http://www.brewwiki.com/api.php?action=feedcontributions&user=Brettg&feedformat=atomBrewWiki - User contributions [en]2024-03-28T13:58:53ZUser contributionsMediaWiki 1.24.2http://www.brewwiki.com/index.php?title=Head_Retention&diff=13602Head Retention2013-07-22T13:32:15Z<p>Brettg: Adding reference link</p>
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<div>An important characteristic in beers is the ability of the beer to retain a nice foamy [[head]] for a long period of time. Commercial brewers go to great lengths to improve '''head retention''' by a variety of additives. However homebrewers also have access to quite a few ingredients and additives that can help your foam last until the last drop. Note that enhancing head retention is closely related to [[Body|enhancing the body]] of the beer.<br />
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Foam is the result of CO2 bubbles rising through the beer. These bubbles attach themselves to substances in the beer and form a skin around the bubble. Obviously the more CO2, the more bubbles, but the goal of the brewer is not bubbles but stability of the head. As foam collapeses, evaporating bubbles tend to solidify the beer near the surface, allowing more beer to be poured with less foaming after about a few minutes have passed. Head stability depends on the presence of substances with low surface tension in the beer which can form stable elastic bubbles. The two primary contributors to head retention are certain high molecular weight proteins and isohumulones (alpha acids from hops). Therefore beers with more proteins that are highly hopped will have a higher head retention.<br />
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==Methods for Improving Head Retention==<br />
We will explore the following possibilities:<br />
* The use of body and head enhancing [[Malt|malts]] such as crystal, wheat, or carafoam<br />
* The altering of the [[Mashing|mash schedule]] to enhance head retaining proteins<br />
* The use of heading agents - additives that enhance head retention<br />
* Addition of high alpha hops - which will increase bitterness, but also increas isohumulones that enhance head retention<br />
* Limiting the use of household soaps on drinking glasses and homebrew equipment<br />
* The use of a nitrogen and CO2 mix for carbonation and serving<br />
* The shape of the glass used to serve the beer<br />
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===Head Enhancing Malts===<br />
The inclusion of proteins and dextrines enhance the [[body]] and head retention of finished beer. Unfortunately when used to excess, proteins and dextrines can interact with tannins and reduce clarity and promote cloudiness, so a proper balance must be struck. Crystal malts to include the light Carapils and Carafoam, and caramel malts. These are the most common body and foam enhancing additives that enhance head retention primarily by adding dextrines and other complex proteins. The overuse of such malts can result in proteins reacting with tannins to create a chill haze. Similarly, other grains high in protein such as flaked barley and wheat can be used to enhance head retention, though again at the cost of clarity.<br />
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===Mashing Schedule===<br />
Since head retention depends on the level of high molecular weight proteins, any step in the mash that breaks down proteins is undesirable. For example, a protein rest in the 50-60 C (122-140 F) range would not be desirable. To improve head retention you would generally favor a full bodied, higher temperature mash, with main conversion in the 70 C (158 F) range, and avoid intermediate protein rests.<br />
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===Heading Agents===<br />
Homebrew shops sell a variety of additives, usually under the generic title ''heading agent''. Some are intended to be added at bottling time, while others need to be added at the end of the boil. Follow the instructions included with the agent to determine what is required. Many heading agents are derived from an enzyme called pepsin that is derived from pork. Other popular heading agents include iron salts, gums, and alginates. All heading agents will alter the flavor of the beer, in general making the character softer. In general, heading agents are not necessary for homebrews that are made from 100% malted barley and wheat. Heading agents are more commonly used in commercial beers that have high rice and corn content, lacking the necessary proteins of an all-malt beer.<br />
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===Hops===<br />
As mentioned in the introduction, isohumulones which are a form of alpha acid also will enhance the head retention of beer. Alpha acid is the primary bittering agent in hops. Therefore highly hopped beers will have better head retention. Obviously overall malt-bitterness balance is still required, but one can use higher levels of hops, particularly in darker full bodied beers to enhance head retention.<br />
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===Limit Use of Household Soaps===<br />
Household soaps such as common dish soap and dishwashing soap have a significant detrimental effect on head retention in beer. You should not use household soaps on either your brewing equipment or your main bar drinkware. Detergent washed glasses in particular will quickly reduce the head on even a well constructed beer. Instead use a beer-friendly cleaning agent from your local homebrew supplier.<br />
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===A Nitrogen Mix===<br />
Some beers, most notably Guiness Irish Stout, are carbonated and poured with a mix of nitrogen and carbon dioxide. CO2 is relatively soluable in beer, and therefore does not promote the formation of gas bubbles as well as non-soluable gasses. Nitrogen dissolves less easily in beer, and provides a better base for forming a stable head. However, nitrogen alters the perceived character of the beer, and use of pure nitrogen would result in an unacceptable mouthfeel and carbonation. A mix, therefore, is always used. The mix varies depending on the style of beer - a low carbonation stout might be served with a mix of 25% carbon dioxide and 75% nitrogen, while ales and lagers might include more CO2 - perhaps 60% CO2 and 40% nitrogen. Low carbon dioxide mixes (25/75) can be applied by mixing the gases in the cylinder, but higher mixes generally require two separate tanks - one of CO2 and one of nitrogen. A high precision blending device either at the tap (i.e. a ''stout tap'') or inline are needed to blend the two gasses for dispensing.<br />
