Let our beer guy Ethan Fixell explain exactly how much foam you want, why you need it and how to get that perfect pour.
Hey guys. I'm Ethan Fixell. You're watching FWX Beer Hacks, and this is beer foam. To the inexperienced drinker, foam just looks like soapy froth. But to you and me, it's like whipped cream on a sundae. That foam, or head, is more than just aesthetically pleasing. It's good for your beer. For one thing, beer foam helps deliver the delightful aroma to your nose. It's where all the smelly goodness from the malt and hops lives. Foam also reduces the amount of carbon dioxide in the beer, which will in turn give you less gas. [SOUND] And a denser, creamier head will provide an excellent mouth feel and a fullness on the top. It's almost a necessary part of drinking particular styles, such as hefeweizens or other weak beers, and Belgian styles such as doubles and triples. All of which are best with heads at least a couple inches thick. Of course, you don't want too much foam, however, because it only contains about 25% beer. Foam is great, but a glass of foam with no beer? Eh, not so much. I've seen a few people on the internet try to rectify this with an olive oil method. You pour a little bit of olive oil onto a spoon, and the olive oil will break down the bubbles for a smoother drink. Don't do that, not only it's that gross it will change the flavor of the beer. But the beer gods will smite you. So what do you do when you have so much foam? You wait. Forget about the 45 degree pour that you learned in your college keg party okay. All you need to do is slowly pour about half the beer directly down the center of the glass and wait When the foam has settled a bit, pour again. Repeat this process until you've created a much sturdier, thicker, more aromatic layered head that will last much longer. [SOUND] That's some foamy goodness.