Brewery Nooze 🍺🍻 with Cotton Ball, Wicklow Wolf, Whiplash, Hope, Rebel Distillery, Western Herd, Whitefield, Brú,

 Brewery Nooze🍺🍻

Cidery, Meadery too.. with Cotton Ball, Wicklow Wolf, Whiplash, Hope, Rebel Distillery, Western Herd, Whitefield, Brú, Kinnegar, Rising Sons, Hilden, Brewmaster,

#211105

(if you'd like your brewery to be included in this weekly round-up, it is easy: DM a line or two with photo and link).

The Cotton Ball

Our Spice Box is back by popular demand ..We've decided to introduce our snack menu , each evening from 5pm .So why not pop in grab a a great craft beer from our range of beers , brewed here onsite.

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Wicklow Wolf Brewing Company

After 18 months in barrel, this Bourbon Barrel Aged Four Bean Imperial Stout has developed into a rich, complex stout, full of flavour and aroma. Expect rich savoury notes with hints of cinnamon, clove, mixed spice, roast coffee, velvety smooth chocolate, Vanilla and a touch of oak.

Available now in all good independent off licences and at the @wicklowwolftaproom

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Whiplash Beer

SLOW LIFE

Our straight up nitro stout is back! This beauty is keg only so you'll need to go hunting for it in your favourite pub. And when you do find it, pull up a seat, settle in and enjoy this adjunct free, proper stout. Bonus points if there's a roaring fire. We don't make the rules.

Limited release.

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Hope Beer

Make beer and water ring stains a thing of the past with our new branded beer coasters!

https://hopebeer.ie/product/beer-coasters/

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Maharani Gin wins silver at Blas na hÉireann Awards.

We are over the moon to have won a silver medal at  Blas na hÉireann. This is our fifth award in a little over a year since our launch. However, Blas na hÉireann means so much to us as it is synonymous with the very best Irish food and drink product. We’ve been focusing on creating a new taste profile in gin a balanced mix of spice, citrus and sweetness with our botanicals sourced from a women’s organic farming co-operative in Kerala. We are delighted to see this being recognised. *********

Western Herd Brewing Company

Congratulations!

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Whitefield Brewery, Templemore

Along with the re-brand, we have renamed some our our beers to tie everything together. Our Gladiator pale ale is now “Woodville”. We want to link everything to our locality and Woodville is a towns land in Templemore.

It’s been a slow start but we finally have all the new labels so keep an eye out for them!

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BRÚ Brewery

Our brewing team are currently working on some exciting new projects, keeping them very busy!

That includes a new collaboration with Lieviteria, an Italian brewery. Head brewer Angelo visited us in Dublin to brew with our team.

Called Cave 'n' Castle, this is a a foreign export stout that will be available on keg in Ireland soon and will also be gracing shelves in Italy!

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Hope Beer

@HopeBeerDublin

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23m

Our Winter Seasonal 2021 is here! A well-balanced stout with a subtle nuttiness thanks to the Emmer wheat, for which the beer is named. This ancient grain was very important to Ireland’s first Neolithic farmers and we were thrilled to get a supply of it!

/emmer-stout/

Kinnegar Brewing

Now for our anniversary beers: Rick has kept it simple with a Pilsner and interesting with a Rauchbier – two classic styles that played a special role in his personal development as a brewer.

If you’ve read his Beer Country article you’ll know exactly what to expect. If you haven’t, begin with the Pilsner before venturing on to the Rauchbier. Know that ‘rauch’ is the German word for ‘smoke’ and open your mind as you open the can.

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Rising SONS brewery is with ALEX BRUCE and Alex Bruce.

SOMA COFFEE STOUT ON THE WAY!!!!!!!!

Yesterday our brewers , and Alex from Soma Coffee met to decide on this years choice of coffee beans to make our Soma Stout. After much coffee tasting the decision was to use Jabiru, a Guatemalan bean with notes of Chocolate, Apple, Cherry and Toffee. We actually cannot wait for this brew. Thank you to Alex and his team for this great partnership between local business

As always it will be available from all Cork Heritage Pubs and select venues across the city

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Hilden Brewery

Anyone checked out our Postcard Series with Flavourly?

