When it comes to beer, presentation counts almost as much as taste. A tall beer stein with a foamy, cloud-like head just looks better than a flat pour.

But not all beer styles are created equal in the foam department—some deliver towering, creamy heads that stick around, while others fade almost as quickly.

So which style really delivers the best beer head?

A lot of it comes down to proteins, carbonation, and even glassware, but style plays a huge role. German wheat beers, like Hefeweizens, are often considered champions of the beer head. Thanks to high levels of wheat proteins and lively carbonation, they build big, fluffy caps of foam that linger well into your drinking session.

“Wheat is foam’s best friend,” says Dr. Charlie Bamforth, a brewing scientist often dubbed the Pope of Foam. “The proteins and polyphenols in wheat work together to give you that big, stable head.” Order a proper hefeweizen in Bavaria, and you’ll almost always see that signature tall glass topped with a head you could practically rest a pretzel on.

Then there’s the Belgian side of things. Styles like Belgian Tripels and Saisons are brewed with a mix of grains, high carbonation, and expressive yeast strains that pump out foamy, rocky heads. The differences in foam between hefeweizens and Belgian beers stem from their distinct yeast strains and fermentation processes, which affect how foam-promoting proteins are expressed and structured. A hefeweizen’s foam is fluffy and creamy, similar to a latte, while a Belgian ale’s is thick, stable, and clinging, like a meringue.

Of course, you can’t leave out the classic Pilsner, especially the Czech Pilsners.

Crisp lagers with naturally soft water and balanced carbonation pour with dense, snowy foam that clings to the glass as you drink, leaving behind those satisfying “lacing” patterns. “In Czech beer culture, the head is not optional—it’s essential,” says Lukáš Svoboda, a Prague beer sommelier. “A good pour means the foam protects the beer from oxygen, keeps it fresh, and looks beautiful.”

On the flip side, some of the world’s favorite beers—think stouts and IPAs—don’t always deliver the same foamy spectacle. Sure, a nitrogen-poured stout like Guinness is legendary for its cascading creaminess, but most hoppy IPAs lean more toward aroma and bitterness than head retention.

“Hop oils are notorious foam killers,” adds Bamforth. “They smell and taste fantastic, but they don’t do your foam any favors.”

So, bottom line, what beer style delivers the best beer head?

If we’re talking consistency, spectacle, and Instagram-worthy pours, wheat beers like the Hefeweizen probably hold the title. But while Belgian ales make a strong case for delivering the best beer head, Czech lagers win on consistency and drinkability.

But in the end, maybe the better question is: what kind of beer head do you prefer—a dense cap that feels like dessert, or just enough froth to keep things lively?

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