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Evaluation of an Automated Procedure for Measuring Beer Foam Stability

Peer-Reviewed Paper

MBAA TQ vol. 42, no. 3, 2005, pp. 178-183  |  VIEW ARTICLE

Jason K. S. Hung, Candace E. Wallin, and Charles W. Bamforth. Department of Food Science & Technology, University of California, Davis, CA 95616-8598.

Abstract
An automated foam analyzer (Lg-automatic, Frederiksvaert, Denmark) that assesses foam according to the sigma value foam collapse method of Ross and Clark (as featured in the American Society of Brewing Chemists [ASBC] standard methods) has been evaluated for its performance. There is excellent agreement in values generated by separate operators, for successive measurements on a single beer by one operator, and for duplicate samples of a diversity of beers. There is a reasonable correlation between the manual procedure and the automated version. A semiquantitative procedure for assessing beer foam performance has been developed. There was significant variation between individuals in their judgment of foam when using this approach. However, there was a broad correlation between the ranking of foam quality using this test and the stability of foam measured using the Lg-automatic machine. There was no such relationship observed for the ASBC manual procedure.
Keywords: foam, instrumental, measurement, perception

 

Síntesis
Se evaluó un analizador automático de espuma (Lg-automátic, Frederiksvaert, Dinamarca) que evalúa la espuma de acuerdo a su valor sigma (método Ross & Clark de la ASBC). Hubo excelente acuerdo entre los valores determinados por operadores diferentes y para mediciones sucesivas de una misma cerveza por un solo operador, como también para valores por duplicado de una diversidad de cervezas. La correlación entre los valores manuales y automatizados es razonable. Se desarrolló un método semi-cuantitativo para evaluar la espuma de una cerveza, pero hubo una variabilidad significativa entre diferentes individuos al juzgar la espuma utilizando este método, si bien se tuvo una correlación razonable en el ordenamiento (“ranqueo”) de la calidad de espuma con este método y la estabilidad de la espuma dada por el instrumento Lg-automatic. No hubo correlación similar para los datos del método manual.
Palabras claves: espuma, instrumentos, mediciones, percepción

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