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This new book, the first in a series entitled "Practical Guides to Beer Quality," offers an easy-to-read yet comprehensive and authoritative description of all the factors that impact the quality and quantity of foam on beer.
FOAM guides the reader through the many factors that impact foam, culminating in a step-by-step explanation of how problems with too much or too little foam can be interpreted and rectified. The book takes the reader through the role that foam plays in perceived quality, the factors that impact foam, and the contributions that all stages from barley to dispense make to foam. It also describes how to measure head stability and cling and diagnose problems with over foaming (gushing). The author has conducted detailed research studies on foam for more than 30 years and indeed has been referred to as the “Pope of Foam.”
The book might be justly called a “foam owner's manual” and will be of interest to brewers; suppliers to the brewing industry; scientists studying foam; home brewers; beer servers in bars, restaurants, and hotels; and any serious lover of beer. It will enhance courses in malting and brewing science and any class where foaming and bubbles are covered.
- Sales Rank: #902204 in eBooks
- Published on: 2013-10-15
- Released on: 2013-10-15
- Format: Kindle eBook
Most helpful customer reviews
3 of 3 people found the following review helpful.
Join the Re-Foam Club!
By D. A. Thomas
As only he can do, Charlie Bamforth in his latest book, efficiently presents and discusses the formation, beauty, physics, chemistry, size, whiteness, stability and robustness of beer foam in the first publication in the series of new, brewer-friendly formats from the American Society of Brewing Chemists.
Charlie challenges, refutes or reinforces many of the “old brewer’s tales” we have all heard about foam, while explaining each of them in ways we can all understand. Did you know, for example, that beer with better foams look colder and more alcoholic to some people? Or that women tend to view foam lacing on the glass less favorably than men?
All aspects of beer foam are thoroughly reviewed, including nucleation, bubble size, disproportionation (explained using baseball terms), hydrophobicity, proteins and proteases, hop bitter acids, grist composition and brewing process parameters.
If you want to learn, review or remember the current state of the art and science that keeps beer foam afloat, buy the book, grab a beer, sit back and enjoy this well-presented seventy-two page practical guide book .
If, however, you are in the midst of an over-foaming, instability, flat, lacing, gushing, “bald patches,” or other foam-related problem at your brewery, buy the book and flip directly to Chapter 7. Here you will find three nifty tables that will help any brewer perform a systematic analysis of the nature of foam problems, and conduct root cause investigations into the shortage of foam-positive or excess of foam-negative materials in the brewing process.
“It is estimated that 100 gallons of lager are blown away in foam every day. Here is another illustration of the necessity of a re-foam club.” Utica Observer (New York), April 19, 1878.
0 of 2 people found the following review helpful.
Too expensive for what it is
By Amazon Customer
Experienced homebrewer reviewing: At five bucks it will be a five-star, but at the current price it is just ok. There are much better buys out there.
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