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Greetings from Suffolk, a light, easy-drinking pale ale with balanced earthy and citrus flavours. Brewed with oats from Suffolk for a full mouthful

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Check it out here https://www.flavourly.com/.../hilden-suffolk-oat-pale-ale...

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Brewmaster Beer

@BrewmasterBeer

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5m

Meet Dave, our Head Brewer here at #Brewmasterbeer. His love for the craft and precision, not to mention discovering new ingredients and flavours, borders on obsession. But with each carefully crafted brew comes something new, tasty and exciting.Here's to you, Dave.

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O’Flynn’s Gourmet Sausage Company Expands Nationwide with Multiple Distribution Deals

O’Flynn’s Gourmet Sausage Company Expands Nationwide with Multiple Distribution Deals

 

Declan and Jordan O’Flynn at the English Market in Cork (Brian Lougheed)

Cork based, O’Flynn’s Gourmet Sausage Company has signed a nationwide distribution deal with Musgraves. Their gourmet products will be available for distribution to 250 SuperValu stores and over 300 Centra Stores over the coming months. This is the largest distribution deal the company has ever secured. Already throughout the month of October, O'Flynn's has made their products available in over 160 SuperValu and Centra Stores. The company has also secured a distribution deal with Dunnes Stores, with the company initially serving the Cork market with a view to expanding nationally early in 2022. 

 

"Distribution is growing every week and we are working closely with the Musgraves, Supervalu and Centra retailers, Dunnes Stores, and Tesco to roll out our products nationwide", said Declan O'Flynn, owner of O'Flynn's Gourmet Sausages.

 

O’Flynn’s Gourmet Sausage company was established in the English Market. For four generations, they have been using old family recipes that have been passed down through generations to produce their gourmet products. O’Flynn’s Gourmet Sausages have built a strong and loyal customer base in Cork over the generations. 

 

The family-run company produces its products from their factory in Wilton, Cork city. In addition to their English Market stall, they also serve sausage sandwiches from 'the hatch' located on Cork City's Winthrop Street. 

The company is also working with Enterprise Ireland, Local Enterprise Offices, and Intertrade Ireland on New Product Development and Export Initiatives.

 

Declan O'Flynn, Owner of O’Flynn’s Gourmet Sausages said: “It's great that the hard work that our family has put into this business over the last number of years is paying off. It really is a team effort. I run the business with my wife, Anne. My brother, Dave O'Flynn works on deliveries and sales and ensures all our customers are happy with what we are producing, whilst my other brother, Stephen works in production and is our chief sausage-maker. My own son, Jordan, has recently become more involved with the business as he manages our social media accounts with the rest of the marketing team.

 

“We pride ourselves on making high-quality products which are bursting with flavour. In the English Market we have over 50 sausages that we have created ourselves, drawing from food cultures all over the world. Our products range from 70 to 90% meat content, with the rest being made up of spices, herbs, fruits, and vegetables, so it really is a premium product that we are looking to produce.

 

“Our sales team have started to roll out our sausages across the country, and we hope to be fully nationwide over the next few months.”

 

Over the last 18-months, the focus of the company has been all about growing their production and retail operations. 

"We have significantly invested in both equipment and our staff working in our sausage factory. It's critical for us that as we grow we maintain the same high standards that we've had serving the people of Cork for generations. For us that's the main thing. We must keep high quality sausage-making at the forefront of everything we do as a company".

 

All O'Flynn's products are made with the finest of meats, spices, vegetables, and fruits, where they draw upon a blend of local and international flavours, producing a premium product that is intended to be used in stews, pasta dishes, pizzas, soups, meatballs, and much more. They also have a traditional breakfast sausage. 

