百威推出一種搖了才能喝的啤酒
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（咖啡廳）的純拿鐵如此有吸引力，是因爲氮氣氣泡有光滑感。它沒有氣泡產生的刺痛感，而是讓舌間感覺絲滑，因爲飲料中的這些氣泡質地不一般。
Now, America's most popular beer brand, Budweiser, will begin infusing its own beer with nitrogen.
現在美國最受歡迎的啤酒品牌百威要在啤酒中加入氮氣。
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.
百威的總公司安海斯-布希公司的氮氣填充量的增長率預計爲兩位數，希望其新款啤酒百威Nitro Reserve Gold能搶佔大部分市場。
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.
這款啤酒的味道像美國釀的麥芽啤酒，但你知道的，它額外添加了大量氮氣。
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成爲了安海斯-布希公司的永久投資組合。啤酒罐的特點是設計很古怪，喝啤酒的人需要學會倒酒的新的人體工程學知識。百威將其戲稱爲“儀式”。
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，你就會注意到罐子裏有一個奇怪的東西叮噹響，因爲氮氣啤酒的包裝和正常的二氧化碳發泡的啤酒不同。
The nitrogen is an added gas, while the CO2 is formed naturally during the fermentation process by yeast burps.
氮氣是後加進去的，而二氧化碳是發酵過程中酵母發酵自然形成的。
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.
吉尼斯啤酒從1959年開始就在啤酒中添加氮氣泡沫。爲了獲得這種口感，他們加的其實是液態氮，然後迅速將容器密封。氮氣溶解到啤酒中，但爲了保證口感，吉尼斯啤酒研發了一個申請了專利的小零件，主要就是一箇中間有孔的塑料小球。
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.
氮氣使罐內壓力增加，多餘的氣體和一些啤酒被推進這個小零件裏。開罐時，壓力下降，氣體從小零件中釋放出來，氮氣產生的氣壓平衡了，口感就順滑了。
