Quality Assurance and Control

Beer Foam

"Head retention, anyone?"


Retention, Quality, Colloids, Foam, Surfactants, Protein, Lipids


For many consumers, foam is one of the most important quality criteria of a beer. Foam is truly a defining quality parameter, but how can it be consistently achieved? The theory behind the formation and stabilization of foam in beer is discussed before describing the factors that can impact foam and how the brewers may be able to influence the final performance.

Learning Objectives

  • Describe the benefits of foam
  • Describe the inherent difficulties to produce foam
  • Describe the steps involved in foam formation and collapse
  • Explain the theory behind foam formation and stabilization
  • Discuss the main influential factors involved in foam formation and stabilization
  • List possible foam enhancers

Lecture developed by

Dr. Michael Zepf

Dr Michael Zepf has been in the Brewing industry since 1988. After obtaining his diploma from the Technical University of Munich-Weihenstephan [TUM], Michael pursued and completed his Ph.D. in brewing science in 1998. After six (6) years as faculty member at TUM, Michael became the Head Brewmaster and Technical Director at Flötzinger Brauerei, Germany. In 2009, Michael joined the Doemens Academy, where he is currently the Managing Director, and an active faculty member of both the Doemens Academy and the World Brewing Academy, while also managing worldwide the Beer Sommelier Program. For Michael, beer education is not only his career, it is also his passion.

Read more

Enroll options

Lecture Duration (Narration)
27 minutes

Online Access to Lecture
10 days from time of purchase

Lecture Level


Lecture Duration
27 minutes

Online Access to Lecture
10 days from time of purchase



Better experience on tablet or higher screen size.

Need guidance? Leave a message and we'll get back to you.

Other Lectures

See all our lectures