A Quart of Ale± #28 Moving on over to craft. With A Variety of IPAs

A Quart of Ale± #28

Moving on over to craft. 

With A Variety of IPAs

Kinsale Black IPA 5%, 500ml bottle via O’Donovan’s Mayfield 

A hybrid beer, according to the Kinsale brewery, giving us the best of the IPA and Stout styles where West Coast US meets South Coast Cork. 

And that about sums it, this dark beer, another with a short-lived head (coffee coloured). Hints of the coffee and cocoa to come in the aromas. But the big ambush comes with the palate experience, the light touches from the IPA side, the dark deep stuff plus the creamy mouthfeel from the stout side, complex fruity elements holding their own as the coffee and chocolate notes push forward. Somehow there is a harmony right through the dry and very satisfactory finish. This has been spot-on since day one (2016), and a favourite here since first tasted.

They say: This bad boy is a beer lover’s dream come true. We have taken the amazing hoppiness of our IPAs, tuned it to perfection, and fused it together with the roasted malt backbone of a stout to create a hybrid beer that represents the best of both styles. Expect citrus, pine and berry notes to be suddenly ambushed by flavours of coffee, cocoa and liquorice. Pair with Blue cheese, Chocolate brownie. Hops used are Centennial, Citra and Vic Secret. The IBU number is 60.

Sierra Nevada “Northern Hemisphere” Harvest Wet Hop IPA 6.7%, 12 fl ozs bottle via Bradley’s

They promise hops and they deliver with a punch in a dark amber robe, an off white head quickly sinking to a lacy disc. And there are bubbles galore rising. Quite complex in the mouth, earthy and fruity and then a long and bitter finish. 

Quite a concentrated shakehands (it is 6.7% abv) from this Nevadan, one to remember. It took me a few sips to get comfortable with it but soon we were hanging like long-time buddies.

Easy enough to promise hops if your source is the Yakima Valley (Washington state) as it, according to Wikipedia, produces 77% of all hops grown in the United States. Sierra Nevada get theirs shipped to the brewery within 24 hours to “capture hop aroma and flavour when they’re most profound”.

They say: Northern Hemisphere drops you into a hop field, the beer’s profound flavor like strolling under the lush canopy. This year, we picked Centennial hops at their peak, rushing the harvest into our brew kettles the very same day to make a wet hop IPA loaded with notes of citrus blossom, rose, and pine.

Malts: Two-row Pale, Caramelized malts

Hops: Wet Centennial

Yeast: ale yeast

IBU: 67

Whiplash “Northern Light” Micro IPA 2.8%, 440 can via Bradley’s

Hazy mid-gold is the colour of this Whiplash IPA and yet another short-lived head. It may well be micro in terms of abv but nothing shy about the hops, both in the aromas and on the palate. There’s a full-on blast of the more exotic fruits thanks to the generous input of Vic Secret and Mosaic hops. Big on flavour, low on alcohol, an excellent beer and ideal for a session.

The introduction of  ‘Micro IPA’ was “one of our proudest moments of 2018”, according to the brewery. And we punters  lucky to have it. “When we dropped Northern Lights at Hop City last April we thought we’d be crucified for bringing a knife to a gun fight of 10%+ IPA’s. Instead, people came to us and said this stuff is rocking, fun, and accommodating of the sesh. We thought so too. So much was the fun of drinking our 2.8% hop bomb over those weeks that we decided, fuck it, let’s keep this beer on year round. That July we rolled out Northern Lights as a year round offering and man it’s fun to have around.”

So successful has it been that they’ve “built a brewery around being able to deliver this consistently and year round. Still packing a base of German Vienna, Wheat, Oats and a touch of super light Caramalt - this short arsed banger is tasting the best it ever has thanks to all the silly kit we’ve put in to make it sing.” 

Metalman Fracture Rye IPA 6.5%, 330ml can via Ardkeen QFS

Colour is a light amber, millions of micro-bubbles rising in the cloud. Aromas are slightly sour, perhaps that kveik yeast having its say. Fruity and lively on the palate, a tang of spice as well, and then a dry finish (almost Campari like). Probably the most impressive of the Metalman beers in recent weeks (the American style Pale Ale and the Equinox Wheat Lager were the others).

