Technological possibilities to prevent and suppress primary gushing of beer

Beer gushing is an uncontrolled escape of wet foam when opening a beer bottle, which is not caused by high temperature or shaking. Primary gushing is associated with fungal contamination of barley but the main role in gushing is played by carbon dioxide and surface active proteins called hydrophobins produced by fungi. Secondary gushing is understood as the effect of non-hydrophobin related factors, which either provoke gushing independently and/or can support the expression/intensity of primary gushing. So far there, there is no fully functional gushing suppression strategy at industrial scale. This review article aims to clarify the underlying mechanism of primary gushing and simultaneously provide an overview of knowledge concerning different strategies of suppressing primary gushing. The published methods of reducing and suppressing primary gushing were analyzed and structured according to various technological sections of beer production. Emphasis was placed on the aspects of applicability in industrial practice. By analyzing the available data, the following strategies of reducing the risk of beer gushing were identified as the most promising (i) germination of barley in the presence of micro-organisms inhibiting the hydrophobin producing fungi, (ii) use of hop oil and products with antigushing effect, and (iii) coating of the glass bottle necks with hydrophobin binding layers. This study intends to inspire research and promote application of new approaches to control gushing. •Beer gushing is an uncontrolled escape of wet foam when opening a beer bottle.•Primary gushing is associated with fungal contamination of barley.•Strategies of suppressing primary gushing are described and evaluated.•The main focus is on practical approaches applicable in industry.