Down here in beautiful Enumclaw brewing again. 50 gallons of Cream Ale and 15 gallons of Honey Wheat. Drinking an excellent Red right now.

Hard to brew without a sample from previous brews, and it's a 70 mile drive home so no drinking after 2.

I love a great cream ale, last one I had that even came close was from Hales. I'll bet the home brew kicks its azz all over the place.
Tip one for me.


Fishy

Having one served on Nitro makes all the difference in the world as well. Just not the same without it.

+1. just about every other time i'm in olympia, i have to stop by the eastside to get one on tap.

Where do you stop in Olympia? Just for reference.
Since I seem to be oblivious, what is nitro?


Fishy

Nitro-glycerin. Adds a certain "bang" to it. Don't shake the bottles.


Actually, Nitrogen (N) is mixed with some Carbon Dioxide (CO2) (usually around 70/30), known as beer gas in the industry. Nitrogen makes microbubbles that are not soluable in beer, hence the thick creamy head. It's served using a special Nitrogen tap with a sparkler at the tip to strip the Nitrogen away, creating that cool looking cascading foam in the glass, a la Guinness.

Another blend of it is used to push beer long distances in pubs. When using straight CO2, the high pressure required to push beer, say 60 feet, not only may dissolve in the beer--thus changing the intended carbonation level--but also creates excessive foaming; wasting beer. So by using beer gas, pubs can save a lot of money.

the eastside club on 4th ave, a little ways east of old school pizza. they've got about a zillion beers on tap. nitro refers to having nitrogen in the keg rather than carbon dioxide, makes for a really smooth beer(and gives it that weird guinness type look).

Mmmmmm.... microbubbles. I can taste it now.

Thanks for the tip.


Fishy