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A hazy IPA can pour with plenty of fizz—and still lose its head fast.
In this episode, Hendo unpacks the difference between foam formation and foam stability.
Carbonation and serving conditions are worth checking, but they are only the starting point. Durable foam is a systems outcome, shaped by the balance of contributors in the beer and the process history behind it.
You’ll learn:
- Why visible bubbles and lasting foam are not the same thing
- Why carbonation and serving conditions should be checked before jumping to a culprit;
- How malt-derived foam contributors, process history and hop-related variables fit into the bigger picture; and
- How to investigate a head-retention problem without changing every lever at once.
Dry hopping is not automatically the villain when it comes to head retention, and there is no single magic fix for every hazy IPA. The useful shift is to rethink how you think about foam stability in this beer.
This episode is for serious home brewers and professional brewers who want a clearer, more methodical way to think about foam without relying on guesswork.
Chapters
0:00 Intro: Fizzy but no head?
1:47 How carbonation and serving conditions affect beer foam
5:04 Foam formation vs foam stability
7:13 Foam stability: Positive and negative factors
8:18 Mash and boil variables
9:28 Dry hopping: A variable, not the villain
11:45 A more methodical investigation mindset
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