Abstract
Beer lovers all over the world like to get their drink with a certain volume of stabile foam, which mainly depends on the beer style. However, sometimes this foam comes in form of a sudden, eruptive, and uncontrolled over-foaming (gushing) of beer. Gushing occurs after the bottle has been opened, without previously being treated inappropriately (exposure to high temperatures, shaking, or any other kind of agitation). According to recent scientific and professional literature, gushing may be induced by many factors, but fungal proteins are directly connected to this phenomenon. Gushing caused by fungal proteins—hydrophobins—is called primary gushing, and depends solely on raw material quality. Other reasons for extensive foaming after the bottle has been opened can be of chemical or technological nature in the course of the brewing process. This is called secondary gushing, which can be influenced and reduced by applying good manufacturing practice protocols.
Highlights
Beer foam—some consumers enjoy it, some do not
The results showed that the addition of five red grains stimulates gushing
One of the methods to reduce the risk of gushing is an early detection of gushing potential of raw materials for beer, such as wheat or barley malt
Summary
Beer foam—some consumers enjoy it, some do not. it is the most alluring component of beer, that makes every consumer’s mouth water when looking at a full, cold, foamy beer mug. An immediate release of carbon dioxide (CO2 ) is observed on opening the bottle [1] This is a sudden and extremely undesirable phenomenon when it comes to the brewing industry’s reputation. It affects the beer quality and causes financial problems for breweries. Factors affecting beer stability are divided in three major areas: sensory stability (e.g., appearance, taste, or smell), microbiological stability, and physico-chemical stability. Apart from causing massive economic losses to malting and brewing industries, beer gushing makes consumers reconsider the brand they are buying, and drives them away from the product, giving the brewery a bad name [20,21,22]
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