They say: brewed with a Norwegian farmhouse yeast called kveik, this rye is full of soft fruit notes, combined with the spiciness of rye and complemented by Azacca and Citra hops. Ah sure go on then! It’s not pasteurised or finely filtered, so store in the fridge if possible (but not for long).

Keep Going Cork. Competition! CLOSED!!!!

Keep Going Cork 

Competition! CLOSED!!!!

Correct Answer: Goldie's

And the winner is: 

crazy_chemist_coffee via Instagram

Back in the early stages of Covid, back when we thought it would last a couple of months rather than a couple of years, the Market Lane group commissioned the Keep Going Cork logo. They displayed it on the windows of their restaurants around the city and it became very popular and the group allowed other businesses use it as well.

Covid hasn't gone away and neither has Market Lane. Conrad Howard has just been in touch: "We are going to sell tote bags in January and February with the #keepgoingcork message on them. €6 per pop from the front door with all profits going to SVP." A lovely thought from Conrad and his team, all for a great cause.

He has sent on a couple of the bags and you can win them through this competition (Closing Date 9.00am 12th Jan 2021 and open to Republic of Ireland addresses only ). Just answer the following question:

Q. Name the Market Lane group restaurant that specialises in fish.

Send you answer, name and contact details, to cork.billy@gmail.com 

Blarney Castle Grounds. First Tuesday of 2021.

 Blarney Castle Grounds. First Tuesday of 2021.

Blarney Castle

The grounds at Blarney Castle may well give welcome relief to some during the current lockdown, even if the castle itself (and the famous stone) are closed. You may do just a day visit or you may find a season ticket more to your liking. All the info on admission and opening times are available here. There is ample car-parking available inside the entrance (where Covid restrictions - sanitise, mask, distance - apply).

Lots of different gardens here: Fern Garden & Ice House, Bog Garden, Himalayan Walk and more. Even a Poison Garden, a bit bare now in winter, but do watch out for those rhubarb leaves (no kidding!).

Official Reception (above and below)

Some fantastic walks, both long and short, to enjoy. After all, there are over 60 acres of sprawling parklands to cover. No shortage of water either, with quite a large lake to the front of Blarney House one of the highlights. They also run a farm here and you'll see cattle and horses and so on as you stroll around.

Blarney House (above and below)

Blarney House is private but you can get up close to see the view and take a photo or two.

Swan Lake. An icy one!

Blarney House (from across the lake)

Springtime in Blarney.

Just to give you a (teasing) idea of what it's like to visit Blarney Castle and Grounds in spring-time,
I have attached below an account from April 2015.

Blarney Castle. Great Visit.

More than kissing the stone!

There is so much more to Blarney Castle than its famous stone.

Get your lips on hunk of rock at the top of the castle and, with the gift of the blarney now in your armoury, you will talk and talk and talk… Its reputation has been enhanced by some famous visitors including Winston Churchill, who kissed the stone in 1912.

 But when you do get down those narrow stairs, the set going up (100 steps) are even narrower, do take time to look around and explore the 60 acres of parkland which includes gardens, avenues, arboretums and waterways.

One of those gardens, the fascinating Poison Garden, is right at hand when you exit the castle itself as it is alongside the battlements. Don't touch. Don’t smell. Don't eat! But do look. You'll have lots of company as this spot is quite an attraction and visitors seem almost unable to believe what is on the information plaques.

In the Poison Garden

 Strange names for sure such as Mandrake (above) and Wolfsbane but many familiar ones such as Yew, Rhubarb, Foxglove, Lupin even. And these are no fictional tales. Here you’ll read about the Castor Oil Plant. Rictin is derived from this and was used in the 1978 murder in London of Georgi Markov.

Other gardens include the Rock Close and Garden and the Fern Garden. Our walk took us away from the Poison Garden and through the carpets of daffodils towards 19th century Blarney House itself which opens to the public during the height of the season (June-August). This is quite an impressive building.

