Right so I got cut off before expounding. The silver bullet to worldly foam according to me
Use quality malts, nothing special needed (carapils, carafoam, chit malt, etc)
Minimize splashing and foaming at all points in the brewing process
Step mash, DO NOT use the 156 rest, I swear thats a made up rest. Use 162-3 for at least 20 minutes (I do 30)
Aciduate your mash to between 5.2-5.4
Get clear mash and post boil wort
Use a soft boil
Have a good healthy fermentation with minimal lag (try to get that under 8hrs)
Spund, and or naturally carbonate the beer. Active yeast under pressure create gylcerol, which is very foam positive.
You do all of that and the foam will be marvelous, every time.