Every question.
Straight answers.

Gas Flow is an automated, pure food-grade nitrogen infusion system that turns handshaken cocktails into tap-poured cocktails — without compromising quality. Think of it as replacing the shaker tin with a draft line.

The system has two components: BatchFlow™ (the cocktail kit and batching system that handles the measuring, mixing, and chilling) and NitroShaker™ (the nitrogen-pressurized tap system that delivers the pour). Together, they take a 3-minute handshaking process down to a 5-second pour — on every single cocktail, identically.

The flagship product is the Salted Caramel Espresso Martini, but the system supports a growing lineup of cocktails.

Gas Flow is designed for high-volume venues where cocktail demand creates a real operational bottleneck. The qualification threshold is 200+ handshaken cocktails per month for the drink being replaced — that's roughly 7 per day.

Below that volume, the handshake is manageable. Above it, it becomes a structural tax on your operation and your team's ability to engage guests.

Venues that are an excellent fit include:

• Cocktail bars and full-service restaurants with a high-demand signature cocktail
• Hotels and resorts needing consistency across multiple shifts and properties
• Stadiums, arenas, and airports where throughput and staffing efficiency are paramount
• Understaffed venues where a smaller team needs to serve higher volume
• Events and catering operations needing portable, professional-grade cocktail service

If you're not sure whether your volume qualifies, book a demo — we'll tell you honestly.

Pre-batching solves the measuring problem. Gas Flow solves the shaking problem — and the foam problem, which pre-batching alone cannot address.

A pre-batched cocktail still needs to be shaken to order to create the nitrogen-infused foam that defines an espresso martini. Without that foam, you're serving a flat, under-aerated drink that most guests will immediately notice is wrong.

Additionally, Gas Flow ensures precise temperature control (inline chilling), consistent nitrogen pressure, and zero pour-to-pour variation — things that manual pre-batch + shake cannot guarantee.

This is the right question to ask — and it reflects a genuine concern worth addressing directly.

Gas Flow automates what happens behind the bar, not in front of it. Handshaking a cocktail is, at a scientific level, manual atmospheric nitrogen infusion — performed with variable pressure and inconsistent results. That process is not where hospitality lives. Hospitality lives in the guest interaction your bartenders can't have while their eyes are down in a shaker tin.

Bartenders who have used the system consistently report one thing: they get their room back. The ability to look up, read the guest, remember a name, pour a drink with eye contact — that's the craft that builds regulars and loyalty. The shaker tin was taking that away during peak service.

Gas Flow doesn't replace your bartenders' expertise. It gives them their best hours back.

The process is straightforward:

• Book a demo. We'll pour the cocktail for you in person and walk through the system. No deck, no pressure — just the glass.
• Select your system. We'll recommend the right hardware tier based on your volume, existing draft infrastructure, and physical space.
• Payment collected. Installation is scheduled from point of payment.
• Installation. A certified Gas Flow technician installs and commissions the system. Minimum lead time is 5 business days from payment.
• Your team is trained. Batching is simple — we train your team on-site. The entire process takes minutes, not hours.
• You're live. Kit reorders are handled through the Gas Flow client portal.

Contact us to discuss terms — arrangement specifics depend on the hardware tier and account type. We'll be straightforward about what's required and what flexibility exists. Book a demo and we'll walk through the commercial structure honestly.

The demo itself is the trial — we pour the cocktail for you and your team, often in your own venue. We believe the product closes itself once someone tastes it and understands the math. If there are specific pilot arrangements you'd like to discuss for larger institutional accounts, that's a conversation we're open to. Reach out directly.

• NitroShaker™ Draft Line Upgrade ($1,495) — Retrofit your existing kegerator with NitroShaker™ technology. The fastest path to the system with no new footprint required. Includes professional installation and 2 starter kits. Best for: venues with existing draft infrastructure and an open tap line. Comes with 2 corny kegs.
• Dual NitroShaker™ Kegerator ($3,495) — A complete freestanding unit with two independent tap lines for maximum throughput. Run two cocktails simultaneously or double your volume on one. Best for: high-volume bars and restaurants adding capacity without existing draft infrastructure. Comes with 4 corny kegs.
• NitroShaker™ APEX Pro ($4,995) — All-in-one countertop unit with an onboard nitrogen generator — no gas tanks, no draft lines, plug in anywhere. Fully self-contained. Best for: events and catering, airport locations, hotel F&B where running gas lines is impractical, or any venue that needs maximum portability and simplicity.