It is probably best seen from the lake. That is easily found - be sure and pick up your leaflet/map on the way in. We strolled down to the lake past horses and donkeys and indeed a bunch of young bulls (all behind wire!). The view over the lake is pleasant. Then turn around and look back through the field (where the cattle were on our visit) and you’ll get a very good view of the house.

With sixty acres to explore, you will, if you wish, do quite a lot of walking here. The peaceful woodland walk includes a circuit of the 21 acre Blarney Lake. There is also a river walk, a boardwalk and water garden, a waterfall, dolmen, wishing steps, even a fairy glade! And do look out for the sculptures scattered around the grounds.

There are some odd bits and pieces too: a Horse Graveyard,an old limekiln,dungeons (at the foot of the castle) and, believe it or not, a Victorian Septic Tank House (looks very neat actually).

 If you have children, then you'll find play-areas, toilets (one near the entrance and one by the castle, maybe more), and there are also picnic tables, quite a few close to the entrance. If you prefer someone else to do the catering then you’ll find the Stable Yard Cafe and Gift Shop at hand, again by the entrance. Read all about the castle and grounds here.

Taste of the Week. Ummera Smoked Duck.

Taste of the Week. Ummera Smoked Duck.

Back in November 2009, at O'Donovan's Wine Show in Cork city, I tasted a new product from Ummera, the smokehouse on the banks of the Adrigeen River in Timoleague. Ummera's Anthony Cresswell had just opened the pack and was wondering what the reaction was going to be. I was blown away by the texture and the succulent flavour and so too were many people that followed me that evening.

It certainly had the wow factor and they entered it in the 2010 Great Taste Awards and were thrilled to receive not only a 3 Star Gold Award but they also were honoured with their first Oscar, the Golden Fork for the best Irish Speciality Food of the year. (They won another Golden Fork this year, for their smoked salmon, story here.) 

The duck is marinated in a brine of sea salt and raw cane sugar, then hot smoked over oak sawdust fires, the flavour and succulence of the duck breast is amazing; serve on a slice of ripe pear and a trace of light vinaigrette sauce – magic! And enjoy it all!

For at least the second time, Anthony's Smoked Duck is our Taste of the Week. At the weekend, we used the recipe below (from an old Ummera leaflet). We had to adapt it as we didn't have every ingredient (no pomegranate, for instance) but it worked out very well indeed.

A Quart of Ale± #27. Moving on over to craft with Pale Ale.

A Quart of Ale± #27

Moving on over to craft with Pale Ale.

Lineman “Vesper” Pale Ale 5.4%, 440ml can via Bradley’s

 

Colour of this Dublin produced pale ale is a light yellow, almost lemon, hazy too with shoals of micro bubbles seeking the surface. The early ones hit a big white head, latecomers just a thin lacy disc. Quite complex aromatics of the more exotic kind. And the impression on the palate is much the same, flavour galore but all’s in harmony here. So take your time and meditate on the good work of the farmer and the brewer and enjoy. No need at all to glug this dry-hopped pale down in a rush. Take it cool and easy, enjoy the fruit, let it linger.

Their story: Lineman had been a long-planned project of founder/owner/brewer Mark Lucey. Having been obsessed with beer and heavily involved in homebrewing for all his adult life, it was always an ambition to open a brewery or have a commercial brewing project that would allow him to produce a diverse range of beer. Stouts, Belgians styles, IPAs and Mixed Fermentations.

It soon became a proper husband and wife team when Vivienne joined shortly before the first beers were released. Being a graphic designer with lots of commercial experience she was able to bring the look for Lineman together just in time for their beers to be released. Vivienne produces all the artwork and looks after the marketing side of things.

St Mel’s “I will, yeah” Juicy Pale Ale 4.0%, 440 can via St Mel’s Online

Gold is the colour here, a very cloudy one! Soft white head is something of a keeper.  It is double dry-hopped and you get the message in the aromas. And also on the palate. But glad to report, while hop lovers will be happy, there’s nothing extreme here. Just a glassful of cracking flavour, rich and intense right through to the finish. 

Superb with food and they recommend Indian and Thai cuisine, “also works excellently for washing down those spicy chicken wings”. Great balance in this one, a pretty perfect pale ale, juicy all through with a dry and bitter finish. 

