What Does Nitro Mean In Beer?

Nitro Beer: A Mind-Blowing Mouthful – Firestone Walker Brewing Company

‘Tis the season for –our all-new seasonal beer infused with Saigon cinnamon sticks and premium Madagascar vanilla beans.The not-so-secret magic behind this beer is the “nitro” style, which creates a velvety mouthfeel that is also found in our year-round,Keep reading for a crash course on nitro beer and some tips on enjoying it to the fullest.

“Nitro” is the brewing nickname for nitrogen gas. The signatures of nitro beers are a thick, long-lasting foam and a smooth, creamy mouthfeel. You can find nitro beers on draft and, increasingly, in cans. Starting with Nitro Merlin Milk Stout, we developed our own process for creating an authentic nitro experience straight from the can.

A nitro beer contains more nitrogen gas and less carbon dioxide (CO2) gas compared to a traditional beer. The foam created by nitro bubbles is thicker and lasts longer. Also, because there is less CO2 in the beer, carbonation is minimal, paving the way for a velvety smooth texture. To make the most of your Cinnamon Dolce Nitro Stout experience, you will want to master what we call the “surge pour.” Invert the can three times in your hand to shake up the beer a bit.

Then, crack the can and immediately invert it one last time as you dump the beer into the glass. For the perfect tutorial, watch the surge pour video with Brewmaster Matt Brynildson below. When a nitro stout is poured properly, there is a cascading “waterfall” effect–the dark beer temporarily whitens as the nitrogen bubbles rise to the top. Join us to get exclusives on beers, merch, events, news and more: : Nitro Beer: A Mind-Blowing Mouthful – Firestone Walker Brewing Company

What does Nitro add to beer?

What Is Nitro Beer? – Nitro beer is beer that is finished using nitrogen instead of carbon dioxide. A nitrogen-infused beer has a smoother, creamier look and taste largely due to the smaller gas bubbles produced when it interacts with beer. These characteristic effects are because nitrogen is largely insoluble in liquids and as such gives the person sampling a nitro beer a “heavier” mouth feel.

What the difference between a regular beer and a nitro beer?

You are using an outdated browser not supported by The Brewers Association. Please consider upgrading! Nitrogenated (nitro) beer was developed to replicate the creaminess of cask-conditioned ale, which has lower carbonation than most beers. Nitro beer is dispensed utilizing a draught system and has a much smaller amount of carbon dioxide dissolved in it than a typical beer.

Is nitro beer better for you?

The Health Benefits Of Nitro Beer – Nitro beer is a type of beer that is brewed with nitro, which is a type of alcohol. Nitro beer has a lower calorie count than regular beer and is also low in carbohydrates. Nitro beer has been shown to have health benefits, such as reducing the risk of heart disease and cancer.

Nitro beers are also high in antioxidants. This means that they can help to protect the body from free radical damage. free radicals are molecules that can cause damage to cells in the body. Nitro beers can help to reduce the risk of diseases by preventing free radical damage and helping to protect the body against some types of cancer.

Nitro beers are also high in potassium. This mineral is important for the body because it helps to regulate blood pressure and help to keep the body hydrated. Nitro beers are also high in B vitamins, which are essential for the body’s overall health. Nitro beer is a type of beer that has many health benefits.

What does nitro beer taste like?

Some Beer Drinkers Love It, Some Hate It – Nitro beer is actually somewhat controversial to beer enthusiasts. At least, beer on nitro has somewhat polarized responses. Which side of the debate do you fall on? Beer packed with a punch or a creamy, frothy texture? The only way you’ll find out if you like beer on nitro is to try it.

Beer on nitro is criticized by beer traditionalists because the nitrogen changes the taste of the beer, muting some of its flavors. You also lose some of your bubbles in place of that beer commercial favorite foamy head. Also, the way carbon reacts with beer creates an acidic taste, which many drinkers enjoy.

Carbon particularly enhances the hoppy quality of hop based beers, which many drinkers seek out. The acidic beers are also enhanced by carbon because of the prickly sensation created by carbon dioxide bubbles. However, many other drinkers prefer the taste of beer on nitro because it provides an easier drinking experience.

The acidity is lower in nitro beers, as is the hoppy taste. The result is a creamy, malted style beer with a thick mouthfeel. Critics say that this flattens the flavor profile in a bad way because it doesn’t serve the same punch as a CO2 carbonated beer. Don’t forget that beer on nitro still incorporates carbon dioxide.

