Despite the history of beer, which has been brewed by dynasties, brewers are always striving to discover new horizons and flavours. No brewer rests on its laurels, tirelessly upgrading and improving its brewing facilities and inventing new flavours year after year.
The only thing that remains unchanged in this magical drink is the presence of foam. Its importance cannot be overestimated, as it is an attribute that conveys the entire flavour of beer. And without it, this favourite drink loses its significance and becomes not so interesting. So we all know how to pour beer into a mug or glass.
Mmm... It's so delicious when a dense foam or beer head, consisting of small gas bubbles, forms on the surface of the glass. Fans of the foamy drink even believe that the higher and denser the foam, the better the quality of the product.
In the vast majority of modern beer brands, the foamy head is formed by carbon dioxide, or CO2 in chemistry terms. This raises the question: "Where does it come from inside the can or bottle?". First of all, the appearance of carbon dioxide occurs as a result of the natural fermentation reaction of beer wort. However, its amount is not very large. To create a better visual effect, producers additionally carbonate their foamy products.
The peculiarity of nitrogen beer is that brewers add nitrogen to the bottle rather than CO2. The only real difference between these types of beer is the nature and quality of the resulting foam. In the case of nitrogen, the beer head lasts much longer and looks more aesthetically pleasing.
What has happened over the years? Today, nothing has changed, this intoxicating drink is still enjoyed by many people, it just becomes even tastier and more attractive over the years.
It's no secret that nitrogen beer is becoming the standard of taste and is particularly popular. Many people may not yet know the difference between nitrogen beer and beer with carbon dioxide in it, but there is a difference. We have already mentioned that most brewers add carbon dioxide to beer. During natural fermentation, it is released by itself, but not in the amount that the manufacturer needs. Therefore, they additionally carbonate their beer products. As a result, you get a delicious beer with foam in your glass at the bar, and the thicker the foam, the better the product. Unlike regular beer, nitrogen is added to nitrogen beer.
As a rule, when a person comes to a bar and orders a glass of beer, they expect to receive a high-quality product with a thick foam.
An ordinary bottle of beer doesn't have this effect, and to fix this, manufacturers invented the so-called nitrogen capsule. Most people who have tried nitrogen beer at least once can't drink another drink. Yes, nitrogen plays a significant role in brewing. And it is used in many stages of production.
Nitrogen has long been used to preserve the grain crops from which beer is produced. Purging grain is a process in which an inert gas displaces oxygen and prevents aerobic bacterial growth, extending the shelf life of the crops. To ensure that the taste of the drink does not deteriorate, the tanks are first filled with nitrogen and then beer is poured in, as oxygen affects not only the shelf life of beer but also its taste. The compressor station used in this process allows for these and other manipulations.
Nitrogen is also used at the stage of purification, removal of moisture and other gases. For example, the use of nitrogen in purification reduces water consumption and prevents oxidation of products, which reduces the loss of the final product to a minimum.
Due to the low solubility of nitrogen, when this gas enters the beer tank, bubbles appear, and thus mixing of bottom fermented beer with regular beer is ensured.
And the last process in which nitrogen is involved is displacement. Nitrogen is used to displace carbon dioxide. If the carbon dioxide is elevated, the taste of the beer becomes worse and the drink spoils faster due to foaming.
It is no wonder why the Irish, using nitrogen technology at the right time, came up with the most delicious intoxicating nitrogen drink called Guinness. It has a thick foam and a very pleasant taste, and is considered the benchmark among intoxicating drinks. What makes it unique?
The fact is that the manufacturer places a small plastic capsule in each bottle. This is the manufacturer's patent, its business card. Each of these capsules is two centimetres in size and contains nitrogen. This solution allows the manufacturer to preserve all the taste of the drink during transport and storage. The British company began using this technology in 1989 and has been using it ever since. This small capsule was awarded the title of an innovative breakthrough in the UK. That is why Guinness is considered a major beer brand around the world.
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By the way, if you are trying to connect your life with the production of a delicious beer drink, Steiner Ukraine offers to buy nitrogen dosing systems of various capacities. Contact our specialists, and they will select the nitrogen dosing unit that best suits your needs at an affordable price.
Remember. Beer is a delicate product, just like bread, and should always be fresh and tasty: this is what consumers expect. Beer lovers have high demands on its freshness, taste and aroma, and it is important not to deceive their expectations. Modern technological processes, storage and bottling systems allow us to offer our customers beer without defects and to run a successful business.