Pfeffer
Regular.
Hi all,
There's a question that has bugging me for quite a while, being from the other side of the North Sea and this forum seems to be the perfect media to sort it. I really enjoy a good head on my beer, whether it's a simple pilsener or a special brew, it has to have a decent head.
In the UK it's standard to almost completely fill up the glass, without a proper head. The little layer of foam dissappears in a matter of seconds. I figure you'll get the most beer for your hard earned money, but what's the science behind it?
At work I only get the standard comments like "More beer" or "it's just a british thing". But might there be more to it?
I find that it helps with the aroma a lot. If I get the same beer without a head, I find it less appealing and tasty than when it has a good foamy head on it. For my mind, drinking a UK drafted version of "my beer" tastes like one that went flat because I didn't touch it for a while.
Can anyone shine some light on this british thing?
There's a question that has bugging me for quite a while, being from the other side of the North Sea and this forum seems to be the perfect media to sort it. I really enjoy a good head on my beer, whether it's a simple pilsener or a special brew, it has to have a decent head.
In the UK it's standard to almost completely fill up the glass, without a proper head. The little layer of foam dissappears in a matter of seconds. I figure you'll get the most beer for your hard earned money, but what's the science behind it?
At work I only get the standard comments like "More beer" or "it's just a british thing". But might there be more to it?
I find that it helps with the aroma a lot. If I get the same beer without a head, I find it less appealing and tasty than when it has a good foamy head on it. For my mind, drinking a UK drafted version of "my beer" tastes like one that went flat because I didn't touch it for a while.
Can anyone shine some light on this british thing?