Sorry old topic. the previous thread closed. What do you think about taproom serving nitro beer with 100% CO2, and not with the right blend ratio and pressure? Had an encounter at a taproom. Happily ordered a nitro beer and watched them pour through those stout tap. Then I asked, "wow didn't know you guys had nitrogen gas blend!" to which the barman replied, no we don't. we just use CO2 to push it out. So i observed that the cascading effect stopped withing few mins after it was poured. So few questions came to mind: would the cascading effect of the beer would have lasted a lot longer if it was pushed using proper N2/CO2 blend? How difficult would it be to balance the pressure and gas blend ratio for the nitro beer keg? Is it worth the investment for a bar to invest in a gas blend mixer and have a N2 tank just to serve nitro beers to its best quality? I'm quite sure some bars only used CO2 to push Guinness out. What other benefits to have a gas blend mixer and having N2 around? Cheers!