Lesson 2 - Beer Foam
In this lesson we will discuss the physics and mechanics of foam formation and collapse, along with the chemistry of the compounds involved with beer foam.
Foam is affected by the brewing of raw materials and by wort and beer processing within and outside the brewery. The measuring of foam will be discussed and we will end the lesson by looking at gushing.
Lesson Sign-off
This lesson dealt with beer foam. We focussed on the physics and mechanics of foam formation and collapse, and the chemistry of the compounds in beer involved with foam, and how we can affect foam through processing. We also looked at how we can measure foam and the unpleasant related phenomenon of gushing.
You should now be able to:
-
Understand the mechanics of foam formation, foam collapse and lacing
-
Explain methods for measuring foam quality with comparison to consumer experience of foam
-
Discuss the key factors affecting foam performance
-
Understand causes and remedial action of gushing
A self-assessment lesson will now follow. This will give you the opportunity to determine the level to which you have met these learning outcomes.