5

My double IPA when poured into a glass has a thick foamy head that remains there the entire time I drink it. Is this good or bad? The beer tastes great!

  • 4
    Sounds ideal. Can you post a picture? – baka Oct 20 '11 at 2:09
  • Yeah post a picture. – Poshpaws Oct 24 '11 at 19:41
-1

I had this problem with multiple styles of beer when i didn't quite have a handle on carbonation (over carb)

something to think about!

| improve this answer | |
  • How come this got down voted? – Ryan Shdo Dec 2 '11 at 14:23
9

Very hoppy beers often have increased foam and retention. The polyphenols in the hops bind the proteins in the beer to create fantastic foam. It's generally considered a very good thing.

| improve this answer | |
  • 4
    It's not the polyphenols which promote foam formation/stability. When polyphenols interact with barley hordeins (proline-rich proteins) they form trub in the kettle and chill-haze in the package. When polyphenols interact with proline-rich proteins in the mouth, it creates astringency. These are weak interactions, not "binding". What promotes foam formation and stability is proteins (MW > 5000), gums like b-glucan and arabinoxylan, metal ions, and iso-alpha acids. In this beer, it's likely due to more protein (high gravity) and more iso's (more hops). – BeerSensor Nov 23 '11 at 13:05
  • BeerSensor, plus one for intense science. – colin.t.welch Nov 23 '11 at 19:14

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.