The Draft Line Upgrade uses your existing kegerator — no additional footprint. The NitroShaker™ tap hardware mounts on your existing draft tower.

The Dual Kegerator is a standard freestanding kegerator unit — comparable in footprint to a residential refrigerator. It fits comfortably in any back-bar or walk-in area with standard clearance.

The APEX Pro is a countertop unit — it sits on your bar surface and requires only a standard power outlet. No kegerator, no gas lines, no dedicated space beyond the countertop footprint.

Yes — the Draft Line Upgrade is specifically designed for this. If you have an existing kegerator with an available tap line and nitrogen capability (or the ability to add it), the retrofit is the fastest and most cost-effective entry point into the Gas Flow system.

Ray Hoffman's field assessment process verifies compatibility before any commitment is made. We won't sell you a retrofit if the infrastructure won't support it properly.

Each tap line produces a 5-second pour. Accounting for glass placement, pour, and hand-off, a single tap can realistically serve 60–100+ cocktails per hour — compared to a maximum of approximately 20 per hour for a skilled bartender handshaking.

The Dual Kegerator with two active lines doubles that potential throughput. For stadium or arena environments where a single bartender may serve a line of guests during an event, the operational difference is transformative.

The system is designed to serve at 34–38°F — the same temperature range as a properly pulled nitro stout. This temperature range is critical: it's the range at which nitrogen solubility produces the tight, stable micro-bubble foam that defines the pour.

Inline chilling is handled by the kegerator unit. For the APEX Pro, the onboard system manages temperature independently. A keg that drifts above 42–45°F will produce unstable foam — monitoring kegerator temperature is part of the standard operating procedure we establish at installation.

A stout faucet — also called a nitro faucet — includes an internal restrictor plate with small holes that agitates the liquid as it exits under nitrogen pressure. This agitation is what produces the cascade effect and the dense micro-bubble foam head.

A standard beer faucet will pour a Gas Flow cocktail flat — the nitrogen pressure won't create the foam without the restrictor plate. The stout faucet is non-negotiable hardware for the visual and textural experience the cocktail is built around. Every Gas Flow installation includes the correct faucet — this is not left to assumption.

Yes. The Dual Kegerator has two independent tap lines — each can run a different cocktail from a separate keg. You could run the Salted Caramel Espresso Martini on one line and a different BatchFlow™ cocktail on the other simultaneously.

The Draft Line Upgrade can also be expanded — multiple retrofit lines on a single kegerator are possible depending on your existing infrastructure. This is assessed during the installation evaluation.

Gas Flow accounts have access to support through the client portal and direct contact with our field team. Hardware service questions are handled by our technician network — the same professionals who install the system know how to service it.

For specific service terms and response time commitments, this is part of the account setup conversation. Contact us at info@gasflow.online or 612-232-1849.

Standard installation takes 2–4 hours with a certified Gas Flow technician. We schedule installations to minimize service disruption — typically mornings before open or during a scheduled closure period.

The Draft Line Upgrade on an existing kegerator is on the faster end of that range. A new Dual Kegerator installation, which involves positioning the unit, running lines, and commissioning, takes longer. Your technician will give you a specific time estimate after reviewing your space.

The minimum lead time from payment collected to installation is 5 business days. This allows time for equipment prep, technician scheduling, and kit delivery for your first batch.

In practice, most installations are scheduled within 1–2 weeks of payment depending on the technician calendar and your preferred timing. If you have a specific event, opening, or launch date you're targeting, tell us during the demo and we'll work backward from it.

In most cases, no. The Dual Kegerator requires a standard 120V outlet — the same as any commercial refrigerator. The Draft Line Upgrade uses your existing kegerator's power and CO₂/nitrogen infrastructure.

The APEX Pro requires only a standard power outlet and no gas lines at all — the onboard nitrogen generator runs from ambient air.

