all about proteins or - homebrew con · all about proteins or how to consistently get good head...
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ll b ill b ill b ill b iAll About ProteinsAll About ProteinsAll About ProteinsAll About Proteinsorororor
How to Consistently Get Good How to Consistently Get Good Head Without a Lot of HassleHead Without a Lot of HassleHow to Consistently Get Good How to Consistently Get Good Head Without a Lot of HassleHead Without a Lot of Hassle
John PalmerJohn PalmerNHC Oakland 2009NHC Oakland 2009
John PalmerJohn PalmerNHC Oakland 2009NHC Oakland 2009NHC Oakland 2009NHC Oakland 2009NHC Oakland 2009NHC Oakland 2009
Beer Foam PhysicsBeer Foam PhysicsFour key processes:• Bubble formation – smaller bubbles last longer
Four key processes:• Bubble formation – smaller bubbles last longer
• Dispensing, nucleation, low beer surface tension, gravity
• Drainage – dry bubbles tend to collapse
•Higher surface viscosity (foam positive)
• Dispensing, nucleation, low beer surface tension, gravity
• Drainage – dry bubbles tend to collapse
•Higher surface viscosity (foam positive)•Higher surface viscosity (foam positive)
•Bulk viscosity has no effect (ex. higher beta glucan content)
•Higher alcohol (foam negative)
•Higher surface viscosity (foam positive)
•Bulk viscosity has no effect (ex. higher beta glucan content)
•Higher alcohol (foam negative)
• Coalescence – bubble coarsening via rupture
•good surface viscosity & elasticity properties
• Coalescence – bubble coarsening via rupture
•good surface viscosity & elasticity properties
•hydrophobic interactions (foam positive)
•lipids and detergents (foam negative)
• Disproportionation bubble coarsening via gas diffusion
•hydrophobic interactions (foam positive)
•lipids and detergents (foam negative)
• Disproportionation bubble coarsening via gas diffusion• Disproportionation – bubble coarsening via gas diffusion
•gas composition (N2 can’t diffuse as well as CO2)
• Disproportionation – bubble coarsening via gas diffusion
•gas composition (N2 can’t diffuse as well as CO2)From Beer: A Quality Perspective, Handbook of Alcoholic Beverages, Bamforth, Russell and Stewart, Elsevier 2009.From Beer: A Quality Perspective, Handbook of Alcoholic Beverages, Bamforth, Russell and Stewart, Elsevier 2009.
Beer Foam PhysicsBeer Foam PhysicsBeer Foam PhysicsBeer Foam PhysicsBeer Foam PhysicsBeer Foam PhysicsBeer Foam PhysicsBeer Foam PhysicsStable foam with Stable foam with polyhedricpolyhedric, , h bh b l k f lll k f llStable foam with Stable foam with polyhedricpolyhedric, , h bh b l k f lll k f llhoneycombhoneycomb‐‐like structure of welllike structure of well‐‐drained foamdrained foam
Source: Source: PrinsPrins and van and van MarleMarle 19991999
honeycombhoneycomb‐‐like structure of welllike structure of well‐‐drained foamdrained foam
Source: Source: PrinsPrins and van and van MarleMarle 19991999Source: Source: PrinsPrins and van and van MarleMarle 1999.1999.
The faster the foam drains, the The faster the foam drains, the thinner the bubble walls become thinner the bubble walls become
Source: Source: PrinsPrins and van and van MarleMarle 1999.1999.
The faster the foam drains, the The faster the foam drains, the thinner the bubble walls become thinner the bubble walls become thinner the bubble walls become, thinner the bubble walls become, and the faster the bubbles and the faster the bubbles coalesce.coalesce.
thinner the bubble walls become, thinner the bubble walls become, and the faster the bubbles and the faster the bubbles coalesce.coalesce.
Barley Does Not Want To Barley Does Not Want To Make BeerMake Beer
It wants to be pollinated. (Don’t we all)It wants to be pollinated. (Don’t we all)It wants to be pollinated. (Don’t we all)It wants to be pollinated. (Don’t we all)
In order to be pollinated, it needs to grow from a In order to be pollinated, it needs to grow from a seed into a plant.seed into a plant.In order to be pollinated, it needs to grow from a In order to be pollinated, it needs to grow from a seed into a plant.seed into a plant.pp
The seed is equipped with a protein The seed is equipped with a protein carbohydrate matrix called the carbohydrate matrix called the endospermendosperm, and , and
pp
The seed is equipped with a protein The seed is equipped with a protein carbohydrate matrix called the carbohydrate matrix called the endospermendosperm, and , and yy pp ,,enzymes (proteases) that will break that enzymes (proteases) that will break that endosperm down into useful growth endosperm down into useful growth buildingblocks called amino acidsblocks called amino acids
yy pp ,,enzymes (proteases) that will break that enzymes (proteases) that will break that endosperm down into useful growth endosperm down into useful growth buildingblocks called amino acidsblocks called amino acidsblocks called amino acids.blocks called amino acids.
The sole purpose of malt proteases is to make The sole purpose of malt proteases is to make l t i i t i idl t i i t i id
blocks called amino acids.blocks called amino acids.
The sole purpose of malt proteases is to make The sole purpose of malt proteases is to make l t i i t i idl t i i t i idlarge proteins into amino acids.large proteins into amino acids.large proteins into amino acids.large proteins into amino acids.
