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Foam stability

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Jacques:

--- Citaat van: Swedishbrewer op 27-11-2019  16:32 u ---Hi!
I wonder how the commercial belgian breweries can get good foamstability even though they leave the beer on long secondary fermentations in cold degrees 4-8 weeks.
I have some theories, but I dont know if they are entirely correct.
1. They add Propylene glycol alginate
2. They add isomerised hop extract before bottling
3. They add a little nitrogen in the beer

--- Einde van citaat ---

4. They add tetrahop...

http://members.ziggo.nl/drents.hopbier/tetrahop.htm

Swedishbrewer:
Thank you Jacques for the answer. Is tetra hop the most common use in belgian and trappist breweries?

As I see it, tetrahop has other advantages, among other things against the sun's influence. (skunk)

EBC:
Tetrahop is Belgiums worst nightmare.

Please brew with natural hops.

Swedishbrewer:
Thank you for answer. How to make a beer shiny while having a very good foam stability? Even the most genuine you can imagine Westvleteren has hopextract in their beer.
If most commercial Belgian brewers have hopextract. Why shouldn't you have it then?

Jacques:

--- Citaat van: Swedishbrewer op 30-11-2019  20:12 u ---Thank you Jacques for the answer. Is tetra hop the most common use in belgian and trappist breweries?

As I see it, tetrahop has other advantages, among other things against the sun's influence. (skunk)

--- Einde van citaat ---

Tetrahop is being used more and more.
It ensures a great improvement of the foam.

EBC does not like additions. He is a big fan of the Reinheitsgebot ...

Tetrahop is not available for us as hobby brewers. The shelf life is too short.

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