developed. Visual measurements were obtained with readily available equipment. Foam collapse was found to be a complex phenomenon, however, it was found to have a useful logarithmic relationship over a 1- to 5-min period. The total foam stability of commercial beers, expressed as half-life, was typically found to be in the range of 2-5 min-a value greater than that reported for beer drainage. Foam densities at 1 min typically ranged between 0.14 and 0.24 g/ml. The half-life and density were found to increase with foam volume produced at dispense. A prototype instrument using video camera technology has been developed to measure and calculate total foam attributes.

Keywords: Beer, Density, Foam, Instrument, Quality, Stability