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Bedömning av öl – skumbildning, skumstabilitet och grumlighet.

Feldt, Kalle and Carlsson, Martin (2009)
Food Technology
Abstract
There are different kinds of foam with varying stability and appearance and a number of factors which affect this. The volume and the stability of the foam are important for the beer industry due to the fact that many consumers find this a measure of quality.
There are many different methods for measurement of the physical properties of beer foam. Unfortunately none is used as a standard. A method has been developed for measuring foam due to the fact that none of the methods were feasible for us. The method is called the Carlsson/Feldt-method and is based on the measurement of drainage time. Measurements have also been made with the Carlsberg-method. The results of these measurements prove that there are differences between the beers of... (More)
There are different kinds of foam with varying stability and appearance and a number of factors which affect this. The volume and the stability of the foam are important for the beer industry due to the fact that many consumers find this a measure of quality.
There are many different methods for measurement of the physical properties of beer foam. Unfortunately none is used as a standard. A method has been developed for measuring foam due to the fact that none of the methods were feasible for us. The method is called the Carlsson/Feldt-method and is based on the measurement of drainage time. Measurements have also been made with the Carlsberg-method. The results of these measurements prove that there are differences between the beers of the project. The Carlsson/Feldt method is suitable for measurements of the differences in head retention and foam forming capacity between beers. Besides the measurements of the 22 beers in the project measurements have also been made of two references. The reason for this is to give the reader a view of the results compared to two typical lager beers. The beer haze may be due to a number of different factors and is, with the exception of certain beer types, generally not desirable. Haze measurements have been made of all beers in the project with a turbidity meter. The results show differences between the beer samples. The measurements show that there are differences between the 22 beers in the project both in terms of head retention, foam formation and haze. What causes these differences is not known but hopefully a base has been created for further studies of the barley project. This thesis is part of a collaboration project between SLU in Alnarp and Campus Helsingborg, university of Lund. In this project beers have been brewed from a number of different varieties of barley. These have been grown under different conditions. Measurements of differences in head retention, foam formation and haze between the beers have been made. (Less)
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author
Feldt, Kalle and Carlsson, Martin
organization
year
type
L2 - 2nd term paper (old degree order)
subject
keywords
grumlighet, dränering, skumbildning, ölskum, skumstabilitet, turbiditet
language
Swedish
id
1464485
date added to LUP
2009-08-19 00:00:00
date last changed
2018-10-18 10:06:50
@misc{1464485,
  abstract     = {There are different kinds of foam with varying stability and appearance and a number of factors which affect this. The volume and the stability of the foam are important for the beer industry due to the fact that many consumers find this a measure of quality.
There are many different methods for measurement of the physical properties of beer foam. Unfortunately none is used as a standard. A method has been developed for measuring foam due to the fact that none of the methods were feasible for us. The method is called the Carlsson/Feldt-method and is based on the measurement of drainage time. Measurements have also been made with the Carlsberg-method. The results of these measurements prove that there are differences between the beers of the project. The Carlsson/Feldt method is suitable for measurements of the differences in head retention and foam forming capacity between beers. Besides the measurements of the 22 beers in the project measurements have also been made of two references. The reason for this is to give the reader a view of the results compared to two typical lager beers. The beer haze may be due to a number of different factors and is, with the exception of certain beer types, generally not desirable. Haze measurements have been made of all beers in the project with a turbidity meter. The results show differences between the beer samples. The measurements show that there are differences between the 22 beers in the project both in terms of head retention, foam formation and haze. What causes these differences is not known but hopefully a base has been created for further studies of the barley project. This thesis is part of a collaboration project between SLU in Alnarp and Campus Helsingborg, university of Lund. In this project beers have been brewed from a number of different varieties of barley. These have been grown under different conditions. Measurements of differences in head retention, foam formation and haze between the beers have been made.},
  author       = {Feldt, Kalle and Carlsson, Martin},
  keyword      = {grumlighet,dränering,skumbildning,ölskum,skumstabilitet,turbiditet},
  language     = {swe},
  note         = {Student Paper},
  title        = {Bedömning av öl – skumbildning, skumstabilitet och grumlighet.},
  year         = {2009},
}