Nitro vs Non-Nitro

I agree completely. And taking your quote out of context here, it adds an interesting element to the discussion. Since cask ale is a rarity (essentially non-existant?) in the states, maybe nitro pours are the only viable choice for drinkers looking for that smooth texture.

 

You don't get it, do you.

Read my post above. The "texture and smoothness" you find appealing is well known to those who dislike nitro-dispense. It's one of the main reasons we dislike nitro. We are disgusted by it because it's a totally unnatural sensation and we reject it the same way we reject a vinegary taste in beer.

Beyond the artificial texture, nitro dumbs down any beer it's used on, making the flavor bland and duller in comparison.

 

Just let me know if you've tried the Nitro Milk Stout. If you don't like it you don't like it, but I tend to like to try things before deciding whether I like them or not. I didn't realize it's an us vs them battle royale

 

The textures/mouthfeels are totally different. Nitro doesn't even begin to make an acceptable substitute. If cask isn't available, just stick with our standard craft keg beer.

 

Not common, even at craft-oriented beer bars, but not quite "nonexistent".

See - Alex Hall's US Cask Beer Finder

 

Yes, I've had it. Have you ever considered how much better it might be without nitro-dispense?

 

Dude, you live in Colorado, go to Pints Pub! Cask ale galore. It's really good. And a huge single malt selection.

http://www.pintspub.com/index.html

 

Cool, thanks!

 

I've had both. It's on tap all over here in nitro vs non-nitro. It's bottled both with and without nitro. It's one of the only beers I prefer on nitro. Just something about nitro Milk Stout....anyway, to each their own.

 

Pints pub is decent. I prefer Hogshead for cask ale, personally. But yeah... the cask overfloweth here in Denver...

 

I have yet to make it up to Hogshead, I'll have to make an effort. I go to Denver court fairly often so Pints has a special place in my heart...walk over after trial, grab a pint, wait for verdict. It's perfect.

 

Well said.

It's interesting that absolutely none of the nitro fans here are from England, Scotland, or Wales. You guys had experience with it many years before it was used on anything other than Guinness in the US. I remember those disgusting "smooth flow" nitro beers you had back in the nineties. They were true abominations.

 

Guinness invented nitro to maintain the "Guinness Pour" when cask was abandoned. The silky mouthfeel of cask was reproduced but at the cost of significant dumbing down and suppression of flavours.

 

FYI for the "it's unnatural" crowd: Many (perhaps most) beers you buy are force carbonated.

 

We know that.

As I said above - naturally carbonated cask ale is best, but forced carbonation is still way better than nitro because CO2 is a naturally occurring presence in beer. Nitrogen is not.

 

I think the better term would be "the silky mouthfeel was roughly simulated". Nitro doesn't really reproduce it.

 

taking into account the effect that nitro has on the beer (muting more volatile flavors and aromas), you brew a beer whose strengths would be accented by the type of pour nitro gives. you also carbonate it for nitro.

ex: left hand milk stout is great on nitro because it's the sort of beer that leans more on deeper flavors and mouthfeel. i'm sure the brewers didn't just accidentally serve it on nitro one day and discover that, but had nitro in mind when designing the recipe.

 

I dislike nitro done on IPA's,takes alot away from aroma and mouthfeel.Leave the shit alone.Cheers

 

Pro Tip: If you don't like it, don't drink it.

 

Nitro-post brings all the trolls to the yard