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Old 06-27-2012, 01:57 AM   #1
Nov 2011
Denver, CO
Posts: 35
Liked 3 Times on 2 Posts

Just tapped a Belgian Farmhouse Ale that I brewed up this winter. It was a kit from AHS, and used Wyeast 3726. I also just set up my stout faucet/nitro setup and decided to pour the belgian through it.

When poured through a traditional faucet, the Farmhouse is nice and dry, spicy, bready, and leaves the palate wanting more. Through the stout faucet, the aroma is hidden under a beautiful layer of foam, the mouthfeel is thick, flavor same, but then finishes dry about 3 seconds after the swallow. Pretty cool sensation that I'm not used to from a Belgian or from a stout faucet.

Anyone else done/doing this? I'd recommend trying it. I'm thinking I'll do a Dubbel or Quad at some point, and try it on nitro to see if I can get the same effect.

Primary: EdWort's Apfelwein, Cabra Cuerda Stout
Secondary: KGB Bourbon RIS
On Tap: Capitol Peak IPA, Mont Blanc IPA (Capitol Peak fermented w/ Belgian Yeast), KGB RIS
Bottled: 4.0 GPA(German Pale Ale), EdWort's Apfelwein
Up Next: 3-Way Tripel, Coconut Porter, Nor'Easter Winter Ale, Once You Go Black IPA, German Pilsner, Scotch Ale

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Old 06-27-2012, 04:21 PM   #2
Jan 2011
Rocky Hill, CT
Posts: 1,075
Liked 209 Times on 136 Posts

no i have never tried this, and dont know i would like it. i really enjoy the higher level of carbonation in saisons. Would definitely try it tho!

do you have a picture of this? sounds really interesting!

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