{"id":1883,"date":"2015-10-10T01:19:23","date_gmt":"2015-10-10T08:19:23","guid":{"rendered":"http:\/\/hellbach.us\/blog\/?p=1883"},"modified":"2022-11-25T00:42:04","modified_gmt":"2022-11-25T08:42:04","slug":"the-secrets-to-better-beer-foam","status":"publish","type":"post","link":"https:\/\/hellbach.us\/blog\/food-drink\/beer\/the-secrets-to-better-beer-foam\/","title":{"rendered":"The Secrets to Better Beer Foam"},"content":{"rendered":"<div class='__iawmlf-post-loop-links' style='display:none;' data-iawmlf-post-links='[{&quot;id&quot;:1578,&quot;href&quot;:&quot;https:\\\/\\\/www.homebrewersassociation.org\\\/magazine&quot;,&quot;archived_href&quot;:&quot;http:\\\/\\\/web-wp.archive.org\\\/web\\\/20221205172844\\\/https:\\\/\\\/www.homebrewersassociation.org\\\/magazine\\\/&quot;,&quot;redirect_href&quot;:&quot;&quot;,&quot;checks&quot;:[{&quot;date&quot;:&quot;2025-11-18 22:31:26&quot;,&quot;http_code&quot;:206}],&quot;broken&quot;:false,&quot;last_checked&quot;:{&quot;date&quot;:&quot;2025-11-18 22:31:26&quot;,&quot;http_code&quot;:206},&quot;process&quot;:&quot;done&quot;},{&quot;id&quot;:1579,&quot;href&quot;:&quot;http:\\\/\\\/www.homebrewersassociation.org\\\/how-to-brew\\\/secrets-better-beer-foam&quot;,&quot;archived_href&quot;:&quot;http:\\\/\\\/web-wp.archive.org\\\/web\\\/20250910045233\\\/http:\\\/\\\/homebrewersassociation.org\\\/how-to-brew\\\/secrets-better-beer-foam\\\/&quot;,&quot;redirect_href&quot;:&quot;&quot;,&quot;checks&quot;:[{&quot;date&quot;:&quot;2025-11-18 22:36:07&quot;,&quot;http_code&quot;:206}],&quot;broken&quot;:false,&quot;last_checked&quot;:{&quot;date&quot;:&quot;2025-11-18 22:36:07&quot;,&quot;http_code&quot;:206},&quot;process&quot;:&quot;done&quot;}]'><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"http:\/\/www.homebrewersassociation.org\/wp-content\/uploads\/2015\/01\/beer-foam-featured.jpg\" alt=\"\" width=\"302\" height=\"201\" \/>There\u2019s nothing like\u00a0the look of a creamy head on a homebrewed stout or the lacing\u00a0on a glass\u00a0after finishing a Belgian ale. \u00a0But beer foam isn\u2019t just about appearance. The bubbles from your beer impact carbonation level, aroma, flavor and body.<\/p>\n<p>Beer foam is a complicated and far from understood phenomenon. So, what is foam? In short, foam is a dispersion of a relatively large amount of gas in a relatively small amount of liquid. It doesn\u2019t happen spontaneously\u2014it requires some energy\u00a0by either agitating the beer (e.g. shaking or stirring) or creating a nucleation site (e.g. scratch on a glass or an engineered device) that allows bubbles to form and rise in the beer, sometimes referred to as \u201cbeading.\u201d<\/p>\n<p>So, how can homebrewers improve their beer foam?<\/p>\n<h2><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-13215\" src=\"https:\/\/www.homebrewersassociation.org\/wp-content\/uploads\/2015\/01\/malt.jpg\" alt=\"malt\" width=\"335\" height=\"248\" \/>Choose the Right Malt<\/h2>\n<p>Malts high in proteins and dextrin enhance the body and head retention of beer because the proteins act as a structural component in foam.<\/p>\n<p>The malt-derived proteins are typically\u00a0hydrophobic (water-hating), causing them to move up towards the foam where they encounter other positive foam stabilizing substances, like those from hops.<\/p>\n<p>However, high levels of proteins and dextrins can interact with tannins and compromise clarity, provide more nutrients to spoilage microorganisms, and mean less fermentable extract per pound of grain (which means more money out of your wallet!). Finding a proper balance is the challenge.<\/p>\n<p>Examples of foam-enhancing malts include\u00a0crystal malts (e.g. Carapils, Carafoam, Caramel malts), as well as wheat malt. There is also some belief that dark malts (e.g. Chocolate) help improve foam stability because of their high levels of Melanoidin, a protein polymer which is formed when sugars and amino acids combine.