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• Kölsch
  ...thentic versions are filtered to a brilliant clarity. Has a delicate white head that may not persist. ...htly dry, subtly sweet softness on the palate, yet crisp. Good, dense head retention is desirable. A light fruitiness may be apparent, but is not necessary for
  7 KB (1,174 words) - 14:49, 24 November 2010
• American Pale Ale
  ...e golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.
  5 KB (763 words) - 20:29, 25 November 2009
• Brewing additives
  ||Bottling||5 min||Head Retention||Aids head formation and retention. Mix into beer before bottling.
  3 KB (383 words) - 16:10, 10 August 2011
• Oud Bruin
  ...e=Dark reddish-brown to brown in color. Good clarity. Average to good head retention.
  5 KB (750 words) - 03:34, 18 September 2008
• Barley Wine
  ...ut should not be opaque. Low to moderate off-white head; may have low head retention. May be cloudy with chill haze at cooler temperatures, but generally clears ...ts. Moderately-low to large off-white to light tan head; may have low head retention. May be cloudy with chill haze at cooler temperatures, but generally clears
  13 KB (1,981 words) - 01:38, 17 November 2008
• The Theory of Mashing
  ...s depletion of medium chained proteins can lead to a loss of body and head retention. ...ring the malting process a protein rest may actually hurt by depleting the head and body positive medium chained proteins. For such malts a dough-in above
  14 KB (2,124 words) - 21:49, 23 December 2013
• Lactic Acid
  ...ithout altering the water profile. Lower pH mashes generally improves head retention, increases extraction rate.
  289 bytes (42 words) - 14:08, 1 April 2007
• Braggot
  ...aggots are not as clear as other meads. A light to moderate head with some retention is expected. Color may range from light straw to dark brown or black, depen
  7 KB (1,169 words) - 13:12, 1 November 2007
• Munich Malt
  Does not contribute significantly to body or head retention.}} Does not contribute significantly to body or head retention.
  2 KB (215 words) - 07:04, 2 March 2013
• Belgian Blond Ale
  ...ly very clear. Large, dense, and creamy white to off-white head. Good head retention with Belgian lace.
  3 KB (454 words) - 14:48, 24 November 2010
• CaraFoam
  Significantly increases foam/head retention and body of the beer.
  215 bytes (27 words) - 19:31, 23 August 2007
• Dextrine Malt
  ...t of malts, including [[CaraPils]] and others, used to increase foam, head retention, sweetness, and body. Dextrine malts contain a lot of dextrins, sugar stru
  564 bytes (71 words) - 14:43, 7 December 2007
• CaraPils
  ...trademark. As with other dextrine malts, it is used to increase foam, head retention, and body.
  663 bytes (88 words) - 23:21, 7 December 2015
• CaraRed
  ...to add both flavor and a deep red color to beer. Also contributes to head retention.
  443 bytes (54 words) - 20:56, 23 August 2007
• Oat Malt
  Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in d
  406 bytes (49 words) - 19:22, 23 August 2007
• Mashing procedures
  ...er to 133 *F (55 *C) result in more medium chained proteins (good for head retention and body). Well modified modern malts, which already have higher levels of
  12 KB (2,114 words) - 18:26, 5 December 2007
• Dubbel
  ...of color. Generally clear. Large, dense, and long-lasting creamy off-white head. ...ated fruity esters (especially banana) are appropriate at low levels. Head retention is dense and mousse like. Chill haze is acceptable at low serving temperatu
  4 KB (676 words) - 17:49, 16 July 2008
• Bock
  ...or. Lagering should provide good clarity. Large, creamy, persistent, white head. ...good clarity despite the dark color. Large, creamy, persistent, off-white head.
  18 KB (2,877 words) - 16:03, 30 March 2011
• American Blonde Ale
  ...d in color. Clear to brilliant. Low to medium white head with fair to good retention.
  4 KB (636 words) - 23:37, 23 February 2008
• Witbier
  ...oth mouthfeel. However, using too high a proportion of oats can hurt head retention and reduce the witbier's distinctive haze. ...ves it a milky, whitish-yellow appearance. Dense, white, moussy head. Head retention should be quite good.
  8 KB (1,249 words) - 12:12, 5 July 2011
• Cream Ale
  ...on the pale side. Low to medium head with medium to high carbonation. Head retention may be no better than fair due to adjunct use. Brilliant, sparkling clarity
  6 KB (932 words) - 03:41, 1 March 2013
• Stout
  ...such as [[Guinness]] are well known for having an especially creamy [[Head|head]]. This is achieved by using a mix of CO2 and NO2 in the beer. Nitrogen doe ...it should be clear). A thick, creamy, long-lasting, tan- to brown-colored head is characteristic.
  31 KB (4,799 words) - 01:25, 1 April 2009
• Lambic
  ...nger versions are often cloudy, while older ones are generally clear. Head retention is generally poor. ...xcellent (unless the bottle was shaken). A thick rocky, mousse-like, white head seems to last forever. Always effervescent.
  19 KB (2,939 words) - 14:27, 22 September 2007
• Specialty Belgian Beer
  ...nsiderably from pale gold to very dark. Clarity may be hazy to clear. Head retention is usually good. Generally moderate to high carbonation.
  8 KB (1,289 words) - 19:52, 22 October 2007
• Mild Ale
  ...though is traditionally unfiltered. Low to moderate off-white to tan head. Retention may be poor due to low carbonation, adjunct use and low gravity.
  12 KB (1,852 words) - 14:57, 25 May 2015
• Decoction mash
  0 bytes (0 words) - 01:27, 18 August 2014
• Infusion mashing
  ...ser to 133 *F (55 *C) result in more medium-length proteins (good for head retention and body). Well modified modern malts, which already have higher levels of
  11 KB (1,921 words) - 21:31, 15 November 2011
• Steam Beer
  ...to light copper color. Generally clear. Moderate off-white head with good retention.
  7 KB (1,027 words) - 21:15, 1 June 2011
• Tripel
  ...d in color. Good clarity. Effervescent. Long-lasting, creamy, rocky, white head resulting in characteristic "Belgian lace" on the glass as it fades. ...is okay. Alcohol strength and flavor should be perceived as evident. Head retention is dense and mousse like. Chill haze is acceptable at low serving temperatu
  5 KB (704 words) - 15:47, 5 November 2007
• Flanders Red Ale
  ...ed, burgundy to reddish-brown in color. Good clarity. Average to good head retention.
  5 KB (776 words) - 17:55, 10 October 2007
• Fermentable adjuncts
  Adds body, mouth feel and head retention to the beer ...conversion and better yield. May be used in small amounts to improve head retention and body. Examples: Belgian White beer, Wit.
  11 KB (1,552 words) - 14:26, 18 September 2013
• Unfiltered German Lager
  ...versions of a style of lager - fully carbonated, fully lagered, full head retention, absent of acetaldehyde. For the purposes of this competition, pale America
  3 KB (486 words) - 15:34, 31 October 2007
• Unfiltered Beer
  ...g fermentation may or may not be apparent. Dry Hopping is acceptable. Head retention may not be optimal. The brewer must provide the classic style on which the
  2 KB (378 words) - 13:19, 2 November 2007
• American Red Ale
  0 bytes (0 words) - 20:57, 4 September 2014
• Cheap Jordans 6190
  ...eader says he scrap an unpopular national identity card program, limit the retention of DNA samples and tightly regulate the use of closed circuit TV cameras in
  5 KB (901 words) - 08:50, 5 May 2020