Description
Frothy foam on top of beer
Technical
Beer head is the frothy foam on top of beer and carbonated beverages which is produced by bubbles of gas, predominantly carbon dioxide, rising to the surface. The elements that produce the head are wort protein, yeast and hop residue. The carbon dioxide that forms the bubbles in the head is produced during fermentation as yeasts break down sugar-rich molecules to produce ethanol and carbon dioxide. The carbonation can occur before or after bottling the beer. If the beer continues fermenting in the bottle, then it naturally carbonates and the head is formed upon opening and pouring the beer. If the beer is pasteurized or filtered then the beer must be force carbonated using pressurized gas.
Sensory Profile
Aroma ()
Taste
Texture
Wine Analogy
Similar to the effervescence in sparkling wines like Champagne
Coffee Analogy
Comparable to the crema on top of an espresso
Perfume Analogy
Resembles the top notes in a citrus-forward cologne
Origin & History
Civilization
Ancient Sumerians
Era
circa 4000 BCE
Region
Mesopotamia
Spread Path
Trade routes along the Tigris and Euphrates rivers
Culinary Applications
Dietary
Molecular Pairing
Key Compounds Produced