Came across the name St Mel’s when (don’t ask!) I was playing colleges hurling (Harty Cup etc..) but always thought Mel was a short version of something longer. But apparently not. Mel is the full extent of the name. No shortcuts in the brewery either. They go to the limit and pay attention to detail with every single beer. The customer wins.

Metalman American Style Pale Ale 4.3%, 330ml can via Ardkeen Store

A rather delicate, and shy, head on this American style pale ale,  the American bit reinforced by the use of Cascade and Summit hops. Hop induced citrus and floral aromas, even a touch of pine, feature before the same flavours (grapefruit and mandarin), again a product of the hops, take over on the tarty palate, veering towards sour rather than bitter, refreshing though. 

It’s not pasteurised or finely filtered, so store in the fridge if possible. Available in: Keg, Cask and Can. Named Beoir Beer Of The Year 2013. Much more competition around these days.

Metalman Brewing was born in 2011 when two beer enthusiasts decided they’d had enough of the outlandishly limited selection of beer available in Ireland. ..they decided to help do something about it. Gráinne chucked in her I.T. job and went about setting up the brewery. Meanwhile Tim stayed at the day job.

They availed of contract brewing initially, finally moving across to the Tycor brewery in early 2012 and things really started to get underway. Tim joined the brewery full time in 2013. At the end of 2014,  the first canning line was installed at an Irish microbrewery, and cans of Metalman Pale Ale hit the shelves in January 2015. And it’s busy busy these days.

Wicklow Wolf Avalanche NE Pale Ale 4.0%, 330ml can via Ardkeen Store

Light gold is the colour, quite bright too and clear with no shortage of bubbles rising towards the white fluffy head, a head that is in no hurry to clear off. Aromas are mildly hoppy as is the beer itself. And nothing extreme on the palate either because it is in balance between hop and malt. A well made beer that fits easily, if unassumingly, into its stated category.

They say: A New England pale ale dry hopped with a massive amount of Azacca & Idaho 7 hops to give a fresh, juicy burst of stone fruits, papaya & sweet citrus. A subtle malt character and creamy mouthfeel makes this East Coast style pale ale beautifully balanced and easy drinking. Malts are Pale, Melano, Flaked Oat and  IBU is 25.

Amuse Bouche

Keelin thought of October nights celebrating Samhain as a child, watching her mother bake the barm brack, stirring a coin, a pea, a rag, a ring and a stick into the mixture. Tomás would cut Keelin a slice… whispering to his daughter that he bet she would find the ring, its golden sheen foretelling of a white dress, a walk up the aisle and a handsome man waiting for her at the end.

from After The Silence by Louise O’Neill (2020). Very Highly Recommended

Festival Food & Drink Favourites #4. Barre Infernale Pistache

 Festival Food & Drink Favourites #4. Barre Infernale Pistache

Just before Christmas I bought a small bag of goodies, including a lovely bar of the local Wilkie's chocolate, from the Chocolate Shop in the English Market. It was Click and Collect and as I was browsing their list online I spotted this creation by François Pralus. A bit expensive, I thought to myself.  Than again I said, go for it, this is Christmas. Minutes later, I sent off the order. And, hardly an hour later, got a message saying it was ready. Called in the following morning and picked it up. Great service.

I took my time getting to the big one, enjoying the other bars and also some lovely hot chocolate, the powder mix, called Cacao Show, also produced by M. Pralus. Then it was time to try the most expensive bar of chocolate that I had even bought. When I looked closely at it I saw that it weights some 160g, more than double most of the other bars available and so the €14.95 didn't seem that extravagant after all. Funny how you can justify these things!

They say: A dark chocolate praline bar with roasted almonds. Deliciously divine thick chocolate encasing a delectable dark praline studded with crisp fresh nuts. in a class of its own! Ingredients Praline (roasted hazelnuts, almonds, sugar, 75% chocolate, vanilla), pure cocoa butter, GMO-free soy lecithin.