The Nature of ProteinsThe Nature of ProteinsThe Nature of ProteinsThe Nature of ProteinsThe Nature of ProteinsThe Nature of ProteinsThe Nature of ProteinsThe Nature of ProteinsFrom Wikipedia:From Wikipedia:From Wikipedia:From Wikipedia:pp
An An amino acid is amino acid is a molecule containing both a molecule containing both amine and carboxyl functional groups.amine and carboxyl functional groups.A t i ( k P l tid ) i l i A t i ( k P l tid ) i l i
ppAn An amino acid is amino acid is a molecule containing both a molecule containing both amine and carboxyl functional groups.amine and carboxyl functional groups.A t i ( k P l tid ) i l i A t i ( k P l tid ) i l i A protein (aka. Polypeptide) is a polymeric A protein (aka. Polypeptide) is a polymeric chain of amino acids joined together by chain of amino acids joined together by peptide bonds between the amino and peptide bonds between the amino and
b l f dj i idb l f dj i id
A protein (aka. Polypeptide) is a polymeric A protein (aka. Polypeptide) is a polymeric chain of amino acids joined together by chain of amino acids joined together by peptide bonds between the amino and peptide bonds between the amino and
b l f dj i idb l f dj i idcarboxyl groups of adjacent amino acids.carboxyl groups of adjacent amino acids.A peptide bond is is a chemical bond formed A peptide bond is is a chemical bond formed between two molecules when the carboxyl between two molecules when the carboxyl
carboxyl groups of adjacent amino acids.carboxyl groups of adjacent amino acids.A peptide bond is is a chemical bond formed A peptide bond is is a chemical bond formed between two molecules when the carboxyl between two molecules when the carboxyl yygroup of one molecule reacts with the group of one molecule reacts with the amine group of the other molecule, thereby amine group of the other molecule, thereby releasing a water molecule.releasing a water molecule.
yygroup of one molecule reacts with the group of one molecule reacts with the amine group of the other molecule, thereby amine group of the other molecule, thereby releasing a water molecule.releasing a water molecule.gggg
PlayersPlayersPlayersPlayersyyyyA peptide is a short chain of amino acidsA peptide is a short chain of amino acidsA peptide is a short chain of amino acidsA peptide is a short chain of amino acids
A polypeptide is a long chain of amino acidsA polypeptide is a long chain of amino acids
A “Protein” is a stable polypeptide that has a defined A “Protein” is a stable polypeptide that has a defined
A polypeptide is a long chain of amino acidsA polypeptide is a long chain of amino acids
A “Protein” is a stable polypeptide that has a defined A “Protein” is a stable polypeptide that has a defined structure and nature.structure and nature.
Lipids are organic building blocks including fats, waxes, Lipids are organic building blocks including fats, waxes,
structure and nature.structure and nature.
Lipids are organic building blocks including fats, waxes, Lipids are organic building blocks including fats, waxes, oils, gums, fatty acids, oils, gums, fatty acids, glyceridesglycerides, sterols, and sterol , sterols, and sterol esters.esters.oils, gums, fatty acids, oils, gums, fatty acids, glyceridesglycerides, sterols, and sterol , sterols, and sterol esters.esters.
Building Foam Building Foam Building Foam Building Foam StructureStructureStructureStructureGirdersGirdersGirdersGirders
Malt proteins: Z and HordeinsMalt proteins: Z and Hordeins
Struts (crossStruts (cross‐‐bracing)bracing)
Malt proteins: Z and HordeinsMalt proteins: Z and Hordeins
Struts (crossStruts (cross‐‐bracing)bracing)Malt protein LPT1Malt protein LPT1
Gusset PlatesGusset Plates
Malt protein LPT1Malt protein LPT1
Gusset PlatesGusset PlatesIsoIso‐‐Alpha AcidsAlpha AcidsMelanoidinsMelanoidinsIsoIso‐‐Alpha AcidsAlpha AcidsMelanoidinsMelanoidins
RivetsRivetsMetal ionsMetal ions
RivetsRivetsMetal ionsMetal ions
Two Types of GirdersTwo Types of GirdersTwo Types of GirdersTwo Types of GirdersTwo Types of GirdersTwo Types of GirdersTwo Types of GirdersTwo Types of GirdersProtein Z is thought to be the Protein Z is thought to be the “better” girder having longer “better” girder having longer Protein Z is thought to be the Protein Z is thought to be the “better” girder having longer “better” girder having longer “better” girder, having longer “better” girder, having longer stability.stability.
H d i “f t ” d H d i “f t ” d
“better” girder, having longer “better” girder, having longer stability.stability.
H d i “f t ” d H d i “f t ” d Hordeins are “faster” and Hordeins are “faster” and “cheaper”, having less stability but “cheaper”, having less stability but are easier foam formers.are easier foam formers.
Hordeins are “faster” and Hordeins are “faster” and “cheaper”, having less stability but “cheaper”, having less stability but are easier foam formers.are easier foam formers.
Hydrolyzed Hydrolyzed hordeinhordein is thought to is thought to exclude Protein Z in foam.exclude Protein Z in foam.Hydrolyzed Hydrolyzed hordeinhordein is thought to is thought to exclude Protein Z in foam.exclude Protein Z in foam.exclude Protein Z in foam.exclude Protein Z in foam.
