As we all known, CO2 is the most important gas in beer. CO2 comes from yeast fermentation, some comes from carbonation in filling and condition. CO2 makes the effect of bubble rising.
But some partial beer do not have CO2, like Belgium Lambic, British oka ale.
Nitrogen becomes hot for some special beer like stout. There are some reasons for below:
1. nitrogen is stable, it can help beer to keep good quality.
2. nitrogen take 78% partial in the air, they have much
3. nitrogen have a lower solution, it can not help form foam, so we need less CO2, about 25-30%
Nitrogen can help CO2 form small foam.
Small foam to make beer a good taste, like Guinness.
4. CO2 will become carbonic acid after solution, which will cause bitterness.
So nitrogen becomes popular in some beers that they do not want to strong the bitterness. Like milk stout, chocolate stout(slight sour but not want to strong the bitterness)
Edit by Miya Zhao
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