BLACKS BREWERY & DISTILLERY CONTINUE WINNING STREAK! PLUS A GARDEN GIN COLLABORATION WITH BALLYMALOE

BLACKS BREWERY & DISTILLERY KINSALE CONTINUE WINNING STREAK!

   -Blacks Irish Gin & Black Ops Whiskey Win Silver At London Spirits Competition 2020 –

- Blacks Collaborate With Ballymaloe House To Create Ballymaloe Garden Gin-

 

Traford Murphy, Rachel Allen and Maudeline Black at the Ballymaloe launch.

Blacks, Ireland’s first co-located Brewery & Distillery based in Kinsale, Co. Cork, have once again made the winners list with their boutique spirits. Founded by husband and wife duo, Sam & Maudeline Black, this unstoppable pair proudly accepted Silver Medals for both their Blacks Irish Gin and Black Ops Irish Whiskey at the 2020 London Spirits Competition.

A London Spirits Competition medal is the ultimate seal of approval in the global spirits industry. Unlike other competitions, where distilling ability and technical expertise are often the primary consideration at the expense of drinkability, the goal of the London Spirits Competition is to award and celebrate spirits that consumers actually want to buy and drink.

Silver in London

The London Spirits judging panel, comprised of mixologists, bar managers, and spirit buyers, were looking for brands that ticked all the boxes – the full package. Spirits were judged in three categories; Quality, Value and Packaging. Only those spirits who scored consistently high across each of the three criteria were awarded medals. 

Now in its third year, 2020 saw stiffer competition than ever before. There were entries from 69 countries across the globe, with 424 entries into the gin category and 122 whiskey brands fighting for recognition. Blacks were one of only three Irish distilleries to win silver for their gin, Blacks Irish Gin, inspired by the Wild Atlantic Way. In the whiskey category they were one of four Irish distilleries to proudly accept this silver accolade.

In March it was their rum that was receiving all the attention, winning Gold at the World Rum Awards for their Blacks Golden Rum. Not afraid of trying something new, this innovative distillery produces Ireland’s first-ever and only rum, made entirely from start to finish on the island of Ireland.

 

A Couple of Stars

Speaking with pride in relation to their award wins Blacks Brewery & Distillery Co-Founder, Maudeline Black commented “This has been an amazing year for us so far at our Brewery & Distillery in Kinsale. While the recent global Covid19 pandemic threw a lot of challenges our way, the entire team rose to the test and we continued to produce exciting craft beers and spirits. To receive silver medals for both our Blacks Irish Gin and Black Ops Whiskey is recognition for the passion we have for our craft. It is a testament to the time and talent invested by all of our team in Kinsale, and to receive this recognition on a global scale, especially when up against such long standing and established brands it was just phenomenal.’

Want to sample these award-winning spirits for yourself? Both are delicious served neat over ice, or as a tall drink with a premium mixer, but if you like your spirits shaken not stirred why not try one of Blacks’ signature cocktails:  

Blacks Dark Side of The World 

Ingredients:

·      40ml Black Ops Irish Whiskey

·      30ml Blacks Brewery Worlds End Imperial Stout

·      20ml Strong Coffee (Chilled )

·      10 ml Simple Syrup (1:1 ratio Brown Sugar : Water)

Garnish:

·      Coffee Beans

·      Dark Chocolate Shavings

Method:

1.    Place all of your ingredients into a cocktail shaker or large jar with a lid

2.    Dry shake for 10 to 15 seconds

3.    Add ice & shake vigorously for a further 10 to 15 seconds

4.    Fine strain your mixture into a chilled martini glass

5.    To serve, garnish with two coffee beans & dark chocolate shavings

6.    Sip & enjoy your journey to the Dark Side of the World!

 

Blacks Whiskey takes silver in London

Blacks Sour Sailor

Ingredients:

·      60ml Blacks Irish Gin

·      30 ml Fresh Grapefruit Juice

·      15ml Fresh Lemon Juice

·      10ml Simple Sugar Syrup (This can be easily made at home by mixing sugar with water - 1:1 ratio Sugar : Water)

·      1/2 Egg White

·      Dash of Angostura Bitters

Method:

