University of California, Davis

Beer Quality: Foam

This course is part of Beer Quality Specialization

Taught in English

Charles Bamforth

Instructor: Charles Bamforth

Included with Coursera Plus

Course

Gain insight into a topic and learn the fundamentals

4.4

(10 reviews)

Intermediate level

Recommended experience

6 hours (approximately)
Flexible schedule
Learn at your own pace

What you'll learn

  • Discover the science behind foam, how to measure and assess foam and how to achieve the ideal foam.

Details to know

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Assessments

8 quizzes

Course

Gain insight into a topic and learn the fundamentals

4.4

(10 reviews)

Intermediate level

Recommended experience

6 hours (approximately)
Flexible schedule
Learn at your own pace

See how employees at top companies are mastering in-demand skills

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Build your subject-matter expertise

This course is part of the Beer Quality Specialization
When you enroll in this course, you'll also be enrolled in this Specialization.
  • Learn new concepts from industry experts
  • Gain a foundational understanding of a subject or tool
  • Develop job-relevant skills with hands-on projects
  • Earn a shareable career certificate
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There are 4 modules in this course

In this module, we’ll introduce you the overall idea of beer quality, focusing specifically on the foam of beer. We'll discuss how foam appearance impacts someone’s perception of a beer’s flavor and overall quality. We’ll also take a look at what the research tells us about beer foam preferences from various countries around the world. We'll discuss the physical parameters that impact foam and methods for producing more bubbles. We'll also discuss the physics of bubbles and factors that affect their size and stability.

What's included

5 videos4 readings2 quizzes1 discussion prompt

In this module, we'll begin by talking about foam positive and foam negative materials, and the various chemical species that influence foam stability. We will discuss the affect that hydrophilic (water loving) and hydrophobic (water hating) chemicals have on the stability of foam. We also review some of the research that has been done in this area to give you a more nuanced view of this subject. We will also look at the results of various research projects that compare the foaming properties of albumins and hordeins. Also in this module, we'll review methods and tools available for measuring the stability of foam and for measuring foam lacing. Finally, Joseph Williams will walk you through a number of foam measuring techniques at the UC Davis brewing and food science laboratory.

What's included

5 videos2 readings2 quizzes

In this module, we'll discuss how the raw materials chosen for brewing can affect foam. We will discuss various factors of beer production that affect foam including sweet wort production, boiling, and hops and hop products. We'll also discuss the impacts that yeast, filtration, stabilization, packaging, and dispensing have on foam. We'll discuss common foam problems that occur during the dispensing and serving of beer, including proper glass cleanliness. We also discuss ways of testing for foam positive and negative materials in the beer. We'll discuss common reasons foam positives are lacking in beer and reasons foam negative materials are present in beer.

What's included

5 videos2 readings2 quizzes

In this module, we'll discuss the problem of gushing and it's causes. We'll also discuss methods of testing for gushing and preventing gushing. I will also provide some final thoughts on delighting your customers with beautiful foam. We'll finish the course with applying your knowledge through a scenario based quizzes.

What's included

2 videos1 reading2 quizzes1 discussion prompt

Instructor

Instructor ratings
5.0 (6 ratings)
Charles Bamforth
University of California, Davis
5 Courses1,472 learners

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Recommended if you're interested in Chemistry

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