Can someone explain the lack of head retention in alot of modern craft?

[VikeMan]

View attachment 718242

Lots of wheat malt? What Brett strain(s)?

 

[Dgallo]

Lots of wheat malt? What Brett strain(s)?

60/40 floor malted Pilsner and white wheat

Copitched with Imperial Rustic blend and YB - Brussels blend

and then dryhoped

ph 3.6

 

[50calshooter]

Being that it's photos you are looking at that means an entire commercially done photo shoot. No telling how long that glass of beer was sitting there.

Too much sanitizer in the rinse.

Soap residue on the glassware.

 

[okiedog]

Believe it or not, there some establishments that actually set their draft system regulators a little low, to avoid pouring foam. Most brewpubs have it right though. A properly carbonated and properly poured pint is a thing of beauty.

 

[mashpaddled]

I don't feel like I see these problems that much in the beers I buy. It's certainly a problem across pastry stouts but I don't find the other beers I buy suffering from this issue. Maybe it's because I don't buy a lot of puree-laden beers or kettle sours and I try to avoid breweries that make low quality beer where this is an issue. I also buy a lot of beers that tend to have foam enhancing grain so maybe that is an issue.

 

[Homergah]

I agree with the previous statement about the experience and knowledge of the brewer. I apparently have a way of getting onto the brewing floor, many times with the head brewer, at nearly every brewery I visit. It truly amazes me at the lack of knowledge I occasionally encounter. Combine that with a poorly trained palette and the willingness to push every beer out the door regardless of quality, and you'll get a multitude of issues. I also see at breweries that I visit, and where I've worked, a lack of knowledge and commitment to a good balanced draft system. Beer lines too short, one pressure across all taps, no regard for reserving certain taps for certain styles. So you end up with a server pouring two pints of beer to fill one glass. And after all that foam has settled you have an under carbonated beer. My last brewery simply had a catch bucket under the tap tray. After a busy night that 5 gallon bucket would be full. And we were selling out of beer sometimes in two days. Lost revenue, down the drain. That extra money could have fixed the draft system. But it's hard to get an owner to spend when margins are so very small. And then you get the herd hyping a place, along with the Instagram self promoted hype with the purchase two thousand followers, and people think this poor product is great. Kinda like the emperors clothes.

 

[Tobor_8thMan]

All driven by $$$, apparently question of skill, etc comes into play. I do know many cities thought breweries where their latest saving grace. I personally know a homebrewer whom was financially encouraged to open a brewery even though there are plenty of breweries around here.

What was it? Back in the 70's and 80 outlet mall. 90's gambling and now breweries. I forgot to add in the phony "town centers".

 

[Beenym88]

This is at least 10 minutes in I love the foam