Suppressing foam in process... naturally

摘要

The control of foaming, both during wort boiling and during fermentation has several advantages, including increased capacity of kettles and fermenters, and better retention of foam-positives for the foam stability of final beer. Here, we demonstrate the use of natural antifoam preparations, based on lipid fractions from hops. The lab-scale trials indicated the dosing levels for foam suppression during both operations and for lager and ale worts. These observations were confirmed on a pilot scale, and neither antifoam preparations had any significant impact on final beer quality. These findings show that these hop based antifoam products offer a natural alternative to those based on silicones.