 

"Each of our sausages has its own story", says Declan. "The Sweet Italian Sausage derives from North America. After the troops came home from World War 2, they craved the Italian sausages they had tried in Italy. Today, it can be found in every corner of the country, each to their own recipe. It even got a cameo in the famous TV show The Sopranos. It is a mix of coarse ground Pork, fennel, sweet dried basil, garlic & paprika. It is a great addition in soups, stews, pasta & pizza and if you remove the casing it can be used as meatballs or it's fantastic added to a Bolognese sauce."

press release  

Blackwater Distillery Tasters Club 2021/2 Up And Running

The Blackwater Distillery Tasters Club 2021/2

The Blackwater Distillery Tasters Club for 2021/2 is up and running, the latest double featuring a Star Anise Gin and an intriguing Pear-itif Liqueur. 

When you sign up you get two unique spirits delivered by courier every two months. “Perfect for a great night in,” says Blackwater founder Peter Mulryan. And the night gets even better if you tune in to their night of fun (every 2 months to coincide with your delivery) on Facebook where you’ll get all the tips and ideas and demos you need to make the best of your two spirits.

And those spirits are not repeated during your 12 months membership. We got some terrific doubles in 2020/1. Some of the gins featured included Windfall Spiced, Jaffa Cake (very popular), Christmas Pudding and Blood Orange. 

I was very taken with the other spirits, including the Raspberry and Rosehip Vodka, the Cranberry Vodka Liqueur, and Love Potion #5 (created by @miss_susanboyle). The first class blackcurrants from Des Jeffares featured in two of the drinks, two really excellent bottles, the Wexford Cassis and the Wexford Blackcurrant Gin. All the bottles are 20cl.

Blackwater's Peter Mulryan

So this October’s other spirit is the Pear-itif Liqueur. On the launch night, Peter introduced recent recruit Sylvia from Italy who is responsible for this beauty.  She was back in Italy on holidays and still thinking about the job! “I was looking to use an autumnal fruit and then I saw a pear based Grappa and that was the initial inspiration.” Team-work and hard work followed in the distillery before Sylvia and Blackwater came up with Pear-itif which is 20% abv.

When your packet comes, you also get information cards, one giving a “Perfect Serve”, the other giving details of a cocktail, in this case entitled Perfect Apear-itif, and you’ll see a demo, by John Coleman, as well. The pear drink has a nose of stewed fruit, pear drops on the spicy and fresh palate and a long and luxurious finish.

The Star Anise Gin, at the usual abv of 40%, comes with a little pack of Star Anise, of course, to garnish your cocktail which is called Anise-tini, again demonstrated on the Facebook event. The perfect serve for this gin is is to try it with a splash of organic apple juice topped with soda over ice. And you are advised that this is a mixing gin, strong, forward and spicy - drink it long with tons of ice and tonic, garnished with pink grapefruit. By the way you can check all this out on Facebook here.

Cocktail demo

Peter says the club is “the perfect treat for the bold and adventurous among us who love gin and trying out other exciting spirits from our micro-distillery in rural Ireland”. The December box is next and it is a Christmas themed box that will be ready very soon.

You can join the exclusive club here today. There are three options: 12 months (€199), 6 months (€110) and a once off for €39.99. Over to you! 

LEADING THE HERD - IRISH HEREFORD PRIME STAMPS ITS MARK ON PREMIUM BEEF

LEADING THE HERD - IRISH HEREFORD PRIME STAMPS ITS MARK ON PREMIUM BEEF

Hereford Prime member (L-R) Tennyson Egar, Ivor Deverell,
Tanya English, Michael Cleary and Niall O' Mahony (chair).

- Herefords rank most consistent for tenderness & flavour in a Meat Technology Ireland study, when compared against 11 other beef breeds -

Beef synonymous with exceptional taste, quality and sustainability, Irish Hereford Prime boasts a timeless story of excellence dating back to 1997. Continuously recognised on a global stage, winning prestigious awards and taking pride of place on Michelin-starred menus, Irish Hereford Prime decided it was time to elevate their brand look and feel, to match the world-class quality of their premium beef. It was with great excitement that today Irish Hereford Prime launched their new brand identity.

The brand’s new central icon uses a single flowing line to illustrate the Hereford animal and reflect the simplicity and purity of the Irish countryside. Straight lines are not often found in nature, with the countryside a tapestry of shapes, characterised by twists and turns rather than straight lines. Fresh and modern, yet in step with its rich heritage, the Irish Hereford Prime mark is a clear statement of quality, whether it is seen on a menu or supermarket shelf. Farmer led and member owned, Irish Hereford Prime is Europe’s largest and oldest Hereford producer group.

