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While nitro is normally associated with a certain brewery of Irish heritage hailing from Dublin. On tap, we currently have our Black River Dry Irish Stout (named after the first Scots-Irish settlement area in North Carolina, circa 1736). A typical nitrogenated beer contains about 70 percent nitrogen and 30 percent carbon dioxide. Nitrogen is largely insoluble in liquid, which is what contributes to the thick mouth feel. And also why it takes so long for the beer to settle.
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What nitro facts do you have? ⬇️
