Barley β-Glucan and Beer Foam Stability

Barley β-glucan was examined as a potential foam-enhancing or foam-stabilizing beer component. Neither foam enhancement nor foam stabilization was observed. Treating beer with β-glucanase did not alter the foam properties. β-Glucan did not concentrate in foam collected by the foam tower method from a European Pilsner-style beer with a relatively high known β-glucan content. β-Glucan molecular weight fractionation was not observed. β-Glucan did not have independent foam stability when tested in a model beer system.