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The Mystery of Draft Beer Foam in Paris: An Inquiry into French Pouring Techniques

During a recent five-day visit to the enchanting city of Paris, I found myself immersed not only in its rich culture and history but also in its drinking traditions—specifically, the experience of enjoying draft beer. However, I noticed something peculiar: each time I ordered a draft beer at various bars and cafés, it arrived with little to no foam. This sparked my curiosity and left me wondering—what’s the norm for draft beer in France?

Coming from a region where a proper head of foam is almost an unspoken rule, I expected my beers to come topped with a generous layer of frothy goodness. The foam is not merely for aesthetics; it plays a vital role in enhancing aroma and protecting the beer from oxidation, ensuring that each sip is as enjoyable as the last. It’s not as if I was opting for styles that typically possess minimal head, such as English cask ales or lambics. Instead, I was ordering straightforward lagers, pilsners, and even some Belgian-style ales—all of which are known for their desirable foamy tops.

This leads me to ponder whether what I experienced was a cultural difference in how beer is poured in Parisian establishments. Is this lack of foam a common practice, or was I simply unlucky during my time there?

I can’t help but wonder if other travelers have observed the same phenomenon. Is it typical for Parisian bars to serve beers in this manner? I’d love to hear your thoughts and experiences on this matter!

P.S. I apologize for referring to it as “foam” instead of “head” in my earlier reflections. It was a natural slip, influenced by my linguistic background. Thank you for your understanding!