Beer taps can indeed use nitrogen, and it is a method that has become increasingly popular in the craft beer industry. Nitrogen gas is used in combination with carbon dioxide to serve beer on tap, resulting in a smoother and creamier texture, as well as a unique mouthfeel and appearance.
The use of nitrogen in beer taps is commonly referred to as “nitro” or “nitrogenated” beer. This process involves blending nitrogen and carbon dioxide gases to create a specific gas mixture that is used to extract the beer from the keg. The typical ratio for this gas blend is around 70% nitrogen and 30% carbon dioxide, although variations can exist depending on the desired effect.
One of the most notable characteristics of serving beer on nitro is the creamy and velvety texture it imparts to the beer. Nitrogen gas produces smaller bubbles compared to carbon dioxide, resulting in a smoother and silkier mouthfeel. This is particularly desirable for certain beer styles such as stouts, porters, and other darker beers, as it enhances their rich and robust flavors.
To serve beer on nitro, special taps and faucets are required. These taps are designed to handle the unique gas blend and release the beer in a controlled manner, allowing the nitrogen bubbles to create that signature cascading effect and creamy head. The use of nitrogen can also slow down the carbonation process, which contributes to the smoother texture and reduced carbonation levels in the final product.
In addition to using nitrogen at the tap, some breweries nitrogenate their beers before packaging them into kegs. This is done by introducing nitrogen gas into the beer during the fermentation or conditioning process, ensuring that the beer remains nitrogenated throughout its entire lifecycle. Nitrogenated beers are often packaged in pressure-sealed kegs to maintain the desired level of carbonation and preserve the unique qualities imparted by nitrogen.
While nitrogenated beers are most commonly associated with stouts and porters, breweries have also experimented with nitrogenating other beer styles, such as IPAs and lagers. This has led to the emergence of “nitro” versions of these styles, which offer a different sensory experience compared to their traditionally carbonated counterparts.
As a sommelier and brewer, I have had the opportunity to taste and serve beer on nitro taps. The creamy mouthfeel and smooth texture are indeed distinct, adding an extra layer of enjoyment to the drinking experience. The nitrogen-infused beers I have encountered have showcased a velvety character that complements certain beer styles exceptionally well.
To summarize, beer taps can indeed use nitrogen to serve beer on nitro. The combination of nitrogen and carbon dioxide creates a unique sensory experience, with a creamy texture and reduced carbonation levels. Nitrogenation can be achieved at the tap or during the packaging process, resulting in a smoother and more enjoyable beer drinking experience.