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.
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Thanks to Dr Charlie Bamforth for appearing on the show and also to you for listening!
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Thoughts on the Podcast?
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Related Beer Brewing Articles from BeerSmith:
- Clarity and Haze in Beer with Dr Charlie Bamforth – BeerSmith Podcast #142
- Quality in Beer with Dr Charlie Bamforth – BeerSmith Podcast #184
- Malt and its Impact on Beer with Dr Charlie Bamforth – BeerSmith Podcast #105
- Boiling Home Brewed Beer with Dr Charlie Bamforth – BeerSmith Podcast #121
- DMS In Beer with Dr Charlie Bamforth – BeerSmith Podcast #296
- Head Retention with The Pope of Foam – BeerSmith Podcast 23
- Yeast and Beer Flavors with Dr Charlie Bamforth – BeerSmith Podcast #164
- Brewing Yeast with Dr Charlie Bamforth – BeerSmith Podcast #213
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{ 2 comments… read them below or add one }
I was wondering about NEIPA. Since little to no hops are added to the boil and mostly to the whirlpool or cool down and dry hopping. You don’t get the isomerization as in other beer. I really like the style. Mine has both wheat and oat in the grist. Do the added proteins from the wheat and oats make up for the lack of boiling hops I regard to the foam?
interesting podcast but I kept waiting for a mention and discussion of dextrin malt (e.g. carafoam) which is touted as specifically improving head retension…