As an expert sommelier and brewer, I can tell you that the difference between a regular milk stout and a milk stout Nitro lies in the carbonation and mouthfeel. The use of nitrogen instead of carbon dioxide in the brewing process gives the Nitro Left Hand a unique and distinct character.
Carbon dioxide (CO2) is commonly used in beer production to create carbonation. Beers carbonated with CO2 tend to have a more pronounced and fizzy carbonation, similar to what you would experience in a typical beer. This carbonation adds a lively and effervescent quality to the beer, creating a tingly sensation on the palate.
On the other hand, nitrogen (N2) creates a creamy and smooth mouthfeel in beer. When a beer is nitrogenated, it is infused with tiny nitrogen bubbles that are much smaller than CO2 bubbles. These nitrogen bubbles give the beer a velvety texture and a thicker, more luxurious mouthfeel. It's almost as if the beer has a softer and silkier texture as it glides across your tongue.
One of the distinguishing features of nitrogen beers, such as the Nitro Left Hand, is the way they pour. When you pour a nitrogen beer, it cascades down the glass, creating a mesmerizing visual display. The nitrogen bubbles rise to the top, creating a thick and creamy head of foam that is noticeably different from the frothy head you would get in a CO2 beer. This cascading effect is a result of the nitrogen being released from the beer and is a unique characteristic of nitrogenated beers.
In terms of flavor, the use of nitrogen does not drastically change the taste of the beer. The Nitro Left Hand still retains the rich and roasty flavors of a traditional milk stout. You can expect notes of chocolate, coffee, and a subtle sweetness from the lactose, which gives the beer its “milk” character. The nitrogen simply enhances these flavors and adds a velvety smoothness to the overall drinking experience.
When it comes to personal experiences, I have had the pleasure of trying both a regular milk stout and a milk stout Nitro side by side. The difference in mouthfeel was immediately apparent. The regular milk stout had a more lively and effervescent carbonation, while the milk stout Nitro had a noticeably creamier and smoother texture. The Nitro version felt like a luxurious treat, almost like drinking a dessert in a glass. The cascading effect and the thick foam head added an extra element of visual appeal to the whole experience.
The key difference between a regular milk stout and a milk stout Nitro lies in the carbonation and mouthfeel. The use of nitrogen instead of carbon dioxide creates a creamy and smooth texture, with smaller bubbles that cascade into a thick head of foam. The flavor profile remains similar, with the nitrogen enhancing the rich and roasty flavors of the milk stout. So, if you're looking for a velvety and indulgent drinking experience, the milk stout Nitro is definitely worth a try.