Similar to the difference betweenSimilar to the difference betweenbuilding with steel versus woodbuilding with steel versus wood
exclude Protein Z in foam.exclude Protein Z in foam.
Similar to the difference betweenSimilar to the difference betweenbuilding with steel versus woodbuilding with steel versus woodbuilding with steel versus wood.building with steel versus wood.building with steel versus wood.building with steel versus wood.
Protein ZProtein ZProtein ZProtein ZProtein ZProtein ZProtein ZProtein ZProtein Z is thought to be the primary foam former.Protein Z is thought to be the primary foam former.Protein Z is thought to be the primary foam former.Protein Z is thought to be the primary foam former.g p yg p y
Protein Z is a water soluble protein (Protein Z is a water soluble protein (ieie. albumin), . albumin), with a typical molecular weight of about 40,000 mass with a typical molecular weight of about 40,000 mass
g p yg p y
Protein Z is a water soluble protein (Protein Z is a water soluble protein (ieie. albumin), . albumin), with a typical molecular weight of about 40,000 mass with a typical molecular weight of about 40,000 mass yp g 4 ,yp g 4 ,units.units.
Protein Z is often 30% Protein Z is often 30% glycosylatedglycosylated (bound to a sugar (bound to a sugar
yp g 4 ,yp g 4 ,units.units.
Protein Z is often 30% Protein Z is often 30% glycosylatedglycosylated (bound to a sugar (bound to a sugar 33 g y yg y y ( g( gmolecule) due to molecule) due to MaillardMaillard reactions in the boil.reactions in the boil.
Protein Z has the highest surface viscosity and Protein Z has the highest surface viscosity and
33 g y yg y y ( g( gmolecule) due to molecule) due to MaillardMaillard reactions in the boil.reactions in the boil.
Protein Z has the highest surface viscosity and Protein Z has the highest surface viscosity and g yg yelasticity of the malt proteins.elasticity of the malt proteins.
g yg yelasticity of the malt proteins.elasticity of the malt proteins.
Protein ZProtein ZProtein ZProtein ZProtein ZProtein ZProtein ZProtein ZThe amount of Z depends on the barley variety, but The amount of Z depends on the barley variety, but modern malting varieties with high modern malting varieties with high diastaticdiastatic power power typically have high levels.typically have high levels.
The amount of Z depends on the barley variety, but The amount of Z depends on the barley variety, but modern malting varieties with high modern malting varieties with high diastaticdiastatic power power typically have high levels.typically have high levels.typically have high levels.typically have high levels.
The amount of Z in the wort is not significantly The amount of Z in the wort is not significantly affected by affected by proteolyticproteolytic enzymes in the mash.enzymes in the mash.
typically have high levels.typically have high levels.
The amount of Z in the wort is not significantly The amount of Z in the wort is not significantly affected by affected by proteolyticproteolytic enzymes in the mash.enzymes in the mash.affected by affected by proteolyticproteolytic enzymes in the mash.enzymes in the mash.
Z is affected by Z is affected by KohlbachKohlbach Index (modification)Index (modification)KI < 40 typically have low amounts of ZKI < 40 typically have low amounts of Z
affected by affected by proteolyticproteolytic enzymes in the mash.enzymes in the mash.
Z is affected by Z is affected by KohlbachKohlbach Index (modification)Index (modification)KI < 40 typically have low amounts of ZKI < 40 typically have low amounts of ZKI < 40 typically have low amounts of ZKI < 40 typically have low amounts of ZKI > 40 typically have high amounts of ZKI > 40 typically have high amounts of ZKI < 40 typically have low amounts of ZKI < 40 typically have low amounts of ZKI > 40 typically have high amounts of ZKI > 40 typically have high amounts of Z
HordeinHordeinHordeinHordeinHordeinHordeinHordeinHordeinHordeinHordein is the major storage protein of barley, and are is the major storage protein of barley, and are generally insoluble until hydrolyzed during malting or generally insoluble until hydrolyzed during malting or mashing.mashing.
HordeinHordein is the major storage protein of barley, and are is the major storage protein of barley, and are generally insoluble until hydrolyzed during malting or generally insoluble until hydrolyzed during malting or mashing.mashing.
HordeinHordein is a glycoprotein, like gluten, that is typically is a glycoprotein, like gluten, that is typically glycosylatedglycosylated..HordeinHordein is a glycoprotein, like gluten, that is typically is a glycoprotein, like gluten, that is typically glycosylatedglycosylated..
Hordeins ARE affected by Hordeins ARE affected by proteolyticproteolytic enzymes.enzymes.
Protein rests make smaller Protein rests make smaller HordeinHordein pieces, all the way down pieces, all the way down to i o idto i o id
Hordeins ARE affected by Hordeins ARE affected by proteolyticproteolytic enzymes.enzymes.
Protein rests make smaller Protein rests make smaller HordeinHordein pieces, all the way down pieces, all the way down to i o idto i o idto amino acids.to amino acids.
Hordeins are most common in lessHordeins are most common in less‐‐modified malts (KI < 40).modified malts (KI < 40).
to amino acids.to amino acids.
