Foam (head)
Term from the Brauwerkstatt brewing glossary, category “Tasting and sensory”.
Explanation
A firm, fine-bubbled head protects the aroma and looks good. Proteins from the malt and bitter compounds from the hops make it stable; fat and detergent residues in the glass destroy it. Wheat and crystal malt help, as does enough carbonation.
Test your knowledge
What destroys the head on a beer?
- Carbonation
- Grease or detergent residues in the glass
- Wheat malt
Show answer
Correct: Grease or detergent residues in the glass. So always wash glasses free of grease and rinse them with clear water. Proteins from the malt and bitter compounds from the hops, on the other hand, keep the foam stable.
What is a “mlíko” in Czechia?
- A glass of beer that is almost all foam
- A milk beer
- A schnapps
Show answer
Correct: A glass of beer that is almost all foam. A classic pour with a normal head, on the other hand, is called a “hladinka”.
According to the brewery, how long does the perfect pour of a Guinness take?
- 119.5 seconds
- 30 seconds
- 5 minutes
Show answer
Correct: 119.5 seconds. The beer is poured in two steps and rests in between until the creamy head has settled.