If your space does require any infrastructure modification (additional electrical, dedicated gas line), your technician will identify this during the pre-installation assessment and we'll coordinate accordingly. There are no hidden construction requirements for standard installations.

Yes — staff training is included in every installation. The Gas Flow technician walks your team through the complete batching process: opening the kit, measuring and mixing components, chilling and kegging the batch, connecting to the tap, and pouring correctly.

The batching process is intentionally simple. The entire procedure takes minutes, not hours, and requires no prior technical knowledge. A first-day employee can batch and pour a Gas Flow cocktail correctly — that consistency is by design.

Training materials and a reference guide are also provided for ongoing staff onboarding.

Before installation, we'll need:

• Confirmed installation date and access time
• A point of contact on-site for the day
• For Draft Line Upgrade: confirmation of existing kegerator specs and available tap lines
• For Dual Kegerator: identification of the placement location and power access
• Your spirit preference for Mode 1 batching (if applicable), so the first batch is ready to go

Your Gas Flow contact will walk through a brief pre-installation checklist with you after payment is confirmed.

From your staff's perspective, Gas Flow is remarkably simple:

• Batching (done in advance, not per-order): Open the kit, combine components in the corny keg following the BatchFlow™ recipe, seal and connect to the tap. This takes roughly 10–15 minutes and produces 100 cocktails.
• Service: A guest orders. The bartender places a glass under the stout faucet and pulls the tap. 5 seconds later the glass is full, the foam is settling, and the bartender hands it off. No shaker, no strainer, no cleanup.
• Changeover: When a keg empties, disconnect, rinse, and connect the next pre-batched keg. This takes under 5 minutes.

The total additional labor versus serving a draft beer is negligible. The reduction in labor versus handshaking is dramatic.

Mode 1 — Fully Batched (Alcoholic): The spirit is added directly to the keg at batching time. Every pull from the tap delivers a complete, ready-to-drink cocktail. This is the Gas Flow standard for high-volume accounts where maximum throughput is the objective. No additional step at the point of service — just pull and pass.

Mode 2 — Non-Alcoholic Batch, Spirit at Glass: The keg is batched with all non-alcoholic components. The bartender pours the spirit directly into the glass first, then draws the N/A nitro batch over the top. The pressurized nitrogen stream thoroughly mixes the spirit as the glass fills — particularly effective in martini glasses. This mode also allows you to offer a fully non-alcoholic version from the same tap with zero additional equipment.

This is where having the right number of kegs matters — and why we size the keg quantity to your volume at installation. The Draft Line Upgrade comes with 2 corny kegs; the Dual Kegerator comes with 4 corny kegs.

The standard operating procedure is to always have at least one pre-batched keg ready and chilled. Changeover when a keg empties takes under 5 minutes — disconnect the empty, connect the full one, purge any air, and you're back on. This is operationally identical to changing a beer keg.

If you run through kegs faster than expected on a big night, the batching process itself takes about 15 minutes for a fresh 100-cocktail keg. You're never more than 15 minutes away from full capacity.

Line cleaning for the Gas Flow system follows the same protocols as standard draft beer lines. A regular cleaning cycle — typically every 2 weeks per industry standard — using standard draft line cleaning solution keeps the system in proper working order.

The corny kegs are rinsed between batches. The stout faucet restrictor plate should be disassembled and cleaned periodically — your technician will show your team how to do this during installation training.

Because the Gas Flow cocktail does not contain pulp, citrus juice, or particulates, the lines are actually lower-maintenance than many craft beer lines. The Coffee Drop concentrate and syrup components are clean-ingredient liquids that don't deposit sediment.

Yes — pour size is controlled by how long the tap is held open, exactly like a draft beer pour. The standard Gas Flow Espresso Martini serve is a 6oz cocktail, which is the basis for the 100-cocktail-per-keg yield.

If your venue wants to serve a slightly smaller or larger pour (for pricing reasons, glassware reasons, or menu positioning), the yield per keg adjusts proportionally. A 5oz pour yields approximately 120 cocktails per keg; a 7oz pour yields approximately 85.

