Carling Premier Nitro Poured Lager Beer 24 x 440 ml (cans)

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Plenty of us know that “nitro” has something to do with why Guinness comes out all creamy and smooth, with the classically foamy head that seems to somehow cascade in majestic slow motion—or maybe we’re just thirsty. What plenty of us don’t know is why so-called nitro pours are becoming more common. This statistic shows a ranking of the most consumed brands of lager, ale, bitter, mild and stout in Great Britain in 2020. In that year, an estimated 3.56 million people drank Budweiser lager. This was followed by Stella Artois, with an estimated 3.22 million users. 4. What beers are lagers UK?

Carling has been the biggest selling lager brand in the UK on-trade for some years now and its volume and value sales will take some beating. Although the second biggest brand Fosters is in a favourable position, with values just a third behind its rival's. 3. What beer is popular in England? Other lagers popular in England include Kronenbourg (which also belongs to Scottish & Newcastle) and Stella Artois (which belongs to the Belgian brewery InBev and is brewed at Samlesbury near Preston). 2. What is the most popular lager in England? When they’re poured on draft, nitro beers are forced through something called a “restrictor plate,” which allows the nitrogen to emerge and help that big, bloomy, off-white head to puff up like a beautiful liquid mushroom on top of your glass. (Cans of Guinness are nitrogenized using “widgets,” basically little plastic balls filled with beer and nitrog\en that, upon opening the beer, release and create a similar effect as a draught-poured beer; the widget’s also the thing that creepily rattles around in your can of Guinness after you’re done with it.) Over the past few years, nitrogen’s been gassing up beers well beyond everyone’s favorite default Irish stout—breweries like Sixpoint (Otis Sout), Yards (Love Stout), Sly Fox (O’Reilly’s Stout), Nevada Brewing Co. (English Mild Ale), and Left Hand (a whole series) are all incorporating nitro into their programs. So…why?But other breweries are opting for nitro over CO2, reasons being it not only impacts texture—yielding a smoother mouthfeel—but flavor perception. As Frankenmuth Brewery notes “malt heavy beers, like stouts and porters, greatly benefit from [nitro] as it helps evenly distribute their complex flavors.” Of course, not all beers benefit from a smoother mouthfeel—it wouldn’t work well for something aromatic and lively, like an IPA—which is likely why most breweries won’t convert to an all (or even partially) nitro system.