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Old 01-20-2012, 06:40 AM   #1
Feb 2011
Redmond, Washington
Posts: 718
Liked 14 Times on 12 Posts

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.
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Old 01-20-2012, 07:33 AM   #2
Aug 2008
Portland OR
Posts: 5,387
Liked 63 Times on 59 Posts

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.

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