Do you see how the bubbles cascade all over the drink? That's nitrogen working its magic. The result is a super velvety texture that tastes almost creamy. You don't even have to add milk or sweetener to this drink. The nitrogen process brings out the chocolate nuances of cold beer for a naturally sweet taste.
Oh, and you don't have to add ice either. The drink comes out cold and refreshing straight from the tap.
Nitro ColdBrew contains 245 mg of caffeine, making it a worthwhile stimulant in the afternoon (there are 260 mg of caffeine in a 12-ounce bottle). I'm not a fan of most cold nitrofrias beers, usually too much happens with them, I'm a simple man.
Last summer, Starbucks made its supersoft cold beer part of its permanent menu, after standing out in test markets across the country. Placing the word Nitro in front of a cold beer definitely makes it sound flashy and sophisticated, but the ingredients used to make this rich, creamy drink are surprisingly simple. The Nitro Cold Brew is already a hit at the Starbucks Roastery in Seattle and will hit 500 different stores across the country by the end of summer (specifically, it will be available in Portland, New York, Los Angeles, Boston, San Francisco and Chicago). Adding nitrogen to Cold Brew has a similar effect, only that the bubbles are much smaller, so the drink is not carbonated, but is very full-bodied, rich and delicious.
This year, the coffee giant does it again, only this time it serves its Cold Brew with a different twist. Nitro Cold Brew is simply a regular Starbucks cold beer infused with nitrogen, giving it a unique texture and flavor that puts it in a league of its own.