A sealed, pressurized, chilled corny keg will hold a batched cocktail in excellent condition for up to 2 weeks under nitrogen pressure at proper serving temperature. The nitrogen environment prevents oxidation, which is what causes flavor degradation in open-air batches.

In practice, high-volume accounts will turn through kegs far faster than this. For lower-volume accounts, knowing the 2-week window allows you to batch with confidence without waste risk.

The Coffee Drop concentrate itself is shelf-stable for 24 months unopened. Once opened and batched into a keg, the 2-week guideline applies.

Minimal. The system is designed so that any staff member can operate it after a brief walkthrough — no cocktail expertise required, no nitrogen specialist, no special certification.

For batching: the BatchFlow™ kit includes pre-measured components and a simple recipe card. The process is: open, measure, combine, seal, connect. First-time batchers do it correctly on the first try in our experience.

For pouring: place the glass, pull the tap, wait 5 seconds, release. That's it. The stout faucet does the rest.

Gas Flow provides written training materials for ongoing staff onboarding. A QR code posted at the system can link to a training video (coming soon).

Each BatchFlow™ kit contains all non-spirit ingredients for a 100-cocktail batch. For the Salted Caramel Espresso Martini, that means:

• Coffee Drop 60× espresso concentrate — the all-natural, four-generation Costa Rican coffee extract that is the heart of the cocktail
• Gas Flow artisan salted caramel syrup — the proprietary sugar base formulated specifically for this cocktail, combined with a salted caramel flavor profile
• Detailed batching instructions and the BatchFlow™ recipe card

Your venue supplies the spirit (vodka for the Espresso Martini) and the nitrogen gas. Everything else arrives in the kit.

The standard BatchFlow™ kit MSRP is $300 per kit, which yields 100 cocktails (200 servings for some configurations). That's a cost of $3.00 per cocktail in ingredient cost — before spirit, which your venue supplies.

Account-specific pricing is available through discount codes in the Gas Flow client portal. Volume arrangements for higher-volume accounts are discussed during onboarding.

Coffee Drop is Gas Flow's deep technology partner and the source of the espresso concentrate that powers every Gas Flow coffee cocktail. It's not a commodity ingredient — it's a proprietary product with a specific story:

• 60× concentration — sixty times the strength of brewed espresso, produced via a proprietary extraction process
• Inputs: water and coffee beans only — no preservatives, no additives, no artificial flavoring of any kind
• 24-month ambient shelf life — naturally stable without refrigeration until opened
• Four-generation family provenance — developed by Jaime Diaz, a fourth-generation Costa Rican coffee grower with engineering and pharmaceutical expertise, building on his grandfather's original research
• Proprietary process — this cannot be replicated from a commodity supplier

This is the ingredient that makes a skeptic pause. It's real coffee at real concentration, and you can taste the difference because the difference is real.

The Coffee Drop 60× concentrate contains water and coffee beans only — no preservatives, no artificial flavoring, no additives. It is 100% all-natural and clean-label.

The Gas Flow artisan syrups are made from natural ingredients. Full allergen and ingredient information is available on request for each specific cocktail SKU — contact us at info@gasflow.online and we'll provide full ingredient disclosure for your menu compliance requirements.

Coffee is the primary allergen-relevant ingredient. As with any coffee product, guests with caffeine sensitivity should be advised. The cocktail contains a meaningful amount of concentrated espresso.

Kit reorders are placed through the Gas Flow client portal — the same portal you access for account management. Once you're a Gas Flow Pro account (active paying client), ordering is a few clicks.

We recommend reordering when you have approximately 1–2 kits remaining, to ensure you're never caught without stock. High-volume accounts should maintain a standing inventory of at least 2–3 kits at all times.

Delivery timing is communicated through the portal at order time. For urgent replenishment needs, contact your Gas Flow rep or reach us directly at 612-232-1849.

You supply your own spirit. Gas Flow provides all non-spirit ingredients — the concentrate, the syrup, the recipe. The spirit is operator-selected.

This is intentional: it allows you to use your existing house vodka (keeping your cost structure simple and your distributor relationships intact), or to position the cocktail as a premium tier by using a higher-end spirit at a higher sell price. The Gas Flow system doesn't dictate your spirit strategy — it enables it.