Hordeins are most common in lessHordeins are most common in less‐‐modified malts (KI < 40).modified malts (KI < 40).
The Struts The Struts –– Protein Protein The Struts The Struts –– Protein Protein LPT1 LPT1 LPT1 LPT1
kD h d h bi i kD h d h bi i kD h d h bi i kD h d h bi i •• ~9.7 kDa hydrophobic protein. ~9.7 kDa hydrophobic protein.
Is concentrated in beer foam.Is concentrated in beer foam.
•• ~9.7 kDa hydrophobic protein. ~9.7 kDa hydrophobic protein.
Is concentrated in beer foam.Is concentrated in beer foam.
LPT1 plays two roles in foamLPT1 plays two roles in foamIn its native foam, it acts to scavenge lipids In its native foam, it acts to scavenge lipids
LPT1 plays two roles in foamLPT1 plays two roles in foamIn its native foam, it acts to scavenge lipids In its native foam, it acts to scavenge lipids , g p, g pthat strongly destabilize foam.that strongly destabilize foam.In its denatured form (after the boil) it is a In its denatured form (after the boil) it is a
ff i f bili iff i f bili i
, g p, g pthat strongly destabilize foam.that strongly destabilize foam.In its denatured form (after the boil) it is a In its denatured form (after the boil) it is a
ff i f bili iff i f bili ivery effective foam stabilizer in very effective foam stabilizer in conjunction with Protein Z and Hordeinconjunction with Protein Z and Hordeinvery effective foam stabilizer in very effective foam stabilizer in conjunction with Protein Z and Hordeinconjunction with Protein Z and Hordein
Lipids in ActionLipids in ActionLipids in ActionLipids in ActionppppLipids are a doubleLipids are a double‐‐edged sword edged sword ––good for yeast nutrition, bad for foam.good for yeast nutrition, bad for foam.Lipids are a doubleLipids are a double‐‐edged sword edged sword ––good for yeast nutrition, bad for foam.good for yeast nutrition, bad for foam.g y ,g y ,
One of the most damaging types of lipids are the One of the most damaging types of lipids are the hydroperoxideshydroperoxides formed by the malt enzyme formed by the malt enzyme
g y ,g y ,
One of the most damaging types of lipids are the One of the most damaging types of lipids are the hydroperoxideshydroperoxides formed by the malt enzyme formed by the malt enzyme hydroperoxideshydroperoxides formed by the malt enzyme formed by the malt enzyme lipoxygenaselipoxygenase acting on acting on linoleniclinolenic acid (common lipid). acid (common lipid).
C id th t b ig th gi dC id th t b ig th gi d
hydroperoxideshydroperoxides formed by the malt enzyme formed by the malt enzyme lipoxygenaselipoxygenase acting on acting on linoleniclinolenic acid (common lipid). acid (common lipid).
C id th t b ig th gi dC id th t b ig th gi dConsider them to be pigeon poop on the girders.Consider them to be pigeon poop on the girders.Consider them to be pigeon poop on the girders.Consider them to be pigeon poop on the girders.
LTP1 binding of lipidsLTP1 binding of lipids
• LPT 1 in its native form acts to bind up lipids and • LPT 1 in its native form acts to bind up lipids and acts to bind up lipids and prevent them from destabilizing the foam.
acts to bind up lipids and prevent them from destabilizing the foam.destabilizing the foam.• They’re pigeon guards.destabilizing the foam.• They’re pigeon guards.
3D structure of LTP1 binding two lyso-phosphatidylcholineresidues in hydrophobic fold. From Douliez et al., 2001 Eur. J. Biochem. 384-388
3D structure of LTP1 binding two lyso-phosphatidylcholineresidues in hydrophobic fold. From Douliez et al., 2001 Eur. J. Biochem. 384-388
LTP levels during wort boilingLTP levels during wort boilingLTP levels during wort boiling(from Robinson et al., 2008 IBD conference Auckland, NZ)LTP levels during wort boiling(from Robinson et al., 2008 IBD conference Auckland, NZ)
Increase in LTP levelsIncrease in LTP levels(from Robinson et al., 2008 IBD conference Auckland, NZ)(from Robinson et al., 2008 IBD conference Auckland, NZ)
5
6
5
6
Nibem 285 seconds
Target level at end of boil Foam
3
4
LTP
(ug/
L)
3
4
LTP
(ug/
L)
Historical Nibem average
Foam
1
2
L
1
2
L240 seconds
Foam Foam
Foam LPT1
0Control Reduced time Reduced pressure Reduced steam pressure All three reductions
0
LTP - end of boil LTP - wort
LPT1 LPT1 LPT1 LPT1
LTP - end of boil LTP - wort
The Gussets The Gussets –– IsoIso‐‐Alpha Alpha The Gussets The Gussets –– IsoIso‐‐Alpha Alpha and and MelanoidinsMelanoidinsand and MelanoidinsMelanoidins
Both isoBoth iso‐‐alpha acids and alpha acids and melanoidinsmelanoidins have been have been demonstrated to be foam stabilizers.demonstrated to be foam stabilizers.Both isoBoth iso‐‐alpha acids and alpha acids and melanoidinsmelanoidins have been have been demonstrated to be foam stabilizers.demonstrated to be foam stabilizers.
