The foam stability was assessed according to the modified mini foam shake test developed by Van Nierop et al. [12]. A 40 mL sample of each beer (in triplicate) was dispensed into 100 mL glass measuring cylinders and all of the cylinders were sealed with Parafilm. Each set of cylinders were shaken at the same time, vigorously up and down 10 times, after which the cylinders were set down on the counter, the Parafilm was pierced, and a timer was set for 15 min. After 15min, the foam was evaluated visually and the cylinders were arranged from best to worst. A rating of 5–1 was given, where the best was 5 and the worst was 1.