For Mode 1 (fully batched), the spirit is added to the keg at batching. For Mode 2, it's poured directly into the glass. Either way, the choice of spirit is yours.

Each kit yields a fixed 100 cocktails at a fixed kit cost of $300 — making your COGS calculation precise and predictable. There is no waste, no over-pouring of expensive ingredients, and no variance from batch to batch.

Kit cost ($300) ÷ 100 cocktails = $3.00 per cocktail ingredient cost, every time. Add your spirit pour cost and you have a complete, auditable COGS per serve.

Kit orders are recorded in the Gas Flow client portal, creating a purchase history that aligns with your cocktail sales volume for reconciliation purposes.

The current lineup includes:

• Gas Flow Espressotini™ — the classic espresso martini with caramel
• Gas Flow Espressotini Salted Caramel™ — the flagship, with salted caramel and fleur de sel finish
• Gas Flow Carillo™ — Coffee Drop medium roast profile with Licor 43
• Gas Flow Nitro Cold Brew — non-alcoholic, perfect for all-day venues and brunch service

The development pipeline includes classic cocktail profiles (Margarita, Cosmopolitan) and seasonal limited-edition kits. The BatchFlow™ system's modular syrup architecture means new cocktails can be added to your lineup without any hardware changes — the same tap, a new kit.

Better. That's not marketing — it's the physics.

A handshaken espresso martini is actually manual atmospheric nitrogen infusion performed with variable pressure. The foam quality depends on how hard the bartender shakes, how fresh the espresso shot is, the temperature of the tin, and a dozen other variables that differ between every cocktail and every bartender.

The Gas Flow NitroShaker™ delivers pure food-grade nitrogen at controlled pressure through a stout faucet restrictor plate — producing a denser, more stable, more consistent foam than any human hand can replicate. The micro-bubble structure is finer. The head is more defined. The texture on the palate is smoother.

We say: taste it first. The answer is in the glass.

The pour is genuinely dramatic — and that's a feature, not a side effect.

When the tap is pulled, the cocktail cascades into the glass in a rolling swirl of micro-bubbles — opaque, tan-colored, churning. Over 20–30 seconds, it settles: the liquid below clarifies to a deep espresso-brown, and a distinct, dense cream-colored foam head forms at the top. It's the same visual phenomenon as a Guinness pour, applied to a cocktail.

Guests absolutely notice. In high-volume service settings, the pour itself becomes a visual signal across the bar — other guests see it and ask what it is. It is one of the strongest organic marketing tools a venue can have behind the bar.

The nitrogen foam produced by the Gas Flow system is significantly more stable than foam from a handshaken cocktail. The micro-bubble structure created by the stout faucet restrictor plate is denser and longer-lasting than the larger, less uniform bubbles from a shaker tin.

In practical service terms: the foam holds visually and texturally through a normal drinking pace. A guest who receives the cocktail and drinks it within 5–10 minutes (which is essentially everyone) will experience the full foam head throughout. It does not dissolve into a flat surface the way carbonated foam does.

Serve temperature matters for foam stability — kegs should be maintained at 34–38°F. A warm keg produces less stable foam. This is monitored as part of standard operating procedure.

Yes — this is one of the advantages of Mode 2 service. When the keg is batched as a non-alcoholic base (no spirit in the keg), the same tap can serve both the cocktail version (bartender adds spirit to glass before the pour) and a fully N/A version (pour straight from the tap with no spirit added).

Zero additional equipment, zero menu complexity, zero waste. The Gas Flow Nitro Cold Brew is also a dedicated non-alcoholic product in the lineup for venues that want an all-day, all-audience option from a dedicated tap.

Within the BatchFlow™ system, the modular syrup architecture allows for some customization of flavor profile — the same Coffee Drop concentrate base can be combined with different syrup ratios or seasonal additions.

For private label or fully custom formulations — branded cocktail names, venue-specific recipes, proprietary flavor profiles — this is a conversation for larger institutional accounts (hotel groups, stadium operators, airline partners). The Coffee Drop extraction platform can support custom flavor development. Reach out to discuss.

