Enroll Course: https://www.coursera.org/learn/beer-quality-foam
As a beer enthusiast, I’ve always been fascinated by the artistry that goes into crafting a perfect pint. Beyond the taste and aroma, there’s a distinct visual element that often sets a good beer apart: its foam. Coursera’s “Beer Quality: Foam” course, taught by the renowned “Pope of Foam” Charlie Bamforth, dives deep into this crucial aspect of beer. This course is part of a larger series on beer quality, and it truly lives up to its promise of demystifying the science behind that beautiful, creamy head.
Bamforth, a leading authority in brewing science, guides learners through the intricate world of beer foam with a captivating blend of scientific explanation and practical insight. The course is structured into four modules, each building upon the last to provide a comprehensive understanding of foam.
**Module 1: Getting Started & Perceptions and Physics of Foam** kicks off with a broad overview of beer quality, immediately zeroing in on the significance of foam. It explores how the visual appeal of foam influences our perception of a beer’s flavor and overall quality. The module also delves into the physics of bubbles, discussing factors that affect their size and stability, and even touches upon international preferences for beer foam. It’s a great introduction that highlights why foam is more than just a pretty garnish.
**Module 2: Chemistry and Measuring of Foam** gets into the nitty-gritty of what makes foam stable. We learn about foam-positive and foam-negative materials, and the chemical properties (hydrophilic vs. hydrophobic) that influence foam stability. The module reviews key research comparing different proteins like albumins and hordeins, and importantly, introduces methods and tools for measuring foam stability and ‘lacing’ – those intricate patterns left on the glass. The inclusion of Joseph Williams demonstrating techniques at the UC Davis brewing lab adds a valuable practical dimension.
**Module 3: Process Impacts on Foam and Interpreting Foam Problems** connects the science to the brewing process. It examines how raw ingredients and various stages of beer production – from wort production and boiling to the role of hops, yeast, filtration, packaging, and dispensing – all impact foam. This module is particularly useful for brewers as it addresses common dispensing and serving issues, including glass cleanliness, and provides methods for identifying foam-affecting materials.
**Module 4: Gushing and Troubleshooting Foam Scenarios** tackles the dreaded problem of gushing and its causes, along with prevention methods. The course concludes with Bamforth offering final thoughts on how to delight customers with perfect foam, reinforcing the practical application of learned knowledge through scenario-based quizzes.
**Recommendation:**
I wholeheartedly recommend “Beer Quality: Foam” to anyone with an interest in beer, from the casual drinker who wants to appreciate their pint more to the homebrewer seeking to perfect their craft. Charlie Bamforth’s expertise shines through, making complex scientific concepts accessible and engaging. The course provides a solid foundation for understanding a critical, yet often overlooked, aspect of beer quality. If you’ve ever wondered why some beers hold their head better than others, or how to achieve that elusive perfect pour, this course is an invaluable resource. It’s a testament to the fact that even the smallest details, like the foam on your beer, can make a world of difference.
Enroll Course: https://www.coursera.org/learn/beer-quality-foam