The foam stability between common pasteurized beer and draft beer were compared and its change during 3 months shelf life was investigated by China GB foam methods.

• 摘要利用中国国标测定方法，分析比较市场上销售的普通熟啤酒和纯生啤酒的泡沫稳定性，跟踪其在3个月货架期的泡沫稳定性的变化。