Cheers on Beer, Spirits and Wine. With Ballykilcavan, BeerCloud, BeoirFest, Irish Distillers, Wines of the World, Clonakilty Distillery, Larkin's Brewery, Bierhaus

 Cheers on Beer, Spirits and Wine. 

With Ballykilcavan, BeerCloud, BeoirFest, Irish Distillers, Wines of the World, Clonakilty Distillery, Larkin's Brewery, Bierhaus

Ballykilcavan Farm and Brewery: Tour Online!

It looks like it could be a while until we're welcoming visitors back inside the brewery, so we're moving our tours online.

If you're organising a group event over the next few months, we can now run a private, virtual tour of Ballykilcavan for you. It's the same tour as if you were here, so I'll share the stories of the family and workers over the 13 generations that we've been here, show you around the 18th century farmyard and 21st century brewery, and we can even send out some beers in advance and do a guided tasting.

If you're interested, please just message me here or send an email to david@ballykilcavan.com and I'll go through the details with you.

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Tempting Mixed Case Offer from BeerCloud!

To celebrate St Patrick's Day (don't worry, it's definitely not too late to celebrate the feast day of our patron saint), we've taken one of our newest boxes and lashed on a HUGE 17% discount!

An Bosca Beorach is a collection of beers that celebrate the Irish language and all carry Gaelige on the label. It includes wonderful beers from White Hag, Four Provinces, Reel Deel and Eight Degrees.

This offer is strictly while stocks last and expires on March 31st, 2021 @ 11:59pm

To celebrate St Patrick's Day (don't worry, it's definitely not too late to celebrate the feast day of our patron saint), we've taken one of our newest boxes and lashed on a HUGE 17% discount!

An Bosca Beorach is a collection of beers that celebrate the Irish language and all carry Gaelige on the label. It includes wonderful beers from White Hag, Four Provinces, Reel Deel and Eight Degrees.  

An Bosca Beorach €28.60 View

This offer is strictly while stocks last and expires on March 31st, 2021 @ 11:59pm *********

BeoirFest Roundtables Back on April 3rd

We're taking break from the roundtables for a week. But we'll be back on April 3 with a fantastic schedule....

Apr 03:

Tempted Irish Craft Cider

,

Stonewell Cider

,

Legacy Irish Cider

Apr 10:

Lineman

,

Bullhouse Brewing Company

,

Killarney Brewing Company

Apr 17:

Trouble Brewing

,

Peak Beer

,

Dundalk Bay Brewery

Apr 24 & May 1: A very special event with Lars Marius Garshol and Simonis Gutautas from

Dundulis

in Lithiuania.

Join us April 3rd...

#irishbeer #irishcraftbeer #homebrewing #craftbeer #lithuanianbeer #irishcider #irishcraftcider

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Irish Distillers Tasting Club

Welcome to the Irish Distillers Tasting Club. This six part series examines everything from the impact of different casks to the exploration of flavour and aroma. Each week you'll join an Irish whiskey masterclass with the people who know it best. Check in here on You Tube.

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Wines of the World - Virtual Private Tasting

Fancy booking a private virtual wine tasting for yourself and your colleagues?

Drop us a DM or email sales@WinesOfTheWorld.ie for more information .

We can cater for small and large groups all across Ireland.

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Larkin's Brewing Company Seek Lead Innovation Brewer

Job Description

This is a great opportunity for the right brewer The pandemic has pushed Larkins to evolve fast and with that has come new opportunities for growth We have two ranges - core range of approx. 9 beers and the innovation range which will comprise 4 - 6 new small batch beers per month The headlines of the role: Based just outside Dublin close to the sea in Wicklow In charge of wort production for core and innovation ranges. Recipe creation for innovation range. Typical beer styles for us would be ipa, dipa, stouts including impy, barrel aged beers etc etc CIP of brewhouse and wort-forward line Co-ordination with packaging and cellar team for cellar management and overall beer quality International travel for festivals as soon as possible! More details here

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Cork's Bierhaus announces another Haus Flies Live
FRIDAY, APRIL 2, 2021 AT 7 PM UTC+01

Haus Flies Live Episode 5 - Larkins Brewing Company

Free  · Online Event Details: here

Community Spirit in Cork continues to Triumph as Local People Donate to Support Each Other

Press release

Community Spirit in Cork continues to Triumph as Local People Donate to Support Each Other

The Actimel campaign to “Give Communities Their Best Shot” has got off to a hugely successful start.  With 339,080 Actimel bottles already donated to Fareshare and Foodcloud in the UK and Ireland, it’s clear that the willingness to help local people is still very much alive in lockdown 3. 

