bengerman

Recipes 

A few months ago I was at a football game and I got some snoqualmie amber on tap. The head on it was amazing. almost as dense as a marshmallow, and it lasted through the whole beer. I've never seen a beer with head this nice. I've had the same beer out of a bottle and the head wasn't nearly as good.
How do I get this in my beer? Is it a serving thing? Like a creamer faucet? Or just mash temp and ingredients?
I've read a lot about head retention but this beer was ridiculous, and I want to replicate it.

samc

Recipes 

Maybe it was this - It’s what you get when you take our
popular Copperhead Pale Ale, infuse it with nitrogen and serve it
through and Guinness-type faucet. This beer doesn’t just
provide an entertaining display as the bubbles cascade down the
glass, but also creates a golden colored pint of wonderfully
smooth, creamy ale with a tangy sweetness in the finish.