When punters order a pint in their local pub, part of the pleasure is watching it pour perfectly from the tap into a fresh clean glass. While those who prefer lager will be concerned with the fizz in their pint, real ale aficionados will want a thick creamy head. Whatever their tipple, it’s a guaranteed fact that all beer drinkers detest a poorly pulled pint.
If the brew raised to their lips doesn’t satisfy their expectations, a common complaint from pub-goers and homebrew enthusiasts is low-quality gas. This makes premium food-grade gas absolutely essential for serving the perfect pint. However, it also needs to be stored securely at optimum pressure to provide the best drinks possible.
Beer gas is typically a mixture of Nitrogen and Carbon Dioxide (CO2). However, for those serving lager or sparkling soft drinks, 100 per cent CO2 gas is adequate.
For beer makers serving a stout or real ale, gas canisters used usually contain 70 per cent Nitrogen and 30 per cent CO2. The result is a velvety smooth pint with a sumptuous creamy texture.
While it’s true that for ciders and lagers, strictly CO2 gas is sufficient, another option is to use a mix with 40 per cent Nitrogen and 60 per cent CO2. Both are tried and tested methods to produce the popular bubbles that keep beer and cider light.
To avoid hazards, gas bottles must be handled and treated with care. Poor safety practices can result in a range of problems, from ruined kegs of beer to more dangerous situations, such as toppled cylinders filled with flammable gas.
The best practice is to always store beer gas bottles in an upright position and to secure them to a wall at times when they are full. Gas canisters should only be handled by individuals who understand the risks involved and how to handle them correctly.
At London Gases, our staff are experts on the best practices of using beer gas. Whether you need supplies for your home or public house in London, contact us today for professional advice and high-quality beer gas.
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