Dr Charlie Bamforth joins me this week to discuss foam and head retention in beer.
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Topics in This Week’s Episode (50:57)
- This week I welcome back Dr Charlie Bamforth, Professor Emeritus at the University of California at Davis. Charlie specializes in the study of the wholesomeness of beer including beer perception, polyphenols, foam stability, oxidation and flavor stability.
- We start by discussing how Charlie got the name “The Pope of Foam”
- We have a brief discussion on carbonation levels, how they are measured and how they vary for different styles of beer.
- Charlie explains what the bubbles in beer foam are composed of and how their stability is important.
- We talk about nucleation and the size of bubbles in relation to their long term stability.
- Charlie explains the key ingredients in beer, specifically malt and hops and how they provide the building blocks for foam stability.
- We discuss the brewing process and how you can choose mash temperature to maximize foam.
- Finally we talk about glasses, glass shape and the very important process of serving beer.
- Charlie provides his closing thoughts.
Sponsors
- Thank you to our sponsor Craft Beer and Brewing Magazine for sponsoring this episode. I encourage you to subscribe to their great magazine!
- And also Anvil Brewing Equipment. Anvil is a new line of kettles, burners and accessories from John Blichmann at Blichmann Engineering. They make top quality brewing equipment built to last a lifetime.
- Also check out BeerSmith, BeerSmith Mobile software and the new DVDs John Palmer and I filmed – How to Brew with Malt Extract and How to Brew All Grain are available now. You can subscribe to the BeerSmith newsletter for free to get some great articles on home brewing.
Thanks to Dr Charlie Bamforth for appearing on the show and also to you for listening!
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