Endovelico
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Yes, i know grain has alot to do with it but that still doesn't explain why there are Stouts (assuming they use Black patent or roasted barley) who have white head and some who have darker shades of creme/pastel/tan.
At first i thought it had something to do with nitrogen since the only Stouts i could remember having white head were Murphy and Guinness. However i have now seen some traditionally carbonated Stouts with white head as well.
Any guesses?
At first i thought it had something to do with nitrogen since the only Stouts i could remember having white head were Murphy and Guinness. However i have now seen some traditionally carbonated Stouts with white head as well.
Any guesses?