I want more or less foam on my beer

There are a number of factors - apart from your brewing talent - that influence the head. A miss here means that all your hard work was in vain. So make sure:

• The glass is clean. Dirt or small cracks in the edge affect the forming of the head. Specialty beer glasses should not be rinsed, a pils glass should be rinsed briefly with cold water so that the carbon dioxide cannot adhere. Also, a wide glass produces a lower head than a tall glass.
• The temperature is correct. A beer that is too warm immediately produces a lot of foam, but then the head quickly collapses. The serving temperature can be found on the can or bottle.
• The pouring movement is correct. Pour the beer in one go against the wall of the glass at an angle of 45°. Once the glass is half full, straighten the glass up. Do not hold your can or bottle too high, as this will release more carbon dioxide and you will get too much foam.

Brewing a thick or thin head of foam

Several steps during the brewing process influence your head. Do you think your beer’s head is too thick or too thin?

• What malt and grain are you using? The darker variants can help improve foam stability. Some brewers also add 5-10% wheat to their beer for a better head.
• Your temperature during mashing affects the head retention: Nowadays, modern malts have been modified during the malting process so that a protein rest of 52°C is no longer necessary; this can even lead to a reduced head.
• A lower fermentation temperature is positive for a good head of foam. Naturally, the yeast type has an impact.
• Hop is positive for the longevity of your foam. Extra hops means extra foam.
• A beer with a higher percentage of alcohol produces less foam than a beer with less alcohol.
• The more carbon dioxide, the more foam. The amount of sugar you add during bottling thus plays a role. Usually, it’s about 7 to 9 grams per litre of beer. But beware: too much sugar leads to gushing when opening.
• The fresher the beer, the better the foam appears and remains. Old (and certainly expired) beer still produces little foam.

Brewing your own beer?
Here’s how!