Abstract
Abstract The aim was to establish why beer brewed using high gravity techniques has poor head formation and retention. Work focused on measuring hydrophobic polypeptides, identified as important foam stabilising molecules, throughout the brewing of lagers at high (20°P) and low (10°P) gravities. The efficiency of hydrophobic polypeptide extraction during high gravity mashing was significantly less than during the mashing of normal gravity wort. Furthermore, high gravity fermentations had a greater loss of hydrophobic polypeptides. Thus, the low gravity lager had up to 40 % more hydrophobic polypeptides. Modifications to high gravity brewing can now be recommended to maximise foam potential.
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