Chicagoist's Beer of the Week: Central Waters Mudpuppy Porter

By Jason Baldacci in Food on Feb 22, 2013 9:20PM

We've said before that cold weather makes us want to drink dark beers, but a February snowstorm practically demands a porter.

Mudpuppy is an American Porter from Central Waters Brewing in Amherst, Wisc. On draft, it pours over nitrogen (like Guinness), which makes it extra creamy and smooth on the palate. We get hints of cocoa nibs with a little burnt sugar, and a prevalent milk chocolate-like roast from the malt. It's soft, yet robust, with a hop profile that's a little cranked up for the style, but not overpowering. There's a little citrus note with a touch of anise and pepper, and a wisp of smoke on the finish. At 5.5 percent alcohol content, Mudpuppy is a porter you can drink all night, especially with that creamy, nitro-pour.

Why are nitrogen-poured beers so creamy? Nitrogen is a much less permeable gas than CO2, so that beautiful cascade of foam that you see in a proper pint happens because nitrogen takes much longer to dissolve into the beer than CO2. This method of serving beer was created to imitate the old cask-conditioned ales of England, which are naturally (and more mildly) carbonated, and generally served only slightly chilled. There are a few places around town that feature traditional cask-conditioned beer. You can usually try them at Map Room, Fountainhead, or Owen & Engine.

Try Mudpuppy Porter on tap this weekend at Farmhouse.

