McGovern predicts that as dairy, combined sugar, and preservatives go out of favor, we’ll see an array of beverages over drink and coffee get a nitro treatment. At his brewery in Stamford, Connecticut, they improvise with mixture and chemicals during sessions they call “F Around Fridays.”
“We’ve nitro’d rosé, we’ve nitro’d base beer, we’ve nitro’d apple juice, we’ve nitro’d teas, we’ve nitro’d matcha, we’ve nitro’d coffee,” McGovern says. They even nitrogenated gravy during a brewery’s Thanksgiving celebration final year.
McGovern is onto something. Although not nonetheless commonplace, nitro cider and matcha immature tea, for example, exist.
Sprudge co-founder Jordan Michelman would like to see NCB play with drink more. Beer cocktails in that dual opposite brews are mixed, such as a Black and Tan, are not as common in America as a UK, though he sees NCB-beer blends as a probability that could take off.
However, his no-nonsense take on nitro’s destiny follows Newton’s third law. What goes adult contingency come down, and a finish of a epoch is near. He compares a arena of NCB to that of a Flat White (RIP) — once systematic by hip people everywhere usually to get canceled once Starbucks rolled out ads depicting a neat foamless latte.
Michelman has a point. Some of Starbucks’ NO2 creations, a Nitro Dirty Chai, Nitro Pepper Jerky Cold Brew, and Nitro Hopped Apricot Cold Brew are signs that nitro coffee has maybe jumped a shark. “Starbucks is [a trend chaser] though they’re also a genocide judgment of a trend.”