If I were to say it is “hella crushable, brah”, I would not be lying. It’s goddamn delicious, and definitely worth trying side-by-side with regular Black House. The flavor is bright and snappy with a big chocolate/coffee aroma, and the trademark super smooth, creamy mouthfeel and lingering head of a true nitro beer. The best thing about Nitro Black House is that it is noticeably different in flavor and aroma than regular ol’ Black House. So that’s exactly what we did and what we’ll continue doing, since this is now a year round offering from us.
The results do not do nitro beers justice, in my humble opinion, which is why I was determined to only do Nitro Black House when we could commit to doing an entire 30bbl batch fully nitrogenated in the brite tank.
Some “nitro” beers are in fact CO2 carbonated beers that are either pushed out of the keg with nitrogen, or partially de-gassed and then partially nitrogenated. When you order a “nitro” beer, are you getting a beer nitrogenated with real, honest-to-goodness nitrogen? Or are you getting a tall, frosty glass full of lies? Unfortunately, far too often, the answer is the latter. In fact, I’m overjoyed and incredibly proud that these beers are as good as they are.Īll three are on-tap right now at the Lomaland Fermentorium, and a healthy number of kegs will land at our distributor this week. The good news is they’re all tasting extremely rad. Releasing 3 new beers all at once wasn’t quite how we intended to do it, I assure you, but sometimes that’s just how things shake out.
With the arrival of our two new 120bbl monster fermenters, we finally have the tank space to start scratching our collective creative itch again.Īnd, well, we scratched pretty hard right out of the gate here. One of the downsides to brewing at max capacity is that there’s been no room for one-offs. It feels like it’s been a zillion years since we last released a large-scale batch of something new.
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