Completely consistent — within the tolerance of the pour duration (how long the tap is held open). The nitrogen pressure, the ingredient ratio, the temperature, and the faucet mechanics are identical on cocktail one and cocktail one hundred from the same keg.

This is the core promise of the system and it's what makes Gas Flow particularly valuable for multi-shift, multi-property, or high-turnover operations. A first-day employee pours an identical cocktail to a 10-year veteran. The system removes human variance from the equation.

The BatchFlow™ recipe is pre-measured and standardized — the same kit produces the same cocktail every time, using the same concentrate and syrup components from the same source. There is no batch-to-batch variation in the recipe itself.

If a batch ever tastes off — which should not happen with proper batching procedure — the most common causes are: incorrect spirit quantity in Mode 1, a keg that wasn't properly purged before filling, or a temperature issue. The BatchFlow™ recipe card addresses all of these and training covers them explicitly.

If you experience a quality issue with a batch, contact us directly. We stand behind the product.

A commercial espresso machine produces a fresh shot — but that shot must still be shaken to create foam, creating the same bottleneck you started with. And the shot must be pulled fresh per cocktail, adding another 30–60 seconds and requiring a skilled operator.

The Coffee Drop 60× concentrate delivers equivalent coffee quality — derived from the same beans, the same roast profile, with four generations of expertise in the extraction — without the per-drink shot pulling, the equipment maintenance, or the skill dependency. And the Gas Flow nitrogen pour creates better, more stable foam than a shot + shaker combination.

For a high-volume bar, the espresso machine model simply doesn't scale. At 7+ drinks per day, pulling fresh shots per order is not operationally viable at speed. Gas Flow is.

The honest answer: it's pre-batched and nitrogen-infused on tap — and that's exactly what makes it better, not worse.

The framing that works: "It's made with a four-generation Costa Rican coffee concentrate and infused with pure nitrogen on draft — same technology as a nitro Guinness, applied to a cocktail. The foam is more stable, the temperature is perfect, and it's consistent every time."

Most guests who ask this question are curious, not skeptical. Once they understand the nitrogen science and the ingredient provenance — and then taste the result — the question doesn't come up twice. We've found that being transparent about the process actually enhances the guest's appreciation of the cocktail. It's a better story than "we shook it."

The ROI has two independent drivers — labor savings and revenue uplift — and they compound.

Labor savings: At 200 handshaken cocktails per month (the qualification threshold), your team spends approximately 10 hours per month shaking, straining, and cleaning for that single cocktail. At a $22/hr bartender wage, that's $220/month in recoverable labor cost. At 500/month, it's $550. This is labor your team can redirect to guest engagement — the work that actually builds loyalty and repeat revenue.

Revenue uplift: The Gas Flow Espresso Martini keg generates $1,300–$1,800 in gross revenue per 100-cocktail keg at a $13–$18 sell price, versus $410–$575 for a comparable craft beer keg. At an 81% gross margin (vs. ~68% for craft beer), every Gas Flow keg you move generates significantly more profit per dollar of product cost.

It's not close. On the same 1/6 barrel keg size:

• Popular craft beer: 41 pours at $12/pint = $492 revenue, ~$120 keg cost, ~$372 gross profit
• Gas Flow Espresso Martini: 100 cocktails at $15/pour = $1,500 revenue, $300 kit cost, ~$1,200 gross profit

Same tap. Same cooler. Same 5-gallon keg format. 3.2× more gross revenue and 3.2× more gross profit per keg turn. The math is the reason Ray Hoffman — a 20-year draft technician — stood up and said "if we don't have this in 50 places, I don't know what's wrong with us."

It depends on your volume, but at typical qualification-threshold volumes the hardware pays for itself quickly:

• Draft Line Upgrade ($1,495): At 200 cocktails/month generating ~$3,600 gross profit — payback in roughly 2 weeks of gross profit contribution. In labor savings alone at $22/hr, payback takes a few months.
• Dual Kegerator ($3,495): At the same volume, payback in the first month's gross profit contribution from the cocktail program.

The hardware investment is the door. The recurring kit revenue is the relationship. Once the system is in place, every reorder generates margin without any additional capital outlay.

