About Nitro Beer:
Most of us are used to drinking carbonated beverages in some form or another. Carbon dioxide dissolves readily into water – or beer in this case – and is able to stay carbonated for a while until the beer warms up. Because CO2 dissolves easily into beer, it takes a larger volume of CO2 to get together and escape from the solution - this is how bubbles form. Nitrogen is 100 times less soluble in beer than carbon dioxide.
When we nitrogenate beer, we use higher pressure to force the nitrogen into a solution since it doesn’t want to stay in the beer. Nitrogen wants to escape from the beer much more readily than CO2 and they don’t need too many nitrogen molecules to gather and form a bubble, so that’s why the bubbles that form in a nitrogenated beer are much smaller.
The result is a creamier head and mouthfeel. You don’t feel the light and pleasantly prickly feeling of carbonation, but a more heavy and smooth taste. Stouts and porters are usually the styles of beer that take to nitrogenation better than IPAs or pilsners. This is due to the heavier, sweeter beer tasting better with a creamier mouthfeel than a lighter beer with more bitterness - like IPAs for example.