08 - 10 November 2016 // Nuremberg

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When added to beer, Nitrogen creates creamy and fine foam head with small bubble size; it improves the foam stability and softens the beer palate.  While traditionally Nitrogenation was applied on ales and stouts, the same process is nowadays successfully used for the classical lagers treating. Nitrogen increases beer foam stability of lagers up to 30 seconds. Due to its low solubility, nitrogen consumption is very low. Consistent and accurate Nitrogen will determine appearance and quality of the final product.

DENWEL provides fully automated solutions for fast and accurate dosing and dissolution of Nitrogen but also for simultaneous injection of N2 and CO2 with balanced pressure control to retain both gases into solution


Nitrogen is dissolved into beer using membrane contactor. The internal fibres form a large contact area between gas and liquid ensuring instant and efficient dissolution.

The Nitrogenation is typically installed between two BBTs. The centrifugal pump transfers beer from the first tank into the unit, where its pressure, temperature and flow are indicated. The outlet valve is used to set up required beer pressure and flow. Nitrogen pressure can be adjusted using pressure regulator and determines final Nitrogen concentration in beer. Nitrogenised beer is pushed to the second tank.

The unit comes assembled on a compact frame, tested to be rapidly put into operation. Proven components guarantee reliability and extended lifetime. The modular layout allows easy integration into production and efficient combination with other process units.

  • Creamy head and avalanche effect
  • Great foam stability
  • Wide dosing range
  • Instant dissolution





Flash Pasteurization


Water Deaeration


Nitrogenation is assigned to following product groups:

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