There is something poetic, almost romantic, about a freshly-poured pint of porter from a nitro tap. The cascading effect is mesmerizing; the waterfall of tiny bubbles slowly yielding to a dark brew with a fluffy, white head that is oh, so delicious. When we talk of nitro, it’s a reference to the type of gas used in the carbonation process. It means the difference between the creamier nitrogen beers and their lively, prickly CO2 counterparts. We aged a fine tasting Porter in Central Otago Pinot Noir barrels for 4 months. The result is a thick mouth feel of roasted coffee and caramel with light and smooth tannins coming through from the oak.