Post Number: 62
Posted From: 18.104.22.168
|Posted on Friday, March 24, 2006 - 07:06 pm: ||
Who likes to use a "stout tap" or "sparkler" on their stouts and who hates that idea. I know many think that sparklers strip the flavor off the beer but others love the creamy head and say it does not affect flavor otherwise.
PS - I have been dispensing my dry stout by carbonting to around 1.8 and then just cracking the faucet to foam out some of the carbonation and put a head on the beer.
Post Number: 110
Posted From: 22.214.171.124
|Posted on Friday, March 24, 2006 - 07:36 pm: ||
I'll weigh in with a hate'm vote. I despise the flat texture and dry mouthfeel of these beers.
Post Number: 2150
Posted From: 126.96.36.199
|Posted on Friday, March 24, 2006 - 07:44 pm: ||
Aaron, try carbonating the stout/porter lightly and then pushing with the n2/co2 mix. Makes a huge difference IMHO...
It does not 'strip' the flavor of the beer?!?
Post Number: 115
Posted From: 188.8.131.52
|Posted on Friday, March 24, 2006 - 08:10 pm: ||
I like em.
I do think it can affect the flavor - although I'm not sure anything is "stripped".
I brew 10 gal batches and will often put one 5 gal keg on a stout faucet with nitro mix and the other on a regular faucet for comparison sake. There is a difference but I think it is the mouthfeel playing with flavor perceptions more than anything.
I guess I like it both ways
Post Number: 298
Posted From: 184.108.40.206
|Posted on Friday, March 24, 2006 - 08:42 pm: ||
Just an FYI, stout taps and sparklers are different devices. Sparklers are those things threaded to the end of some handpumps to agitate the beer and create more head. Either way, I hate both nitrogen dispensed stout taps and sparklers on hand pump. Both do damage to aroma IMO.
(Message edited by paulk on March 24, 2006)
Post Number: 111
Posted From: 220.127.116.11
|Posted on Friday, March 24, 2006 - 08:48 pm: ||
I'll give that a shot sometime. I just have never enjoyed these beers commercially or at friend's homebrew set-ups. Offer me Guiness with the widget, and without the widget, I'll go widget free every time.
A local beer bar had Old Speckled Hen on the nitro and co2 at the same time. I definitely enjoyed the CO2 better. A nitro beer just tastes dead to me. Something about the co2 brings a beer alive. Your method sounds like it may be a good compromise between the two.
Post Number: 4915
Posted From: 18.104.22.168
|Posted on Saturday, March 25, 2006 - 02:37 pm: ||
I like dry stout dispensed with a stout faucet and on beer gas. To me it's all part of the presentation and experience of Guinness Draught, which already has plenty of aroma and flavor, and the nitro pour actually enhances the low body. But other beers served this way bore me and seem gimmicky.
(Message edited by BillPierce on March 25, 2006)
Post Number: 109
Posted From: 22.214.171.124
|Posted on Saturday, March 25, 2006 - 06:15 pm: ||
Bill Pierce wrote:
"But other beers served this way bore me and seem gimmicky."
Whoa, Bill. Perhaps you haven't tried a great Porter on a stout faucet? I'm to the point where I won't have it any other way (unless I can get it as a cask-conditioned real ale).
Post Number: 202
Posted From: 126.96.36.199
|Posted on Thursday, March 30, 2006 - 02:47 am: ||
I love'em. Presently have a DIS on with beer gas and the requisite Guiness Tap. I also have a faucet for Youngs Double Chocolate Stout. Hmmm better get to brewing some DCS
Ask not what your country can brew for you but, what you can brew for your country!
Post Number: 570
Posted From: 188.8.131.52
|Posted on Thursday, March 30, 2006 - 04:25 am: ||
Funny this should come up. I just came home from my "local" (The Chimes) where I had several "Bodi's", dispensed just like Guinness (nitro). Sure, nitro is a cheap way to build a head, but Guinness and Boddingtons would not be the same any other way. As to the sparkler, it is a matter of taste, but I like cask ale dispensed through a sparkler. YMMV.
Beerboy AKA The Jolly Brewer
Post Number: 1050
Posted From: 184.108.40.206
|Posted on Thursday, March 30, 2006 - 12:16 pm: ||
"but Guinness and Boddingtons would not be the same any other way"
Right, now you've got me! Boddingtons used to be a really good cask conditioned ale. Now it is nitrocrap. No bones about it, it is mass produced, additive laden rubbish. Nitro is just a way to make a totally awful product appeal to the masses. It has been the demise of a good quality traditional ale which has spiraled down into the tasteless orange water that it is now.
As for Guinness ,that seems to be going the same way, it has lost all its roasty bitterness and just seems like a black, sweetish extra cold nebulous beer. Hardly worthy of the history it has behind it. It used to be my 'standby beer' that I could count on if there was not anything decent on offer in a bar, but now I'd have to think twice about ordering one.
As far as the original question, I think it is ok to serve a stout through a sparkler/stout faucet as they generally have enough body and flavour to carry off, and it does look nice. I think what a sparkler ruins is the hop flavours of a beer, it forces all the hop aromatics into the head and out of the actual beer. That is why bitters and other hoppier forms of beer don't benefit from being forced through tiny holes.
Post Number: 4959
Posted From: 220.127.116.11
|Posted on Thursday, March 30, 2006 - 12:39 pm: ||
I agree almost completely with Beerboy. Boddington's bores me to death. Sometime I'll try a porter served on nitro, but otherwise I still think only dry stouts truly benefit from this method.
Post Number: 1334
Posted From: 18.104.22.168
|Posted on Thursday, March 30, 2006 - 01:53 pm: ||
I just love watching the beer as the bubbles make their way to the top. It looks like waterfalls of beer cascading down. Very cool to watch! I agree that nitro enhances some styles, while detracting from others.