Ugh. This is wrong. The whole reason you push cold brew with nitrogen (vs say carbon dioxide) is that nitrogen is nearly insoluble in aqueous solution, and can pressurize the coffee on draft without carbonizing it or changing the nature of the beverage.

We had Stumptown cold brew on tap at the office, and I put together our draft system for us to dispense it. Maybe if you served it with a nitro faucet you might get a bit of head, but with a normal faucet it didn't have any foam on top, and it certainly wasn't slightly fizzy.

Starbucks has bought into the nitro-infused marketing wank for their cold brew too, it's pretty silly. Wine draft systems (like Micromatic's) use nitrogen for the same reason, but you don't hear the same BS about giving the wine a smooth creamy texture because it's not appealing in that context. (And not factual.)

Stumptown cold brew is delicious though - if its available in kegs in your area and you want to put it on tap, design the system for wine (stainless-steel everything and a nitro regulator) and you're in business.