“Double-shot,” “pourover,” “light foam,” “blonde roast,” “cold brew,” “half-caf. . . .” One thing’s for sure—today’s coffee consumer likes having options. Contemporary coffee shops offer a dizzying array of roast choices, specialty drinks, add-ins, and brewing styles. And now, a completely new preparation method has hit the bean scene, combining the flavor and temperature of a cold brew with the mouth feel of a Guinness stout: nitro coffee.

If you love the creamy consistency of a nitro beer, chances are you’ll also adore its coffee cousin. Cold brew that is stored in a keg and infused with nitrogen, nitro coffee is served from the tap just like beer. The taste is slightly lighter and sweeter than a traditional cold brew, and the texture is foamy and luxurious. You may find that it wakes you up more quickly than regular coffee as well—this may be because nitrogen moves caffeine more rapidly into your system.

Initially a specialty trend, nitro coffee is now finding mainstream success. This past summer Starbucks introduced nitro to over 500 of its locations. Artisan roasters such as Cuvée in Austin, TX, and Stumptown in Portland, OR, even offer nitro in cans. But it’s worth ordering some straight from the tap at least once to see how beautiful it looks in the glass. Perfect with a plash of cream and sweetener, it may just become your new favorite pour.