The above link is by now an old piece, but I don't see much movement across from CO2 to nitrogen to either assist pubs keep stock longer by a non "aston" air introducing trad bar handle (a barrel of decent bitter may have 4 -7 days lifespan as is once opened & left connected.. compared to a purge system that fills a barrels void space with nitrogen, thus delaying spoilage, ..indeed for home brewers topping off a pin (20 litres) with nitrogen has been a preservation feature for a while now (joe may wish to comment, with his brewing experience)
Nitrogen (for now) hasn't suffered such shortages as CO2 nor such a price rise in recent times of low supply, indeed it is technically more readily available (I don't know owt about nitrogen generators I confess)
Can anyone comment on a gassing transition beyond heavily marketed "nitro brew beers" (as a USP rather than mainstream market adaptation) ..obv some workarounds to kit are needed but nitrogen / CO2 mixers et al aren't exactly expensive, & many boozers sell pints of nitrogen heavy stout et al as is (guinness for starters)
Anyone heard of any recipe adaptation & market testing of names we know attempting adaptation on the beer market?
Makes the brew process a tad greener.
NB a cask pour is gravity led (not air, ..so don't try me)
The next bit is for you Welsh lads...
https://www.bbc.co.uk/news/uk-wales-58965075
"ow's it going" ? ..see above, (did it ever happen) #hydrogenfuelled trucks & brewery or did it bleed out like a stuck pig?
& here's some detail on the nitrogen generators / uses https://www.directair.co.uk/products/ni ... eneration/