Abstract: Foam proteins are the backbone of beer foam, and its quality was influenced greatly by the foam protein content and quality. The protein Z and LTP are key components, and the change of beer foam proteins during the beer brewing process were investigated in this study. The result showed that proteins with molecular weight of 53ku and 20⁴0ku were degraded during the mashing process, but the protein Z and LTP content were not greatly changed. The protein content was decreased gradually during the wort boiling process, and the content of protein Z, LTP1 and LTP2 were decreased by 11%, 32% and 26%, respectively. During the main fermentation, the content of protein Z, LTP1 and LTP2 were reduced by 12%, 59% and 31%, respectively. In contrast, the protein Z and LTP1 remained stable in the post fermentation, while LTP2 content was decreased by 22% at the end of the fermentation.