A Craft Beer & Brewing reader recently asked us the following question:
My beer has a nice layer of foam but it fades fast. What are some things I can do to improve head retention?
The fact that you start with a good head of foam indicates that you have a good carbonation level, but other things may be reducing its longevity. Head retention in beer is a combination of several factors, including your selection of malts, hopping rates, brewing techniques, and even glassware. Here are a few ways you can improve your head retention.
First, take a close look at your malt bill. Proteins and dextrins play a major role in head retention, and high-protein malts such as crystal, wheat, flaked barley, and Carafoam can improve the head retention. Think of an Irish stout, which has a nice white head that lasts forever. Proteins from a healthy dose of flaked barley in the grain bill play a significant role here. There is a penalty in terms of clarity, however, for using a lot of protein. Proteins often produce chill haze and cloudiness in lighter beers, so you need to balance the trade-off between head retention and clarity.