I've read that people mimic the nitrogen effect after the pour by drawing some beer into a syringe and shooting it back into the glass. I think they just keep the syringe submerged and "pump" it a few times. I've never tried it.
I've read that people mimic the nitrogen effect after the pour by drawing some beer into a syringe and shooting it back into the glass. I think they just keep the syringe submerged and "pump" it a few times. I've never tried it.
I don't know if it works best, I just use what I have.What kind of syringe works best?
It's not the nitrogen that gives a stout it's creaminess and smoothness...it's the lack of co2 in the served product. The nitrogen is just used to boost the serving pressure without increasing the carb level while not otherwise affecting the beer.
this does not sound right to me, without CO2 in the beer it would be flat. it is the nitrogen bubbles (not soluble in the beer) that give beer a creamy mouth feel along with some of the ingredients that went into the brew.
The beer is largely flat, but it's not devoid of CO2. since the nitrogen isn't dissolved in the beer (well very little compared to co2) there isn't any to come out of solution.
the mouthfeel is smoother because in most beers the co2 comes out of solution in the mouth and adds a prickly/lively sensation.
Another example I can think of for nitrogen not having an affect is long draw draught systems in bars. In a lot of bars the keg room is a significant distance away from the taps, in order to get the beer to the taps with out overcarbonating the beer, nitrogen is used to up the pressure. having a bud light on 45 psi beer gas doesn't make it taste any different.
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