Hydrophobins are surface active molecules that cause gushing of beer. Gushing is vigorous overfoaming of carbonated beverages without any shaking. A hop extract was used to decrease gushing of wort induced by hydrophobin HFBI. The influence of a magnetic field on dispersion of the hop extract was used to decrease gushing by HFBI. The results indicate that when a magnetic field exerted on hop extract, this compound is dispersed more and smaller particles are formed. Therefore, the specific surface areas of the particles are increased and interact with larger numbers of hydrophobins. This resulted in less gushing by HFBI. When hydrophobins and hop extract together were submitted to magnetic field more gushing was obtained than in the absence of magnet. This is due to the extensive dispersion of the combination by the magnet and can be limited by using less amount of hop extract.