Talk:Beer head

I made this an article (a stubby one) by translating the nonsense that was put on here since April and ended in August, and addings more to it.Dark Lord Farley 03:31, 23 November 2005 (UTC)

Unfortunately, it didn't particularly move beyond a dictionary definition, so let's leave it at a redirect for now.--SarekOfVulcan 06:18, 25 November 2005 (UTC)

Expand

The foam on top of beer is caused by the carbonation created by the carbon dioxide made by the activity of brewer's yeast.

This only explains the air content of the foam. The main question is: why is beer liquid so potent in producing and maintaining a thick layer of foam? --Abdull 09:48, 17 June 2006 (UTC)

Why does a chilled mug produce so much more head than a room temp mug? Is it the water content in the form of frosting on the interior surface of the mug interacting with CO2? Or is it the lower temp of the glass itself, eg: when the fluid and the cold surface come into contact the fluid becomes denser and not able to retain as much oxygen? Dougzilla 13August2006

Add in Picture of CO2+H20--> carbonic acid

Carbonation occurs when carbon dioxide is dissolved in water or an aqueous solution. This process is generally represented by the following reaction, where water and gaseous carbon dioxide react to form a dilute solution of carbonic acid.

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can we add in the picture of the reaction here?-------

This process yields the "fizz" and the head to beer. —Preceding unsigned comment added by 24.27.196.35 (talk) 02:05, 5 November 2007 (UTC)

head

"Carbonation occurs when carbon dioxide is dissolved in water or an aqueous solution. This process is generally represented by the following reaction, where water and gaseous carbon dioxide react to form a dilute solution of carbonic acid.

This process yields the "fizz" and the head to beer."

i thought that the head was created more from the aggitation of the co2(?). like pouring beer etc gently, it should have less of a head, than say if you pour it with the glass on the floor. i don't know. i just i feel this suggests the carbonation alone causes a good head. which curiously is what alot of people seem to think. ie people claimnig beer is flat if it doesnt have a good head. when alot of it depends on how it was poured. —Preceding unsigned comment added by 90.240.109.96 (talk) 01:41, 11 April 2008 (UTC)

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Kräusen?

Who, if anybody, calls the head on beer "Kräusen"? As far as I can tell from searches of .de websites, the head on beer is ordinarily just called "Bierschaum" ("beer-foam"), and the word "Kräusen" is used to refer to clumps of what in English is traditionally called barm--the scummy or frothy foam that develops on top of a wort as it's fermenting. This is not a "head." Here's a random example from a German homebrew forum:

Ich habe im Braubuch gelesen, dass man beim obergärigen Bier die Kräusen, die in den ersten 2 Tagen während der Hauptgärung entstehen, abschöpfen sollte, da hier die Hopfenreste etc drin schwimmen und diese braunen Kräusen, werden sie nicht abgeschöpft, auch dem Bier einen unangenehmen Hefestich geben können.

Translation: "I've read in the brewing book that with top-fermenting beer one should skim off the foam that develops during the first two days of primary fermentation, because the residue of the hops floats in it, and these brown foam-clumps, if they are not skimmed off, can impart an unpleasant yeasty flavor to the beer."

206.208.105.129 (talk) 18:20, 14 April 2014 (UTC)

Editing because I misread what the main theme of the main page was. Krausen should definitely not redirect here! Barm and krausen should really be the same page, but krausen is most definitely not referring the head on a poured beer, it is a occurrence during fermentation. Gremlyn1 (talk) 13:28, 6 October 2014 (UTC)

Agreed. Krausen and barm are the same thing - the yeast cap on fermenting beer. Has nothing to do with the head on a poured beer. HyTronix (talk) 20:26, 23 February 2020 (UTC)

Description of the Head

Would be nice to have a few words about how the head is described, i.e. what characteristica and typical terms, like "full-bodied" (?), fine-pore (?), medium-pore, large-pore, ... Stefanhanoi (talk) 14:04, 11 January 2017 (UTC)

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