<\/p>\n<h2>Adjust Your\u00a0Mash Schedule<\/h2>\n<p>Head retention depends on the level of proteins in your wort. So, any step in the mash that breaks down these proteins will negatively affect your beer\u2019s foam stability. For example, the typical protein rest at 120 \u2013 130\u00b0F (49\u00b0 to 54\u00b0C) is used to break up proteins which might cause chill haze and can improve head retention. However, this rest should only be used when you use moderately-modified malts, or fully modified malts with over 25% of unmalted grain (e.g. flaked barley, wheat, rye, oatmeal) because it will break down larger proteins into smaller proteins and amino acids, thereby reducing foam stability.<\/p>\n<p>In contrast, fully-modified malts (most of what you\u2019ll buy at a homebrew shop) have already made use of these enzymes and adding a protein rest will remove body and head retention. To improve head retention, you would want to favor a full bodied, higher temperature mash, with a main conversion in the 155 \u2013 160\u00b0F (68 \u2013 71\u00b0C) range, and avoid intermediate protein rests.<\/p>\n<h2><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-13214 \" src=\"https:\/\/www.homebrewersassociation.org\/wp-content\/uploads\/2015\/01\/hops.jpg\" alt=\"hops\" width=\"327\" height=\"209\" \/>Hops<\/h2>\n<p>For all you hop-heads out there, here\u2019s some more good news\u2014hops help with foam stability. As mentioned above, the bitter substances from hops, isohumulones (a form of alpha acid), will help hold the bubbles together.\u00a0These hydrophobic substances help form the framework for head formation.<\/p>\n<p>However, this interaction doesn\u2019t happen right away. You\u2019ll notice when you pour a beer, the beer foam is wet and sloppy but changes to almost solid over a few minutes, in which the foam can adhere to the glass surface, otherwise known as \u201clacing.\u201d<\/p>\n<p>In other words, the longer you wait to slurp down your beer, the better your beer foam and lacing on the glass. Overall, highly-hopped beers should have better head retention, but remember to maintain a malt-bitterness balance.<\/p>\n<h2>Nitro Mix<\/h2>\n<p>As you may know, some beers are carbonated and poured with a mix of nitrogen and carbon dioxide (CO<sub>2<\/sub>).\u00a0CO<sub>2<\/sub> is relatively soluble in beer and therefore doesn\u2019t promote the formation of bubbles as well as non-soluble gases\u00a0(e.g. Nitrogen). Nitrogen is less soluble, so it tends to leave the beer and go directly to the foam, which reduces the permeability of gas through the bubbles and causes slower foam coarsening.<\/p>\n<p>However, nitrogen will alter the character of the beer, giving it a creamy, thick mouthfeel and will also take away from some of the beer\u2019s bitterness. Also bear in mind the percentage of each gas will depend on the style of beer you\u2019re serving. Make sure to check what percentages work best with a particular style.<\/p>\n<h2><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-13213\" src=\"https:\/\/www.homebrewersassociation.org\/wp-content\/uploads\/2015\/01\/glassware.jpg\" alt=\"glassware\" width=\"334\" height=\"246\" \/>Glassware<\/h2>\n<p>The glass you choose can influence head formation and head retention. A tall, narrow glass is a good choice because it minimizes exposure to ambient air, and reduces the ability for CO<sub>2<\/sub> to escape.<\/p>\n<p>In contrast, if you have a large opening on your glass, there is more air exposure, which allows CO<sub>2<\/sub> to escape more easily. For example, many Bavarian wheat beers and Pilsners are served in tall narrow glasses to\u00a0maintain head formation, retention and overall beer presentation.