Different beers foam different amounts...easy enough.
Is there any published data showing the relationship of components to foaming (independent of CO2 levels).
I saw this today: http://www.draymans.com/articles/arts/05.html
It talks more about haze (the point of the article), but does have some info on colloidal stability and foam retention.
The beer that prompted the question is the New Albion Clone which is the most simple beer ever!
All 2-Row malt (only)
All cascade hops
Very, very low foam. I brew a lot and this beer has set a record.