From what I understand nitrogen doesnt actually carb the beer, and most places serve with beergas (75/25 nitro/co2). Nitro is just a way to push beer through lines at a higher PSI without overcarbing the beer. The nitrogen doesnt actually touch 90% of the beer. Is there an explanation to why beers pushed with nitro would taste different? I've never understood this phenomenon, so if someone could shed some light on this I'd really appreciate it.
To answer the question, I enjoy stouts and porters pushed by nitro, mainly because the're coming out of a stout tap at a high psi which gives them a nice thick creamy head.