Beer foam decay: effect of glass surface quality and CO₂ content

Czech Technical University in Prague, Faculty of Mechanical Engineering, Department of Process Engineering, Technická 4, 166 07 Prague, Czech Republic

^* Corresponding author: Radek.Sulc@fs.cvut.cz

Published online: 4 June 2018

Abstract

The effect of beer glass surface quality and CO₂ content in beer on foam decay was investigated using our experimental method. The effect of beer glass surface quality on foam decay was experimentally investigated for: i) cold & clean glass surface, ii) warm & clean glass surface, iii) cold & greasy glass surface, and iv) cold & dusty glass surface. The fastest foam decay was observed for greasy glass surface. It was found that increasing CO₂ content in beer: i) the liquid content in the foam decreases, and ii) the foam breaks down faster. The foam decay and growth kinetics of foam-liquid interface were statistically treated using own models.