Many brewers use an approximate 2/3 nitrogen to 1/3 carbon dioxide ration. This varies, of course. This still allows the beer to have a bubbly carbonation, yet a smoother mouthfeel, much like a root beer float, but in beer form. Beer aficionados believe that there is a beer for everyone; if they don’t like beer they just haven’t found the right one.

Is Guinness a Nitro?

Worldwide curiosity – This “surge and settle” process has captured the imagination of many scientists around the world. Not least, researchers at Osaka University (Japan) who carried out work on the following topic: Guinness beer, a dark stout beer, is pressurized with nitrogen gas.

1. When poured Guinness beer into a pint glass, small-diameter bubbles (only 1/10 the size of those in carbonated drinks such as soda and carbonated water) disperse throughout the entire glass and the texture motion of the bubble swarm moves downwards.
2. Mystery of texture of Guinness beer: inclination angle of a pint glass is key to solution: Bubble cascade in beer is found to be analogous to roll waves observed in water sliding downhill on a rainy day.” It all sounds rather romantic, doesn’t it? I bet you won’t be thinking about the science when you’re sinking your first pint of Guinness on St Patrick’s Day though Extreme Brewing – The Real GUINNESS BREWERY TOUR – with a Guinness clone recipe if you fancy having a go at brewing your own!  Happy St Patrick’s Day wishes from the Asynt team.

References: Guinness “Our Story” I Osaka University study

Why does nitro beer taste flat?

Say No to Nitro Beer – Comrade Brewing | Denver Nitro Beer What are nitrogenated beers? You have probably seen them at an Irish pub, with the funny handle and the longer spigot on the tap. The beer might involve a multiple step pouring process and a mesmerizing “reverse cascading” effect down the glass, but how does it work and why would you shouldn’t order it.

• Back in the day when beers were served on casks that were made from wood, it was relatively uncarbonated by today’s standards because the vessels just could not hold the pressure.
• You might have experienced or heard of the stories about warm and flat beer in England they call “real ale”, but it is not flat or warm.

Real ale is drawn through a hand pump and served off cask at cellar temperatures, around 55F. Historically, just plain air was in contact with beer, so about 80% nitrogen and 20% oxygen. The resulting beer is rich and creamy with a head that seems to last all day.

1. One of the greatest enemies to beer is oxygen, which is a big problem if a cask is not emptied over the course of a few several days.
2. Beers served on “nitro” are dispensed using a mixture of about 70% nitrogen and 30% carbon dioxide, colloquially called “beer gas”.
3. When you order nitro beers on draft, it is forced through a fine screen while the beer gas mixture is forced into the beer.

The nitrogen knocks out the CO2 out of solution that is normally present in the beer and creating a very lightly carbonated beer with a very thick, dense and fine head of foam. The dispensing is a mechanical function, so if you have ever torn open a can or looked at a bottle of Guinness, there is a plastic widget in there that nitrogenates the beer as soon as you crack it open.

1. Nitrogen, however, does not stay in solution as well as CO2.
2. A nitro beer should be drunk quickly because the nitrogen comes out of solution so rapidly that the beer will be flat less than 30 minutes.
3. Have ever tried to get a growler full of nitro beer? It would be just plain flat by the time you even get it home.

Most breweries will not put nitrogenated beer in a growler anyways. What beers are conducive to being served “on nitro”. The answer, in my opinion, is none. Nitro beers are solving a problem that has already been fixed. The problem of having a vessel that can’t hold enough pressure for the beer to dispense itself and stay carbonated, has already been fixed with modern packaging technology.

There are breweries and bars that are now throwing nearly any beer on nitro, perhaps for novelty sake. Nitrogen has this magical ability to absolutely destroy hop aroma, so putting a hoppy beer such as an IPA on nitro is just undoing all the work the brewer did by adding in all those hops. If a nitrogenated beer needs to be drunk quickly before it goes flat, then why would someone put an 11% Russian imperial stout with coffee and cocoa and aged in bourbon barrels in nitro, unless they desire an irresponsible rate of consumption? Next time you stop at your favorite drinking establishment and see they have a nitro beer, ask yourself, is it low alcohol, light in body and needs that crutch called nitrogen to make that beer drinkable? Just say no.