So why do over 5,000 farmers across Ireland choose this docile breed, and what makes this beef so tasty? Irish Hereford Prime animals are powered by grass, which means this premium beef is high in Omega 3 fatty acids, vitamins E & B, calcium, magnesium and potassium. So, not only does Irish Hereford Prime taste amazing, it is also packed full of nutrients. It’s superb tenderness and taste is a direct result of the Hereford animals’ stress-free lives led in our lush Irish fields of green, and also the docile nature of this breed. The secret to its award-winning flavour and melt-in-the mouth texture lies in the finely-grained fat that creates its characteristic marbling.

Irish Hereford Prime member Ivor Deverell.

Speaking in relation to their rebrand and Meat Technology Ireland study Niall O’Mahony, Chair Irish Hereford Prime comments, ‘Rich history, strong provenance, superior taste, environmental credentials - at Irish Hereford Prime, there really is so much to savour. Everyday each and every member displays an enormous commitment to the Hereford breed, and to the values and missions that our producer group are founded upon. We wished to show our commitment to our community of breeders by investing in the brand and ensuring it is consistent with the exceptional quality of our meat produced. Irish Hereford Prime is not only featured on top Irish menus, but it is sought after across Europe. We wish to ensure that the story of these animals and farmers are told, as they so justly deserve.

 

‘We were over the moon at the findings of the Meat Technology Ireland study which ranked Herefords most consistent for tenderness & flavour, when compared against 11 other beef breeds. It was wonderful to get this independent acknowledgment of something which we pride our animals on. We are so excited for consumers to see more and more from Irish Hereford Prime as we continue to grow and position Irish beef among the best in the world.’

Recently climate action and beef farming are making headlines, with those that would argue the negatives of this industry. However, at Irish Hereford Prime farmers are unified in their focus on both quality and sustainability. Members have a deep sense of responsibility to the environment, the community and the future. While many organisations talk about sustainability, Irish Hereford Prime takes action.

Across Ireland, Irish Hereford Prime famers are going above and beyond rearing Herefords to carrying out additional activity on their farms which will benefit the environment. These activities include; reducing the use of chemical pesticides, planting forestry and wildflower meadows, to creating safe havens for wildlife such as birds, bees and bats. As a breed Herefords boast a reduced carbon footprint, when compared to other cattle, due to their early maturation. By famers increasing their time spent grazing outdoors, this further reduces Herefords’ carbon emissions.

Provenance and standards when it comes to food are essential. Certified Irish Hereford Prime is a true badge of quality. It gives producers, chefs and consumers complete confidence that the beef is genuine and can be traced back to the field where it was reared. Irish Hereford Prime adheres to a lengthy and strict set of certification regulations, with members also participating in the Bord Bia Sustainability Beef and Lamb Assurance Scheme. Irish Hereford Prime’s strict qualifying criteria for their animals, leads to a very suitable carcass, and the early maturing ability of Herefords ensure cuts of a consistent size and quality, so chefs can be assured that every plate looks and tastes as good as the next. 

Commenting on what he looks for from his meat, Richie Wilson, Culinary Director at FIRE Steakhouse & Bar and SOLE Seafood & Grill, Dublin comments, ‘We’ve been serving Certified Irish Hereford Prime for over 10 years, something we’re really, really proud of. I’ve been to the farms and seen how the Hereford animals are cared for, how they’re bred and how they’re reared. Knowing all of this gives me so much confidence walking out to talk to a table of diners. It’s amazing to be able to tell guests where exactly the beef has come from, and how natural and well cared for the product is. Pre-covid, on a busy night we could serve up to 500 guests, so we need to be 100% confident that our beef is of the best possible quality. It has to be perfect every single time. Irish Hereford Prime really is a step above everything else.’

For more information on Irish Hereford Prime’s new look and feel, rich heritage, farmers or mouth-watering recipes, visit www.irishherefordprime.com 

press release