Malt. Mash. Boil. Ferment. No matter your favorite beer, it usually goes through some iteration of those four steps.
People have consumed beer for thousands of years. Around 5,000 years ago, the Sumerians of ancient Mesopotamia drank beer as an alternative to the contaminated water they had access to. Now, people drink beer mostly for pleasure and taste. With time, the brewing technology has become more sophisticated. Today, brewers are continuing to improve their process and final product with the help of onsite nitrogen.
Here are six ways on-site nitrogen can help brewers:
- Fresh beer. By using nitrogen to clear out tanks between uses, brewers can make sure there isn’t any mash residue, wort or leftover beer. This is important for the success of the next batch because if left in the tank, the next batch could be harsh or sour.
- Move along. Onsite nitrogen is great for keeping things flowing. It pushes beer throughout the tanks.
- Pressure. Kegs help transport and store the beer (duh). But injecting nitrogen into the kegs is what pressurizes them and keeps beer fresh.
- Tick tock. With nitrogen, brewers don’t have to wait around for a supplier to deliver compressed gas and attach it to their system. Instead, they make their own schedule, producing nitrogen exactly when they need it.
- No waste. Option 1: Buy liquid nitrogen in bulk and periodically release pressure so the tanks won’t explode. Option 2: Use only the amount of nitrogen needed and not waste gas.
- Savings. Last but not least – money. Onsite nitrogen costs less than carbon dioxide or liquid nitrogen. Brewers can save upwards of 40 percent of gas costs with onsite nitrogen.
As more and more breweries pop up around the nation, beer drinkers are becoming more aware and more selective of the beer they drink. To deliver the best beer, brewers must also be efficient, and onsite nitrogen can help.
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