Calabogie Brewing Company this week unveiled a nitrogen-infused version of its popular Brown Cow Milk Stout, which may be the first nitro stout in a can by an Ottawa-area craft brewery.
The nitrogen carbonation process lends an extra creaminess to the beer that makes it more like a draft poured in a pub. “It gives it a lot more body, a lot more velvety smoothness,” said Calabogie sales rep Danny McCallum, who showed how to pour the dark, chocolate-coloured brew at the launch party, held Wednesday at Ottawa’s Craft Beer Market.
As he demonstrates in the video, you have to shake the can for a few seconds before opening it to activate the nitro. “It goes against everything we’re taught about beer,” he said. After a good shake and an “aggressive pour” into a level glass, you can see the nitrogen working its magic to produce a perfectly formed head.
With its notes of vanilla, chocolate and espresso, the regular Brown Cow Milk Stout (5.5% ABV) is one of Calabogie’s best-selling brews during the fall and winter months, when beer drinkers turn to darker, more heartwarming concoctions. The nitro version makes it even more delectable as a dessert beer; the luxurious mouthfeel lends a milkshake-like decadence.
The nitro stout will be available in a four-pack at the Beer Store in January. In the meantime, you can buy it at the brewery in Calabogie, about an hour west of Ottawa, priced at $3.50 for a 473 ml tallboy can.
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