Improving foam stability and lautering conditions

  • Petr Košin Budějovický Budvar, n.p., Karolíny Světlé 4, 370 21 České Budějovice, Czech Republic
  • Jan Šavel Budějovický Budvar, n.p., Karolíny Světlé 4, 370 21 České Budějovice, Czech Republic
  • Adam Brož Budějovický Budvar, n.p., Karolíny Světlé 4, 370 21 České Budějovice, Czech Republic
  • Jakub Vlček Budějovický Budvar, n.p., Karolíny Světlé 4, 370 21 České Budějovice, Czech Republic
Keywords: foam stability, lautering, foam negative components

Abstract

How to increase foam stability without adding foam stabilizers? As we published earlier, there was more than a sufficient amount of foam stabilizing substances in beer, but these must not be pushed out of the beer surface by foam negative substances. There are several separation steps in a brewing process: lautering, trub separation, and beer filtration; all of these can also separate foam negative substances. This short article discusses how a pH during sparging can influence foam stability. It seems that the lower the pH, the fewer foam negative substances are carried over to the following production steps of a brewing process.

Published
2020-03-26
How to Cite
Košin, P., Šavel, J., Brož, A., & Vlček, J. (2020). Improving foam stability and lautering conditions. KVASNY PRUMYSL, 66(2), 261-263. https://doi.org/10.18832/kp2019.66.261
Section
Articles