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Beer Gas

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Beer gas (often called G-Mix or Nitro-blend) typically comes in two common ratios:70% Nitrogen / 30% Carbon Dioxide: The classic "stout mix." This creates the famous "surge and settle" effect and the thick, creamy head seen in Guinness or Murphy's.60% Carbon Dioxide / 40% Nitrogen: Often used for lagers or ales in "long draw" systems (where the keg is far from the tap).18 The Nitrogen provides the pressure to move the beer through long pipes, while the Carbon Dioxide keeps the beer sparkling.
History: The Inventor: Ash was a "triple first" Cambridge graduate in mathematics who was hired by Guinness in 1951.7 He wasn't a traditional brewer; he was brought in specifically to solve a scientific problem. The Problem: In the early 20th century, serving draught Guinness was incredibly difficult. Bartenders had to mix beer from two different casks (one high pressure, one low pressure) to get the right head. It was slow, inconsistent, and required immense skill.The Breakthrough (1959): After years of experimentation in a project mockingly called "Daft Guinness" by his colleagues, Ash realized that Nitrogen was the answer. Because Nitrogen is less soluble than Carbon Dioxide, it could be used at high pressure to "push" the beer through the lines without over-carbonating it and making it fizzy.13+1The Launch: His "Easy Serve" system, which used a mixture of Nitrogen and Carbon Dioxide in a special two-part keg (the "Ash Can"), was launched in 1959 to coincide with Guinness’s 200th anniversary.