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, 2011 at 2:09
  • Yeah post a picture.
    – Poshpaws
    Oct 24, 2011 at 19:41

2 Answers 2


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!

  • How come this got down voted?
    – Ryan Shdo
    Dec 2, 2011 at 14:23

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.

  • 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, 2011 at 13:05
  • BeerSensor, plus one for intense science. Nov 23, 2011 at 19:14

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