1.    Add all your ingredients, except the bitters, into a cocktail shaker

2.    Dry shake all ingredients for 10 seconds

3.    Add ice and shake again for a further 10 seconds

4.    Fine strain into a chilled martini glass

5.    Add a dash of Angostura Bitters

6.    Sip & enjoy

Awards are not the only exciting development Blacks have to shout about at present. They are a creative Brewery & Distillery, always looking for a unique approach, be that in the form of seasonal craft beer recipes, production methods or eye-catching packaging. Using their distilling skills and creative talents, they have teamed up with Ballymaloe House to create a bespoke gin, Ballymaloe Garden Gin, which is available exclusively at Ballymaloe House. 

Recipe development began for this new Cork gin in Autumn 2019 and is the brainchild of Darren Murphy from Blacks Brewery & Distillery and Ballymaloe House’s award-winning bar Manager Traford Murphy. Hand-picked Lemon Verbena, Myrtle Berries (for flavour, but also in loving memory of Myrtle Allen), Mimosa, Coriander and Fennel, all grown in the Ballymaloe walled garden are expertly blended and infused at Blacks Brewery & Distillery to create this truly unique spirit. 

To find out more about Blacks award-winning Blacks Irish Gin, Black Ops Irish Whiskey, or their full range of craft beers and boutique spirits visit www.blacksbrewery.com, or stay connected online at Instagram/blacksbrewery, Twitter @BlacksBrewery or Facebook/BlacksOfKinsale

Wine. What's it all about? Pét-Nat. And now there's an Irish one!

Wine. What's it all about? Pét-Nat
And now there's an Irish one!  

From Greece to Baltimore!

So what’s this Pét-Nat wine they are all talking about? Firstly, it is an abbreviation for pétillant naturel, the French term that roughly means naturally sparkling.

Is it then a copy of champagne? Far from it. It is the other way around if anything, as Pét-Nat has been around longer. Pét-Nat is bottled while still undergoing its first round of fermentation. The French call this process “methode ancestral” and you may see that on the label. 

You may see “bottle fermented,” or, the Italian, “col fondo,” (more or less a  pét-nat Prosecco). The crown cap and a little bit of sediment are other clues!

The method is pretty widespread across the wine world - I enjoyed a Greek one recently. Most are fun and good with food, especially lighter dishes. Great for al fresco lunches and that is where I came across the Greek - see below.

And now there's an Irish Pét-Nat, though not for sale yet! Produced by Mark Jenkinson Slane Co. Meath. It was unveiled in last Saturday's Drinks Theatre event in Ballymaloe and presenters Colm and Seamus says it is "fantastic, an Irish Pet Nat Rosé from Chardonnay & Pinot Noir vines in Tandardstown". For more, including next Sat's Natural Wine event, check the Drinks Theatre on Instagram.

Entré Vinyes Oníric Pét-Nat Penedes 2019, 12.5%, €13.45 Mary Pawle

Colour of this Spanish version is more lemon than yellow, cloudy. Floral aromas of modest intensity. You will get a big white “head” but it won’t last kissing time. Fresh, plush and, helped by the lovely pleasant feel of the sparkle on the palate, it is instantly accessible, with second glass appeal for sure. All this, along with the white fruit and just enough acidity to ensure a harmonious and easy-drinking experience, makes this one of the Highly Recommended.

Onric in Catalan translates as dreamer and Entre Vinyes is a personal project of Maria Barrena (Azul y Garanza in Navarra), the aim being to rescue old forgotten vineyards and restore a balanced ecosystem. This 60-year vineyard, surrounded by a rich biodiversity, is in the Baix Penedes region (in Catalonia) close to the Med. The grapes used are Xarel-lo (70%) and Muscat.

Azul y Garanza are very happy to add this one to their portfolio, “a clear reflection of the place they come from”. And I’m very happy too that Mary Pawle has imported it. An excellent example of the type and very well priced as well.

Mary Pawle tells me this has proved extremely popular. She stocked it in Urru in Bandon,  Manning’s Emporium, Ballylickey  & The Connemara Hamper in Clifden. Worth a try but you'll be lucky to get bottle.