The Gas Flow Espresso Martini is positioned as a premium cocktail. Typical sell price range is $13–$18 depending on your market, neighborhood, and venue tier. The cocktail quality — four-generation coffee provenance, pure nitrogen infusion, dramatic presentation — supports premium pricing without resistance.

As a reference: in Minneapolis, craft cocktail bars price Espresso Martinis at $14–$16. Hotel bars price them at $16–$20. Stadium venues at $14–$18. Gas Flow fits naturally into the upper end of any of these ranges.

We recommend not under-pricing it. The pour itself — the cascade, the foam head — signals premium quality to guests before they taste it. Price it accordingly.

No — Gas Flow operates as an addition to your program, not a replacement. You keep all existing tap lines, spirits, and cocktails unchanged. The Gas Flow system occupies one or two tap lines (or an independent unit with the APEX Pro) and adds the cocktail program on top of what you already do.

The only thing that changes is what those tap lines produce — and what your bartenders are doing during the time that used to go to shaking.

The Gas Flow model is straightforward: hardware (one-time purchase), kits (recurring consumable at $300/100 cocktails), and nitrogen gas (your supply, as you would for any nitro draft line).

The client portal is included with your account. There are no software subscription fees. Service call terms are discussed as part of the account setup — we'll be transparent about what's covered and what isn't before you commit to anything.

If anything is unclear on the commercial terms, ask directly. We'd rather answer the question than have a surprised client.

For the Draft Line Upgrade and Dual Kegerator: yes, you need a nitrogen gas supply. Food-grade nitrogen tanks are widely available through the same gas suppliers who already serve the draft beer industry — the same supplier who provides your CO₂ likely carries nitrogen. Your Gas Flow technician will confirm your existing setup during installation assessment.

For the APEX Pro: no external nitrogen supply is required. The APEX Pro includes an onboard nitrogen generator that produces nitrogen from ambient air. Plug it in and it's self-sufficient.

If you already run any nitro beers (Guinness, nitro cold brew coffee), you already have the nitrogen infrastructure Gas Flow needs. If not, adding a nitrogen supply is a simple addition to your existing gas vendor relationship.

The NitroShaker™ system operates at 28–40 PSI depending on the specific product configuration and keg temperature. This is within the same pressure range as a standard nitro stout draft system — your existing nitrogen regulator infrastructure will handle it.

Exact pressure settings are calibrated during installation and documented in your account's operating guide. Your technician sets and verifies the pressure at commissioning — this is not left to guesswork.

Yes and yes. Nitrogen (N₂) makes up 78% of the air we breathe. Food-grade nitrogen is simply nitrogen that has been certified for use in food and beverage applications — it is completely inert, odorless, tasteless, and safe.

It's exactly the same gas used in Guinness Draught, nitro cold brew coffee, and nitro stout beers globally. The cascade pour, the micro-bubble foam, and the creamy texture that define those products are all nitrogen doing what nitrogen does. Gas Flow applies the same physics to cocktails.

Unlike CO₂, nitrogen does not dissolve readily into beverages and does not carbonate them. The foam from a nitrogen pour is not carbonated — it's genuinely smooth, which is why the mouthfeel of a Gas Flow cocktail differs from any sparkling-gas-based alternative.

Nitrogen consumption per cocktail is very low — significantly lower than CO₂ consumption per beer pour, because nitrogen is used for pressure and infusion rather than carbonation. A standard T-size nitrogen tank (251 cubic feet) will typically last through several hundred to over a thousand pours depending on pressure settings and line length.

In practical terms, most accounts find nitrogen tank refill frequency to be comparable to, or less frequent than, their CO₂ refill schedule. Your gas supplier can advise on tank sizing based on your projected volume.

No. The Gas Flow system requires pure food-grade nitrogen — not a nitrogen/CO₂ blend (commonly called Guinness Gas or Beer Gas, typically 75% N₂ / 25% CO₂).

Any CO₂ in the gas mix will begin to dissolve into the cocktail, introducing carbonation and acidity that alter the flavor profile and foam character of the drink. The smooth, non-carbonated mouthfeel and stable foam of a Gas Flow pour depend on pure N₂. This is a non-negotiable specification — your installation technician will verify your gas supply type at setup.

