|The Atlantic City boardwalk.|
|Blue Point's Toasted Lager.|
Toasted Lager gets its name from the "toastiness" of the six malts used in the brewing. It was hard for me to pick out a toasted flavor, but I was impressed by the nice balance between hops and malt. At 5.5% ABV, it was an easy beer to enjoy on a hot day, and went surprisingly well with our salads.
Delia's house was well stocked with wine and booze, but alas, no beer around. We spent the day talking like we always do and staying mellow in and out of the sun.
|Delia and the old beer blogger on|
Long Beach Island, New Jersey.
Before I continued north by bus, we had lunch in a lovely restaurant along the island's one main road. They had some interesting craft beers on tap, which were described by the friendly waiter.
I chose the Route 113 IPA from the Sly Fox Brewing Company in Pottstown, Pennsylvania. I found out later that the name is derived from the bitterness units (IBUs) which are an outrageous 113!
But as soon as I took my first sip, I was sure that something was wrong. The IBUs weren't even 30 -- and this was not an IPA, certainly not one with 7% alcohol and advertised as "big, flavorful, bold and spicy."
|Route 113 IPA -- NOT!|
Of course I went up to the bar. The tender gave me a taste from the Sly Fox tap and it was the same.
"Nope," I said. "They must have mixed up the kegs. This is not an IPA."
I asked the bartender to let me have a taste of the one-tap-over Torpedo IPA (7.2% ABV, 65 IBUs) from Sierra Nevada Brewery in Chico, California.
"Now that's an IPA," I told him. "Have a sip and you'll see the difference."
"Yeah. You're right," he said. That felt good too.
After we finished eating, Delia got me over to the New York City bus one-and-a-half minutes before it left. You could say we either planned it perfectly, or got lost and were just lucky. Either way, I was soon on the road to my final destination -- the Big Apple, New York City.
All of our Nitro beers both contain the same ingredients as their classic CO2 equivalents and are meant to be highly similar. The main difference is mouthfeel. Traditional CO2 beers have a much greater carbonic bite compared to the much smoother Nitro series. The addition of Nitrogen to a beer gives way to much smaller bubbles, creating a smoother, creamier experience. Beyond mouthfeel, there are variances in appearance and smell as well. Take Classic Milk Stout and Milk Stout Nitro. Visually, you will notice that as you pour Classic Milk Stout, it behaves like a normal beer with an instantaneous mahogany body and receding taupe head. As you hard pour Milk Stout Nitro, the beer will immediately begin to cascade, settling to reveal the body and developing a thick, billowy, off white head on top. In regards to smell and taste, Classic Milk Stout overall has a greater nose, as well as a more roasty character and a very slight hop bitterness. Milk Stout Nitro has a more creamy mocha essence throughout the beer, with no noticeable hop element.
Which is the best? That is entirely up to you and we encourage everyone to try Sawtooth Nitro and Wake Up Dead Nitro alongside their CO2 editions as well! As our VP of Brewing Operations, Joe Schiraldi says, “It’s a great exercise in how changing one parameter can affect the flavor of the beer.” Cheers and enjoy!- See more at: http://lefthandbrewing.com/about/nitro/#sthash.DD6kQVrj.dpuf