The mechanism is thought to be hydrogen bonding The mechanism is thought to be hydrogen bonding of the foam proteins, similar in action to a gusset of the foam proteins, similar in action to a gusset plate where girders and struts join.plate where girders and struts join.
The mechanism is thought to be hydrogen bonding The mechanism is thought to be hydrogen bonding of the foam proteins, similar in action to a gusset of the foam proteins, similar in action to a gusset plate where girders and struts join.plate where girders and struts join.plate where girders and struts join.plate where girders and struts join.
MelanoidinsMelanoidins ((glycosylatedglycosylated proteins) from proteins) from MaillardMaillardreactions are polar molecules and are thought to reactions are polar molecules and are thought to
plate where girders and struts join.plate where girders and struts join.
MelanoidinsMelanoidins ((glycosylatedglycosylated proteins) from proteins) from MaillardMaillardreactions are polar molecules and are thought to reactions are polar molecules and are thought to reactions are polar molecules and are thought to reactions are polar molecules and are thought to improve foam stability the same way as Isoimprove foam stability the same way as Iso‐‐alpha alpha acids.acids.
reactions are polar molecules and are thought to reactions are polar molecules and are thought to improve foam stability the same way as Isoimprove foam stability the same way as Iso‐‐alpha alpha acids.acids.
Comparison of Lacing IndexComparison of Lacing IndexComparison of Lacing IndexComparison of Lacing IndexPictures of the lacing index test glass at the completion of the test using
commercial beers hopped in a variety of ways. Pictures of the lacing index test glass at the completion of the test using
commercial beers hopped in a variety of ways.
A . ŅTet raÓ hopped beer(11 B U Ņtet raÓ),
L i i d 5 66
B . I so -ŅtetraÓ hoppe d bee r(23 B U , ~ 5 B U Ņtetr aÓ)
L i i d 4 65
C . Iso-h opped beer(41 B U)
L i i d 2 49
A. “Tetra” hopped beer (11 BU “tetra”)
B. Iso - “tetra” hopped(23 BU ~5 BU “tetra”)
C. Iso-hopped beer(41 BU)
A . ŅTet raÓ hopped beer(11 B U Ņtet raÓ),
L i i d 5 66
B . I so -ŅtetraÓ hoppe d bee r(23 B U , ~ 5 B U Ņtetr aÓ)
L i i d 4 65
C . Iso-h opped beer(41 B U)
L i i d 2 49
A. “Tetra” hopped beer (11 BU “tetra”)
B. Iso - “tetra” hopped(23 BU ~5 BU “tetra”)
C. Iso-hopped beer(41 BU)La ci ng i nde x = 5 .66 La ci ng i nde x = 4 .65 La ci ng i nde x = 2 .49(11 BU tetra ),
Lacing index = 5.66(23 BU, ~5 BU tetra )Lacing index = 4.65
(41 BU)Lacing index = 2.49
La ci ng i nde x = 5 .66 La ci ng i nde x = 4 .65 La ci ng i nde x = 2 .49(11 BU tetra ), Lacing index = 5.66
(23 BU, ~5 BU tetra )Lacing index = 4.65
(41 BU)Lacing index = 2.49
Do you like your Do you like your Do you like your Do you like your Foam Foam Natural Natural or or
EnhancedEnhanced??
The use of TetraThe use of Tetra‐‐hop extract can hop extract can be compared to the use of be compared to the use of siliconesiliconesilicone.silicone.
Sure it looks great at first, Sure it looks great at first, butbut
B. Cylinder pour test of an iso-hopped beer: at the beginning andcompletion of test.
but….but….
A. Cylinder pour test of tetra hopped beer showing: “whipped egg-white, ice-bergs” of powdery lace and foam.
A. Cylinder pour test of tetra hopped beer showing: “whipped egg-white, ice-bergs” of powdery lace and foam.
B. Cylinder pour test of an iso-hopped beer: at the beginning and completion of test.
B. Cylinder pour test of an iso-hopped beer: at the beginning and completion of test.
The Rivets The Rivets –– Metal IonsMetal IonsThe Rivets The Rivets –– Metal IonsMetal IonsThe Rivets The Rivets –– Metal IonsMetal IonsThe Rivets The Rivets –– Metal IonsMetal Ions1. strongest affinity1. strongest affinity: : MnMn2+2+, Al, Al3+3+, Ni, Ni2+2+, Sn, Sn22++
22. weaker affinity:. weaker affinity: MgMg22++, Zn, Zn2+2+, Ca, Ca2+ 2+ and Baand Ba22+ +
1. strongest affinity1. strongest affinity: : MnMn2+2+, Al, Al3+3+, Ni, Ni2+2+, Sn, Sn22++
22. weaker affinity:. weaker affinity: MgMg22++, Zn, Zn2+2+, Ca, Ca2+ 2+ and Baand Ba22+ +
33. no affinity:. no affinity: LiLi++, Na, Na++, K, K++
((Hughes and Simpson, Hughes and Simpson, 19951995))33. no affinity:. no affinity: LiLi++, Na, Na++, K, K++
((Hughes and Simpson, Hughes and Simpson, 19951995))
Zinc additions of as little as 2ppm have been shown Zinc additions of as little as 2ppm have been shown to significantly increase foam stability.to significantly increase foam stability.