Casa Belfi Col Fondo Organic Frizzante Rosso NV, 11.5%, €21.95 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny   

This Organic sparkling red wine is made from Raboso grown at the vineyards in San Polo di Piave (where they have been making wines since 1607). It is naturally fermented in the bottle, an Italian Pét-Nat. Raboso is a local Venetian variety named Raboso “Fiery in Italian”. But don’t worry, nothing extreme in this bottle! Piave is named after the local river and is famous for its cows milk cheese and for a decisive battle there during WW1.

Back to our frizzante which has a ruby red colour, with fine and persistent perlage. Fresh and fruity (sharp red fruit), floral and with spicy aromas. In the mouth, it is dry, with balanced tannins and a pleasant acidity. Quite a backbone of flavour and more assertive than white frizzantes. Highly Recommended.

Food pairings: This Rosso is recommended for rich first courses with meat sauces, salami, grilled and roast white and red meat. Serve at 10-12 degrees. This, they say, “is the same type of sparkling wine that our grandparents used to drink”.

Col Fondo: at the end of the alcoholic fermentation, the wine is racked off and stored in stainless steel tanks. As it ages the wine is frequently stirred in order to keep the yeasts in suspension (battonage). When the temperature starts rising in Spring, the time is perfect to make the wine sparkling.The still wine is bottled with some residual sugar and the consequent alcoholic fermentation forms the bubbles. There is no disgorgement. Magic!

Kamara Pure Rosé. A Greek Pét Nat in the Baltimore Sun

In July, we were enjoying a superb lunch in the sunny courtyard (right) of Baltimore's Customs House where Michelin chef Dede now operates. Could this get any better? Believe or not, it did. We (all the customers) were invited to taste one of the wines that the management had been trying out in the shade with Fionnuala of Wines Direct. 

Maria, Ahmet Dede’s business partner, told me they do that here and that they want good wines that their customers can afford, particularly by the glass. Our sample was that bit different, a delicious, light and easy-drinking Pét Nat, not from France but from Greece! What a lovely bonus. A friendly touch in a friendly and cool place. And that rosé went very well indeed with my chicken salad. 

Check Wines Direct for more details here

A Bank Holiday Taste of the Week Special from Baltimore. Stunning "Combination" between Sally Barnes and Ahmet Dede

Taste of the Week
A Bank Holiday Special from Baltimore
A Stunning "Combination" between Sally Barnes and Ahmet Dede

A couple of weeks back, after a lovely lunch in Baltimore's Custom House where renowned chef Ahmet Dede now works, we stopped at their deli and bought a few things. Two dips ended up in our bag. One was the house pepper and garlic, the other was Sally Barnes' Smoked Fish.

"All you need now for a lovely meal is sourdough." We noted the instructions and a few days later put the three together in the sunny back-garden. And the day after as well...

An amazing Taste of the Week, quite a special one.

If you're anywhere near Baltimore, be sure and call to the deli in the Customs House, just a few yards from the village centre, and buy for yourself. You won't be sorry!

Taste of the Week. Harissa Chicken Fillet

Taste of the Week

Harissa Chicken Fillet

No problem finding a taste of the week when the order from Neighbourfood arrives. The only trouble is picking one for The Taste of the Week.

This week the nod goes to On the Pig’s Back for their Harissa Chicken Fillet. Many of you will know that Harissa is a hot sauce or paste used in North African cuisine, made from chilli peppers, paprika, and olive oil.

The chicken is top quality and the version of the sauce in which it was cooked was fairly hot. We enjoyed it for lunch with a salad (leaves and radish from the garden) and some left-over potato. The salad helped cool the sauce and we there and then decided to order our new Taste of the Week again. And again!

On The Pig’s Back 

Must say that On The Pig's Back is one of the stars of my NeighbourFood box.We've told you recently about their stunning quiches and they have an endless selection of top cheese (Hegarty's and Durrus now in the fridge). A day or two after the chicken (above), we enjoyed their superb Fish Pie Grattan. You might well query: what's the big deal about a fish pie? This is something special. The main ingredients (smoked haddock, cod, and salmon) are more or less the usual. They add in carrot, leek, celery, fennel, garlic, potato, white wine, cream, herbs, breadcrumbs, cheese, olive oil, butter and cornflour. Throw in their experience and attention to detail and you a beauty on your hands, on your plate, as good as many a restaurant meal! It comes frozen and will keep for three months or so. No waiting around here!

