Originally Posted by Mesa512
What exactly determines how thick the head will be on a beer. For example I crack open a Sam Adams and it has a decent head, then I pour myself a boddington cream ale and the head is huge. What causes the difference? Thanks
Boddington's out of the pint can? That uses a nitrogen widget, which gets you a big thick creamy head that hangs around. It's the same thing Guinness draught cans/bottles (but not Guinness extra stout bottles) use.
On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
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