The video details how liquid nitrogen is used to infuse nitrogen into beer or coffee. It involves carefully dosing the liquid nitrogen into the beverage to achieve the desired level of nitrogenation.
Here’s why brewers choose to use nitrogen:
- Creamier Mouthfeel: Nitrogen creates a smooth, creamy texture in beer, unlike carbon dioxide, which produces a sharp, prickly sensation, nitrogen results in a softer, velvety mouthfeel. This is especially noticeable in stouts and porters.
- Stable, Dense Head: Nitrogen infusion produces a thick, stable, and persistent head of foam that enhances the beer’s visual appeal. The smaller bubbles created by nitrogen contribute to this effect.
- Reduced Carbonation: Nitrogen is less soluble in liquid than carbon dioxide, so it doesn’t carbonate the beer as much. This can result in a less fizzy and more drinkable beer, which some beer styles, like stouts and brown ales, benefit from.
- Enhanced Flavors: The creamy texture and stable head can help release and enhance the beer’s flavors and aromas, providing a more enjoyable drinking experience.
- Unique Presentation: The cascading effect created when pouring nitrogenated beer adds a visually appealing dynamic to the drinking experience, making the beer stand out.
Overall, nitrogenation is a technique for achieving a specific mouthfeel, appearance, and taste that many craft beer enthusiasts appreciate.