Gas Flow Pro accounts (active paying clients) receive:

• Client portal access for kit ordering, account management, and order history
• Direct contact with your local Gas Flow field rep for ongoing relationship and operational questions
• Technical support through email (info@gasflow.online) and phone (612-232-1849)
• On-site support for hardware issues through the technician network
• Staff training materials for onboarding new team members

We are a founder-led company — if you have an issue, you have direct access to the people who built the system. That's not something that changes as we scale.

First: most operational issues during service are simple to diagnose and resolve. The most common causes are:

• No pour or low flow: Check nitrogen pressure — tank may be low or regulator needs adjustment
• Flat pour, no foam: Check keg temperature (should be 34–38°F) and verify nitrogen is pure N₂, not a blend
• Spray or jet instead of cascade: Stout faucet restrictor plate may need cleaning
• Keg empty: Switch to the pre-batched backup keg (always keep one ready)

Your installation training covers all of these. A quick reference card posted at the system handles 90% of issues on-site without a service call.

For issues your team can't resolve, call us directly at 612-232-1849. We'll diagnose by phone and dispatch a technician if needed.

The hardware you purchase is yours. If your situation changes and you need to remove or decommission the system, contact us and we'll walk through the options. For the Draft Line Upgrade, removal is the reverse of installation — your existing tap line is restored. For the Dual Kegerator or APEX Pro, the unit can be removed or repurposed.

We'd rather understand the reason and see if there's something we can address before any removal decision is made. Most operational issues are solvable, and most volume concerns can be addressed with an honest conversation.

We're based in Minneapolis and reachable through multiple channels:

• Email: info@gasflow.online
• Phone: 612-232-1849
• Book a demo: gasflow.online/book-a-demo
• Client portal: for existing accounts, through your account login

We're a small, founder-led team. When you contact Gas Flow, you reach people who care about the outcome.

Below 200 cocktails per month, the ROI math extends and the labor savings argument weakens. At 100/month, your team is spending approximately 5 hours shaking — that's real, but it's not an operational crisis.

That said: Gas Flow's impact at lower volumes isn't zero. The cocktail quality improvement, the cascade pour presentation, and the menu differentiation have value independent of the labor math. And at many venues, adding the Gas Flow Espresso Martini to the menu with a dramatic pour actually increases volume — the visual sells more orders.

We'd rather be honest than push a system at a venue where the math doesn't work. If you're at 100/month, book a demo, tell us your situation, and we'll tell you honestly whether it makes sense for you now or in six months.

Only if you believe that shaking a tin is the art — and most bartenders, when you ask them honestly, don't.

The craft of your cocktail program lives in your ingredient selection, your menu concept, your hospitality, your bartenders' knowledge, and the experience you create for guests. None of that is inside the shaker tin. The shaker tin is a tool — and it's an inefficient one at volume.

The bars that have the strongest cocktail programs are also typically the bars most interested in Gas Flow, because their teams understand the physics well enough to recognize that nitrogen infusion is simply a better mechanism than manual atmospheric infusion. It's not a shortcut. It's a precision upgrade.

Large venues are among the strongest use cases for Gas Flow. The system is purpose-built for environments where throughput, staffing efficiency, and consistency under pressure are mission-critical.

For stadiums and arenas specifically, Mode 1 (fully batched alcoholic) is the standard approach — every pull from the tap is a complete, ready-to-serve cocktail, no bartender decision-making required. Multiple Dual Kegerator units can be deployed at different concession points, each with multiple pre-batched kegs in rotation.

For large institutional accounts (Aramark, venue management groups, airline catering), we have a specific conversation about scale, private label options, and commercial terms. Reach out directly to discuss your operation.

The pour.

Every other argument in this FAQ — the labor math, the keg economics, the ingredient provenance, the nitrogen science — is rational. And rational arguments take time to process.

But when you watch the Gas Flow cascade pour settle into a glass for the first time, and then taste the cocktail, the decision happens faster than any math can work. The foam is denser. The temperature is perfect. The coffee is real. The salt opens it at the end.

We don't ask anyone to take our word for it. We pour it. Book a demo and taste it for yourself — that's the whole pitch.