What is the difference of CO2 and N2 in beer brewing

What is the difference of CO2 and N2 in beer brewing

When you order a pint at your local watering hole, it will most likely be served using CO2 or
carbon dioxide. During fermentation, yeast in the tank/vessel eat sugars from the liquid
(called wort or sweet barley tea) and naturally there are two bi-products from this proces:
alcohol and CO2. Before the beer goes from the fermentation vessels to a brite tank (where
the beer settles before bottling), or directly to racking for kegging, it is often force carbonated
to give the beer fizz, flavors and aromas.

CO2 is a clear colorless gas that gives oomph to your liquids. Based upon temperature and
pressure (psi), you can have a beer that is over carbonated, under carbonated or just right
(sounds like Goldilocks and the Three Bears). I recommend serving your beer cool because
if it’s too cold, it stifles the CO2 and if it’s too warm, you may get a gusher!

Nitrogenated beer, on the other hand, infuses nitrogen gas into beer and is largely insoluble
(hard to dissolve) in the liquid. This gas gives beer a creamy and smooth mouth feel (tiny
bubbles – now that song is in our heads). Nitro beers also tend to have less perceived bitter
-ness because CO2 is acidic which adds to bitterness perception. There are mixed opinions
on this so you must try a Nitro beer vs a Carbonated beer side by side and see for yourself.

Nitro beers have become quite popular in the craft beer industry. It seems as though in this
day and age, consumers are excited for that new experimental beer; something that is differ
-ent from the norm (not the Norm from Cheers, where everybody knows your name).
Although Nitro beers like Guinness have been around for decades, other breweries are getting
into the game with more than just stout. And many breweries keg their Nitro beers but only
a couple have actually mastered Nitro in the bottle. Guinness has a widget inside the bottle
or can so when you pop the top, the gas is released.