Investigating Beer Foam using BeScan Lab
Beer foam generated by malt proteins, yeast, hops, and carbon dioxide is considered a significant element contributing to freshness and quality by beer connoisseurs,[1] providing better flavor and aroma than those made by ancient fermentation processes. The attractive look of the beer foam also leaves a lasting first impression on consumers. Foam quality can be characterized by many properties, including its whiteness, bubble size, retention time, strength, and viscosity, among which stability is a dominant indicator.[2] The difference in beer stability can be traced back to alcohol content, wort concentration, brewing process, and packaging form
