Hi all.
I do know that I've seen some post here on this subject but cannot find them or maybe we have new research on the subject.
I see a lot of sour fruit beers on the market that do not have any lasting foam.
Ours are also poor.
I know that is it because of the lack of dextrin's that creates surface tensions, but does anyone has found the secret sauce that overpasses this issue?
Cheers.
DOMINIC CHARBONNEAU
VP PRODUCTION & BRASSEUR EN CHEF
C 514-267-3369

3755, RUE PICARD, PORTE 2
SAINT-HYACINTHE (QUÉBEC) J2S 1H3