November 7, 2013

Is CO2 or nitrogen better for beer?

What does Nitrogen do for beer compared to CO2? – Even beer with Nitrogen still has CO2 in it. CO2 is produced by the yeast during fermentation so it is always a part of the beer, but we can also manually add nitrogen later in the process. The nitrogen has a lot of similarities to CO2 in that it forms bubbles and it increases the aroma and flavour.

1. It has some very important differences, though: + Nitrogen does not react with beer like CO2 to lower the pH so the beer tastes less acidic than with CO2 and therefore tastes thicker, more full and a little more lingering on the palate.
2. Nitrogen does not want to dissolve into beer as easily as CO2 does and once it is in there it doesn’t want to come back out, and so it reacts differently with the beer and forms much smaller bubbles.

This gives the beer a much thicker foam that lasts longer. This is also why nitrogen beers are poured with a special beer font and why special cans and bottles are made for nitrogen beers. These devices force the Nitrogen to come back out of the beer and create the bubbles/foam and help lift the aroma and flavour.

How much alcohol is in Nitro?

Nitro Vodka & Guarana Vengence 7% 1.25Lt.

Are Nitro drinks safe?

Is Nitrogen-Infused Coffee Safe to Drink? – Nitrogen gas has been used in beverages for hundreds of years. It’s the same thing you’ll find in some of your favorite beers. The gas is safe to drink and an alternative to carbon dioxide. Most beverages use carbon dioxide gas, which creates larger bubbles you’ll find in soda and regular beers.

Nitrogen gas reacts differently when it’s pumped into a liquid. The bubbles created by nitrogen are smaller and the overall texture of the beverage is creamy and smooth. Nitrogen gas also adds a little bit of sweetness to the drink. That’s why it works so well for coffee. Nitrogen-infused coffee tastes smooth and creamy without the addition of milk, sugar, or their substitutes.

Plus, nitro coffee looks really good in the glass. If you’ve seen a nitro beer poured, nitro coffee looks very similar. Both have a rich color, foamy head, and cascading bubbles going down the sides of the glass. The visual appeal of a nitro brew coffee is part of the overall experience of the beverage.

Does nitro beer have CO2?

You may have noticed your favorite taproom offering nitro beer but what does that mean? The majority of beers you encounter are carbonated with Carbon Dioxide (CO2). CO2 brightens up the body of the beer with bubbles that also contribute to aroma, bite, tartness but they also leave a carbonic bite on your tongue and sides of your mouth.

Nitrogen beers are beers that use a larger percentage of nitrogen in the carbonation process. The ratio is usually around 70 percent nitrogen to 30 percent carbon dioxide and those are the gases that carbonate the beer when they come out the draft. Nitrogen is not water soluble, so the nitro bubbles fall to the bottom of the glass while the CO2 rises causing the cascading effect.

When you drink a nitro beer you’ll notice a thicker and creamier head that you don’t get with a regular CO2 beer. What the nitrogenated beer is really known for is it’s very soft and persistent head and it winds up being very creamy because of the very small nitrogen bubbles.

Is nitro beer less carbonated?

Guinness famously developed and popularized the process of infusing beer with nitrogen gas—a marriage that subtly alters a beer’s aroma and flavor while lending it a silky, creamy mouthfeel. How does nitrogen do this? It’s all about the bubbles. Most traditional beers are carbonated, a process that can occur naturally during fermentation.

As yeast converts sugar to alcohol, it also produces carbon dioxide. That carbon dioxide—if the brewer chooses to trap it—infuses a beer with tiny gas bubbles that give it a lively, prickly texture akin to soda or seltzer water. Brewers can also add carbonation during the bottling or packaging process.

Most nitro beers are mildly carbonated. But the addition of nitrogen—an insoluble gas that forms smaller, more profuse bubbles than carbon dioxide—gives beer a smoother texture. For a long time, craft brewers tended to eschew nitrogen infusion. Part of that was the challenge of incorporating the gas into their brews—either in the can, or in barroom taps.

• Many also felt nitro-infused beers—especially floral, citrusy, hoppy brews like pale ales—lost a lot more than they gained.
• Not long ago, the only nitro beers you could find—on tap, or in cans—were Guinness and Left Hand Milk Stout,
• All that’s started to change.
• While some hardcore craft fans still consider nitro-infusion anathema, others have come around to the idea that texture—along with aroma and taste—plays a big role in a drinker’s enjoyment.

