The foam of the beer is the most aromatic part, so during a beer tasting the first step is to smell it freshly served so as not to miss its nuances. Some aromas are very volatile and soon disappear. After those first few minutes dedicated to evaluating the first aromas of the beer (nothing prevents us, and in fact it is convenient, to continue looking at how they evolve with oxygenation and the rise in temperature in the glass) we will dedicate ourselves to looking at it and analyzing its appearance.

The great "differential fact" of beer is the foam, which other drinks do not have, and how it behaves and is retained in the glass. Indeed, the ephemeral crown of foam in beverages such as sparkling wines and ciders disappears in seconds, while the foam in beer remains (its persistence will depend on each style) and is an essential part of its appearance and flavour. We could say that the other drinks have bubbles while the beer has real foam.

A good foam retention, that is, that a part of it stays above the liquid for several minutes, is always a positive trait. The foam isolates the beer from oxygen, protecting it while we drink it, enhances its appearance and transmits a part of its aroma to the palate with each sip.

Foam Color

The color of the beer determines the color of this foam, which can have different shades, ranging from the pale white of very light beers to the brown/beige of the darkest ones.

Foam texture

The type of foam, its texture, can also vary and go from the appearance of cream to a more "soapy" one with larger bubbles. The service in the glass (straight or inclined, from more or less height) affects the quantity and texture of the foam.