The Gushing Experience—A Quick Overview

Abstract

Abstract:Beer lovers all over the world like to get their drink with a certain volume of stabile foam, which mainly depends on the beer style. However, sometimes this foam comes in form of a sudden, eruptive, and uncontrolled over-foaming (gushing) of beer. Gushing occurs after the bottle has been opened, without previously being treated inappropriately (exposure to high temperatures, shaking, or any other kind of agitation). According to recent scientific and professional literature, gushing may be induced by many factors, but fungal proteins are directly connected to this phenomenon. Gushing caused by fungal proteins-hydrophobins-is called primary gushing, and depends solely on raw material quality. Other reasons for extensive foaming after the bottle has been opened can be of chemical or technological nature in the course of the brewing process. This is called secondary gushing, which can be influenced and reduced by applying good manufacturing practice protocols.

Impact of Hop Freshness on Dry Hopped Beer Quality

“…The oxidation products of alpha acids also tend to increase the gushing potential [33]. The amounts of alpha acids and linalool decrease with ageing, while the levels of oxidation products increase; therefore, our results agree with the available observations made on secondary gushing [31][32][33][34][35]. Generally, beer samples received the highest grades when dry hopped with fresh or slightly aged hops.…”

Control of malting barley Fusarium head blight by bioagents

“…classified as trichothecenes, ZEN, and fumonisins (Ji et al, 2019), aurofusarin and rubrofusarin pigments were identified as being contained in F. graminearum (Mastanjevic et al, 2018b) and found to add to the colour intensity of wort (Cambaza, 2018). As for sensory and physico-chemical stability of beer, another fungal products, hydrophobins, were identified as compounds that cause gushing (Mastanjevic et al, 2017). The presence of toxins produced by F. culmorum, F. graminearum or/and F. poae in barley kernels may negatively influence wort filterability, content of enzymes involved in starch and sugar processes, diastatic power, germination capacity contributing to free amino nitrogen in malt and a reduced growth of Saccharomyces cerevisiae, which leads to a delayed fermentation causing inhibition of ethanol synthesis (Ng et al, 2021a).…”