While most nitro beers are still only available on tap—keep your eyes peeled—there are now a handful of good options available in cans or bottles. Here are six of them.

Why is Guinness Nitro?

As soon as he stepped behind the brewery gates, Ash became fascinated by the idea of serving Guinness in draught format and was convinced that adding nitrogen to the beer was not only the most effective way to do this, but also that it would transform the actual beer itself.

Can any beer be Nitro?

While any style of beer can be made into a nitro beer, most breweries tend to favor richer, chocolatey, malt-heavy brews like porters and stouts to make the best nitro beers, as opposed to hop-forward ales. As for taste, nitro beers tend to have a smoother, creamier texture.

Who drinks most Guinness?

The five countries that drink the most Guinness in the world News Though the answer may sound obvious, Ireland does not actually take top spot when it comes to the countries that drink the most Guinness. In fact, we’d be very impressed if you guess all of the top five correctly. Arthur Guinness famously signed a 9,000-year lease for the brewer’s St. James’ Gate Brewery in Dublin, Ireland in 1759. Today, Guinness is brewed in 49 countries around the world and sold in over 150. The brand owns breweries in five countries; the original Dublin outpost, one in Malaysia and three in Africa, specifically Nigeria, Ghana, and Cameroon.

These locations provide a clue as to where drinks the most Guinness in the world. Per the Smithsonian Magazine, the reason Guinness has established such a presence in Africa can be traced to when beer began being exported from Ireland to Trinidad, Barbados and Sierra Lone in the early 1800’s. As the British empire established colonies or had soldiers posted, Guinness would send its beer.

But back to the matter at hand: where drinks the most Guinness? 1. United Kingdom The United Kingdom is the undisputed king of Guinness drinking, presumably with its proximity to the original Guinness brewery in Ireland playing a key role. Indeed, as we, one out of every 10 pints sold in London is a Guinness.2. 3. Nigeria Yes, one of the destinations of Guinness’ five breweries, Nigeria comes in third place, with Guinness having been sold there since 1827. Predominantly, it is sold in glass bottles, rather than pint glasses or cans. Guinness Nigeria was founded in 1962 with the construction of a brewery in the heart of Lagos.4.

United States It’s official; the US loves Guinness – and it’s no surprise given the emigration of Irish people to America in the 19th Century. Today, with Irish pubs a mainstay in cities across the States, and the nation’s passionate St Patrick’s Day celebrations, Guinness remains a firm fixture.5. Cameroon Cameroon, another nation that’s home to a Guinness brewery takes the fifth and final spot on the list of the countries that drink the most Guinness.

However, that Diageo has agreed to sell Guinness Cameroon to France’s Castel Group in a deal worth $459.8 million. With Guinness now launching a series of, it appears that owner Diageo still has big plans for the future of the Irish stout. : The five countries that drink the most Guinness in the world

What beer has highest alcohol content?

Product Description – Brewmeister Snake Venom is currently recognised as the strongest beer in the World. It is brewed in Moray from smoked, peated malt using two varieties of yeast, one beer and one Champagne. Like other ultra high strength beers it is frozen several times after the fermentation process, and the ice crystals removed.

This concentrates the alcohol, flavour, and body of the beer as water is removed each time. The beer is then fortified with alcohol to increase the strength further. The result is a powerful, viscous, intensely flavoured beer that should be treated more like a spirit with regards to its consumption. There is no carbonation as the liquid is too thick to hold carbon dioxide bubbles.

Due to its high ABV, the manufacturer has issued the following warning: !! WARNING !! This beer is not for the feint-hearted, it is recommended to enjoy in small doses of 35ml measures. We are not responsible for the risks you may take and don’t encourage you to be the hard man! At 67.5% ABV, Snake Venom is officially the world’s strongest beer.

Why add nitro to cold brew?

Why We Add Nitrogen and a Nitrogen Widget to RISE Nitro Cold Brew Coffee In the early days, we were asked a lot of questions about nitrogen. “Why do you use nitrogen in your cold brew? Is nitrogen healthy? Is nitrogen natural? Are the bubbles rising or falling in the cascade? What does the nitrogen do to coffee” We had a lot of fun answering those questions, and it was and still is a big part of educating our customers. Why Add Nitrogen to Coffee? It’s simple. Nitrogen is a gas that preserves our coffee naturally for many months while adding that creamy mouthfeel and hint of sweetness you associate with nitro cold brew. How does it work? With science! Matt Hartings, a chemistry professor at American University, that coffee’s flavor compounds decompose when they react with oxygen during brewing.

