Innovate with bubbles: Why has nitrogen beer become an unexpected classic?
Sometimes, what begins as a simple technological innovation ends up transforming a whole beer tradition. The history of nitrogen in beer is a clear example of how an experiment can reinvent the way we enjoy a drink as old as wine. The popularity of nitrogen beers has crossed borders and styles, leaving behind the prejudices of a past that described them as passing fashions.
From laboratories to your glass: the origin and revolution of nitrogen in beer
It all started in the 80s, when a company called Chart Industries began experimenting with the infusion of liquid nitrogen, mainly with the aim of improving the texture of certain drinks. However, it was the iconic Guinness who took this technology and made it a symbol of beer innovation. The key was to recreate packaging that offered a sensory experience similar to that of serving barrel beer, with a creamy sensation and a silky texture that conquered millions.
Why is nitrogen so special in beer?
The trick is in the physical properties of nitrogen. This gas is very shy when mixing, so it needs to be pressurized and cold to dissolve in the liquid. When injected into beer, it produces that visual cascade effect and bubbles that seem to dance inside the glass. The magic is achieved thanks to the specific service lines, with small holes that force the exit of the gas, creating that silky texture and that whirlpool so characteristic. In addition, the containers contain capsules or systems that maintain the pressure, ensuring that the ‘dancer’ effect remains intact until the last drop.
Beyond Stouts: the growth of nitrogen beers in different styles
Although darkened styles such as Stout or Porter seem to be the nitro beer paradigms, the trend is expanding. From the soft creams to the refreshing Lagers, nitrogen is now used to improve texture and prolong the useful life of many varieties. The key is that nitrogen not only brings the sensation in the mouth, but also helps to conserve drinks better and reduce dissolved oxygen, one of the main enemies of flavor in the beer world.
Fashion that does not happen: will it be the beer nitro a durable classic?
Although it does not compete in volume with the Hazy IPA – another exacerbation of passing trends – nitrogen beers have managed to consolidate their place in current tastes. The key is to offer a unique sensory experience, which combines aesthetics, texture and taste almost artistic. Industry experts believe that, with technological advances, nitrogen will be even more integrated into diverse styles, causing Nitro beer to cease to be a trend to become a modern standard.
What does the future for beers with nitrogen?
Innovations do not seem to have a roof. Nitrogen versatility allows brewers to experiment with recipes and processes, and not only in traditional styles. The expansion to beers of greater colored and complexity, such as IPAS with body and lagers with character, points to a trend that combines innovation and tradition. In addition, nitrogen can act as an ally to extend the useful life of the product, optimizing its packaged conservation and keeping intact that creamy sensation that lovers value so much of the sensory experience. The question now is: What new styles will we see infused with nitrogen in the coming years?
