Contribution to the Problem of Gushing

Abstract

Hydrogen gas, formed in bottled beer during the action of beer on the aluminium spot of the crown cork, may promote gushing, if the beer initially has a high content of dissolved nitrogen. If under otherwise similar conditions, however, this initial nitrogen content is low, no gushing is observed. Thus the presence in beer of relatively large amounts of dissolved nitrogen and hydrogen can be considered as a potential cause of gushing. As high contents of dissolved nitrogen in beer may be due to an insufficient after‐fermentation, this accordingly may contribute to gushing.

Initiation of carbon dioxide liberation from beer and its gushing.

“…Pohybem elektrod při elektrolýze rychlost úniku CO 2 výrazně vzrostla. Bublinky vodíku, uvolněné ze staniolu na vnitřním povrchu korunek, iniciovaly gushing za přítomnosti dusíku (Ferdinandus a Gombert, 1962).…”

“…By moving the electrodes during electrolysis CO 2 gas escape rate increased significantly. Bubbles of hydrogen released from the inner surface of crown covered with aluminium spot initiated gushing in the presence of nitrogen (Ferdinandus and Gombert, 1962).…”

Gushing Promoters and Suppressants in Beer and Hops

“…10 (g) The electrical charge changes of pro tein particles.1 '17 (A) The presence of unidentified gushing promoters from malt, which have not been counteracted by increasing the quantity of "good" quality hops used. "…”