<\/p>\n<p>This might seem obvious, but many beer drinkers forget about\u00a0glassware. Your glassware should be \u201cbeer clean.\u201d Follow proper cleaning procedures for beer glassware and avoid oil or grease. These substances will occupy space on the surface of the beer and prevent bubbles from forming. So next time your munching down a burger or putting on lipstick, make sure to wipe it off!<\/p>\n<h2>Other\u00a0Factors<\/h2>\n<p><strong>The Gush:<\/strong> Sometimes our beer begins gushing out the moment you pop it open. Most veteran homebrewers have experienced this. Next thing you know your pants and floor are soaked. This phenomenon is usually due to overpriming or microbial spoilage. Make sure to carefully measure priming sugar and practice good sanitation and this shouldn\u2019t be a problem.<\/p>\n<p><strong>Temperature:<\/strong> Also, anything that increases the viscosity (thickness) of the beer should prevent foam from disappearing. Since viscosity increases as temperature decreases, colder beer has better foam stability.\u00a0So make sure you pour your beer at a chilled temperature.<\/p>\n<h2>Better Beer Foam\u00a0Tips<\/h2>\n<ul>\n<li>Get your carbonation right.<\/li>\n<li>Choose malts with high protein levels (e.g. crystal malts, dark malts).<\/li>\n<li>Avoid low-protein adjuncts (e.g. corn, rice, sugar).<\/li>\n<li>Wheat malts and flaked barley will increase head retention.<\/li>\n<li>Bittering hops help with head formation.<\/li>\n<li>Sanitize and rinse your equipment well.<\/li>\n<li>Depending on the grain, mash at high enough temperatures.<\/li>\n<li>Nitrogen- CO<sub>2<\/sub>\u00a0gas mix can help with foam stability.<\/li>\n<li>Avoid fats and oils.<\/li>\n<li>Make sure glassware is beer clean.<\/li>\n<li>Carefully measure priming sugar.<\/li>\n<li>Serve beer chilled.<\/li>\n<\/ul>\n<p>Overall, if you ensure that you provide your beer with as many foam enhancers as possible, you\u2019ll end up with a delicious, good-looking beer.<\/p>\n<hr \/>\n<p><em>Sources: <a href=\"https:\/\/web.archive.org\/web\/20170331012913\/http:\/\/members.brewersassociation.org\/store\/detail.aspx?id=494\">How To Brew<\/a> by John Palmer, \u201cPositive Factors of Foam Stability\u201d by Chris Bible May\/June 2001 <a href=\"https:\/\/www.homebrewersassociation.org\/magazine\/\">Zymurgy<\/a>, <a href=\"https:\/\/web.archive.org\/web\/20170202050551\/http:\/\/members.brewersassociation.org\/store\/detail.aspx?id=426\">Malt: A Practical Guide from Field to Brewhouse<\/a>\u00a0by John Mallet, and \u201cBeer: Tap into the Art and Science of Brewing\u201d by Charles Bamforth.<\/em><\/p>\n<hr \/>\n<p><em>source: <a href=\"http:\/\/www.homebrewersassociation.org\/how-to-brew\/secrets-better-beer-foam\/\" target=\"_blank\" rel=\"nofollow noopener\">AHA<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>There\u2019s nothing like\u00a0the look of a creamy head on a homebrewed stout or the lacing\u00a0on a glass\u00a0after finishing a Belgian ale. \u00a0But beer foam isn\u2019t just about appearance. The bubbles from your beer impact carbonation level, aroma, flavor and body. &hellip; <a href=\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/the-secrets-to-better-beer-foam\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[101,105,106,103,104,102],"class_list":["post-1883","post","type-post","status-publish","format-standard","hentry","category-beer","tag-beer-foam","tag-better-beer-foam-tips","tag-glassware","tag-mash-schedule","tag-nitro-mix","tag-right-malt"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The Secrets to Better Beer Foam - Hellbach blog<\/title>\n<meta name=\"description\" content=\"The bubbles in your beer impact carbonation level, aroma, flavor and body. 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