BALLYMALOE FOODS SCOOPS MAJOR FOOD AWARDS

August News via Press Release 

BALLYMALOE FOODS SCOOPS MAJOR FOOD AWARDS 

Ballymaloe Pepper Relish and Steak Sauce picks up Great Taste Awards

Yasmine and, right, Maxine Hyde (GM Ballymaloe Foods)

 

 

Ballymaloe Foods has received two awards at this year’s prestigious Great Taste international awards for its Ballymaloe Pepper Relish and Ballymaloe Steak Sauce with Irish Stout. 

The Great Taste awards, run by the Guild of Fine Food in the UK, are known as the world’s most trusted food and drink awards. All products are removed from their packaging before being tasted by a panel of judges made up of food critics, chefs, restaurateurs, retail buyers, cooks, producers, food writers and journalists. 

 

Ballymaloe Foods Pepper Relish and Steak Sauce both received a one-star award and will now be able to display the unmistakable black and gold logo, a stamp of excellence that is recognised by retailers and consumers alike. 

 

General Manager at Ballymaloe Foods, Maxine Hyde said the company is delighted with the Great Taste Awards, “We are thrilled that two of our products have been selected after being judged by a panel of 500 industry professionals. One of the judges remarked upon the quality of our ingredients which is something we’re incredibly passionate about. We go to great lengths to source local produce whenever possible. We love to collaborate with Irish producers, our award winning steak sauce contains Dungarvan Irish Stout and we’re thrilled to see that O’Donnells also picked up a Great Taste Award for their Ballymaloe Relish & Cheddar Cheese flavour crisps.”

 

The award judges described Ballymaloe Pepper Relish as: “Inviting sweet and fresh aroma of roasted tomato and fresh chilli with an acidic back note. We really enjoyed the slightly chunky texture and felt it was made with good quality ingredients. The mouthfeel was lovely, and the flavours very well-balanced.” The Ballymaloe Steak Sauce was described as: “It tasted like an adult tomato ketchup. The tarragon was well balanced and evident with a pleasing pop from the mustard seeds. Yummy, would lift many things like fish pie, cold meats.”

 

In total, 5,383 products from 110 countries were given awards out of more than 14,000 entries. 

 

Ballymaloe Foods is also hosting a coffee morning next week in aid of its charity partner ALONE. The event in Carrigtwohill Community Centre takes place on Saturday, August 13th from 1pm to 4pm. The Ballymaloe Foods team were asked to nominate a charity for 2022 and voted to partner with ALONE. It supports older people and helps them to age happily and securely at home.

‘Cork on a Fork’ Festival, August 17-21

 ‘Cork on a Fork’ Festival, August 17-21

Izz Café Coffee Masterclass

~ The 5-day food festival will feature unique experiences, food trails, tasting masterclasses, street events, bite-size food talks, cooking demos, free events, Cork on a Fork specials, family fun, night-time food experiences and more ~

Calling all food lovers! Add a delicious week to your diary as a brand-new 5-day food festival will take place in venues and streets across Cork City centre from August 17-21 - Cork on a Fork Festival.

It’s the perfect opportunity for locals and visitors alike to feast on the finest local food, take part in unique culinary experiences, discover the incredible range of local producers in the region, and enjoy the buzz of the city’s vibrant new outdoor dining and nightlife scene with food trails, tasting masterclasses, cooking demos, food talks, family fun, exciting night-time events, and more!

Cork on a Fork Festival will celebrate Cork food and the city’s ever evolving dining and nightlife scene.  It is supported by Cork City Council in partnership with the Department of Tourism, Culture, Arts, Gaeltacht, Sport and Media and local hospitality businesses to establish Cork city as a vibrant food destination and as part of Cork’s efforts to create a more diverse and sustainable night-time economy, in support of the Report of the National Night-Time Economy Taskforce. 

One of the festival highlights will be the Taste of Princes Street Dinner on opening night, which will see 200 guests seated along the newly pedestrianised street for a formal long-table style dinner showcasing the range of quality produce in the region and the culinary offering on the street. Tickets will go on sale Thursday 4 August at 9.00am.

Cheese on the street. Plate by Maldron, Beasley Street

Other special dinners include the ‘Show-Thyme’ jazz dinner event at Thyme at Seventy-Six on the Mall on Thursday evening (18th August) and a one-off Cork on a Fork evening dining experience at The Bookshelf at the Elysian on Saturday night (20th August).  

Tickle your tastebuds with some great culinary experiences over the week, such as a Whiskey and Cheese Tasting Masterclass at the Shelbourne, Tutored Beer Tasting at Elbow Lane, a Free Pizza and Beer Tasting event at the Franciscan Well, and Fish ‘n’ Wine Guerrilla Tasting at l’Atitude.  Coffee lovers will love the ‘dis’loyalty card, which encourages people to try out different independent coffee shops during the festival.

