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In addition to the hydrophobic proteins, iso-alpha acids from the hops also exhibit hydrophobicity and hence make an important contribution to foam stability. The hops are thought to help bridge between the bubbles adding additional support. |
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Total images: 37 | Last update: 11/13/07 11:41 AM | Hogtown Brewers | Generated by JAlbum 7.3 & Chameleon | Help |