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COLLABORATIVE DETERMINATION OF BEER FOAM STABILITY BY RUDIN AND NIBEM
Author(s) -
Sharpe F. R.
Publication year - 1997
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1997.tb00955.x
Subject(s) - stability (learning theory) , sample (material) , brewing , mathematics , range (aeronautics) , chromatography , computer science , chemistry , materials science , composite material , food science , machine learning , fermentation
Two methods, the “Rudin” method and the “Nibem” method have been tested for the determination of foam stability of beer by the Analysis Committee of the Institute of Brewing . For the Rudin method, over the range 90 to 102 seconds, it was judged that precision values were independent of the foam stability of the sample. Values for r 95 and R 95 were 6 and 22 seconds, respectively . For the Nibem method, precision was also independent of the foam stability of the sample over the range 213 to 246 seconds. Values for r 95 and R 95 were 22 and 70 seconds, respectively . The two methods ranked the foam stability of the three beers tested differently. This is to be expected, bearing in mind the different principles of the two procedures .