Influences of Key Components and Surface Modifications on Beer Lacing
Beer is one of the most favorable alcoholic beverages and has a large consumption in the world. However, there are fewer beer consumers who perceive the lacing character after drinking. Four different concentrations (25 mg/L, 50 mg/L, 75 mg/L and 100 mg/L) of iso-α-acid and two levels (0.3% and 0.15%, w/w) of protein content were investigated towards lacing property on modified hydrophilic and hyd