The concepts of « Cold brew » and « nitro cold brew » are becoming increasingly common in the craft beer world, especially when it comes to coffee-infused beers. But what exactly is the difference between the two?
1. Cold Brew: A Smooth Infusion for a Fruitier Taste
Cold brew is originally a coffee extraction method. Unlike traditional coffee, which is brewed with hot water, cold brew involves steeping ground coffee beans in cold water for several hours (usually overnight). This method extracts fewer bitter compounds and enhances fruity and tannic notes in the coffee. Additionally, the cold brewing process results in a smoother, less acidic taste, making it a favorable option for those with sensitive stomachs.
The result is a slightly sweeter and smoother taste compared to hot-brewed coffee, making it an excellent option for those who prefer a gentler coffee experience. Additionally, cold brew coffee is known for its lower acidity, which can be beneficial for individuals with sensitive stomachs or acid reflux.
Brewers have adopted this technique to incorporate coffee into their beer without losing its delicate flavors. In the past, coffee was added directly during the boiling stage, intensifying bitterness and reducing the subtle nuances of the beans. By using cold brew, brewers achieve a more balanced and complex flavor profile.
Another advantage of cold brew is its extended shelf life—whether served as coffee or used in brewing, it remains stable and flavorful for several days. However, caution is needed: improperly stored or oxidized coffee beers can develop an unpleasant green pepper aroma, which is considered an off-flavor.
2. Nitro Cold Brew: All About Texture and Appearance
Nitro cold brew is simply cold brew infused with nitrogen (N2). This infusion creates a rich, creamy head with a beautiful cascade and a refreshingly smooth finish. The nitrogen doesn’t dissolve quickly in water, leading to a texture that is richer and smoother, with many similarities to a draught beer. This effect is made possible through a special serving tap called a ‘creamer faucet,’ commonly used for beers like Guinness.
The nitrogen infusion creates a rich, creamy mouthfeel, making the drink feel almost like a milkshake or a stout beer. Because of this naturally silky texture, many find that nitro cold brew requires fewer add-ins like cream or sugar, allowing the coffee’s inherent flavors to shine.
Some brewers use a gas blend called « beergas » (70% nitrogen, 30% CO2) to add a slight fizz while maintaining a silky texture. This technique is primarily used for stouts and porters, although some nitrogenated IPAs also exist.
Nitro cold brew also has a strong visual appeal—its thick, foamy head and cascading bubbles make it a popular choice in both coffee shops and breweries. This enhanced presentation, along with its smooth and subtly sweet flavor, is why nitro cold brew continues to grow in popularity among coffee and beer enthusiasts alike.
3. Why Do Brewers Use Cold Brew and Nitro?
Cold brew is primarily used for its aromatic benefits, allowing brewers to add coffee to beer without increasing bitterness. Nitro, on the other hand, alters mouthfeel and appearance, creating a velvety sensation and a thick, long-lasting head.
Damien Clarke is brewer with Brasserie du Bas-Canada. He is quite familiar with the advantage of a good cold brew for the brewery’s premium stouts, explains: « All our coffee stouts or beers containing coffee are cold-brewed—it gives a better taste with less bitterness overall. »
In summary:
- Cold Brew = Coffee steeped in cold water, added to beer for a fruitier and less bitter profile.
- Nitro Cold Brew = Infused with nitrogen for a creamy texture and a signature cascading effect.
Whether you’re enjoying a cold brew coffee stout or a velvety nitro beer, these two techniques allow brewers to experiment with flavors and textures, offering unique experiences to beer lovers.
Pierre-Olivier Bussières : Editor-in-Chief or Le Temps d’une Bière and producer of Hoppy History. Pierre has previously written for The Diplomat, Global Risk Insights and the NATO Association of Canada. For the past two years, Pierre has been writing on the history of alcohol from antiquity to modern times, with a special focus on the role of craft breweries in North America.
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