Munster is smashing it as 5,540 bottles have already been donated to the Cork distribution centre. FoodCloud, who are helping to distribute the bottles into the local community throughout their network of charities, foodbanks and community groups, is calling to people to dig deep and help more, saying “there is still more that people can do!”

 

Speaking about the campaign, Cormac Byrne, Danone’s Head of Sales said, “We are delighted to partner with FoodCloud to donate Actimel, our mighty shots! As a BCorp, we believe we all have a role to play in supporting each other. We’ve seen inspiring examples of communities coming together over the last year, and we want to encourage this community spirit to continue. Every time you buy and scan a pack of Actimel, we will donate one to charity, simply log on to Actimel.ie.”

Small but mighty: Each shot of Actimel is packed with 10 billion L. casei cultures along with 1/3 of the recommended daily intake in vitamin D, as well as vitamin B6 which support the normal function of the immune system. Just one shot a day and you can take on whatever the day throws at you. 

press release

Check out this Rhone Double!

Check out this Rhone Double!

When you enjoy a glass of Côtes Du Rhône, either in a sunny back-garden or a warm sitting room, you'll hardly be thinking of a frosty night. But frost has had a major influence on the wine story in the area. In 1956, the famous Mistral Wind (still an influence here), battered the region for three weeks, reaching a velocity of over one hundred kilometres per hour and dropping to a temperature of minus 15 degrees centigrade.

The majority of the region's olive trees suffered serious frost damage but the vines resisted so well that the majority of the local farmers decided to turn over primarily to vine cultivation.

Domaine Chaume-Arnaud Vinsobres (AC) 2016, 14.5%

€24.80  64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

Dark ruby is the colour of this Vinsobres. But it is the aromas that make the first big impression. “Rich and profound” according to importers Le Caveau. Rich for sure. “Takes your breath away” is the verdict of a taster here. But nothing alien in the mix, just lots of dark fruit (plum, cherry).

And the palate is also a winner. No shortage of that fruit, hints too of liquorice plus a good wash of spice as well. Full-bodied and juicy while the finish is fresh and elegant with supple tannins. This very drinkable and vivid biodynamic wine is Very Highly Recommended.

The blend is 60% Grenache, 20% Syrah, 10% Mourvèdre, 10% Cinsault. Until 1956, olive trees outnumbered vines in the towns of Vinsobres and St Maurice, but one night in February of that year, all the olive trees perished by frost. After that, vines came to dominate and the area’s previous diversification began to wane. Chaume-Arnaud though are working their way back to the old model and so you’ll see olive trees, cereals and tomatoes keeping the vines company on the estate, run now by Valérie Chaume-Arnaud and her husband Phillipe and their son Thibault

The altitude, between 200 to 450m, and the cool wind from the nearby Alps (the Pontias) keeps the temperature lower than the neighbouring villages and contributes to the natural freshness and complexity of the wines. 

Vinsobres wines owe their richness to the assembly of the qualities of richly varied, complementary terroirs. The appellation's soil here is very stony, red to brown in colour, and their warmth allows the vines to flourish early with a high concentration of grapes. Made mainly of Grenache and Syrah, they produce dark red wines with a complex, harmonious nose with spiced flavours that are suitable for ageing. 

Vinsobres is one of nine cru villages in the Southern Rhone of which Chateauneuf du Pape is the most famous; others include Gigondas and Vacqueyras, Tavel (for rosé) and Beaume de Venise (for Vin Doux Naturel).

Domaine Chaume-Arnaud Côtes Du Rhône (AOC) 2018, 14.5%

€19.95 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

This Côtes Du Rhône has a dark ruby colour. Aromas are rather intense, dark fruit prominent. On the palate it is fruity and juicy, excellent acidity too. A very friendly wine, one you really want to carry on with. A very good example of the AOC and Highly Recommended.

The fruit for Côtes Du Rhône (CDR) comes from a much wider area, spreading over 170 communes. By contrast the CDR Villages area covers about 100 communes. The exclusive Crus, including the Vinsorbes above, number 19, Cairanne the most recent to be elevated.

The grapes for this Chaume-Arnaud are Grenache (60%), Syrah (20%), Cinsault (20%), and are harvested by hand having been grown on stony ground. Grenache offers fruitiness, warmth and body. Syrah donates a hint of spice as well as depth of colour. Cinsault brings finesse to the party and is ideal for making young fruity wines.

The family have eschewed the use of all chemical and synthetic products, respecting instead the rhythms of nature to intensify the life of the soil and maintain a harmonious equilibrium. And it shows in this very drinkable, very digestible wine.

Serving temp recommended is about 14 degrees. Try with venison and wild boar. You won’t find these everywhere but do check out Ballinwillin Farm in North Cork - they also have an online shop.

BALLYMALOE FOODS TEAMS UP WITH COQBULL RESTAURANT TO LAUNCH LIMITED-EDITION BURGER

BALLYMALOE FOODS TEAMS UP WITH COQBULL RESTAURANT TO LAUNCH LIMITED-EDITION BURGER 

Irish businesses join forces to celebrate the best of Irish ingredients

Ballymaloe Foods has teamed up with award-winning restaurant CoqBull to create a limited-edition burger. The burger will be available in CoqBull restaurants in Cork and Limerick. 

A team of chefs at CoqBull has produced a rotisserie pulled chicken and beef burger topped with Ballymaloe Fiery Relish, Dubliner Cheddar Cheese, crispy tobacco onions, mayo, lettuce, tomato and onion. 

Sarah Collins, Marketing Manager for Ballymaloe Foods: “Supporting local is key for us at Ballymaloe Foods. We take great pride in sourcing good-quality Irish ingredients and we love to see our products being used in creative ways by other local businesses. The last year has been extremely tough for the restaurant and foodservice industry, however we have seen the resilience of Irish companies and we’re looking to the future with more hope.”

Mags O’Connor from CoqBull says, “CoqBull are delighted to partner with Ballymaloe Foods and use their delicious Fiery Relish in our new ‘Ballymaloe Fiery CoqBull Burger’. We always look to source locally where possible and to support other Irish businesses. It’s very tough times with the current restrictions which is why it’s more important than ever to support local.”

The Ballymaloe Fiery CoqBull burger is now available. You can order at the door, by phone, or click and collect at www.coqbull.com 

CoqBull Cork is a chicken and burger concept located at French Church Street, Cork City, Limerick City and Castletroy. 

press release

Taste of the Week. Irish Pie's Smoked Bacon and Colcannon Pie

Taste of the Week 

Irish Pies Smoked Bacon and Colcannon Pie

 

Up to a few weeks back, I'd never heard of the company called Irish Pies. But then they, like many more excellent producers, popped up on the NeighbourFood offerings. I ordered the Smoked Bacon and Colcannon Pie.

They described it as "A delicious creamy pie filled with smoked bacon, cabbage, leeks and cheddar cheese". Quite an accurate account as it turned out and we enjoyed our new Taste of the Week no end. Every last bite, including those delicious bacon chunks, vanished. Now I need to look up the other choices which include Chicken & Mushroom Pie, Beef & Stout Pie and Vegetable Pie. Each, aside from Veggie (7.00), costs eight euro. Well worth it!

Irish pies are a Cork based food company. "We dedicate ourselves to producing artisan savoury pies for food markets in the Munster area. Our focus is on Irish cookery and we use recipes that date back generations to produce a home cooked pie just like mammy would make. All our pies can be frozen. This is a large meal for one person and very satisfying! Our ingredients are kept local, just like our pies."

As always, I'm very happy to support local!

