Left Hand Knows Nitro
Anyone out there wondering what makes a nitro, a nitro? You are? Alright, well let me give you a little lesson with the help of the Left Hand Brewery.
It’s no secret that Left Hand Brewing Co. is Number 1 when it comes to nitros, so I made my way up to Longmont to learn from the best. They sure did teach me a thing or two about these bodacious beers, and of course I had to test a few to grasp the full experience.
After talking to a few employees, I came up with a quick guide to nitros:
Basically, a regular beer uses 100% carbon dioxide during the carbonation process, while nitros do not. Instead a nitro beer is generally carbonized with 70% nitrogen, and only 30% carbon dioxide. With this process, you get a nitrogenized beer with a different foam finish than your typical ale. This varying carbonation process results in smaller bubbles that give nitros that cloud-like head on a freshly poured pint.
Got it? Good.
It’s pretty easy to grasp once someone explains a nitro vs. a CO2 in layman’s terms. If you have yet to taste a nitro, then I strongly encourage you. Test the waters with a sample round, the Nitro Flight, featuring four of Left Hand’s nitros.
If you like creamier beers, rich in flavor, yet smooth on the tongue, then you will never want to put down a nitro. My personal favorite is the Milk Stout Nitro – it brings me back to downing Guinness in Ireland. Left Hand’s Milk Stout Nitro also happens to be one of the few beers I’m aware of to be sold beyond the tap, in bottles. Everyone needs to get up to Left Hand to taste the flavors on tap, but if you’re feeling lazy, simply head to Hazel’s and grab a 6-pack of nitros.