When you bubble nitrogen through, you get rid of any oxygen that’s in your coffee. And so you preserve all these flavors that might not be there otherwise.” Approximately 80% of the air we breathe is nitrogen. It is natural, healthy, and organic. When you see the tiny bubbles rise to the top of your glass (the cascade) – those are nitrogen bubbles trying to rise back into the atmosphere and “go home.” These bubbles attach to our coffee and create a frothy head and velvety smooth taste.

To understand why we started infusing our cold brew coffee with nitrogen, first, we should discuss the advantages and disadvantages of “cold brewing” coffee. Cold brewing is a method of making coffee that has been used for many years. It was popularized in the late 1960’s when Todd Simpson created the first home brewing kit for cold brewing called “The Toddy.” During a trip to Panama (as the story goes) Todd saw Panamanians cold brewing coffee into a concentrated form and later adding hot water to the concentrate.

1. They cold brewed the concentrate so they could serve hot coffee to customers with sensitive stomachs.
2. Among, Cold brewing yields 80% less acidity than traditional hot brewing.
3. This helps explain why many people prefer cold brew over iced coffee.
4. Cold brewing coffee also typically results in a coffee drink that has much more caffeine than a cup of hot coffee.

– Need a 101 on Coffee Acidity? Read more – During the 2010’s, cold brew coffee exploded in America. Without the acidity, cold brew tastes naturally sweet and refreshing – we fell in love. We used “The Toddy” when we started cold brewing RISE in our apartments in 2014.

• After tasting coffee beans from all over the world, we loved the way our organic, shade grown Peruvian beans tasted naturally sweet and chocolatey.
• But there were two problems.
• First, it took us 24 hours to brew 4 cups of coffee (that is a tough business model).
• Second, our cold brew would get oxidized and start tasting sour in a few hours and would spoil in just a few days.

The solution was and still is nitrogen. Nitrogen is a game changer. So, What is Nitrogen Infused Coffee? Typically made from cold brew coffee, nitro coffee is a coffee beverage that has been infused with nitrogen gas. In addition to giving the drink a smooth, creamy texture, it also adds a natural sweetness and reduces the bitterness of coffee, which makes it a great choice for coffee lovers and new coffee drinkers alike.

Nitro cold brew is often compared to a stout beer, which pours out looking creamy and then settles into a dark color with a foamy head. It also offers a 5-sense experience: a smooth texture, rich taste, aromatic smell, cascading visual – and the nitrogen widget of our RISE nitro coffee cans opens with a “roar”.

What does Nitrogen Do To Coffee? When we started infusing our cold brew with nitrogen, it gave us three amazing benefits:

Nitrogen gave us a, When you pour our nitro cold brew coffee out of the keg (on tap) or out of the can with a nitrogen widget inside, it offers a full 5-sense experience. Nitrogen gave our coffee a smooth, creamy taste without adding anything. It formed a creamy and frothy head on our coffee, making our black coffee taste velvety smooth and giving our nitro cold brew a latte-like taste without having to add cream, sugar, or artificial chemicals. Nitrogen is one of the world’s greatest natural preservatives. Nitrogen not only gives our coffee a very long shelf life, but it keeps our coffee tasting very fresh for a long time.

We knew we were on to something, so we started walking around New York City with mini to see if cafe and restaurant owners wanted to sample some of our cold brew coffee. Some places thought we were crazy, but as soon as they saw the cascade pour and tasted the refreshingly smooth taste, they were hooked – and we launched our nitro coffee on tap! We started selling kegs of nitro cold brew coffee to restaurants, cafes, offices, and sports teams all around NYC, I t’s awesome to fuel some of the greatest minds and greatest athletes in the world. The Widget Elevates our Canned Nitro Coffee Game But we didn’t JUST want to serve our nitro cold brew on tap – we wanted to create the same awesome experience in a ready-to-drink, grab-and-go can.

