Abstract
How to increase foam stability without adding foam stabilizers? As we published earlier, there was more than a sufficient amount of foam stabilizing substances in beer, but these must not be pushed out of the beer surface by foam negative substances. There are several separation steps in a brewing process: lautering, trub separation, and beer filtration; all of these can also separate foam negative substances. This short article discusses how a pH during sparging can influence foam stability. It seems that the lower the pH, the fewer foam negative substances are carried over to the following production steps of a brewing process.
Highlights
2 Material and methodsThere are foam positive and foam negative substances in beer
We have published results proving that there is a sufficient amount of foam positive substances in any beer and that foam stability would not be a problem if these substances did not have to fight for their position on the beer surface with foam negative substances (Kosin et al, 2010)
We mainly focused on the pH during sparging, as the pH strongly influences solubility of many foam negative compounds
Summary
2 Material and methodsThere are foam positive and foam negative substances in beer. The former are well known, but difficult to control when a recipe of a beer brand is to remain unchanged. We discussed the possibility of separating foam negative substances by using absorbents during beer filtration (Kosin et al, 2018). Pale lager beer (5.0% alcohol by volume) was brewed from soft water, pale malt and Saaz hop cones by the classical Czech double decoction mashing, lautering in a lauter tun was followed by sparging until the extract decreased under 1% and by a two phase fermentation and maturation technique.
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