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===Shape of Serving Glass===<br />
The shape of the glass is also a determining factor in both head formation and head retention. A tall narrow glass enhances the formation and retention of the head, while short wide glasses do not. This is the reason many Bavarian wheat beers and Pilsners are served in tall narrow glasses. Use the proper glass for the style of beer you are pouring to enhance the overall presentation.<br />
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==See Also==<br />
* [[Technical|Technical Reference]]<br />
* [[Body|Enhancing Body]]<br />
* [[Mashing]]<br />
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==External Links==<br />
* [http://en.wikipedia.org/wiki/Guinness Guiness Stout on Wikipedia]<br />
* [http://www.lbbrew.com/beer-on-nitro/ Beer On Nitro Explained]<br />
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[[Category:Technical]]<br />
[[Category:Glossary]]</div>Brettghttp://www.brewwiki.com/index.php?title=Craft_Beer&diff=13593Craft Beer2013-07-20T05:24:03Z<p>Brettg: </p>
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<div>__NOTOC__<br />
{{Portal|name=Craft Beer}}<br />
'''Craft beer''' is beer sold to the public that is produced by a brewpub, microbrewery or regional brewer. Craft beers are typically all-malt beers that started in microbreweries or brewpubs. The success of these small brewers eventually led some to expand to regional breweries, and the term '''craft beer''' was coined to distinguish the distinctive products of these new micro- and regional breweries from the products of traditionally large breweries. <br />
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Prior to prohibition, thousands of small breweries existed throughout the United States. Post prohibition, beer brewing was dominated by just a handful of major brewers making a small selection of beer styles - usually Pilsners with large amounts of rice and corn added. After President Carter lifted the prohibition on homebrewing in 1978, the resurgence of homebrewing brought with it a new demand for beer styles from throughout the world. To meet this need, microbreweries and brewpubs started to pop up in the 1980's and 1990's throughout the country providing a huge selection of beer styles. Some of the more successful small breweries eventually expanded to become regional breweries.<br />
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==Craft Breweries==<br />
Please include city, state and country if appropriate.<br />
* [http://www.boldcitybrewery.com/ Bold City Brewery] - Jacksonville, FL<br />
* [http://www.intuitionaleworks.com/ Intuition Ale Works] - Jacksonville, FL<br />
* [http://www.7bridgesgrille.com/ Seven Bridges] - Jacksonville, FL<br />
* [http://www.rivercitybrew.com/ River City Brewing Company] - Jacksonville, FL<br />
* [http://www.facebook.com/profile.php?id=5931883908/ Niagara's Best Beer] - St. Catharines, Ontario, Canada<br />
* [http://www.airdalebrewing.com/ Airdale Brewing Company] - San Diego, CA<br />
* [http://www.anchorbrewing.com/ Anchor Brewing Company] - San Francisco, CA<br />
* [http://www.sierranevada.com/ Sierra Nevada Brewing] - Chico, CA<br />
* [http://www.stonebrew.com/ Stone Brewing Company] - San Diego, CA<br />
* [http://www.russianriverbrewing.com/pages/about.html Russian River Brewing Company] - Santa Rosa, CA<br />
* [http://www.calderabrewing.com Caldera Brewing] - Ashland, OR<br />
* [http://www.rogue.com/ Rogue Ales] - Newport, OR<br />
* [http://www.cambrew.com/ Cambridge Brewing Company] - Cambridge, MA<br />
* [http://www.greatlakesbrewing.com/ Great Lakes Brewing Co] - Cleveland, OH<br />
* [http://www.shipyard.com/ Shipyard Brewing Company] - Maine<br />
* [http://www.smuttynose.com/ Smuttynose Brewing Company] - Portsmouth, NH<br />
* [http://www.arborbrewing.com/ Arbor Brewing Company] - Ann Arbor, MI<br />
* [http://www.arcadiabrewingcompany.com/ Arcadia Brewing Company] - Battle Creek, MI<br />
* [http://www.bellsbeer.com/ Bells Brewing Inc] - Kalamazoo, MI<br />
* [http://www.darkhorsebrewery.com/ Dark Horse Brewing Company] - Marshall, MI<br />
* [http://dragonmead.com/ Dragonmead Microbrewery] - Warren, MI<br />
* [http://www.foundersbrewing.com/home.php Founders Brewing] - Grand Rapids, MI<br />
* [http://www.jollypumpkin.com/ Jolly Pumpkin Artisan Ales] - Dexter, MI<br />
* [http://www.michiganbrewing.com/mbc.asp Michigan Brewing Company] - Webberville, MI<br />
* [http://www.newhollandbrew.com/ New Holland Brewing Company] - Holland, MI<br />
* [http://www.lbbrew.com/ Lake Bluff Brewing Company] - Lake Bluff, IL<br />
* [http://www.newglarusbrewing.com/ New Glarus Brewing Company] - New Glarus, WI<br />
* [http://www.wigrambrewing.co.nz/ Wigram Brewing Company] - Christchurch, New Zealand<br />
* [http://www.emersons.co.nz/ Emerson's Brewery Limited] - Dunedin, New Zealand<br />
* [http://www.threeboysbrewery.co.nz/ Three Boys Brewery] - Christchurch, New Zealand<br />
* [http://www.yeastieboys.co.nz/ The Yeastie Boys] - Wellington, New Zealand<br />
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==See Also==<br />
* [[References]]<br />
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==External Links==<br />
* [http://www.beertown.org/craftbrewing/about.html Brewers Association] - US Craft Brewers Association<br />
* [http://www.craftbeerradio.com/ Craft Beer Radio] - Podcast<br />
* [http://www.beertown.org/craftbrewing/statistics.html Beertown Craft Beer Industry Statistics]<br />
* [http://www.realbeer.co.nz/ Real Beer New Zealand]- Premier NZ Home-brewing and craft beer website<br />
* [http://www.drinkupsandiego.com Drink Up San Diego] - Complete guide to San Diego Microbreweries<br />
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[[Category:Craft Beer]]<br />
[[Category:Glossary]]</div>Brettg