CONTRIBUTION TO THE PROBLEM OF GUSHING

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Abstract
Hydrogen gas, formed in bottled beer during the action of beer on the aluminium spot of the crown cork, may promote gushing, if the beer initially has a high content of dissolved nitrogen. If under otherwise similar conditions, however, this initial nitrogen content is low, no gushing is observed. Thus the presence in beer of relatively large amounts of dissolved nitrogen and hydrogen can be considered as a potential cause of gushing. As high contents of dissolved nitrogen in beer may be due to an insufficient after-fermentation, this accordingly may contribute to gushing.

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