How Does Guinness Beer Float On Other Beers?

Guinness is a stout that originated in Dublin, Ireland, in the 18th century. It is one of the most successful alcohol brands worldwide, brewed in almost 50 countries and available in over 120. Guinness's flavour derives from malted barley and roasted unmalted barley, and the draught beer's thick, creamy head is achieved by mixing the beer with nitrogen and carbon dioxide. This unique combination of gases, along with a clever invention called a widget, is the reason why Guinness floats on other beers.

Nitrogen is used instead of carbon dioxide

The use of nitrogen also has some practical benefits. Nitrogen is often cheaper than CO2, especially with onsite nitrogen generation, which can make it a more cost-efficient choice. It also has a unique mouthfeel and smoothness due to its lower solubility. Additionally, nitrogen can be used for various applications such as cleaning, pressurizing, and inerting, making it a versatile choice for breweries.

The decision to use nitrogen instead of carbon dioxide in Guinness was a significant one that altered the fundamental texture and flavour of the beer. The smaller nitrogen bubbles create a smoother, creamier head and a more pleasant drinking experience. This change played a crucial role in establishing Guinness as one of the most successful alcohol brands worldwide.

In summary, the use of nitrogen in Guinness allows for a smoother, creamier texture, enhances the sweeter qualities of the beer, and offers practical benefits in terms of cost and versatility. This change in gas composition was a pivotal moment in the history of Guinness, contributing to its worldwide popularity and distinctive characteristics.

Nitrogen bubbles are much smaller than CO2 bubbles

The use of nitrogen instead of carbon dioxide gives Guinness its famous foamy head. Nitrogen is less soluble than carbon dioxide, which allows the beer to be put under high pressure without making it fizzy. The high pressure of the dissolved gas is required to enable very small bubbles to be formed by forcing the draught beer through fine holes in a plate in the tap, which causes the characteristic "surge". This "surge" is achieved by a widget in cans and bottles.

The widget was first patented by Guinness in 1969. It is a small plastic ball with a tiny hole in it, placed inside cans of Guinness. When the can is opened, the pressure inside drops, and the beer and nitrogen trapped in the widget are forced out through the beer, creating the famous creamy head.

The use of nitrogen also gives Guinness a creamier and smoother consistency compared to the sharper, more traditional CO2 taste.

Nitrogen doesn't produce bubbles as spontaneously as CO2

Nitrogen doesn't produce bubbles as spontaneously as carbon dioxide (CO2). Nitrogen is less soluble than CO2, which allows Guinness to be put under high pressure without making it fizzy. The high pressure of the dissolved gas is required to enable very small bubbles to be formed by forcing the draught beer through fine holes in a plate in the tap, which causes the characteristic "surge". This results in a "creamier" and "smoother" consistency compared to the sharper and more traditional CO2 taste.

Nitrogen bubbles are smaller than CO2 bubbles, so the resulting head and taste are smoother and more delicate. There are around 300 million bubbles in a pint of Guinness, compared to up to 2 million in a typical lager. The smaller nitrogen bubbles are also more stable, so when you open a beer, more of them will stay intact, giving the brew a thicker, more velvety "mouthfeel" without the acidic bite of carbonation with CO2.

In 1959, Guinness began using nitrogen, which changed the fundamental texture and flavour of the beer. The "widget" in cans and bottles of Guinness is a small plastic ball that contains nitrogen. When the can or bottle is opened, the widget releases a small amount of beer and nitrogen, which creates the famous creamy head.

Guinness cans contain a widget

The widget was developed by Guinness in 1969 to give their canned brews a silky, creamy head. Guinness brewers Tony Carey and Sammy Hildebrand first patented the widget idea in 1969, but it wasn't until 1989 that they released their first-generation widget. This widget was a flattened disc that sat at the bottom of the can and worked well when the beer was served cold, but it caused the beer to overflow when served warm. In 1997, Guinness released the floating, spherical widget found in cans today, which they call the "smoothifier". This widget does not cause the beer to overflow when served warm.

The use of nitrogen, instead of carbon dioxide, is what gives Guinness its famous foamy head. Nitrogen bubbles are smaller than carbon dioxide bubbles, so the resulting head and taste are smoother and more delicate. Nitrogen bubbles are also more stable, so when you open a beer, more of the tiny bubbles stay intact, giving the brew a thicker, more velvety "mouthfeel" without the acidic bite of carbonation with carbon dioxide.

The widget has since been adopted by a number of other beers, including Young's Double Chocolate Stout, Murphy's Stout, and Boddingtons Pub Ale.

The widget was invented by Tony Carey and Sammy Hildebrand

The widget was first patented in 1969 by Carey and Hildebrand, and the patent was published in 1972. However, technical difficulties led to the idea being put on hold, and Guinness focused on bottles using external initiators. It wasn't until 1984 that work restarted on the widget, with the design of an internal compartment that could be inserted during the canning process.

The widget works by allowing beer to enter its hollow interior until the pressure inside the container and the widget are at equilibrium. When the container is opened, the pressure drops, and the widget shoots a jet of beer and gas into the surrounding beer, creating a thick, creamy head. This helps canned or bottled beer imitate the appearance and mouthfeel of draught beer.

The first-generation widget was introduced commercially by Guinness in 1988, and it won the UK's Queen's Award for Technological Achievement in 1991. The floating widget, also known as the "Smoothifier", was launched in 1997 and solved the issue of the can overflowing when served warm. The widget has since become popular, with many beer brands in the UK adopting the technology.

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