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The creamy head on beers such as Guinness is created by a widget in cans or bottles using nitrogen, or by the process of drawing keg beer from a keg using nitrogen or mixed gas (carbon dioxide and nitrogen). The use of nitrogen, which was pioneered by Guinness, creates a firm head with small bubbles while reducing the excessively acidic taste ...
Achieving this higher pressure would not be possible with just dissolved carbon dioxide, as the greater solubility of this gas compared to nitrogen would create an unacceptably large head. When the can is opened, the pressure in the can quickly drops, causing the pressurised gas and beer inside the widget to jet out from the hole.
In beer, the metabolic waste products of yeast are a significant factor. In aerobic conditions, the yeast will use in the glycolysis the simple sugars obtained from the malting process, and convert pyruvate, the major organic product of glycolysis, into carbon dioxide and water via the cellular respiration. Many homebrewers use this aspect of ...
Kegs are artificially pressurised after fermentation with carbon dioxide or a mixture of carbon dioxide and nitrogen gas or especially in Czech Republic solely compressed air. Keg has become a term of contempt used by some, particularly in the UK, since the 1960s when pasteurised draught beers started replacing traditional cask beers.
Eventually, working with keg designer, Eric Lewis, Ash developed a self-contained two-part keg (initially known as the 'Ash Can' [8]), with one chamber full of beer and the other full of mixed gas under pressure, and the introduction of nitrogen. Finally, after being redesigned, the new keg was released to pubs in 1959, the 200th anniversary of ...
Some beers may be served with a nitrogen/carbon dioxide mixture. Nitrogen produces fine bubbles, resulting in a dense head and a creamy mouthfeel. [131] In the 1980s, Guinness introduced the beer widget, a nitrogen-pressurised ball inside a can which creates a moderately dense, tight head. This approximates the effect of serving from a keg, at ...
The draught beer's thick and creamy head comes from mixing the beer with nitrogen and carbon dioxide. [4] The company moved its headquarters to London at the beginning of the Anglo-Irish trade war in 1932. In 1997, Guinness plc merged with Grand Metropolitan to form the multinational alcoholic-drinks producer Diageo plc, based in London.
Draught Irish stout is normally served with a nitrogen propellant in addition to the carbon dioxide most beers use, to create a creamy texture with a long-lasting head. [28] Some canned and bottled stouts include a special device called a "widget" to nitrogenate the beer in the container to replicate the experience of the keg varieties. [29]