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The smooth sensation of nitrogen bubbles is exactly what makes Guinness Draught and La Colombe draft lattes so irresistible. It's less the prickly feeling of effervescence than the sheer silk on your tongue, as the bubbles create a whole new texture in the drink.
吉尼斯黑啤酒和La Colombe（咖啡厅）的纯拿铁如此有吸引力，是因为氮气气泡有光滑感。它没有气泡产生的刺痛感，而是让舌间感觉丝滑，因为饮料中的这些气泡质地不一般。
Now, America's most popular beer brand, Budweiser, will begin infusing its own beer with nitrogen.
现在美国最受欢迎的啤酒品牌百威要在啤酒中加入氮气。
Parent company Anheuser-Busch has projected double-digit growth in the nitrogen category, and it wants its new beer, Budweiser Nitro Reserve Gold, to take a chunk of that market.
百威的总公司安海斯-布希公司的氮气填充量的增长率预计为两位数，希望其新款啤酒百威Nitro Reserve Gold能抢占大部分市场。
The beer is flavored like a malty lager you'd expect from an American brew, but, you know, with the extra added pizzazz of nitrogen.
这款啤酒的味道像美国酿的麦芽啤酒，但你知道的，它额外添加了大量氮气。
Nitro Reserve Gold is slated to be a permanent addition to Anheuser-Busch's portfolio, but its can features a quirky design that requires beer drinkers to learn a whole new ergonomic around pouring beer, which Budweiser dubs the "ritual."
Nitro Reserve Gold成为了安海斯-布希公司的永久投资组合。啤酒罐的特点是设计很古怪，喝啤酒的人需要学会倒酒的新的人体工程学知识。百威将其戏称为“仪式”。
Grab a can of Guinness, and you'll notice that there's a weird object clanging around inside the can, because nitrogen brews are packaged differently than normal CO2-bubbling beers.
拿到一罐吉尼斯黑啤酒，你就会注意到罐子里有一个奇怪的东西叮当响，因为氮气啤酒的包装和正常的二氧化碳发泡的啤酒不同。
The nitrogen is an added gas, while the CO2 is formed naturally during the fermentation process by yeast burps.
氮气是后加进去的，而二氧化碳是发酵过程中酵母发酵自然形成的。
Since 1959, Guinness has added that nitrogen froth to its beers. To capture the sensation in a can, they literally pour in liquid nitrogen, then seal the containers quickly. The nitrogen dissolves into the beer, but to ensure the right texture, Guinness developed a patented widget, or what's basically a plastic submarine with a hole in the middle.
吉尼斯啤酒从1959年开始就在啤酒中添加氮气泡沫。为了获得这种口感，他们加的其实是液态氮，然后迅速将容器密封。氮气溶解到啤酒中，但为了保证口感，吉尼斯啤酒研发了一个申请了专利的小零件，主要就是一个中间有孔的塑料小球。
As the nitrogen pressurizes the can, excess gas and some beer is pushed into the widget. When you open the can, the pressure drops, and the gas is released from the widget. As a result, you get nitrogen homeostasis and a fantastic, creamy head.
氮气使罐内压力增加，多余的气体和一些啤酒被推进这个小零件里。开罐时，压力下降，气体从小零件中释放出来，氮气产生的气压平衡了，口感就顺滑了。
