NITROGEN VS. Co2
Nitrogen is a gas that is often used to infuse beer. It has a smaller molecular size than carbon dioxide, which gives nitrogenated beer a smoother, creamier texture and taste. The bubbles in nitrogenated beer are also smaller than the bubbles in carbonated beer, which creates a thicker, more persistent head. This makes nitrogenated beer ideal for dark, heavy beers like stouts and porters.
There are a few reasons why some beers use nitrogen. First, nitrogen can help to preserve the flavor of beer by preventing it from oxidizing. This is because nitrogen is less soluble in water than carbon dioxide, which means that there is less oxygen dissolved in the beer. Second, nitrogenated beer has a smoother, creamier texture that is often preferred by some drinkers. Third, nitrogenated beer can be served at a lower temperature than carbonated beer, which can help to bring out the flavor of the beer.
Nitrogen is safe to drink in beer. In fact, it is the same nitrogen that we breathe in every day. However, it is important to consume nitrogenated beer in moderation, just like any other type of beer.
Here are some of the benefits of using nitrogen in beer:
Carbon dioxide (CO2) is the most common gas used to carbonate beer. It has a number of advantages over other gases, including: