Mesa512

Recipes 

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

SumnerH

Recipes 

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.

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On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)