Nitrogen and CO2 influence the taste of beer in fundamentally different ways. While CO2 creates the characteristic tingling sensation and sharper acidity, nitrogen creates a softer, creamier texture with more subtle bubbles that soften the taste experience. Nitrogen doesn’t so much change the taste itself, but transforms the mouthfeel, causing flavor notes to be perceived differently. The choice between these gases has a significant impact on the character of your beer and can make your brew stand out in a competitive market.
What is the difference between nitrogen and CO2 in beer?
The fundamental difference between nitrogen and CO2 in beer lies in their chemical properties and how they behave in the liquid. CO2 (carbon dioxide) dissolves easily in beer and forms carbonic acid, which creates the characteristic tingling sensation and increases the acidity of the beer. Nitrogen, on the other hand, is much less soluble in liquids.
When beer is infused with nitrogen, it creates smaller, more stable bubbles than CO2. These bubbles rise more slowly to the surface and form a denser, creamier head. The most important difference for the taste experience is that nitrogen is neutral and doesn’t add acidity to the beer, while CO2 does.
With traditional CO2 infusion, a sharp, tingling sensation occurs that activates the taste buds. This sensation can enhance certain flavor notes, especially fruity and hoppy tones in, for example, IPAs. Nitrogen infusion, on the other hand, creates a softer, more subtle taste experience that is perfect for accentuating roasted, chocolate, or coffee tones in dark beers.
| Property | CO2 | Nitrogen |
|---|---|---|
| Solubility in beer | High | Low |
| Impact on acidity | Increases (forms carbonic acid) | Neutral |
| Bubble size | Larger | Smaller |
| Foam stability | Less stable | Very stable |
How does nitrogen affect the texture and mouthfeel of beer?
Nitrogen dramatically transforms the texture and mouthfeel of beer by creating microscopically small bubbles that provide an exceptionally creamy head and a velvety sensation in the mouth. This differs greatly from the larger, more aggressive bubbles that CO2 produces.
The small nitrogen bubbles give beer a softer, fuller mouthfeel often described as “creamy” or “velvety.” This is because nitrogen bubbles are approximately ten times smaller than CO2 bubbles and form in much larger numbers. This property makes the carbonation sensation much more subtle, causing nitrogen-infused beer to be perceived as less “sharp.”
Another characteristic aspect is the “cascade” that occurs when a nitrogen beer is poured – the enchanting movement of bubbles that seem to flow downward before rising. This visual effect, combined with the dense, creamy head that remains intact for minutes, makes drinking a nitrogen-infused beer experience a distinctive experience.
Through this texture change, certain flavor notes come through differently. The reduced carbonation allows subtle flavor nuances to come through better, while the creaminess can soften the perception of bitterness. This allows complex flavor profiles in stouts and porters, for example, to come through much better than with traditional CO2 carbonation.
Which beer styles are most suitable for nitrogen infusion?
Dark, full-bodied beer styles are traditionally the most suitable for nitrogen infusion. Stouts and porters were the first beers to be served with nitrogen, with Guinness being the most famous example. These beers benefit enormously from nitrogen because their complex, roasted flavor notes are perfectly complemented by the softer mouthfeel.
The creamy texture of nitrogen enhances the perception of fullness in these beers, while softening the sometimes sharp edge of roasted barley. Additionally, the chocolate, coffee, and caramel notes come through better without the disruptive tingling of CO2. The stable head adds a visual and tactile element that perfectly matches the premium character of these beers.
More recently, brewers have been experimenting with other styles on nitrogen:
- Cream Ales – the name says it all, these become even creamier on nitrogen
- Red Ales and Amber Ales – their caramel-like malt character is enhanced
- Brown Ales – nutty tones come through better
- Milk Stouts – the milk sweetness is enhanced by the creamy mouthfeel
Beer styles that are less suitable for nitrogen infusion are generally those where the CO2 tingle is essential to their character, such as wheat beers, weizens, and very hoppy IPAs. With these beers, the softening effect of nitrogen can lead to a less pronounced character. The fresh, fruity notes and sharp hop bitterness often come through better with the lively carbonation of CO2.
What are the technical requirements for a nitrogen tap versus a CO2 tap?
A nitrogen tap system requires specific technical adaptations that differ from traditional CO2 systems. The main distinction is the use of a mixed gas (usually 70% nitrogen and 30% CO2) and a special tap with a restriction plate.
For a nitrogen tap system, you need:
- A nitrogen generator or nitrogen/CO2 mixed gas cylinders
- Higher working pressure (3-4 bar versus 1-2 bar for CO2)
- Special nitrogen tap with restriction plate
- Adjusted line diameter and length for optimal gas absorption
- Pressure regulators that can handle higher pressure
The characteristic nitrogen tap contains a restriction plate with five to seven microscopically small holes. When the beer is forced through these holes, turbulence is created that causes the release of the dissolved nitrogen in the form of the characteristic small bubbles. This contrasts with a standard CO2 tap that has larger openings through which the beer flows more calmly.
An important technical aspect is that nitrogen tap systems work with higher pressure. For CO2 systems, a pressure of 1-2 bar is usually sufficient, while nitrogen taps often require 3-4 bar to properly inject the gas. This is due to the lower solubility of nitrogen, which requires more pressure to get the gas into the beer.
For breweries that want to experiment with nitrogen beers but don’t want to invest in a completely new tap system, there are also special “nitro widgets” – small devices that can be placed in cans or bottles to create a similar effect when pouring.
Conclusion: The future of nitrogen in the beer industry
Nitrogen offers brewers a powerful tool to distinguish themselves in a competitive market. While CO2 provides the classic beer sensation with lively carbonation and sharper acidity, nitrogen creates a completely different drinking experience with its creamy texture, stable foam, and softer flavor profile.
The increasing interest in craft beers has led to more experimentation with nitrogen infusion, meaning it’s no longer limited to traditional stouts. Brewers are discovering that different beer styles gain new dimensions through nitrogen infusion, leading to unique product offerings that can help distinguish your brewery.
For brewers looking for more efficient production methods, an in-house nitrogen generator offers important advantages. Unlike CO2, which is captured as a byproduct of the brewing process or must be purchased, nitrogen can be produced on-site with a generator. This reduces dependence on external suppliers, eliminates transportation costs, and ensures a constant gas supply.
If you’re considering experimenting with nitrogen infusion or want to optimize your current system, personalized advice can help you make the right choices for your specific brewery. Feel free to contact us for more information on how our nitrogen generators can contribute to consistent quality and a distinctive character for your beers.