Irish Pies

Cork

Tel: 0899532807

Brewers Chat About Hops and IPA on Beoirfest

Brewers Chat About Hops and IPA on Beoirfest

Cris (left) and Will

Ronan Russell of Blacks Kinsale, Cris Gasporoti of Hopfully and Brian Kelly of Wicklow Brewery had a great chat, moderated by host Brian O’Connell, on a recent Beoirfest edition where the subject was IPA and hops. And a further distinctive flavour was added to the conversation when hop expert Will Avery joined in as guest.

Will: “I don’t claim to be an expert but I like hops and have acquired a lot of knowledge over 15 years in the business. There is a historical conundrum in that a secondary aspect of hops, its disinfectant properties, brought it fame. But there has to be something to balance the sweetness in beer and hops did the trick, before that there were herbs. That the alpha acid of hops was a deterrent to various bugs was an extra bonus.”

Ronan Russell took on a request from host Brian to explain IPA, a task getting more difficult by the day with so much variation around. “The term has been expanded away from the original meaning over the past 10 to 15 years. IPAs are not what they used to be and now there are many sub-categories not focused on the bitterness. But IPA should be a juicy smooth ale that lets the hops shine through the malt, more than is the case in stout for example. You can write IPA on virtually any can or bottle these days, some do it so the punter will pick it off the shelf.”

Home on the range. Ronan relaxes (for a mo) in Blacks. Pic by Blacks

Cris said there are different styles such as West Coast and New England and craft drinkers know what to expect. “There are lots of choices but it is good to be aware of the styles.. and the label should mean something.”

Ronan agreed that the label should be accurate, “should point you in a certain direction. The front of the can just wants to grab you but there should be a few hints on the back.” He grew up in Belgian - “lots of sweet beer there”. Now he likes the hazy beers, which Kinsale do well. “Lots of malted wheat and oats.. a richer mouthfeel…juicy and full-bodied… aromatic including floral.”

Hops

Not too sure Will would fully agree! Later in the discussion, he said he was tired of drinking beers with Citrus and Mosaic “…. A lot of New England IPA are just sweet,.,. start well but finish flat… You gotta have contrast (Amarillo or Comet). If all you get is juice, you don’t really appreciate it, you gotta have contrast to lift it!”

And there is no shortage of hops. Will said there are dozens of well-known ones but hundreds of others “you’ve never heard of”. Like Comet (which Cris uses well in his beers, eg Quicksand and Shinebright); this is an old-school hop that can provide a lot of flavour and can complement the likes of Citra.

Cris agreed but there is much to understand, the amount of oils and what they do in the brew. “I have done a lot of pilots but there is a bundle of complex stuff that is important to understand.. a lot to learn ...”

Will emphasised that farmers “will plant what they can sell” and will quickly shift to what is in demand. And that could mean certain old-school hops, even more recent ones, could fall out of favour (for instance, you get 8 bales an acre from Citra, 13 to 16 from Cascade or Centennial). Prices could rise for the popular ones and the less popular ones would be even harder to get. And so he underlined the importance of brewers continuing to use a range of hops.

Ronan confirmed the trend towards newer hops.”New varieties, eg Strata, are very popular and it is hard to look past them.” But he agreed that “old” varieties must not be neglected. And Cris nodded: “our job is to use old-school hops.” Hopfully, by the way, have all their beers produced by Waterford’s Metalman. They earn great praise (I’ve enjoyed them here in the Quart of Ale series), not least from fellow panel-members at BeoirFest.

After messing up the home kitchen more than once, Brian Kelly  “jumped at the chance” when the opportunity came up to work in Wicklow Brewery in early 2016. “I quit my job and, I have never been more excited to clean floors in my life. Eventually I began brewing and my passion became a job. In May 2017 I became Head Brewer and I oversee all operations from grain to glass.”

Brian was comparing making beers with fruit additions with the others brewers with Will warning that “doing Mango is not for the faint-hearted!”

Wicklow make a full range including a WB-40 Dank IPA that sounds more or less West Coast to me. Don’t think I’ve had one of their beers since a visit to Brooklodge in 2015!  Haven’t seen their bottles in this neck of the woods, must keep an eye out.

The next Beoirfest presentation is down for 3.00pm on April 3rd and will feature Craft Cider with Stonewell, Tempted and Legacy providing the speakers. Put that in your diary!