Foam Stabilisation

The head of a beer is a worldwide criterion for its drinkability. Light beers are particularly susceptible in this respect. Light beers are missing the respective protein fractions due to the original wort. As a result they demonstrate poorer foam stabilisation. In strong beers maturing for a longer time, there is a risk of yeast autolysis. Proteases can be released again and spoil the strong beer’s foam fraction. To achieve a good foam stabilisation, yeast can be used. Yeast can positively influence foam stabilisation. 

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