a glazed donut. On a whim, I tried making up a small batch on my own. Tried the same technique as making a sweet balsamic reduction. First off, I discovered out that adding sugar to carbonated beer yields one hell of a lot of foam... (2 replies, last updated by Scriever September 7, 2008)

a sweet balsamic reduction, then churn the syrupy result. First off, I discovered that adding sugar to carbonated beer yields one hell of a lot of foam. Just 1/4 cup added to 3 poured bottles yielded a 2-quart head, if not more.... (6 replies, last updated by Mellicita September 6, 2008)

Alpha Hound said (in so many words) it’s hard to find beer that isn’t served too cold in NYC. I expect the reason for this is that cold beer tends not to foam so much, which is very important in a busy bar serving... (7 replies, last updated by Liza November 15, 1999)

We once tried varying a "red beer" by substituting Cajun Power Garlic Sauce for the usual tomato. The taste was good-to-verygood, but the spices all settled to the bottom of the glass, leaving some very unnatural-looking foam, so... (16 replies, last updated by RWCFoodie (Karen) April 6, 2004)

But a hard pour with a wheat beer would quickly lead to foam all over the counter. I’m drinking a Bell’s Winter Wheat right now and get about 50% foam with a moderate pour. (49 replies, last updated by CTeater February 10, 2007)

Consider that beer is chilled before bottling (to keep foam down, I believe), and most likely transported and stored at room temperature, then chilled again before you drink it. That’s already occurring, and the beer seems... (29 replies, last updated by rl May 10, 2005)

In a thread on another board, JasonW wrote: "Are you sure that degredation of beer due to light includes artificial light? I understood it to be sunlight only, which has many other wavelengths of light than a bulb can produce and... (31 replies, last updated by Nils November 8, 2001)

I was at Leener’s today (see link below) picking up bottles and corks to fill with some limoncello I’m making for the holidays. I was offered a sample of some home-brewed root beer. This stuff had a good flavor, but... (0 replies, last updated by Heidi Claire September 13, 2003)

I believe a person who has never worn a beer-foam mustache is missing something. (12 replies, last updated by Jim Dorsch June 29, 2009)

Interesting experiment to conduct in a bar that uses the typical “pint” glass for draft beer. Order a beer, note that they usually pour it with 1/2 inch to an inch of foam. After drinking it, order a 12 oz. bottle of... (9 replies, last updated by Deweyman November 10, 2003)

I ask because my friend just bought me the funniest post card/Boddington’s ad. It’s basically an ice cream cone, but the swirly top is supposed to be Boddington’s foam. I know people make root beer floats out of... (5 replies, last updated by Carb Lover October 16, 2005)

IBC makes a great Root Beer, but I have no idea if they make it diet. Stewart’s does make it diet, but I find it a bit lacking in foam. The flavor is good though. (27 replies, last updated by Dovid April 22, 2007)

Albertson’s carries Henry Weinhard’s root beer. It pours a soft foam that is a taste of heaven! (25 replies, last updated by latindancer February 16, 2009)

There is a six-pack of beer in the refrigerator, and neither of us drinks beer. (Long story.) What to do? I do have a good pot roast recipe that involves Shiner Bock and Pace picante sauce, but alas, this is definitely not Shiner... (22 replies, last updated by zora July 12, 2003)

`This post is for restaurant and bar owners who want to do right by their beer patrons. First, serve your beer in the right ( correct ) glass. Pilsner beer should be served in a pilsner glass, ale in an ale glass and barleywine... (12 replies, last updated by chrisinroch August 22, 2007)