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Much of today’s craft beer industry has been built on what people call “passing trends.” Drinkers mocked Hazy IPAs when they first appeared, yet the style — also known as New England IPA — looks very much here to stay. Nitro beer has been branded a passing fad at various points in its history too, but it keeps winning over modern consumers.
The history of liquid nitrogen in beer
Chart Industries had been experimenting with liquid nitrogen dosing since the 1980s. It was Guinness, however, that popularized and scaled the technique through its now world-famous Nitro Stout. Nitrogen was originally designed as a way to recreate the serving experience of hand-pumped cask ale.
A nitro beer typically contains 70% nitrogen and 30% carbon dioxide. Guinness began experimenting with nitrogen in its beers and eventually developed a bottled and canned nitro product, searching for a way to deliver consistent results across its entire range.
With cask ale, instead of serving the beer through a keg pressurized with CO2, the liquid is drawn manually through a hand-pump system. The result is a smooth, full-textured beer that goes flat relatively quickly because there is no CO2 interaction. While this method was enormously popular and is still used in some traditional pubs around the world, it requires both human involvement and immediate on-site consumption — it cannot be bottled or canned for drinking at home.
The science behind nitro beer
Nitrogen is highly insoluble in liquid. For it to dissolve, it must be kept under pressure and at cold temperatures. Dedicated nitrogen service lines use a restrictor plate that forces the beer through small openings, allowing the dissolved N2 gas to escape rapidly and create the striking cascade effect.
To recreate that experience in a packaged product, Guinness developed a widget for its bottles and cans. When Guinness infuses liquid nitrogen into its beer during filling, the nitrogen rushes into the widget and remains relatively well pressurized inside it. But when you open that can of Guinness, the pressure drops and the nitrogen escapes from the widget with a distinctive snap — then, with a firm, decisive pour, you get that swirling effect of nitrogen “dancing” downward and back up inside your pint glass.
What does the future hold for nitro beer?
While nitro beer has not gone mainstream on the scale of Hazy IPAs, the similarities between the two styles are striking — particularly the lush mouthfeel and the visual appeal at the point of serve. That parallel has driven a new wave of interest in nitro beer well beyond the Stout.
“Traditionally, liquid nitrogen was only used in Stouts and Porters, but today you can see IPAs, Red Ales, Browns, Cream Ales, and even traditional Lagers going nitro. The options are endless.” — Christina Marrick, Business Development Manager, Chart Industries
Frequently asked questions
What is nitro beer?
Nitro beer is any beer carbonated with a blend of nitrogen (70%) and carbon dioxide (30%) instead of CO2 alone. The nitrogen creates a smoother, creamier mouthfeel and a distinctive cascading effect in the glass.
Who invented nitro beer?
While Chart Industries pioneered liquid nitrogen dosing in the 1980s, it was Guinness that popularized nitro beer worldwide through its iconic Nitro Stout and the development of the widget for cans and bottles.
What beer styles work as nitro beer?
Traditionally Stouts and Porters, but modern breweries now produce nitro IPAs, Red Ales, Brown Ales, Cream Ales, and even Lagers. The nitrogen format suits any style that benefits from a smooth, creamy texture.