Zi d Al i h d i l iZi d Al i h d i l i
Zinc additions of as little as 2ppm have been shown Zinc additions of as little as 2ppm have been shown to significantly increase foam stability.to significantly increase foam stability.
Zi d Al i h d i l iZi d Al i h d i l iZinc and Aluminum are very hard to get into solution.Zinc and Aluminum are very hard to get into solution.
Calcium is your best bet.Calcium is your best bet.
Zinc and Aluminum are very hard to get into solution.Zinc and Aluminum are very hard to get into solution.
Calcium is your best bet.Calcium is your best bet.
Brewing Processes and Brewing Processes and Brewing Processes and Brewing Processes and ProteinProteinProteinProtein
Malts and AdjunctsMalts and Adjuncts
M hi gM hi g
Malts and AdjunctsMalts and Adjuncts
M hi gM hi gMashingMashing
Boiling Boiling
MashingMashing
Boiling Boiling Boiling Boiling
FermentationFermentation
Boiling Boiling
FermentationFermentation
Malts and AdjunctsMalts and AdjunctsMalts and AdjunctsMalts and AdjunctsMalts and AdjunctsMalts and AdjunctsMalts and AdjunctsMalts and AdjunctsBarley, wheat, and rye malts and adjuncts contain Barley, wheat, and rye malts and adjuncts contain Barley, wheat, and rye malts and adjuncts contain Barley, wheat, and rye malts and adjuncts contain Barley, wheat, and rye malts and adjuncts contain Barley, wheat, and rye malts and adjuncts contain lots of the necessary proteins. There is nothing lots of the necessary proteins. There is nothing special about adding wheat to a recipe for head special about adding wheat to a recipe for head t tit ti
Barley, wheat, and rye malts and adjuncts contain Barley, wheat, and rye malts and adjuncts contain lots of the necessary proteins. There is nothing lots of the necessary proteins. There is nothing special about adding wheat to a recipe for head special about adding wheat to a recipe for head t tit tiretention.retention.
Maize, Rice and (semiMaize, Rice and (semi‐‐)refined sugars do not.)refined sugars do not.
retention.retention.
Maize, Rice and (semiMaize, Rice and (semi‐‐)refined sugars do not.)refined sugars do not.
The kilning of malt denatures Protein Z and Hordein, The kilning of malt denatures Protein Z and Hordein, so highso high‐‐kilned malt (>10 SRM) don’t contribute much kilned malt (>10 SRM) don’t contribute much ff ti t iti t i
The kilning of malt denatures Protein Z and Hordein, The kilning of malt denatures Protein Z and Hordein, so highso high‐‐kilned malt (>10 SRM) don’t contribute much kilned malt (>10 SRM) don’t contribute much ff ti t iti t ifoamfoam‐‐active protein.active protein.
But melanoidins from roasted malts have been But melanoidins from roasted malts have been h t d t bl fh t d t bl f
foamfoam‐‐active protein.active protein.
But melanoidins from roasted malts have been But melanoidins from roasted malts have been h t d t bl fh t d t bl fshown to produce stable foams.shown to produce stable foams.shown to produce stable foams.shown to produce stable foams.
The Ideal Foam Malt?The Ideal Foam Malt?The Ideal Foam Malt?The Ideal Foam Malt?
• High protein content with good extract.
• Moderate KI (40‐45) with good NSP modification.
• High protein content with good extract.
• Moderate KI (40‐45) with good NSP modification.
• High levels of:
‐ protein Z
• High levels of:
‐ protein Z
‐ LTP1
‐ foam promoting hordeins
‐ LTP1
‐ foam promoting hordeinsp gp g
MashingMashingMashingMashinggggg
T H d i i l bl t i th t T H d i i l bl t i th t T H d i i l bl t i th t T H d i i l bl t i th t To recap: Hordeins are insoluble proteins that are To recap: Hordeins are insoluble proteins that are predominant in lesspredominant in less‐‐modified malts.modified malts.
Therefore you need a protein rest to make Therefore you need a protein rest to make them solublethem soluble
To recap: Hordeins are insoluble proteins that are To recap: Hordeins are insoluble proteins that are predominant in lesspredominant in less‐‐modified malts.modified malts.
Therefore you need a protein rest to make Therefore you need a protein rest to make them solublethem solublethem soluble.them soluble.But, a protein rest makes the soluble portion But, a protein rest makes the soluble portion become smaller, which is fine up to a point become smaller, which is fine up to a point because the useful range is 10because the useful range is 10‐‐30 kDa for 30 kDa for
them soluble.them soluble.But, a protein rest makes the soluble portion But, a protein rest makes the soluble portion become smaller, which is fine up to a point become smaller, which is fine up to a point because the useful range is 10because the useful range is 10‐‐30 kDa for 30 kDa for because the useful range is 10because the useful range is 10 30 kDa for 30 kDa for foamfoam‐‐active hordein.active hordein.Too long in the protein rest and you will Too long in the protein rest and you will produce FAN (foamproduce FAN (foam‐‐negative, like lipids).negative, like lipids).
because the useful range is 10because the useful range is 10 30 kDa for 30 kDa for foamfoam‐‐active hordein.active hordein.Too long in the protein rest and you will Too long in the protein rest and you will produce FAN (foamproduce FAN (foam‐‐negative, like lipids).negative, like lipids).p (p ( g , p )g , p )Producing too much soluble hordein can Producing too much soluble hordein can displace the more stable protein Z in the foam.displace the more stable protein Z in the foam.
p (p ( g , p )g , p )Producing too much soluble hordein can Producing too much soluble hordein can displace the more stable protein Z in the foam.displace the more stable protein Z in the foam.