Amuse Bouche

Thomas McNulty was accustomed on Pentecost eve to kill a suckling pig and hang it and allow it slowly to bleed its blood into a bucket. Then on the holy Monday up stepped the wizard Rosalee and made her blood pudding. And Lige lit the wood fire in the yard and ran a long iron spike through the pig and then he stood there like a sentry turning the spit.

Like a picket against the burning of the meat.

This was a joyous day even for those that didn't have joy inside them.

 from A Thousand Moons by Sebastian Barry (2020). Very Highly Recommended.

COBH MUM HAS IRELAND’S ‘BEST BANANA BREAD’ RECIPE

COBH MUM HAS IRELAND’S

 ‘BEST BANANA BREAD’ RECIPE

It’s official. Gillian Carney from Cobh has Ireland’s best banana bread recipe, having been chosen overall winner in a recent nationwide competition to find the many ways to bake this favourite food – conducted by celebrity chef and RTE presenter, Donal Skehan with the support of banana distributors, Fyffes.

Gillian initially topped the category for ‘Best Ingredient’ and then fought off stiff competition from the large volume of entries received to be crowned the overall winner.

An avid baker from a young age, the Cork Mum-of-three works as a photographer and content creator and admits she always had an interest in food.  “I was baking non-stop with the boys throughout lockdown, whilst also starting my own vegetable patch too,” she says.

Hugely creative, Gillian filmed her prize-winning banana bread in a video that reveals her passion for baking which can be viewed on her Instagram page @gillybeangirl

Commenting on her ‘Nutella and coconut banana bread’ competition winning recipe, Gillian says: “I love banana bread but Nutella and coconut are two of my all-time favourite things, so I thought what better than to create a recipe that combines all three?”

Other category winners were: Cáit Flood from Swords (Best Junior Baker under 10 years); Isabelle Sexton from Roscommon Town (Best Junior Baker 10 years and over); Niamh Goodison from Wexford Town (Best Vegan); Heather O’Sullivan from Bantry (Best Gluten-Free) and Ciara Kilmartin from Ferbane, Offaly (Best Styling).

 

Gillian's winner!

Reflecting on what he called “the volume and quality” of entries received, Donal Skehan said: “Ireland has some exceedingly creative and talented home bakers. It was refreshing to see such imaginative ideas, ingredients and methods being shared, particularly amongst junior and dietary-restricted entrants”.

O'Mahony's Launch New Farm Shop For Watergrasshill

O'Mahony's Launch New Farm Shop For Watergrasshill

• O’Mahony’s of Watergrasshill Launch New Deli & Takeaway Offering 
• Local Produce, Fresh Baked Goods and Coffee Available
• New Heat@Home Range of Dinners to Enjoy at Home 

Award-winning gastropub O’Mahony’s of Watergrasshill (Cork) is set to add a new addition to their offering; O’Mahony’s Stores, a new farm shop and deli, will open on 12 August. 

In light of the impact of the changing landscape for hospitality caused by the global pandemic, the bar and restaurant will reopen later in the Autumn. The team behind the award-winning food destination have been busy these last few months working on the exciting new venture in response to customer demand.

Proprietor Victor Murphy said “Throughout lockdown we ran weekly Neighbourfood markets and were constantly asked when we could make this a more regular thing. We are very excited with the launch of O’Mahony’s Stores as it enables us to sell amazing produce to our customers that we would only use ourselves in the restaurant. We will also have a new range of freshly made food in our deli section as well as hot drinks and treats. Our new store will remain open when the restaurant and bar reopens later in the Autumn.”

The new delicatessen items will include dishes from the kitchen that can be taken away and a new ‘Heat@Home’ range.

Fresh-baked pastries alongside Golden Bean Coffee will be available from the counter; a sit-down cafe-style option to enjoy hot drinks and baked goods will also be available both inside and outside and all in line with new socially distanced guidelines. 

