Quote:
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Originally posted by BlackArcher101+Aug 18 2004, 10:42 AM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (BlackArcher101 @ Aug 18 2004, 10:42 AM)</td></tr><tr><td id='QUOTE'> All beer should have a head when it's poured. Most people try not to get any and then brag about their pouring skills. The proper way is to have about an inch and a half of head on average. [/b]
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I've heard this...
Beyond the fact that this is what the beer "experts" say, can you explain why it's preferable to have that much head?
I prefer about 3/4".
<!--QuoteBegin-Mean Mr. Mustard
Also the cleaner glassed employed by the Belgians give their beer a much better/crisper taste....I forget the name of the system used to wash the glasses, but they say it makes a huge difference and if you want to see if a glass is beer clean you must look for any bubbles on the side of the glass, if you do see the bubbles then it is a dirty glass.[/quote]
Actually I think Guinness would tell you the opposite. Referred to as "lace" or something like that...the tendrils of head left behind on the glass.