What You Need to Know
Beer head is the frothy foam on top of beer and carbonated beverages which is produced by bubbles of gas, predominantly carbon dioxide, rising to the surface. The elements that produce the head are wort protein, yeast and hop residue. The carbon dioxide that forms the bubbles in the head is produced during fermentation as yeasts break down sugar-rich molecules to produce ethanol and carbon dioxide. The carbonation can occur before or after bottling the beer. If the beer continues fermenting in the bottle, then it naturally carbonates and the head is formed upon opening and pouring the beer. If the beer is pasteurized or filtered then the beer must be force carbonated using pressurized gas.
Key Parameters
Equipment
Steps
- 1.
Guinness Float (Ireland): The thick, creamy head contrasts with the ice cream texture
- 2.
Berliner Weisse mit Schuss (Germany): The head helps trap fruity syrup aromas when served with flavored syrups
- 3.
Michelada (Mexico): The head helps incorporate and distribute the spicy rim seasoning