Complete Guide To Nitro Beer: Brewing, Infusion, and Experience

In 1959, Guinness hired a mathematician to solve two, seemingly intractable problems. First, how could the brand improve its iconic beer’s shelf life? Second, could it be possible to streamline the intricate, time-consuming, non-standard process of pulling a draft of Guinness, without altering its flavor or texture?

The mathematician, a bright young man named Michael Ash, came up with a single solution to both: nitrogen. As an inert gas, nitrogen could perform the role typically served by carbon dioxide (giving the beer its foam), and keep the drink from going flat for a much longer time.

In the 60 years since Ash first nitrogenated a Guinness, nitro beers’ popularity has grown exponentially worldwide.

If you’re intrigued by nitro beer’s potential, or you’re ready to serve it to your patrons, we invite you to delve into this guide. Herein, you’ll discover precisely what nitro beer is, how nitrogenation affects a drink’s attributes, and the science and technology behind this compelling beer style.

What Is Nitro Beer?

A beer’s head and bubbly mouthfeel result from gas “activated” by a draft pull, or by the breaking of a seal on a pressurized can or bottle, triggering the release of bubbles and foam.

In most beers, this gas is carbon dioxide (CO2). But, in nitro beers, the gas is nitrogen (N2).

N2 occurs naturally in the air, but it’s not a natural byproduct of the fermentation process as CO2 is. So, to create nitro beer, a brewer or barkeep must mechanically infuse the N2 into the drink.

How Does Nitrogen Infusion Impact One’s Experience of a Beer?

The experiential effects of nitrogenation cannot be overstated. From flavor to aroma to mouthfeel, the distinctions between carbonated and N2 beers are numerous and stark.

Carbonation Vs. Nitrogenation

N2 is harder to infuse and stay in solution and once dissolved, it is harder to make it stay in solution unlike CO2. N2 bubbles are also smaller spheres than CO2 bubbles, altering the texture and heaviness of a drink. It really makes any drink smooth and creamy to taste.

Flavor

The more even distribution of N2 throughout a beer draws out different tastes than CO2 does. N2 infusion accentuates any malt, coffee, chocolate, or caramel notes in a brew. It also tends to mellow out tart and bitter notes, giving beers with tropical fruit elements a softer sweetness.

Conversely, nitrogenation de-emphasizes the taste of hops, and it lessens sour and tangy notes.

Texture

Much of a nitro beer’s allure lies in its texture and mouthfeel. The smaller bubbles cascade elegantly when forming the head. The beer’s head itself renders the whole drink creamy and luxurious.

Nitro beers cultivate a memorable, velvety texture. Connoisseurs often describe it as heavy, silky, and smooth.

Aroma

Nitrogenation is most common for darker ales, porters, and stouts. This is in no small part due to the amplifying effect of N2 on the aromas of these beers. Subduing the hops in dark beers, nitrogen cultivates a malt-forward scent, illuminating olfactory notes of cola, cocoa, and espresso.

Lighter nitro beers tend to have bright, yet soft, aromas. As N2 diffuses and cascades, it draws subtle scents up and out, revealing myriad complex notes. For instance, nitrogen infusing barleywines amplifies the drink’s otherwise faint aromatic notes: toast, nuts, biscuits, and fruit.

As the cascade emboldens these scents, it also diminishes others. The pleasurably bitter aroma of particularly dark cacao can be muted by the N2’s effects.

Sensory Details

The sounds and visual appeal of nitro beer elevate the experience it offers.

In both cans and bottles, the crisp, clean pop of the seal breaking is bolder than that of a carbonated container, like a herald of the experience to come.

The unique center-out cascade of foam is so elegant when poured, beer critics have called it “mesmerizing.” Moreover, the creamy texture is visibly reminiscent of other soft, soothing foams, harkening to imagery of gentle tides.

Fizz Preservation

The preservation of a beer’s foamy head was one impetus for Ash’s invention of nitrogenation. The smaller, distributed bubbles of N2 prevent the drink from going flat too quickly, even when it’s shipped across the globe.

Moreover, nitro infusion helps maintain the drink’s flavor and quality, both on the shelf and after it’s poured. This allows one to savor the experience of the drink over the course of an evening, without the penalty of the taste or aroma’s diminishment. Check out NitroBrew or Give us a call at (602) 903-2158.

How To Elevate Your Patrons’ Drinks With Nitro Infusion

N2 infusion is an excellent way to enhance the pleasurable experience of a draft or brew. To get the most out of infusion, make strategic choices.

Choose Tools of Precision and Control

Precise control lets brewers and bartenders tailor drinks to patrons’ preferences. Nitrogenation methods call for a nitro infuser, which is used not only for nitrogen beer, but to make nitro coffee and nitro cold brew as well.

Nitro Infuser Technology

The best nitro infusion taps incorporate features granting incredible versatility. For instance, The NitroBrew infuser allows for on demand nitro infusion to serve it fresh in your taproom or brewery! You don’t need to rely on traditional methods of infusion of pressurizing the kegs, shaking it periodically and waiting for the N2 to fully dissolve before it is ready to be served.

Pour Properly

When pouring nitro beer from a specialized tap handle, point it almost directly down. Pour the drink a few degrees shy of a completely vertical angle, into the center of the glass.

When pouring a nitrogenated beer from a can or bottle, flip the container completely upside-down, holding it inside the glass. Then draw the can or bottle back upward, slowly. Try to match the pace of the cascading head as the level rises.

Make sure to keep the container elevated high enough above the beer’s head that it never touches the can as it rises. Instead, the distance should be just great enough to release a smooth, continual stream.

Have Nitro On Tap When It’s Unexpected

Nitro infusion is enjoyable yet often unremarkable at a bar. But in event halls, conferences, and food trucks, it’s a pleasant surprise. With micro nitro technology, it’s possible to serve N2 beverages almost anywhere.

Keep Up With Nitro Drink Trends—Or Create Something New

Culinary trends play off one another. Stay alert to the popularity of drinks like nitro cold brew coffee, nitrogen-infused mixed drinks, and non-alcoholic nitro beverages like teas and sodas. Experiment and innovate with new flavor and texture profiles.

Nitro Coffee Trend Tip

Nitro cold brew coffees have been a popular feature at coffee shops since at least 2016.

In an interview with Barista Magazine, NitroBrew inventor Dr. Murthy Tata emphasizes that a coffee’s bean variety and “roasting style” affect the resulting flavor profile of a nitro brew; when a particular style’s nitrogenation causes an “astringent taste,” it can be overcome with “sweeteners, flavorings, or cream.”

Chill to Serve

Nitro beer is served at a cooler temperature than most carbonated beers. Consider N2’s impact on a drink’s flavor profile when mapping out optimal temp settings.

NitroBrew’s Micro Nitro-Pneumatic

Unlock The Experience of Nitro Beer

Nitro beer offers a unique, multi-sensory experience, opportunities for new drinks, and the potential to surprise.

If you’re interested in bringing nitrogenation into your culinary space, contact our team today. We’ll work with you to get the right tools for your job. Give us a call at (602) 903-2158.