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A number of parameters are measured by laboratory technicians to ensure that the quality of beer meets the satisfaction of the drinker. Among these parameters is Beer Foam analysis. Foam in a beer is produced once it is poured into a glass in a practical sense. In a laboratory situation, foam is produced in a test tube by the reproducable shaking of a beer sample. Traditionally, laboratory technicians would observe the beer sample and try to determine values for foam potential, the foam half life, and drainage. This procedure would be described as a Foam Assay.  2, fiche 1, Anglais, - head

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