Big Heads On A Beer

Sometimes soap residue will cut the head.

Belgian ales in general usually have great retention.

 

That's correct. Some bars instruct their bartenders to serve that much or more head. If you buy four pints that are actually 12 oz. each, you end up paying for four but drinking three. You should politely ask for a top up.

 

I pour all my beers no matter the style the exact same way and for example, DC Brau penn quarter porter still exploded up the glass and overflowed with the head leaving only a half inch of beer in the glass. Like mentioned above some people pour straight into the bottom inducing a larger head, sometimes its unintentional.

To answer the question, if i pour a tad aggressive for a head, personally its for look a added texture. My sense of smell isn't too great unless i stick my face in it. So maybe people just like the look, want to see how well its made via proteins creating the head or they like the added smell

 

I don't go out to bars that much. kids now, but never really did in the past either. But do people actually ask for a top up and is it not met with a "wtf?" look?

 

When I pour a beer for review, I always pour the same way. Head characteristics are part of the review, so I keep the pouring method consistent.

 

In my experience, considering that a bottle of beer contains a certain amount of pressure and co2, pouring it quickly and letting a large amount of foam ensue only makes the beer flatter.

Anybody else care to confirm this/ agree with this?

 

It depends on how much head there is. Nobody I know gets anal about it, and it's not necessary very often, but if I get an obvious short pour I request a top up. Usually given cheerfully because the bartender recognizes it was short. They'd much rather fix a short pour than get short tipped. In Britain a full measure serve is required by law, and customers don't hesitate to ask for a top up if needed.
If I buy a 16oz. pint for $7 I expect close to that, not 11 - 12oz. Short pours add up fast and screw the customer.

 

If it dissipates at a normal rate I go for 2-3 fingers of head with room left in the top of the glass. This means I usually don't pour a full bottle, even if its only 33cl, unless I'm using a big glass. If the head approaches or exceeds the top of the glass, what's the point of releasing all that aroma when almost none of it gets trapped? I like to have a little room to stick my nose in there. Ideally, the foam will engulf my mustache each time I take a sip, but not be so massive as to go up my nose.

 

Normally I only have to look at the glass quizzically and it is removed from me for a top up.Occasionally I do feel the measure is short and a quiet "Would you mind topping this up please ?" has always done the trick in my experience.
Pubs vary , some come back to you after a few minutes and top up without being asked, some invite you to "make some room in the glass so I can get more beer in" and my local simply gives a side glass so I can top it up myself.
All this without the expectation of a tip

 

That's the thing. The head size is always based on how the beer was poured, which is why I don't put too much stock into reviews of a beer's head. I mean, I could pour a massive head for a Coor's Light if I wanted too. Retention is what counts.

 

head=aroma. aroma=more intense flavor. head is good