What is behind the magic of gas in your favorite drinks?
Imagine that creamy feeling in the beer of your favorite beer, or the perfect effervescence in a wine or hydromiel. The key is not only in the liquid, but in the type of gas that accompanies it. Although most homemade brewers opt for carbon dioxide (CO2) cylinders, some iconic styles, such as the famous black beer that seems to embrace the magic of dense foam, use a special gas mixture to achieve that unique texture and appearance.
The secret of gas mixtures: a touch of creativity in the cup
What differentiates a classic beer from one that captivates and the palate, many times, is the composition of gases used in its service. The popular black beer with delicate creamy foam obtains that unmistakable texture thanks to a carefully designed mixture of around 70% nitrogen and 30% CO2. This Blend is sold in specialized cylinders, mainly in drinking gase stores, although its purchase usually has a higher cost due to its more complex manufacturing process.
What do you need to transform your beer experience?
To achieve this silky foam effect, a gas cylinder is not enough; You must also have a series of specific tools. Nitrogen gases are stored under much higher pressures than CO2, so the cylinders are designed with reinforced walls to support that load. In addition, a special regulator is required that manages these high pressures and a particular tap, known as ‘Stout’ or ‘Restricor’ tap, which contains a plaque that helps create that visual and sensory waterfall at each output.
The art of serving with gas mixture: tips and technical details
The main difficulty lies in the fact that nitrogen is barely dissolved in beer, compared to CO2: only one hundredth of what carbon dioxide can dissolve. Therefore, most of the carbonation in beers served with special mixtures come from CO2, around 25-30% of the total gas volume. This method works best with low carbonation styles, such as Stouts, which usually have levels between 1.2 and 1.9 volumes of CO2.
When serving with this technique, pressures are used approximately four times higher than those used with pure CO2. For example, for a Stout with a carbonation of 1.9 volumes at about 42 ° F, some 6.6 psi would be used. But with the mixture of nitrogen and CO2, that pressure must increase to about 26 psi to achieve a similar result. This helps create the famous bubbles that seem to slide down the side of the glass, forming that waterfall that distinguishes the guinness in each glass.
Beyond beer: other surprising uses of gas for your drinks
Few people know that this gas mixture can also take an interesting turn in the way you serve wines, cider or hydromiel. Personally, I have experienced it, and in reality, use only a minimum touch, between 1 and 2 psi, in the liquid tocese regulators allows to maintain its flavor and bubbling without altering the original balance. Nitrogen, in low quantities, maintains the profile without taking away their character, while CO2 increases bubbles in a controlled way and without overloading the liquid.
The secret is to adjust the mixture according to the service temperature and the style of the drink. For wines and Meads, a system with adjustable valves that regulate the proportion of nitrogen and CO2 can be the key to maintaining its essence without compromising its natural flavor.
Final reflections: beyond conventional
The world of gases in the beverage industry has much more to explore. The versatility of mixtures, if used with knowledge, opens doors to new textures and sensory experiences. The next time you invite friends, sip them with a personalized version, be it beer, wine or cider, and enjoy the visual and gustatory impact that these small variations can offer. Innovation in your cup has no limits, only imagination and a little desire to experiment.
