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What Guinness started more than a half-century ago has become over the years an influential ‘technical style’ of its own…
But what the hell are Nitro Beers anyway?
The Basics
To understand nitro beers, one first has too look at beer carbonation itself. Those bubbles in your beer are primarily the result of carbon dioxide gasses in the liquid.
CO2 can result naturally as part of the fermentation process, that’s one of the results of yeast eating sugar in the wort, (the other is alcohol.) One of cask ales’ most defining characteristic is the light fizz or flatter aspect that comes with Natural Carbonation.
But the bubbles you’ll find in most modern beers is the result of Forced Carbonation, a process where carbon dioxide is pumped into the beverage, pressurizing the bottles, cans, or kegs. .
Nitro beers simply change up the gasses used…introducing nitrogen liquid into the beer (which changes into gas under pressure) rather than carbon dioxide.
But that simple substitution can lead to a much smoother mouthfeel and profoundly change the temperament of a beer, no matter its style. Nitrogen bubbles which are smaller than CO2 bubbles lend a creamy aspect to the beer. Pouring nitro beers into a glass creates a cascading showcase of milky bubbles that match their velvety appeal…they’ve thicker and frothier heads.
Nitro Beer History
The nitro beer’s roots lie in Dublin. With a mathematician named Michael Ash, who had been hired by Guinness in 1951 to help refine an unstable and finicky draught beer process in Ireland. Jeff Alworth’s “The Man Who Invented Guinness” details his history and how came up with nitrogen as an alternative.
Basically, as October reported, “Nitrogen, being stable and inert, seemed to be a perfect dispensing gas. Once the technical hurdles were overcome, it was a massive success.” And as Alworth noted, the process “revolutionized Guinness and Irish stout.” It also created a brewing technique that remains vital today.
Until the late 1980’s nitro-beers where only available on draft. Then Guinness revolutionized the industry yet again with the invention of a plastic widget that dispensed nitrogen into cans and bottles under pressure.
The widget, which allowed for the nitro-experience at home, was in 2004, voted the greatest invention of the last 40 years in the UK. (The internet came in a distant second.)
Fast forward to 2011 and Left Hand Brewing introduces the nitro beer concept to American craft beer fans and t becomes an instant success.
Unlike Guinness, Left Hand’s iconic Milk Stout Nitro, didn’t use a widget, but deftly recreated the nitro effect in its bottle (and later cans). And its success influenced other craft brewers like Samuel Adams and Firestone Walker to craft their own nitro beer options.
Three Nitro Beers to Try Before You Die
Guinness Draught (Ireland) – Some say that this creamy 4.2% ABV Dry Irish Stout is best in Dublin. We agree.
Left Hand Milk Stout Nitro – (Longmont, CO) – If you’re going to try just one nitro beer, it all starts and ends with Left Hand’s dark and delicious 6% ABV Milk Stout…One of America’s finest craft beers.
Firestone Walker Nitro Merlin – (Paso Robles CA) – Firestone Walker’s 5.5% ABV Milk Stout also avoids the widget in favor of pouring technique. When Nitro Merlin Milk Stout is served, there is a cascading “waterfall” effect…the dark beer temporarily whitens as the nitrogen bubbles rise to the top. Once the bubbles fully rise, the beer becomes brilliantly clear, and it is crowned with a strikingly rich head.