It is a large slab of deliciousness, no squares delineated, just the Pralus name embossed. As I cut it with a sharp knife, a little crumb of chocolate fell to the table. Picked it up and put it you know where and instantly realised that I was on to a winner, courtesy of Madagascar and the marvellous French chocolatier. And more deliciousness enclosed in the dark outside, a delightful paté of pistachio nuts. 

Everything they say above is true! Do try it. I'll be ordering again. Pralus also produce other similar bars, including one nougat. Indeed, they have some 15 products list in the Chocolate Shop, including my hot chocolate mix.

Festival Food & Drink Favourites #3 Bodegas Robles Vermouth VRMT

Festival Food & Drink Favourites #2 8-Degrees "Devil’s Ladder: Belgian Tripel

Festival Food & Drink Favourites #1FabFestive Feast from Glass Curtain

English Market
Cork
Ireland

021-4254448
info@chocolate.ie

Festival Food & Drink Favourites #3: Bodegas Robles Vermouth VRMT

Festival Food & Drink Favourites #3

Bodegas Robles Vermouth VRMT, Recetta Andalusi, 15%,

€28.00 (1 litre) Mary Pawle Wines  Available also from URRU in Bandon and there may still be some in Toons Bridge in Dublin. 

A Sensational Vermouth That Has Been A Long Time In The Making.

Based on sherry wines that are aged eight years in oak barrels and enhanced by aromas and memories of the Andalusi cuisine (from Al-Andalus period, 8th to 15th centuries), this Vermouth is superb.

Thanks to Bodegas Robles and Michelin Star Chef Paco Morales who have recovered “the tradition of vermouth macerated by time and the work of our winemaking team who enjoy researching their own path and creating new sensation”. 

Its balance between sweet, bitter and acid allows a prolonged presence on the palate. The clove and cinnamon are the main spices responsible for the warm Andalusian aroma characteristic of this vermouth. This is a must try and one of our favourites over the festive season. It is imported by Mary Pawle Wines and comes in a 1L size bottle.

The base of VRMT Robles is organic Oloroso wine that has aged for eight years in oak barrels. A light touch of Pedro Ximénez wine displays a wide range of aromas of quince jelly and honey tones. The intriguing “solera” system mixes very old wines with younger wines thus mothering the young wines. A unique experience of maturity and freshness.

Bodegas Robles’ vineyards have the air of a wildly romantic garden, overrun by a layer of lavender, poppies, clover and wild plants, buzzing with bees and other insects. VRMT Robles is macerated with ten of these aromatic plants in an attempt to translate a real sense of our terroir into the vermouth

The study of Andalusi spices has been fundamental, following the indications of an anonymous manuscript of the thirteenth century: “The knowledge of the use of spices is the main basis of the cuisine, because they are the foundation of cooking and it is built on that basis.” The clove and cinnamon are the main responsible for the warm Andalusi aroma characteristic of our vermouth.

Pairings recommended by the producers are:

A good pairing for nuts, fruits such as orange or lemon, a cheese and raspberry cake., Any sea food and all kinds of fish: tuna, cod, salmon, anchovies., It's perfect with sweet flavours, especially those with more sweet and dark flavor. Olives, cheeses, ham, sausages, smoked meats, mussels, clams.

Very versatile, as you can see. But enjoy it too as an aperitif, 40ml or so over ice, is a lovely introduction before sipping it neat with any of the above. I also found it makes a superb Negroni with the usual suspects Gin and Campari, each accounting for a third of the drink. Still experimenting - just as well it comes in a one litre bottle!

Festival Food & Drink Favourites #1Fabulous Festive Feast from The Glass Curtain

Festival Food & Drink Favourites #2 Eight Degrees Devil’s Ladder Belgian Tripel

Festival Food & Drink Favourites #2. Eight Degrees "Devil’s Ladder" Belgian Tripel

 Eight Degrees Devil’s Ladder Belgian Tripel 11.5%

Of all these high ABV specials, of this and years past, some have promised much.  And now, at the end of this annus horribilis of 2020, I’ve found it, the nectar. Not perhaps the nectar of the gods - such a rambunctious bunch and not at all suited to social distancing - but the sweet nectar of the sweet angels. Ironically, it is called Devil’s Ladder. Luckily this ladder goes up.