Haze Active ProteinsHaze Active ProteinsHaze Active ProteinsHaze Active ProteinsHaze Active ProteinsHaze Active ProteinsHaze Active ProteinsHaze Active ProteinsDerived from barley Derived from barley hordeinshordeinsDerived from barley Derived from barley hordeinshordeinsRich in Rich in prolineprolineRange in molecular weightRange in molecular weightRich in Rich in prolineprolineRange in molecular weightRange in molecular weight
Hordeins are:Hordeins are:Hordeins are:Hordeins are:PolymorphicPolymorphicTwo Two major groups (B & C),major groups (B & C),two two minor groups (D & minor groups (D & γγ))
PolymorphicPolymorphicTwo Two major groups (B & C),major groups (B & C),two two minor groups (D & minor groups (D & γγ))B B and C (MW and C (MW 35 35 kDakDa––50 50 kDakDa),),D (MW ~D (MW ~90 90 kDakDa))3535--55% of the total protein fraction 55% of the total protein fraction
B B and C (MW and C (MW 35 35 kDakDa––50 50 kDakDa),),D (MW ~D (MW ~90 90 kDakDa))3535--55% of the total protein fraction 55% of the total protein fraction in in barleybarleyin in barleybarley Sticks are proteins,
blobs are polyphenolsSticks are proteins, blobs are polyphenols
BoilingBoilingBoilingBoilinggggg
B ili g t t i th th i gB ili g t t i th th i gB ili g t t i th th i gB ili g t t i th th i gBoiling puts proteins thru the wringer.Boiling puts proteins thru the wringer.
Large protein composition differences in worts Large protein composition differences in worts before the boil become small protein differences before the boil become small protein differences f h b ilf h b il
Boiling puts proteins thru the wringer.Boiling puts proteins thru the wringer.
Large protein composition differences in worts Large protein composition differences in worts before the boil become small protein differences before the boil become small protein differences f h b ilf h b il
ppafter the boil.after the boil.
The concentration of all protein species is reduced The concentration of all protein species is reduced by an order of magnitude.by an order of magnitude.Fo this e so boili g high g it o ts d Fo this e so boili g high g it o ts d
ppafter the boil.after the boil.
The concentration of all protein species is reduced The concentration of all protein species is reduced by an order of magnitude.by an order of magnitude.Fo this e so boili g high g it o ts d Fo this e so boili g high g it o ts d For this reason, boiling high gravity worts and For this reason, boiling high gravity worts and diluting in the fermenter to achieve larger diluting in the fermenter to achieve larger volumes of lighter beer will result in lower volumes of lighter beer will result in lower protein levels and poor foam.protein levels and poor foam.
For this reason, boiling high gravity worts and For this reason, boiling high gravity worts and diluting in the fermenter to achieve larger diluting in the fermenter to achieve larger volumes of lighter beer will result in lower volumes of lighter beer will result in lower protein levels and poor foam.protein levels and poor foam.p pp pAs seen on an earlier slide, overAs seen on an earlier slide, over‐‐boiling can boiling can denature protein. Do not overdenature protein. Do not over‐‐boil! (too hot, too boil! (too hot, too hard, too long >2 hours)hard, too long >2 hours)
p pp pAs seen on an earlier slide, overAs seen on an earlier slide, over‐‐boiling can boiling can denature protein. Do not overdenature protein. Do not over‐‐boil! (too hot, too boil! (too hot, too hard, too long >2 hours)hard, too long >2 hours)
FermentationFermentationFermentationFermentationFermentationFermentationFermentationFermentationD h D h D h D h Do not stress the yeast.Do not stress the yeast.
Stressed yeast excrete more proteinase A, Stressed yeast excrete more proteinase A, which particularly affects proteins around 10 which particularly affects proteins around 10
Do not stress the yeast.Do not stress the yeast.Stressed yeast excrete more proteinase A, Stressed yeast excrete more proteinase A, which particularly affects proteins around 10 which particularly affects proteins around 10 p y pp y pkDa, like LPT1.kDa, like LPT1.Yeast excrete proteinase A even after Yeast excrete proteinase A even after fermentation is finished.fermentation is finished.
p y pp y pkDa, like LPT1.kDa, like LPT1.Yeast excrete proteinase A even after Yeast excrete proteinase A even after fermentation is finished.fermentation is finished.
Autolyzing yeast excrete lots of lipids.Autolyzing yeast excrete lots of lipids.You may want to cold condition or filter the You may want to cold condition or filter the
Autolyzing yeast excrete lots of lipids.Autolyzing yeast excrete lots of lipids.You may want to cold condition or filter the You may want to cold condition or filter the yybeer to reduce the yeast after packaging for beer to reduce the yeast after packaging for better long term foam performance.better long term foam performance.
yybeer to reduce the yeast after packaging for beer to reduce the yeast after packaging for better long term foam performance.better long term foam performance.