O’Mahony’s Stores will also sell a delicious selection of freshly baked sourdough breads and quality locally grown vegetables, fresh bread from Bread and Roses, Gloun Cross Dairy milk and dairy products and delicious apple juice from Future Orchard.

There will be a selection of Irish cheeses, free-range eggs from Adams eggs, Greenfield yoghurts, cured meats, olives, sun-dried tomatoes, olive oil, vinegars & sundries from ‘Olives West Cork’. For the sweet-toothed they will stock the most incredible chocolate goodies from David Chocolatier. They will also stock natural beauty products from the Sun Vale Soap Company and Little Red Skincare.

O’Mahony’s Farm Shop will officially open August 12, from Wednesday to Friday 8am-7pm, and Saturday & Sunday 12-6pm. 

For more visit omahonysofwatergrasshill.com or check them out on Facebook and Instagram @mahonysofwgh

press release

Distinctive Wines From Jura and Vinho Verde

Distinctive Wines From Jura and Vinho Verde

Rijckaert Chardonnay Arbois (AOC) 2018, 13.5%

Colour is a light to mid straw. Nose is fairly intense with floral and fruity elements. And the refreshing fruit with minerality and a superb acidity is the highlight of the fresh palate. Terrific wine with a lip-smacking deep-reaching finalé. The notes that came with the box declared it “in line with great Burgundy whites”. Oh yeah? Oh yes! Very Highly Recommended.

Wine Mason, who collaborate with Bradley’s, tell us that Domaine Rijckaert has small holdings in both Jura and Macon. Under owner and winemaker Florent Rouve, the Domaine produces tangy, lemony, stony and mineral Savignin ouillé which ages well. The Chardonnays from both Jura (Arbois is in the Jura) and Macon are very fine, spending a long time on lees without stirring and are fermented and aged in older oak barrels.

Perhaps we shouldn’t be surprised that there such a strong similarity between the Jura and Burgundy as the viticultural soils of both come from the same geological stage, more than 150 million years old: the Jurassic (think Jurassic Park!).

The website has a few food pairing hints: Jura trout with butter and flaked almonds; Thick fillet of wild tandoori-inspired salmon; plus oysters, octopus, snails, Peking Duck.

Cazas Novas Avesso Single Variety Vinho Verde (DOC) 2018, 13%

Very pale straw colour in this single variety Vinho Verde. Pleasant aromas, peach, citrus and floral. Barely a sign of the spritz that you may be expecting with a Vinho Verde but the fruit is lively (citrus and apple), the acidity is also engaging. 

All in all, a fresh and friendly wine and should be a good pairing with a plate of sardines if you’re on holidays in Portugal and very acceptable as an aperitif in any country. Could also pair well with a Lobster Roll from Sage or The Lobster Man (Midleton Farmers Market). Serve at 8-10 degrees. Highly Recommended.

The Avesso, by the way, is a wonderful semi-fragrant variety which has real weight and flavour but we don’t see it solo, as here, very often. It is grown in Northern Portugal and is sometimes touted “as the rising star of Vinho Verde”. Other white grapes that can turn up in the local blend include Arinto, Loureiro and Trajadura.

Bradley’s Mixed Box #2 (is a collaboration with Wine Masons) and consists of Niepoort Ritual DAO along with two other reds, a Horizon de Bichot Pinot Noir and a Walter Massa Barbera. The three whites are the Rijckaert Arbois Chardonnay, this Cazas Novas Vinho Verde, and a Venture Riesling. Total cost is €125.00. Sorry, I don’t have confirmed individual prices but you should get the Vinho Verde for around 15 euro, the Arbois for about 25.

Let's Go Outside. Powerscourt Hotel Resort Spa introduces Sika Terrace

LET’S GO OUTSIDE

Powerscourt Hotel Resort Spa introduces Sika Terrace

Boasting a fabulous newly refurbished outdoor heated terrace, Sika at 5* Powerscourt Hotel Resort & Spa is set to be the new hot spot this summer.

Set in the most stunning of locations, Sika Terrace has just launched a new Al Fresco dining menu to run throughout the coming months. Enjoy a cocktail whilst inhaling the magnificent vistas of the Sugar Loaf mountain and nibble to your heart’s content from the delicious dining menu. Available from 12 noon-4.30pm weekdays and 12.30pm-4.30pm at the weekend, the Al Fresco menu offers guests the option of enjoying a light bite or a more substantial meal making the most of current 90 minute booking slot guidelines. 