So, we started coffee using a nitrogen widget. The nitrogen widget was made famous by Guinness pint cans. The nitrogen widget is a small plastic device inside the can. We use a widget for our nitrogen coffee can that is similar to the one Guinness uses, except ours is made for coffee, not beer. How Does The Nitrogen Coffee Can Work? Inside each nitro cold brew coffee can, there is a nitrogen widget.

Inside that widget are millions of microscopic, gaseous nitrogen bubbles waiting to be released. As soon as you open the nitro coffee can, the widget releases the bubbles, and they rise to the top of the nitro cold brew can (or, glass if you pour the coffee out).

1. The widget creates the same cascade and creamy head that you typically see on a draught beer.
2. The widget also gives our nitro cold brew coffee cans a consistent cascade every time so you can enjoy nitro coffee on the go in the same way that you enjoy nitro coffee on draft.
3. Without nitrogen, cold brew would have no RISE.

literally. Nitrogen gives RISE a frothy and creamy head, making our cold brew coffee an indulgent experience without any calories. Nitrogen sets RISE apart from other cold brews and gives us a special taste that we believe creates the best coffee experience in the world. : Why We Add Nitrogen and a Nitrogen Widget to RISE Nitro Cold Brew Coffee

Is nitrogen better than CO2 for beer?

What does Nitrogen do for beer compared to CO2? – Even beer with Nitrogen still has CO2 in it. CO2 is produced by the yeast during fermentation so it is always a part of the beer, but we can also manually add nitrogen later in the process. The nitrogen has a lot of similarities to CO2 in that it forms bubbles and it increases the aroma and flavour.

It has some very important differences, though: + Nitrogen does not react with beer like CO2 to lower the pH so the beer tastes less acidic than with CO2 and therefore tastes thicker, more full and a little more lingering on the palate. + Nitrogen does not want to dissolve into beer as easily as CO2 does and once it is in there it doesn’t want to come back out, and so it reacts differently with the beer and forms much smaller bubbles.

This gives the beer a much thicker foam that lasts longer. This is also why nitrogen beers are poured with a special beer font and why special cans and bottles are made for nitrogen beers. These devices force the Nitrogen to come back out of the beer and create the bubbles/foam and help lift the aroma and flavour.

What does Nitro do to Guinness?

Skip to content Ireland, the Emerald Isle, is known for its shamrocks, famous writers like Oscar Wilde and musicians like U2, and good old Irish stew. But Ireland’s most recognizable export might be Guinness beer. The first batch of Guinness was brewed in 1759 at St. James’ Gate Brewery in Dublin.

Its creator, Arthur Guinness, was so confident that he signed a 9,000-year lease on his brewery, guaranteeing production of Ireland’s most popular beer for at least a few more centuries. Today, people around the world drink 225 million gallons of Guinness each year, but most Guinness lovers don’t realize that the secret to the creamy, dark beer comes from nitrogen.

While many other beers are brewed using carbon dioxide, the brew masters at Guinness use nitrogen. The smaller bubbles create a smoother, subtler fizz, making it taste thick and creamy. The nitrogen also gives Guinness its signature velvet head. But for years, the brewers at Guinness struggled to export that Irish flavor in bottles and cans.

1. On tap, the nitrogen created the perfect creamy texture, but the packaging process created a major challenge.
2. In order to use nitrogen in the can or bottle, the brewers would need a dangerous level of pressure, and the nitrogen could easily escape during the canning process.
3. To solve the problem, Guinness brewers invented something called a widget,

The small piece of plastic, inside each can and bottle of Guinness beer, absorbs nitrogen during the packaging process. And when a customer opens the can, the widget releases a tiny jet of nitrogen bubbles to create the perfect taste, just like you’d get from a tap.

1. The process wasn’t always smooth.
2. The brewers came up with the idea in 1969, but it took two decades before the first widget was ready for export.
3. And the first generation widget needed some improvements––if someone opened a warm beer, it might explode because of the pressure.
4. Since 1997, Guinness has been using a widget that they call the “Smoothifier,” and it works perfectly at any temperature.

The Guinness brew masters rely on nitrogen technology to create their famous dark beer, and other industries also use nitrogen to improve their products. For example, more and more drivers use nitrogen to fill their car tires, a process known as inertion, Ph.D. – Research Historian from Northwestern University. A writer and researcher she has published pieces for Ranker, Stacker and Atlas Obscura. She has published a nonfiction history book with the University of Chicago Press and a number of scholarly articles with top journals.