Kvasny Prum. 1987; 33(4): 99-102 | DOI: 10.18832/kp1987018

Effect of technology on beer foaming. Part II. Effect of raw materials and technolog.Peer-reviewed article

P. ŤOPKA, J. VOBORSKÝ

The beer foaming is negatively affected with highly modificated, malts and a bad storage condition of hop. On the contrary, an addition of barley grist or wheat flour increases the foaming. Hop extract supports a foam lacing. A short mashing, a sufficient brewing without the excessive elongation of the wort boiling, a good separation of the rough sediment and a good fermentation can result in an increased content of glycoprotein and low content of lipids. Also the effects of stabilization, filtration and racking are discussed. The data from the literature are completed with personal knowledges of authors.
(In Czech, English summary only)

Keywords: beer, wort, foam, foaming, malt, quality, hops, extract

Published: April 1, 1987