Researchers explained why the beer from the Belgian Pilsner is so stable

• Research has shown that three strains of beer have the most stable foam.
• Yeast LPT1 plays a key role in the stability of the beer foam.
• The stability of the foam depends on the quality of the strain and the structure of the yeast.

The issue with beer foam, which quickly disappears, is a common frustration for beer lovers. However, research conducted by Swiss scientists revealed that the stability of the foam depends on the strain of the beer. Studies have shown that beer derived from three strains has the most stable foam, while beer from single strains, such as lagers, tends to disappear more quickly.

Researchers from ETH Zurich and the Technical University of Eindhoven studied how yeast, particularly the yeast strain LPT1, affects beer foam stability. In the process of single-strain brewing, these yeasts have a round shape and do not ensure the stability of the foam. However, during the brewing of the second strain, they create a network structure, which significantly improves the foam stability, while during the brewing of the third strain, the yeast disintegrates into fragments that act like PAR, reducing the surface tension.

Research has shown that beers from three brewed strains can remain stable for up to 15 minutes. Researchers also noted that the stability of the foam depends on various factors, including the yeast content and surface viscosity. These results could be useful for brewers looking to improve the quality of their products.

Tags: Research