Russian Imperial Stout on nitro?

Had Rasputin last week on nitro. The bar I go to always does one nitro and they change it up constantly. Day before it was Old Chub. Rasputin was smoother on nitro and had a different mouthfeel since the gas didn't carbonate it as heavily. Nuances were still there though. I loved it, but it needs to be a big enough beer to handle the lower carbonation. Otherwise it just makes the beer lifeless.

 

^ This. Just try it for yourself and determine if you like it or not. Seeking opinions is fine, but don't take them as gospel. Beer is different for each of us. No one has all the right answers for either you or me. I've had many beers on nitro and enjoyed them. But others I didn't feel like it lent to the style. Could have just been timing for all I know.

 

That's why I don't bother with the "Top 250 beers" etc-apart from the fact that many are unobtainable to me anyway they are the views of an unrepresentative group of other people.
I don't though think anyone seriously disputes the effect of nitro on mouthfeel or that it significantly mutes flavours.This isn't a matter of individual opinion.

I drink gallons of good old fashioned cask ale (usually around 4% ABV) which clearly has low levels of carbonation and is all the better for it.It's a poor beer which needs propping up with fizz.

 

A thread on nitro, and it took until the second page for you to drop in, Marquis? You're getting rusty!

 

This article says that typical nitro pours are 70% nitrogen and 30% carbonation. Does the bar serving the beer control this ratio? Several years ago I had Old Rasputin on nitro and was BLOWN AWAY by how well it drank in that format. About a year ago I had it on nitro at another establishment and it sucked. Could the ratio of nitrogen to carbon dioxide in how each was poured be the reason for the difference?

 

Bars do control the Carbonation and Nitro ratio on a Draught system. Though with many parts and often untrained people setting up draught systems, It's very possible the ratio isn't always on point, or a hose kinked, or the foam of beer is off etc... Besides Cicerones and Draught system experts I don't know how trained bars are in adjusting the system and adding stuff.

 

Had old raspy on nitro for the first time last night. Luscious.

 

I preferred the standard WUD to the Nitro bottle I had. It seemed to lose some of the bite I want in a big RIS. A nice 4-6% oatmeal/milk/dry stout on nitro? Thats where its at IMO.

My bar also has been serving a local cream ale on nitro and it works extremely well.