Foam-stabilizing effects and cling formation patterns of iso-alpha-acids and reduced iso-alpha-acids in lager beer.

@article{Kunimune2008FoamstabilizingEA,
  title={Foam-stabilizing effects and cling formation patterns of iso-alpha-acids and reduced iso-alpha-acids in lager beer.},
  author={Takeshi Kunimune and Thomas H Shellhammer},
  journal={Journal of agricultural and food chemistry},
  year={2008},
  volume={56 18},
  pages={8629-34}
}
Foam-stabilizing properties and cling formation patterns of iso-alpha-acids and reduced iso-alpha-acids were investigated using an unhopped lager beer. Unhopped beer was dosed with iso-alpha-acid (Iso), rho-iso-alpha-acid (Rho), tetrahydro-iso-alpha-acid (Tetra), and hexahydro-iso-alpha-acid (Hexa), separately, over a range of concentrations from 2 to 10… CONTINUE READING