THE EFFECTS OF LIPIDS AND RELATED MATERIALS ON BEER FOAM

Abstract

The magnitude of the effect of lipid material on beer foam is not only related to the concentration but also depends on the physical state of lipid in the beer. Several lipid and lipid‐like materials have been examined and in all cases lipid added to beer a short time before foaming has a much more harmful effect on the foam than does the same concentration of lipid added some time previously. An explanation is proposed. The relevance to the brewer of these findings is discussed. 1978 The Institute of Brewing & Distilling