Lower Carbonation Lower Alcohol Beer?

Burp more, IMO.

 

You could start aging your favorite session beer so it would most likely lose some carbonation. May not taste the greatest though.....

 

Try the beers from Orkney Brewery (Scotland) beers, they're between 4.0 and 4.6% ABV and have low to moderate carbonation.

Adnams Broadside is probably the lowest carbonated beer I've ever had, but at 6%+ ABV it may not be what you're looking for.

 

Do you drink out of a glass or straight out of the bottle? If you drink out of a bottle that is your problem (for many reasons). Also if your are drinking out of a glass just make sure you pour aggressively or swirl it around a bit to release some carbonation.

 

I like Fuller's ESB, low(er) abv and not too carbonated. It used to be a favorite of mine. It is a little pricey around here but always a good choice IMO.

 

Jester King Le Petit Prince Farmhouse Table Beer (2.9% ABV)

Jester King Bonnie the Rare Berliner Weisse (3.7% ABV)

Jester King/Mikkeler Drinkin the Sunbelt Wheat Beer (3.9% ABV)

 

I don't thing the O.P. has access to Jester King.

 

Its available in Chicago now (though I dont know how far that is from him). Or he could trade.

 

I don't think that the carbonation will decrease with aging unless the seal on the crown cap dries up and leaks gas pressure. The amount of CO2 that's in a beer to start with stays there forever.

 

http://beeradvocate.com/beer/101/store/

"Some final advice: if you cellared your beer too cold, then serve it immediately you'll get less carbonation, less aroma and less flavour."

I'm no expert, but according to the Bros, under certain conditions it will lose carbonation.

Cheers!

 

Why can't you just take whatever beer you want to drink and release some of the carbonation before drinking it?

 

I don't think they're saying that cellaring a beer causes it to lose carbonation, they're saying that if you serve the beer too cold that less carbonation and aroma will be released in the glass.

 

In summary OP, serve your beer super cold, pour into glass, then stir it until you get the desired carbonation. Hope this helps!

 

Aggressive pours would certainly help, but I personally dont understand them. I realize that releasing more carbonation will release more aroma. But if you pour gently, then the carbonation is released when you drink it adding to extra flavor. I dont understand sacrificing flavor for aroma, but maybe thats just me. I like carbonation.

 

Just put your beer in a blender for a few seconds.

 

You have described a pint of decent cask session beer to a T.Of course the OP's requirement is exactly what this sort of beer is intended for.
Doesn't bloat you and doesn't make you fall over.
Don't drink over 4% if it's because you are thirsty.
Doesn't work as well from a bottle, flavour loss and over carbonation.
BTW I find it more thirst quenching if it ISN'T ice cold, just pleasantly cool.

 

Except for the fact that he's drinking at home, so this doesn't meet his requirements in the least.

 

I just get a growler (call them carrikegs here) from the pub or brewery.But you're right, it isn't at its best at home.
Apologies, I was really concentrating on the beer rather than the surroundings.I have four good pubs in my village and the furthest one is only a 10 minute walk

 

A sidebar...

The Czech bar Hospoda in NYC serves 4 versions of Pilsner Urquell on tap, varying the carbonation/head using aerators in the taps. From what I've been told this is rare even in Czechoslovakia. The most dry version has virtually no head yet retains all the carbonation, while the other extreme is relatively sweet but almost all head. My favorite is the Neat, ie no head.

If you're looking for great beer on tap in NYC Hospoda is a must, it's on 73rd between 1st and 2nd.