 Offering a large selection of beverages and dishes, the new menu caters for all – from fabulous salads to succulent steaks one can happily graze whilst soaking-up the sunshine and surroundings. With dishes from €12 and plenty of open spaces for you to safely roam you can make the most of your summer with a day trip to Wicklow. Also, as the terrace is heated with protective canopies and warm throws to protect you from the occasional inclement weather, it is set to be a popular year round destination. For full menu please see Lunch and to reserve your spot email reservations@powerscourthotel.com or call 01 2748888.

Powerscourt Hotel Resort Spa is also delighted to announce that non-residents can now book Afternoon Tea in the Sugar Loaf Lounge daily from 1pm-5pm (90 minute booking slots). Catch-up with family and friends and treat yourself to a scrumptious Afternoon Tea experience in the magnificent Sugar Loaf Lounge with panoramic views of the Garden of Ireland. 

Enjoy a mouth-watering array of sandwiches, freshly made scones and delicious homemade pastries accompanied by your choice of Tea or Coffee. Afternoon Tea is €45 per person and add a glass of cheer €55 per person for Afternoon Tea with a glass of champagne. Pre-booking is essential with at least 24 hours notice to ensure your preferred date and time and slots available to book email reservations@powerscourthotel.com or call 01 2748888. For full menu please see Afternoon Tea. 

Discerning diners will be delighted with the fabulous dining options available with an emphasis on local excellence and seasonality, Powerscourt Hotel Resort Spa offers the best of Irish contemporary cooking against a spectacular backdrop of Wicklow's hills and mountains. The space is as appetising as the menus. Further to Irish government guidance surrounding Covid-19, Powerscourt Hotel Resort Spa is adhering to current social distancing measures in place. For further information on Covid-19 policies, click here.

Located just 30 minutes from Dublin city centre, Powerscourt offers the most stunning vistas of “The Garden of Ireland” with scenic river walks, quaint villages and luxurious surroundings to explore at leisure. With acres of "free to roam" walking trails surrounded by Wicklow’s wonderful landscapes and wilderness, more top class golf courses than you can shake a putter at, miles of nearby golden beaches and a choice of dining and entertainment options second to none, there are few places elsewhere on this earth that can offer the visitor such a wonderful choice within such an intimate, hospitable and secure location. Enniskerry is packed with interesting things to do and see. The town itself is brimming with great restaurants, fabulous shops and old-town atmosphere.

press release

A Quart of Ale± #4. Ales from Ireland's East Coast

A Quart of Ale± #4

Whiplash “Body Riddle” Pale Ale 4.5%, 33cl can, Bradley's

Pale straw colour, hazy with a short-lived white head. Citrus and pine in the aromatics. And the duo also feature in the soft easy-drinking body. Lots of hops but no domination - IBU is a very presentable 26 - making sure you get flavour galore without scaring away the newbies. Absolutely enjoyable, start to finalé. Not too much more to say about this gem but, with me, that’s often a good sign. I’ve made up my mind early and the verdict is a major thumbs up.

Alex Lawes and Alan Wolf, the founders, are the men behind Dublin’s Whiplash. They went full time in 2018, brewing at facilities across Ireland and Europe. In 2019, came the announcement of their new brewery. Whiplash beers are now exported to the UK, Italy, Spain, France, Finland and the Netherlands too with more coming up. Quality is always and will always be the focus.

Whiplash Rollover Session IPA 3.8%, 330ml can, Bradley’s

Whiplash Artwork by Sophie De Vere

Pale yellow colour with a  short-lived white head over a hazy body. Citrus fronts the aromatics. And the quartet of hops dominate the palate. Amazing that this has so much hops and still weighs in at less than 4.00% abv. Quite a concentration of hops then, before a lip-smacking finalé. “Now, that’s a beer,” my tasting companion declared (having “suffered” earlier through a Radler and a sour). 

