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#Industry News

New ways to systematically characterize beer foam

A study by the Technical University of Munich and KRÜSS combines foam and interfacial analysis.

The question of whether and how much foam should be on a glass of beer, what this foam should look like and how quickly it should disintegrate is a question of taste – or even of culture, in view of the different national ideas of perfectly served beer. Read more!

Details

  • Borsteler Chaussee 85, 22453 Hamburg, Germany
  • KRÜSS GmbH