Beer texture

[towser]

I was lucky enough to get back to the UK last week and managed to enjoy a pint of Timothy Taylor's Landlord at the Alexandra in Southampton.

I was talking to a guy behind teh bar there about the beer and he insisted that there was no 'northern' style tap on the pump. That amazed me as the beer poured lovely and creamy. He said the beer always did that naturally. The taste was great, and what surprised me was the texture. Initially, the beer goes down smooth and well, but there is an aftertaste of buttery caramel that slides slowly down your throat, well after the beer has gone. It's wonderful.

Has anyone managed to replicate this in homebrew? The beer seems somewhat more viscous than anything I've managed to produce, including the TTL recipe out of GW's book. What makes a beer think/thick/creamy like TTL seems to achieve with ease?

The other question is with regard to the aftertaste of buttery caramel/butterscotch. How the hell is that achieved? Does anyone add toffee, caramel, butterscotch to a brew? ie caramising a sugar addition and then using the caramel syrup in the boil?

[WishboneBrewery]

Nice isn't it Sorry can't help though.

[Eric]

about the beer and he insisted that there was no 'northern' style tap on the pump.

Living up north I was unaware we used our own style tap. The heading potential of any beer depends upon recipe and other factors. Once conditioning has started, all beer will support some kind of head until it is well past its best.
I was raised to send back any beer that was served without a head because it was either improperly pulled or was too young or too old. Up here there is rumour of a small enclave in southern England where people drink flat beer because they are too stingy to either pay for the quarter inch collar or to drink enough while it's fresh.
While not being the greatest fan of TTL, you describe one style of the infinite varieties and flavours found in our wonderful beers. In most places when such a pint was on tap, it would be drank long before it became old, stale and headless. Come back soon, there are plenty more and they are generally served with a head.

[towser]

I'm back almost every week these days. This week I'm in Lichfield and there are a few good beers in and around the area.

However, what I'm looking for is how to get that texture and flavour in a home brewed beer. Is there anyone out there that achieves that?

[OldSpeckledBadger]

I'm sure the level of carbonation plus dispensing through a beer engine must have an effect.