Beer is nitrogenated in order to enhance its texture and mouthfeel. While most beers are carbonated with carbon dioxide, the addition of nitrogen gas creates a unique and smoother experience for the drinker. Nitrogen bubbles are smaller and more profuse than carbon dioxide bubbles, resulting in a creamier and velvety sensation on the palate.
Craft brewers, for a long time, tended to avoid nitrogen infusion in their beers. This was primarily because nitrogenation requires different equipment and techniques compared to traditional carbonation. However, in recent years, the popularity of nitrogenated beers has grown, and many craft brewers have embraced this technique to offer a distinct drinking experience to their customers.
One of the key advantages of nitrogenation is the smoothness it imparts to the beer. Nitrogen bubbles are less soluble in liquid compared to carbon dioxide bubbles. This means that when a nitrogenated beer is poured, the smaller nitrogen bubbles rise more slowly to the surface, resulting in a cascading effect. This visually appealing cascade is often observed in nitrogenated beers, particularly those served on tap. The slow rise of the bubbles also means that less carbonation is released, resulting in a beer that feels less fizzy and more silky on the tongue.
The use of nitrogen also affects the flavor profile of the beer. Nitrogenation can mute some of the perceived bitterness and acidity in the beer, leading to a smoother and more balanced taste. This is particularly beneficial for beers with higher hop bitterness, as the nitrogen can help to soften the aggressive bitterness and create a more rounded flavor profile. Additionally, the creamy texture imparted by nitrogen can enhance the perception of sweetness in certain beer styles, making them more enjoyable for those who prefer a smoother and less carbonated beverage.
Nitrogenated beers are commonly associated with stouts and porters, as the creamy texture complements the rich and roasty flavors of these dark beers. However, nitrogenation is not limited to these styles alone. Many other beer styles, including pale ales, IPAs, and even lagers, can benefit from nitrogen infusion.
In terms of serving, nitrogenated beers are typically poured with a special tap system that combines both nitrogen and carbon dioxide. The beer is forced through a restrictor plate, which agitates the beer and helps to release the nitrogen bubbles. This results in the characteristic cascading effect and the formation of a dense and creamy head on the beer.
The use of nitrogen in beer serves to enhance its texture, mouthfeel, and overall drinking experience. Nitrogenated beers offer a smoother and creamier sensation on the palate, with smaller and more profuse bubbles compared to carbonated beers. Craft brewers have increasingly embraced nitrogenation to provide their customers with a unique and enjoyable beer option. Whether it's a stout, pale ale, or lager, nitrogen-infused beers can bring a new level of smoothness and balance to the flavor profile, making them a popular choice among beer enthusiasts.