From the HBD Archive
From: fwb@demon.siemens.com (Frederic W. Brehm)
Subject: re: Too much foam
Date: 1990-01-04 18:37:06 GMT

Several people have complained about too much foam from their keg. Pete
Soper says:
> [describes how he carbonated a keg of lager]
> ... Foam city. Buckets of foam. Foam like
> the Three Stooges never created in their worst washing machine disaster.
> The only way to deal with it was to fill a large pitcher and then pour
> mostly-beer from the pitcher to glasses after the foam had subsided.

This sounds just like the beer dispensed from tap in Munich. (I go there
on business about twice a year.) Their standard method of drawing a beer
does not use a pitcher. It is:

1. Take a clean glass (or mug) and fill it with foam from the tap.
This puts about 1 cm (it's Europe, remember :-) of liquid in the bottom
of the glass.

2. Set the glass aside for a minute or two.

3. Top off the contents of the glass from the tap.

4. If the glass does not yet contain enough liquid then go to step 2.
(Naturally, Germany has a law defining "enough" in this context.)

5. Serve the beer.

The whole process takes 10 to 15 minutes, even for those small 250 ml
glasses that pilsner usually comes in. If you go into a busy bar you will
see 20 or 30 glasses lined up in various states of fill.

Pete also said that his ales did not foam very much. This agrees with my
experience during my two short visits to England. The bitter came out of
the tap with little foam (compared to the lagers in Munich). Of course, the
English lagers didn't have much foam either.

So, maybe that foam *should* be there! Does anyone know why there would be
such a foaming difference between the English and Munich lagers? Did all
of you with foam "problems" really do everything right?

Fred
- --
Frederic W. Brehm Siemens Corporate Research Princeton, NJ
fwb@demon.siemens.com -or- princeton!siemens!demon!fwb


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