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An interesting addition to the answers above: There's such thing as nitrogenation, where nitrogen is used along with CO2. This is done mostly to replicate the flavor of beer with less carbonation … , which is common in places such as England where beer is served at 55F. CO2 becomes less able to dissolve with temperature increase, therefore higher temperatures mean less carbonation. Many beer …
answered Jan 3 '15 by tsturzl