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That and Guinness is the choice, and the head (froth) is typically smoother and less bubbly. 
I did a Google search and found one helpful suggestion: use a small ice cream scoop (or you could use a cookie dough scoop) to scoop bc onto the cake. If you do a search in the CC galleries using "beer foam" in the search box, you'll find a number of pix of beer stein cakes. One in particular looks like the decorator used a large round tip and a whipped type of icing to create "blobs" of foam. Looked pretty realistic.
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