shoreman
Well-Known Member
- Joined
- Feb 1, 2012
- Messages
- 1,346
- Reaction score
- 396
As I peruse photos from newer craft breweries via social media I am always struck by the lack of head retention some of the beers have. Seems to be focused alot in the newer "instagram-photo ready" beers like pastry stouts, neipas, some lagers and kettle sours - all the most popular styles at the moment.
Personally head retention is really important to me, pouring a beer and getting zero foam or head retention in the glass makes the experience lackluster.
I've had great lambics like Cantillion and there is always a two-three finger head in the glass or some of the well done neipas like trillium, foam is never lacking there. Look at German or Czech lagers, amazing lace on the glass.
My only conclusion is that these brewers aren't really concerned with this aspect of the beer and focusing on flavor. Any ideas?
Personally head retention is really important to me, pouring a beer and getting zero foam or head retention in the glass makes the experience lackluster.
I've had great lambics like Cantillion and there is always a two-three finger head in the glass or some of the well done neipas like trillium, foam is never lacking there. Look at German or Czech lagers, amazing lace on the glass.
My only conclusion is that these brewers aren't really concerned with this aspect of the beer and focusing on flavor. Any ideas?