Process Impacts on Foam - Part 1 - Process Impacts on Foam and Interpreting Foam Problems | Coursera

Process Impacts on Foam - Part 1

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Beer Quality: Foam

University of California, Davis

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As it is one of the most distinctive qualities of beer, achieving the perfect foam is a precise art. In this course, you’ll learn how foam affects the quality of beer. Designed for brewers of all skill levels, this online course is part of a comprehensive series where "The Pope of Foam”, Charlie Bamforth, guides you through the key markers of beer quality: flavor, foam, color/clarity, freshness and quality systems. Through a series of riveting lectures, you will discover the science behind foam, how to measure and assess foam and how to achieve the ideal foam. By the end of this course, you will be able to apply your new knowledge to ensure excellent foam performance on your beers.

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Habilidades que você aprenderá

Foam physics, Foam measurement, Foam chemistry, Foam production

Na lição

Process Impacts on Foam and Interpreting Foam Problems

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.

Process Impacts on Foam - Part 17:52

Process Impacts on Foam - Part 27:07

Process Impacts on Foam - Part 37:36

Ministrado por

Charles Bamforth
Distinguished Professor Emeritus

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