A PRACTICAL APPROACH TO THE ASSESSMENT OF HEAD RETENTION OF BOTTLED BEERS

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Abstract
A method is described for the assessment of the head retention of bottled beers. The technique enables three aspects of head retention (head formation, adhesion and collapse rate of the foam) to be simultaneously determined. The procedure consists of the shock injection of a small volume of carbon dioxide under pressure into a known volume of beer, previously introduced without fobbing into a specially-calibrated glass vessel, followed by measurements at stated intervals on the foam so produced. The apparatus is simple and inexpensive and a determination can be completed in 7–8 min. Some results for bottled beers are discussed in respect of bottle-to-bottle differences; the effect on head retention of storage and of the use of wheat flour in the grist has also been examined. It is claimed that the method gives results which are more informative than those defined by a single factor such as half-life and are more in line with consumer judgement.

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