Beer foam and head retention are the topics for this week’s podcast with Dr Charles Bamforth, the Anheuser-Busch endowed Professor of Brewing Science at the University of California, Davis. Known as “the Pope of Foam”, Charlie has been studying beer foam since 1979. He provides a complete overview of carbonation, how foam forms in a beer, how you can enhance the head retention in a beer, and much more.
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Topics in This Week’s Episode (37:40)
- This week’s guest is Dr Charles Bamforth, Professor of Brewing Science at the University of California at Davis. Charlie teaches sold-out classes on brewing at the University. His facebook page is here at UC Davis Brewing.
- This week’s sponsor is MoreBeer – you can express your support for the BeerSmith sites by placing your next order with MoreBeer using the order page here.
- Charlie introduces carbonation and talks a bit about the history of carbonation and how it is measured.
- We talk about why some styles are highly carbonated while others are not.
- Charlie talks about why foam is an important part of most modern beers.
- We walk through how foam and carbonation affects the percepion, body and flavor of the beer.
- Charlie talks about the most popular methods for carbonating beer.
- We dive into the science of bubbles and head retention
- Charlie provides a few methods for enhancing and managing head retention in a beer
- We discuss the role of glasses and how glass shapes affect beer
- Charlie explains how some beers like Guiness Stout are served with a nitrogen-carbon-dioxide mix
Thanks again to Dr Charles Bamforth who was kind enough to take time from his very busy schedule to appear on the show!
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