From cans I don’t know. With regard to taps in a bar, beers leave the tap via carbon dioxide which yields large and less controllable froth and bubbles. Guinness on the other hand uses hydrogen so the bubbles are much smaller and the foam more condensed, it also makes for the much creamier texture. A beer is usually poured in one fell swoop whereas Guinness does a two part pour so it has time to settle before topping it off thusly more control. I’ve “foamed over” many pints of Guinness though on busier nights.
I don’t know if this helps.
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