A properly poured beer head unlocks deeper aromas and flavor. Here's how to get the beer-to-foam ratio right every time.

You see, if there’s no foam the CO 2 stays dissolved in the beer. If you then eat something, the foam erupts in your stomach rather than the glass, causing beer bloat.

Ever wondered how beer foam foams? Often referred to as the “head” or “collar,” beer foam is a collection of frothy bubbles carbonating the top layer of freshly poured beer.

If you let the beer sit long enough, it’ll float past the mark.” (Foam is, on average, about 25 percent beer.) Foam is integral to many of Europe’s traditional beer brands and styles.

The slow pour releases CO2 gently, making the beer softer and the head of foam at the top thick like whipped cream. To employ the slow pour technique, simply pour the beer into the glass in short ...

What do you think? Post a comment. “Creamy foam provides a unique mouthfeel on the upper lip when we drink it, and so it is thought to play a role in making beer delicious,” they wrote.

Yet, what is good for beer foam or ice cream may also be good to make concrete better. Incorporating small, stable bubbles makes it resist thaw-freeze cycles better and makes it lighter.

Traditionally, beer was allowed to foam up so much as it was being poured that a "foam scraper" (also known as a "foam flipper" or "head cutter") was needed to shave the excess off the glass rim.

Foam is the “the whipped cream on a sundae,” said Charlie Devereux, a founder of Wayfinder Beer, in Portland, Oregon, which specializes in European-inspired lagers.