It is a very special beer from Eight Degrees, a special that transcends the boundaries of the humble drink, because of the ingredients and the skill with which they are managed. This is one of best drinks, of any kind (wine, beer or spirit), that I’ve come across and one that could, in moderation of course, turn 2021 into an annus mirabilis.

They say: The beer is pale gold with a gentle Belgian yeast profile. Think soft banana esters, cloves and spice. We finish it in sherry oak butts, which add sweet vanilla, dried fruit and Christmas cake notes to this beautiful beast of a beer.

With Eight Degrees, there are, unfailingly, food pairing suggestions and we took serious notice on the big day and the Belgian Tripel straddled both sides of the Christmas meal. We began with a small serving in Sherry glasses with a selection of nibbles, most notably beautiful buttery low-sodium olives Snocciolate by Ponti and succulent dried tomatoes in extra virgin olive oil by Frantoio Bianco (both imported by Little Italy in Dublin). 

Good then but the beer, in slightly bigger but still small glasses, really came into its full glory with the Barnabrow House pudding. An absolutely amazing pairing. I could hear those angels humming as I sipped the exquisite liquid. Euphoria. Until someone stood on the dog's paw!

Festival Food & Drink Favourites #1: 

Fabulous Festive Feast from The Glass Curtain. "Deck The Halls" A Christmas Highlight

Fabulous Festive Feast from The Glass Curtain. "Deck The Halls" A Christmas Highlight

Fabulous Festive Feast from The Glass Curtain

"Deck The Halls" A Christmas Highlight.

Christmas bubbles!

When we picked up our "Deck The Halls" feast from the Glass Curtain just before Christmas, we knew we were onto a good thing. Just how good, we'd discover over the next few hours. It came in their own specially designed tote and they packed the very best into it, including a bottle of the excellent Piper Heidsieck champagne.

We didn't get around to everything on the first night and not everything is included in the photos here. One of our starters was a beautifully presented, in a jar, Duck Liver Paté topped with a mulled wine jelly. There were two cheeses also included: a small round of Ballylisk Triple Cream Brie and a hefty chunk of Aged Ballinrostig Gouda. There was even a Mulled Wine Spice Bag. 

The GC tote bag was designed "so all your savoury items complement each other and are a perfect selection to share around the table". All very true indeed. And there was little or no cooking required. The instructions were simple: Unpack your items and let come to room temperature, warm your buns, bake your cookies and pop your bubbles on ice. Even I could do that!

It was by far the best "take-out" of this strange year. Imagine how I feel now though, having just missed out on their New Year's Eve offering! The offer came through by email yesterday. I didn't see it immediately and when I tried to get through, I failed, and failed. When I did succeed in connecting, all I saw was the Sold Out sticker. Damn! Still glad I got that Christmas one though. And the good news is, that after a short and deserved break, Brian Murray and his team "will be thinking up some new and exciting menus to bring to you at home in the next couple of weeks".

Milk buns (with Chicken Schmaltz)

Venison and black truffle hand-raised Pie, (with pickled walnut relish).
From this hearty pie to light snacks (like the popcorn below)
The Glass Curtain came up trumps every single bite!

House cured salmon pastrami (and herbed Crème Fraiche)

Chocolate chip cookies (with Salted Caramel sauce)
and below Mince Pies

Popcorn: Caramel Crunch/white chocolate & Macadamia nuts/
dark chocolate & chilli.

for the cookies, just one of a series of
super relishes and sauces.

Festival Food & Drink Favourites #2. Eight Degrees "Devil’s Ladder: Belgian Tripel

Happy Christmas

 

The Choctaw Monument in Midleton, Co. Cork. It is called Kindred Spirits
and is a sign of togetherness in times of trouble, respect and gratitude.
Thought it appropriate for the end of 2020 and probably well into next year
 as well. Artist: Alex Pentek
Happy Christmas to one and all. Peace to the people.

Parked up for another year (at Vienna Woods Hotel, Glanmire, Co. Cork). Happy Christmas!

Cobh, Co. Cork

Cork, the city by the Lee, with Shandon in centre of pic.