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Perceptions of Beer Foam
Author(s) -
Bamforth C. W.
Publication year - 2000
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.2050-0416.2000.tb00062.x
Subject(s) - flavour , perception , food science , quality (philosophy) , business , residue (chemistry) , advertising , marketing , chemistry , psychology , organic chemistry , philosophy , epistemology , neuroscience
Consumers do differentiate between beers on the basis of their foam properties. The appearance of a stable foam on beer does influence consumer's preconceptions about the flavour of that beer. Consumers differ in the criteria they apply to judge foam quality: some prefer a stable head of moderate depth which leaves no residue after drinking; others find foam lacing to be appealing.