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This beer finishes dry despite a subtle perceived sweetness from the Vanilla. Great any time of year. So what is the deal with a Nitrogen beer and how did it come to be? Well, back in the day, ya know…before refrigeration and compressed gases were a thing…beer was only partially carbonated as it happened naturally, deep in the cellar at about 55 degrees Fahrenheit. You see when beer ferments, it produces three things - carbon dioxide, heat, and ethanol. Nowadays the carbon dioxide is forced in under pressure, but back then it occurred slowly, under minimal pressure during cask conditioning in oak barrels. What does that have to do with Nitrogenated beer? To simulate the creamy, partially carbonated beers of yesteryear, brewers began infusing their beers with Nitrogen. That magnificent cascading effect you see in your glass? That’s the gas evaporating out of your glass and leaving a partially carbonated beer. The result? A full-bodied ale with tiny bubbles that finishes smooth and creamy. Pretty cool huh? Less