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.
Primary: RYE, GOD? RYE?!?
Keg: Kiss Yer Cousin Kentucky Common