Stately, plush Luck Nitro Stout (4.8% | 18 IBU) poured from the can, a creamyheaded pint bearing notes of bold coffee, toasted malt, and rich chocolate. Velvety as a tenor, jet black, and agreeably dry—count yourself among the lucky.

Reviews are done by our Sensory Specialist Travis Houston, a Certified Cicerone and FoBAB judge.

Malts: Maris Otter, Oats, Chocolate, Roasted Barley

Hops: Magnum, Crystal

What are the notable characteristics of this beer?

The dark, jet-black color is instantly noticeable, as is the beautiful cascade of nitro bubbles after poured into a glass. The flavor matches the color, with deep notes of dark chocolate and roasted coffee. This entire experience is enhanced by the use of nitrogen instead of CO2.

What does nitrogenation add to the drinking experience?

Nitrogen bubbles are much smaller than CO2 bubbles, and also don’t dissolve very well in beer. This causes a few things to happen when a nitro beer is poured in a glass. Since the nitrogen doesn’t stay dissolved well, it instantly starts bubbling out of the beer. And since these bubbles are way smaller than those formed by CO2, they don’t burst as easily and create a frothy, creamy foam at the top of the glass. This is referred to as a cascade, because of the interesting way the bubbles seem to release from the bottom of the glass and slowly rise to the top. The result is a very smooth, creamy mouthfeel. 

What are your go-to Stouts?

Not only did they invent the use of nitrogenated beer, Guinness Draught was one of the first beers I loved. Deschutes Obsidian Stout is incredible, as is Bell’s Kalamazoo Stout.

What makes you want to drink this beer?

Even though this beer is packed with flavor and features a full, creamy mouthfeel, it’s still fairly dry, which means you can have a few without it getting too heavy. Winter is stout season, with all those deep, roasty flavors going perfectly with the heartier food served in cold weather. 

Appearance: Jet black with good clarity (after the cascade) and thick, creamy, white foam.

Aroma: Dark chocolate and espresso.

Taste: There’s a perception of sweetness from the dark chocolate notes, which quickly fades to a fast, dry finish. 

Mouthfeel: Full and creamy from the nitrogenation.

Overall: Deep, dark, and flavorful, with massive notes of dark chocolate and dark roasted coffee. Nitrogen adds a full, creamy mouthfeel, which leads to a dry finish.

What foods would pair well with Nitro Luck?

My favorite thing to pair with stouts is chocolate cake. The rich, chocolate sweetness melds perfectly into the dark, roasty flavors of the stout, and the dry finish cleanses your palate for another bite.

Ideal glassware for Nitro Luck?

I’d use something larger than the volume of the can. Since it’s 16oz, I’d use a 20oz British Pint glass. This allows room for the head to fully form.