Creamy head

[PhelanKA7]

I've noticed that most beers that pour out of one those "drought flow" style cans have a uniquely thick and creamy head on top of the beer. Is this a result of the "widget" that these cans have in them or is it an ingredient these beers are brewed with like oats or flaked wheat maybe?

 

[brewski08]

I've noticed that most beers that pour out of one those "drought flow" style cans have a uniquely thick and creamy head on top of the beer. Is this a result of the "widget" that these cans have in them or is it an ingredient these beers are brewed with like oats or flaked wheat maybe?

i'm guessing that you're mainly referring to those guinness cans.

i think they get their results because they're nitrogenated and use unmated barley.

 

[PhelanKA7]

i'm guessing that you're mainly referring to those guinness cans.

i think they get their results because they're nitrogenated and use unmated barley.

Yeah, beers like Guinness and Boddingtons. But I should have mentioned what actually brought me to ask the question: I was at my local brewpub last night and ordered a cask ESB (real ale) and it had the same thick head on it. I believe the drought flow cans are made to mimic the non-force carbonated style of serving beers you might find in an English style pub. So I'm not thinking that it has anything to do with nitrogen perse but it could be indirectly related to how it is achieved with those widgets.

I apologize for not elaborating on my question/theory.

 

[Face Eater]

Casks beers typically served with a beer engine go through a sparkler which causes that frothy head I believe. The sparkler is at the end of the spout and causes it to become frothy.

 

[BenS]

Nitrogen does not dissolve as easily as CO2 into a solution and therefore comes out of solution easily as well. This creates very small bubbles in the head because the nitrogen comes out of solution before it has a chance to form bigger bubbles like CO2 bubbles.

Cask ale forms a dense head for different reasons. The cask ale is 'pulled' out of the keg and slightly compressed in the beer engine piston. It is then forced out the faucet nozzle (sometimes with a sprinkler head) at a velocity that causes much of the carbonation to come out of solution immediately.

They have dense head for different reasons. The physical properties of Nitrogen vs. the action of the beer engine.

 

[PhelanKA7]

So in otherwords there is no way to reproduce that type of head short of investing in a beer engine?

 

[BenS]

So in otherwords there is no way to reproduce that type of head short of investing in a beer engine?

Or a nitrogen kegging setup.

 

[PhelanKA7]

Or a nitrogen kegging setup.

Hmmm, I'll have to look into that. Thank you and everyone else for the responses.

 

[BenS]

No problem. And if you figure out a 'cheap' alternative to get the same results, let me know.

 

[smithn]

Get a "Creamer Faucet" for a regular CO2 keg setup. You pull foreward on the handle for a normal pour and push backwards for a Creamer effect at the end of the pour. All it does is mix in air with the beer to give the "uniquely thick and creamy head "

 

[BenS]

Get a "Creamer Faucet" for a regular CO2 keg setup. You pull foreward on the handle for a normal pour and push backwards for a Creamer effect at the end of the pour. All it does is mix in air with the beer to give the "uniquely thick and creamy head "

I have one. Not that great. Just increases head volume on beers that pour with a thin head.