These beers use nitrogen to replace most of the carbon dioxide used to pressure the keg. The result is a denser, creamier foam head that adds to what beer drinkers call “mouthfeel.” (You also get a cool “cascading” effect.)
While stouts are the style most commonly nitrogenated, other styles are getting into the act. Last year, for example, SanTan Brewing unveiled Negro Nitron, Arizona’s first nitrogenated black IPA.
Taste the effects of nitrogenation for yourself tonight at the weekly Friday Beer Class at Whole Foods Chandler. The informal tasting will feature five beers – four nitrogenated – from Longmont, Colo., brewery Oskar Blues.
Besides Oskar Blues’ regular Deviant Dale’s IPA, there will be nitrogenated versions of their flagship Dale’s Pale Ale, Mama’s Little Yella Pils pilsner, Old Chub Scotish-style ale and Wild Turkey barrel-aged Ten Fidy imperial stout.
The tasting, which is just $5, starts at 7 p.m. No RSVP necessary.