They say: Same hop rate as our DIPA’s, less than half the alcohol. A very heavily hopped Session IPA: this comes at you with buckets of Simcoe, Ekuanot, Citra and Mosaic hops with a light touch of malts and an easy crushable body. Unfiltered, hazy, hoppy and juicy – Rollover is a New England inspired IPA without the heavy alcohol in tow.

Trouble Brewing Vietnow  IPA, 5.5%, 440ml can, Bradley’s

Vietnam is a fairly cloudy one when it pours. If you have time and peer closely enough though the haze, you’ll see fountains of bubbles rising. The white head soon settles down to a fraction of its original size. Hoppy aromas with a lash of citrus notes. I like the character of this one, quite a stern contrast to the gentleness of American style ales which seem to be currently multiplying on the Irish scene like yeast at a sugar fest. A quintet of hops would suggest total hop domination but there’s nothing as extreme as that and the beer is very well balanced indeed, the malt doing its job.

Aficionados who enjoy the American style may not be wholly pleased with this one which has been brewed in partnership with and available exclusively on draught from Dublin pubs Blackbird, Cassidys, and P. Macs.

Hops used are Centennial, Chinook, Simcoe, Amarillo and Mosaic while the malt end is well represented by Crystal Rye which adds a touch of spice and helps darken the colour to amber.

Trouble Brewing Sabotage IPA, 5.5%, 500ml bottle, Bradley’s

Amber is the colour here and a cloudy enough one at that. The white head is short-lived. Aromas are malty, toasty. A terrific balance of hops (no less than five varieties apparently - really wish they’d get that website up and running) and malts on the palate, before a lip-smacking bitter finish. Not too much more to say about this one but that’s often the case when the beer is entirely satisfactory. Trouble Brewing is based in Kildare.

Wicklow Wolf “Elevation” Pale Ale 4.8%,  440ml can O'Briens Wine 

Nice bright amber colour with bubbles rushing to the white head that soon fades away. A mildly hoppy aroma. Nice balance of malt and hops on the palate, good flavour overall and a very easy-drinking beer, welcome as a once off or for a session. Another excellent effort, more or less perfect Pale Ale, from the Wolf.

They say: An incredibly drinkable Pale ale bursting with juicy fruits of pineapple and grapefruit from an abundance of hop additions. Refreshing.Mosaic, Mandarina Bavaria, Calypso Malt, Pale, Cara Ruby, Melano, Wheat.

Food pairings: roasted or grilled meat.

Cheese” Mild or medium cheddar.

Kinsale Gourmet Weekend 9th-11th of October 2020 cancelled due to Covid-19 concerns

 Press Release 

Kinsale Gourmet Weekend 9th-11th of October 2020

 cancelled due to Covid-19 concerns 

"With due regard to the safety and health of our members, their staff, leaders, attendees, sponsors and anyone involved in the undertaking of The Gourmet Weekend in Kinsale 2020, we have no other choice than to cancel this event. This highly sought-after festival plays host to creators of excellent food from the members, sponsors of fantastic wines, beers& spirits, food stalls of local producers, musicians, street entertainers and much much more.

We as a group are devastated to share this news with you but we are committed to do our part to help protect our staff, attendees and fellow Kinsale people. We still are exploring options to reschedule this event in early 2021. We will continue to work hard to bring you the unique event that you love, though it is true that our 9th-11th of October 2020 event will no longer take place, we continue to strive towards our purpose helping create a magnificent weekend in Kinsale.

We would like to do a special shout out to our main sponsors for their support throughout the last 44 years.

Following increased and overwhelming concerns about the COVID-19 virus, we felt this was the best way to proceed during such an unprecedented global situation. We are extremely disappointed that we are unable to hold this event, but we know it is the right decision based on the information we have today.

To stay up to date on the latest events or to register interest in 2021, please follow us on Facebook, Instagram or email kinsalerestaurants.com."

West Cork in Brief

West Cork in Brief

Stay: Celtic Ross Hotel 

Dine: with Michelin Chef Dede at Customs House, Baltimore.

Barleycove Strand, near Mizen

Visit: Spectacular Mizen Head 

Head for the islands - there are dozens of them

Check out the local "wild" life

Visit Clonakilty or one of the many other towns and villages

or just put your feet up!