Multivariate Analyses of Beer Foam Stand

James J. Hackbarth
The Gambrinus Company, San Antonio, TX.
Corresponding author. E-mail: Jim.Hackbarth@gambrinus.com

J. Inst. Brew. 112(1), 17–24, 2006  |   VIEW ARTICLE

ABSTRACT
Beer Foam collapse is often described as following an EDL ‘Exponential Decay Law’. Parameters are presented in which this is validated at two pouring temperatures, correcting for en-trained beer before tracking dry foam decline over time. The “mean life” time Tau for foam stand on six beer brands was calculated and compared, and the effect of various abuse/control treatments examined. Principal Component Analysis was then applied to correlate measurements of physical parameters with foam Tau.

Key words:
Exponential decay, foam collapse, foam measure-ment.

Publication no. G-2006-0327-417  ^©2006 The Institute & Guild of Brewing