This method describes how to determine the foam stability by means of the Ross and Clark method.
beer and beer-based beverages
CO2 is introduced into the beer so that a specific volume of foam is produced. The mean retention time of the bubbles in the foam serves as a measure for the foam stability, which is calculated as the relationship between the time required for the foam to collapse and the logarithm of the relationship between the volume of the collapsed foam and the foam still present [1–3].
This method is frequently applied in instances when the influence of carbon dioxide content on foam formation in the beer is to be eliminated.
Large-format beverage cans (also known as mini kegs or party kegs) which are used in the brewing and food production industries
The inner lining of the mini keg and the lid should not influence the aroma or flavor of the product in any way. For this reason, the inner lining must conform to the regulations governing foods in the European Union and to those of the respective member states pursuant to their valid constitutions. Furthermore, the provisions drawn up by the BGVV Commission on Plastics in Germany (Bundesinstitut für gesundheitlichen Verbraucherschutz und Veterinärmedizin) must also be taken into consideration.
The safest approach is to perform a comparative taste test with water or beer from the same batch that has been treated in an identical manner in a mini keg (sample) and in a bottle (reference).