Quite a few factors involved here, so no problem swinging this one passed us.

If it’s a particular style e.g. Saison, the carbonation levels are intentionally higher to suit the style. It is therefore critical that the cellar temperature is low enough to aid the pouring of the beer.

Foamy (or fobbing) beer can be the result of a number of variables, but is mostly a function of temperature and pressure.

It can sometimes be the result of secondary fermentation within the package, but this will have usually been the result of storage at higher temperatures to facilitate the fermentation.

We always advocate storing BrewDog beers (particularly lighter, hop forward beers) below 10ºC.