A total 26 kinds of commercial beer were chosen as models to investigate the effect of beer components on beer foam retention. The foam stability,total protein content,total saccharide content,total polyphenol content,viscosity,pH and alcohol were determined by the national standard,high performance liquid chromatography( HPLC) method,Bradford method and ASBC method. The results showed that total saccharide,total polyphenol,total protein content and viscosity had higher correlations with beer foam stability while pH and alcohol had lower correlations.