Lacings

[John Sand]

I attribute it to good body and thoroughly dissolved carbonation. I notice that my bottled beers have a much tighter head with longer chilling. After the minimum three days in the fridge, the bubbles are larger and shorter lived. (I know, I said "good body" and "lace")

[Dawg LB Steve]

Attributed mainly to proteins and head retention in a properly brewed beer, also a sign of properly washed glass, no residue.

[mashani]

RE: Attribute: as above IE, especially beers with wheat/rye/less modified malts/flaked grains (proteins) and crystal/carawhatnot (unfermentable dextrins) or maltodextrin...

Although I will add that I find that beers where I add lots of hops, especially late hops/hopstands, or less hoppy beers where I use good quality inverted candi syrup (not just plain table sugar/dextrose) tend to also lace the glass better as well.

[joechianti]

Heck, here I was just attributing it to acid flashbacks. Live and learn.

[Rebel_B]

Three gulps?

RB, it looks like your first one was a doozie!

Yes... First gulp after arriving home from work!

[Rebel_B]

Lacing not just for shoes anymore. I digress, what do you attribute good lacing in a beer too?

An aggressive pour that gives the glass a healthy head of foam & hops. Ever see lacing on a non-hopped beverage?

[ScrewyBrewer]

Lacing not just for shoes anymore. I digress, what do you attribute good lacing in a beer too?

An aggressive pour that gives the glass a healthy head of foam & hops. Ever see lacing on a non-hopped beverage?

I'm tending to agree that hops add a lot to head retention and lacing. Case in point I recently brewed an English Style IPA, that I added 2 pounds of flaked wheat to but not many hops. The bottled beer had little or no lacing or head retention, the kegged beer was better I added 2 ounces of hops to the keg. Later I brewed a Cascadian Dark Ale with 12 ounces of hops and there's lacing all the way down to the bottom and a creamy head too.

casdrkale-5sml.jpg (54.32 KiB) Viewed 375 times

[John Sand]

Very interesting.