The foam stability of beer is an important quality characteristic that can be positively influenced only to a certain extent by brewing technological measures. The enrichment of foam positive proteins by ultrafiltration represents a possible technical solution. This article describes the influences of selected process parameters such as pressure, temperature, and pore size on the permeate flow of the beer and the technical-chemical properties of the resulting retentates. Technological solutions were found to reduce the resulting turbidities and improve the colloidal stability.