Why do beers with high abv have no head

When conditioning a high-alcohol beer, the yeast may have trouble fermenting the sugars since high levels of alcohol inhibit yeast. Hence, most big beers exhibit a low level of carbonation. Kegged beers can, of course, be carbonated to any level desired. Most big beers, however, are lightly carbonated, containing less than 1.8 volumes of carbon dioxide (CO2) and thus a lack of head.

 

If the beer has alcohol legs you can expect a faint head. Lovely difference.

 

Not always true. Uncle Jacobs Stout produces a pretty substantial head considering. And it's 15%.

 

Doesn't it also matter with how vigorous a pour you give your beer? I've stopped pouring down the side of the glass, and instead (nearly) pour vertical into the center of the glass, allowing the beer to form a head, wait until it subsides a bit, and finish pouring. My head usually lasts a while... regardless of abv or fg. Giggity.

 

Temperature also plays a part in developing a good head on a beer. I've noticed some beers have slight heads when very cold but bubble more as the temperature increases.

 

Don't legs have more to do with the humidity of the air around it and temperature of a liquid, not sugar content?

 

I' ve read alcohol negatively impacts the amount of head so more alcohol gives less head.

 

You're the man - that's how i'd do it

 

try that with flat 12 upside down blonde and you'll have a glass of foam and will have gone just below the neck.

use of something like carapils or something with long strand sugar chains yeast can't eat will actually contribute to a stronger head, not a bigger head but a stronger one ie less like soda. A balance with those long chains and short chain sugars that can be fermented to create the CO2 has to be made as well. Extra yeast is usually pitched for HG beers in order to get the proper carb level since they sit for quite some time usually and the yeast becomes dormant and less viable.

 

Yep it is definitely low carbonation, not ABV. Dogfish Head force carbs 120 min, and this was the result of the last bottle I drank:



was a 2011 as well.

 

that's usually the only way i get it.

 

Belgian doubles, tipples and quads all have higher carbonation from bottles conditioning. Fresh yeast is added to the bottle before corking along with the priming sugar. The fresh, healthy and voracious yeast does the job. Head RETENTION however can more difficult especially with the high adjunct content. Use caramel malt, wheat or unmalted barley to boost head and retention...

 

I know alcohol is an emulsifier, a substance which reduces surface tension and makes it more difficult for a liquid to form bubbles. I don't know if that's a big contributor to the lack of head.

 

Hell yeah. Pour, baby, pour

 

Well, it depends....

There isn't a single factor at work and over all effects are different for different styles.

Some things that make a difference.

Hops: when they are used and how many
Temperature: ( as already mentioned) with colder producing less
Strength of the pour: (as already mentioned )
Degree of force carbonation: (as already mentioned)
ABV: (as already mentioned) with higher ABV reducing the amount of bubbling and retention
Amount of wheat in the grain bill: (some brewers will use, say, 5% to ensure adequate foaming)
Etc., etc.