I also prefer it carbonated. When we first tried the stuff, it reminded us so much of champage, we decided to carbonate it that way. I added 8.7 oz of dextrose to the five gallon batch to get around 4 volumes of CO2 (accounting for residual CO2 at my bottling temperature) and bottled in 1 L, swing-top bottles. After a couple weeks at room temperature, it was brillantly clear. After a couple days in the fridge, the carbonation was right on target. It poured just like champagne.
The effect on taste is that you get that carbonation bite and detect CO2 in the nose. It really crisps it up nicely.
However, it's great stuff, still or carbonated.
TL