| Abstract: | Beer Foam collapse is often described as following an EDL ‘Exponential Decay Law’. Parameters are presented in which this is validated at two pouring temperatures, correcting for entrained beer before tracking dry foam decline over time. The “mean life” time Tau for foam stand on six beer brands was calculated and compared, and the effect of various abuse/control treatments examined. Principal Component Analysis was then applied to correlate measurements of physical parameters with foam Tau. |