Different Beers, Different Beers, Different FoamsDifferent Foams
A i P l AlA i P l Al Old W ld PilOld W ld PilAmerican Pale AleAmerican Pale Ale
Well modified maltWell modified maltLots of protein ZLots of protein Z
Old World PilsnerOld World Pilsner
Less Modified maltLess Modified maltHordeinHordein is dominantis dominantpp
Single infusion mashSingle infusion mash
Reasonable boils, good LPT1 Reasonable boils, good LPT1 levelslevels
Decoction/multi rest mashDecoction/multi rest mash
Typically longer boils to Typically longer boils to reduce DMSreduce DMS
Lots of isoLots of iso‐‐alpha acidsalpha acids
Often calcium additionsOften calcium additions
Moderate isoModerate iso‐‐alpha acidsalpha acids
Often calcium additionsOften calcium additions
Good FoamGood Foam Good FoamGood Foam
Different Beers, Different Beers, Different FoamsDifferent Foams
A i SA i S D bb lb kD bb lb kAmerican StoutAmerican StoutWell modified malt plus Well modified malt plus roasted maltsroasted malts
DobbelbockDobbelbock
Mostly Munich malt (a Less Mostly Munich malt (a Less Modified malt)Modified malt)
Overall, less protein ZOverall, less protein ZSingle infusion mashSingle infusion mash
Reasonable boils, good LPT1 Reasonable boils, good LPT1
HordeinHordein is dominantis dominantDecoction/multi rest mashDecoction/multi rest mash
Typically longer boils to Typically longer boils to gglevels but less overalllevels but less overall
Lots of isoLots of iso‐‐alpha acidsalpha acids
L t f l idiL t f l idi
yp y gyp y gencourage high encourage high melanoidinsmelanoidins..
Low isoLow iso‐‐alpha acidsalpha acids
Lots of melanoidinsLots of melanoidins
Often calcium additionsOften calcium additions
G d FG d F
Often calcium additionsOften calcium additions
Good FoamGood FoamGood FoamGood Foam
SummarySummarySummarySummarySummarySummarySummarySummaryAvoid protein rests on wellAvoid protein rests on well‐‐modified maltsmodified malts
More hordein will cause the beer to foam More hordein will cause the beer to foam more readily, but the foam will be less stable more readily, but the foam will be less stable
Avoid protein rests on wellAvoid protein rests on well‐‐modified maltsmodified maltsMore hordein will cause the beer to foam More hordein will cause the beer to foam more readily, but the foam will be less stable more readily, but the foam will be less stable more readily, but the foam will be less stable more readily, but the foam will be less stable due to displacement of protein Z.due to displacement of protein Z.There MIGHT be no difference between hazeThere MIGHT be no difference between haze‐‐
i h d i d fi h d i d f i h d ii h d i
more readily, but the foam will be less stable more readily, but the foam will be less stable due to displacement of protein Z.due to displacement of protein Z.There MIGHT be no difference between hazeThere MIGHT be no difference between haze‐‐
i h d i d fi h d i d f i h d ii h d iactive hordeins and foamactive hordeins and foam‐‐active hordeins active hordeins ––more research is needed.more research is needed.A little bit of tetraA little bit of tetra‐‐hop extract will do hop extract will do
active hordeins and foamactive hordeins and foam‐‐active hordeins active hordeins ––more research is needed.more research is needed.A little bit of tetraA little bit of tetra‐‐hop extract will do hop extract will do A little bit of tetraA little bit of tetra hop extract will do hop extract will do wonders for your foam, but too much looks wonders for your foam, but too much looks odd.odd.
A little bit of tetraA little bit of tetra hop extract will do hop extract will do wonders for your foam, but too much looks wonders for your foam, but too much looks odd.odd.
ReferenecesReferenecesEvans, D.E., and Bamforth, C.W. (2008) Beer foam: achieving a suitable head, in “Handbook of alcoholic beverages: Beer a quality perspective”
Evans, D.E., and Bamforth, C.W. (2008) Beer foam: achieving a suitable head, in “Handbook of alcoholic beverages: Beer a quality perspective”alcoholic beverages: Beer, a quality perspective edited by Bamforth, C.W., Russell, I., and Stewart, G.G., Elsevier New York, 2009.
alcoholic beverages: Beer, a quality perspective edited by Bamforth, C.W., Russell, I., and Stewart, G.G., Elsevier New York, 2009.
Bamforth, CW, Beer Haze, J.Am.Soc.Brew.Chem. 57(3):81-90, 1999.Bamforth, CW, Beer Haze, J.Am.Soc.Brew.Chem. 57(3):81-90, 1999.( ) ,
Evans, D.E., Surrel, A., Sheehy, M., Stewart, D., and Robinson L H (2008) Comparison of foam
( ) ,
Evans, D.E., Surrel, A., Sheehy, M., Stewart, D., and Robinson L H (2008) Comparison of foamand Robinson, L.H. (2008) Comparison of foam quality and the influence of hop a-acids and proteins by five foam analysis methods. Journal A i S i t f B i Ch i t 65 1 10
and Robinson, L.H. (2008) Comparison of foam quality and the influence of hop a-acids and proteins by five foam analysis methods. Journal A i S i t f B i Ch i t 65 1 10American Society of Brewing Chemists, 65:1-10.American Society of Brewing Chemists, 65:1-10.