Originally Posted by Muss
I don't know for sure but I think that's the nitrogen doing that
This is correct. A nitrogen atom is much, much smaller than a CO2 molecule, which is why the beer appears to "cascade" inside the glass, as opposed to the all-too-simple CO2 bubble rising. To achieve this property in your beer, you would have to keg with nitrogen, which requires different fittings/guages than CO2 does. Eventually I am going to make the leap to nitrogen kegging, but not any time soon! I just can't get enough of that cascade effect, but since I'm fairly new to brewing, I can't justify the expense!
So, here's a list of beers I recall that cascade:
- Belhaven Scotish Ale
- Wexford Irish Cream [might be wrong about this one, it's been too long]
- Old Speckeled Hen
- Youngs Double Chocolate Stout & Outmeal Stout
I'm sure there is more, but that's all I can seem to remember at the moment. If anyone would care to add to the list, I'm always open to a new cascading beer!