It mightn’t please the hard core craft beer drinkers, and I’m not sure about Lionel Ritchie fans either, but I can see this going down very nicely over the coming month, maybe longer if the Irish team qualify for the final stages of Euro16. Kicking in at 4.2%, this is a very tasty light refreshing beer with a pleasing hoppiness, although not too bitter and a nice fruitiness.As a session beer, it works very well. I like the retro (1990’s?) design too. This is available exclusively from Mulloys Liquor Stores and the result of a collaboration with Rascal Brewing. €2.75 for a 330ml can or 5 for €10.
Posts Tagged Irish Craft Beer
No Joe Porter, O Brother Brewing, Wicklow.
First there was Joe. Joe Coffee was a single batch porter that didn’t hold back on the coffee content. Unlike some of their rivals you could really taste the coffee. Great if you like espresso, but not if you drink latté. No Joe is the same beer but without the coffee. ‘It was conceived as a coffee porter,’ says Barry O’Neill of O Brother; ‘local roaster Coffee Mojo ground and brewed 68 litres of fresh coffee on site, which was added to the porter. We were tasting the beer all the way along and thinking this is realty nice even without the coffee. So this time, we did it without. It’s the one I bring home in the winter, ‘admits Barry, ‘there is something warming about it. It is all sold now (all of their releases tend to be presold), but there is still plenty in the shops.’
As for O Brother, Barry says they are thriving; ‘We are out the door doing emergency bottling runs this week, trying to keep up with everything, the draft and bottles at the same time. We are going one and a quarter years, but it still feels like we are finding our feet; it will probably always be that way.’ For a porter No Joe still has plenty of body and alcohol (6.7%), with vanilla, chocolate and toasted malt with an attractive subtle bitter touch.
This article was first published in the Irish Times, Wednesday 30th March, 2016
I featured the delicious Belgian-style Radikale Rubenesque last September, and gave a brief mention of the Radikale Curious Ale, a beer that had been made in collaboration with Blackwater Distillery in Cappoquin. When I say collaboration, they added the botanicals used for the very tasty No.5 gin instead of flavouring hops. “I really the liked the Blackwater gin”, says Alain Dekoster, the Belgian behind Radikale, “and just wondered what would happen if I used the botanicals to make beer. We didn’t know what to expect, but it really exceeded my expectations.” Customers liked it too; it was voted fourth best beer by Beoir members in 2015. The name of the beer has now changed, due to legal threats from a UK beer company, to Radical Brew.
This is a rye beer, giving it a nice spiciness. You certainly get the juniper, plus a few other herbs, but the main flavour is hops. When I tried it at the RDS last year, I wasn’t that gone on it, but I really enjoyed sipping this one evening last week. Dekoster hopes to finish his new brewery later this year, and have a few new beers ready for the RDS beer festival.
World’s End Chocolate Vanilla Imperial Stout, Blacks of Kinsale
Sam and Maud Black have been brewing since 2013, making them old hands as far as Irish craft brewing is concerned. We have been here before; Imperial Stout is not a session beer unless you want a very heavy session. It is typically 8-12% in volume with fairly full-on flavours of roasted malt, dark chocolate and sometimes loads of hops too.
Last December saw the first release of World’s End, but it will feature every year from now on. Sam Black recommends keeping a bottle of the 2015 for a year to try against the 2016. That may not be easy, as stocks have depleted rapidly; a few shops still have it though.
“Every craft brewer should have a good imperial stout”, says Black. “We made the Model T before, and this time we took it a step further”. World’s End is made using Fairtrade cacao husks and Madagascar vanilla pods. “It is very unusual to get the cacao husks; normally it is chocolate nibs or plain chocolate. We got ours from bean to bar producer Clonakilty Chocolate. It has only ever been done once before as far as I can see, but we gave it a go and it worked very well. To be honest it was a shot in the dark as to whether it would give any flavour, but it came out great. The vanilla rounds it out and sweetens the flavour slightly giving the perception of chocolate”
World’s End is full bodied and powerful with masses of roasted coffee and dark chocolate flavour. The vanilla does stop it getting too severe; think 85% dark chocolate. This is great beer, one to sip and savour slowly on a cold evening.