BENEFITS |
- STABILFOAM improves the compactness of the beer head and the volume of the head. - The creamier foam formed from beer stabilized with STABILFOAM is stable, long-lived and is very resistant to breakdown in the presence of food fats, soap or cosmetics. - Beer treated with STABILFOAM forms an attractive, white and long-lasting lace on the glass as the beer is consumed. - STABILFOAM helps to overcome fluctuations in wort composition due to seasonal variations in raw materials which adversely affect head retention. - STABILFOAM maintains beer quality without affecting brilliance, palatability or flavour of beer. |
APPLICATION |
STABILFOAM is added to beer as dilute water solution during the final steps of the process. It is more often accomplished by the mean of a metering pump proportioning alginate solution into the beer line before final filtration or more seldom after this final filtration. |
PREPARATION |
Dissolve STABILFOAM slowly at the rate of 20g to maximum 50g in a liter of hot (50°C) water (distilled or softened) with rapid agitation. The use of a high speed mixer (1500 rpm) is giving the best results. The solution should be agited for thirty minutes to one hour prior to use. |