Just make sure that you reduce the pressure when you chill it. At 40° F, anything over about 10 psi is going to overcarb your beer pretty quickly. It's easy to up the carbonation level if you find it's too low, but it's quite hard to reduce the carbonation level once you've overshot it.
On tap:Witbier, American Stout, Imperial Stout, Root Beer
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Next: US IPA