In our Dry Irish Nitro Stout look for lots of coffee, chocolate, and other roasted notes. It’s a great representation of the style, and we are the only brewery in the Southeast to brew this style year round. Also it’s a great beer to experiment with. Try mixing it with Sweetwater 420 for a “Dirty Hippie” or with Bells Two Hearted for a “Black Heart” (thanks to The Vortex for both of those recipes).

Nitro Stout

Over the last few weeks we’ve had a lot of people ask us about our Dry Irish Stout, and we’re happy to report that after a couple slight modifications it is now better than ever (the carbonation was slightly off on our first attempt, however it has been regulated to perfection now). Nitro stouts, are very difficult to work with, and getting them dialed in on carbonation is very tough. Thankfully, Geoffrey was able to get this to an appropriate level.

There is also a misconception about the Stout that we would like to dispel. People think it is a “Heavy” style, but it is in fact the opposite. The dark color comes from the use of the highly roasted grains, and not as a result of a large grain bill. In fact, the grain bill on for the Stout is smaller than both the Pale Ale and the Kolsch, which means it has the least amount of calories. The dark roasted grains do give the beer a bold flavor, but it is definitely less filling than other styles (our stout has a little over 100 calories per pint). The word “Nitro” describes the gas with which it is being dispensed. Because nitrogen is absorbed much slower than CO2, the beer can be dispensed at a higher psi which is necessary for pouring through a stout faucet. This process, however, creates the “cascade” effect through the release of the majority of the gas suspended in the liquid which is not only cool to watch but gives the beer a creamy mouthfeel which complements the dark, roasted flavors.