Other highlights include a Jazz Lunch on Pembroke Street, a BBQ on Harley Street in the VQ, Lunchtime Opera on Princes Street, a Stretch at Sketch Yoga Brunch, and Sushi and Yoga on the Boardwalk at Electric.  And there will be daily food trails including a Cork Food History Tour and a Taste of Cork Tapas experience. 

Cork on a Fork Festival also includes a number of live demonstrations such as a Bread and Butter Making Family Workshop at Cork Butter Museum, an English Market cooking demo with renowned Cork Chef Orla McAndrew, a workshop with Quay Co-op Spicing Up Vegetarian Meals, and a free Authentic Italian Pizza Making & Tasting Masterclass with Oak Fire Pizza!

The whole family can join in the fun with play street activities on Beasley Street and Caroline Street, a Family BBQ on Beasley Street, a Pizza Making Workshop for kids in the Marina Market, and more.

Special free guided tours of the new Meat and Potatoes Exhibition at Crawford Art Gallery will take place on Thursday, and the festival will host a number of bite size food talks. There will even be a Cookbook Swop outside Cork City Library over the week.

For those who want to experience Cork City’s renowned nightlife, head along to the Kinsale Gin pop-up events at Dwyers of Cork, the Brazilian Celebration Party at Cyprus Avenue, or the Bites and Beats Cork on a Fork Festival Afterparty at Coqbull to name a few.

Or check out the Cork on a Fork Festival Map online for a list of almost 50 venues hosting events or offering Cork on a Fork tasting plates such as Cork Tapas on the Terrace at the Cornstore or the ‘Cork boi sandwich’ from O’Flynn Gourmet Sausages.  

Nash 19

Commenting on the launch of the festival, the Lord Mayor of Cork Cllr Deirdre Forde said, “Our city is packed with talented chefs, great places to eat, Michelin rated restaurants, fun pubs, new outdoor dining spots, and the famous English Market.  Cork also has an incredible range of producers – from artisan cheese to smoked fish, tender meats, craft beer and more. Cork can truly become the food capital of Ireland, and Cork on a Fork Fest is an opportunity to showcase our authentic food experiences.”

The Festival is part of Cork City Council’s commitment to support a more diverse Night-Time Economy offering in Cork City and to pilot a food activation plan in the city as part of wider night-time offering.  Minister Catherine Martin T.D., Minister for Tourism, Culture, Arts, Gaeltacht, Sport and Media, who is also supporting the festival said,“I want the Night-Time Economy to be about diversity of offering, inclusivity, innovation and making the most of what we have in our communities. The opportunity to create a more vibrant food scene as part of the Night-Time Economy was raised during the consultation process and it is really encouraging to see another action in our Taskforce Report being progressed and I am pleased that my own Department could support this great festival of food and culture in Cork.  Cork city has such a vibrant and growing food scene with locations such as the English Market and other parts of the city offering great opportunities for developing new food initiatives as part of the Night-Time Economy. I hope to see this develop into a more long-term offering and also hope that Cork City Council will share their experiences with other local authorities to encourage more activity in this space”.

Market Lane is working with their local food bank on Lower Oliver Plunkett Street to ensure Cork on a Fork is a food festival for all, by providing a freshly made nutritious main course to their users throughout the week of the event. 

Cork on a Fork Festival is a fantastic opportunity to experience the buzz of the city’s vibrant new outdoor dining scene which has recently seen investment to the tune of €1.3 million worth of new bespoke weatherproofing infrastructure on Princes Street, Caroline Street, Pembroke Street, Beasley Street and Union Quay along with a further €600,000 in outdoor dining grants and the granting of 146 street furniture licences. 

Cork on a Fork Fest is brought to you by Cork City Council, in partnership with the local hospitality sector and The Department of Tourism, Culture, Arts, Gaeltacht, Sport and Media.  It is supported by Pure Cork, Fáilte Ireland, Ireland’s Ancient East, and Cork Business Association.

More and more events are being added each day.  For events, experiences, participating venues and bookings, see corkcity.ie/corkonaforkfest or @corkonaforkfest on social media. #CorkonaForkFest.

press release

The Market Lane Group Celebrates Cork on a Fork Festival; 17-21 August 2022

The Market Lane Group Celebrates 

Cork on a Fork Festival; 17-21 August 2022

Cork’s newest festival, which celebrates all things food in Cork’s vibrant city centre, provides another good reason for food lovers to visit the rebel city this August. Instigated by Cork City Council, visitors will get to meet the producers, chefs, specialist grocers, brewers and mixologists who have given the city the enviable reputation it holds as the food capital of Ireland.

The Market Lane’s group of iconic city centre restaurants will be providing some of the action for this inaugural event:

Elbow Lane Smokehouse & Brewery on Oliver Plunkett Street will, for the first time, be throwing open the doors of the smallest brewery in Ireland to showcase its limited-edition range of 5 award-winning beers. Head Brewer, Russel Garrett,(above) will be hosting Tutored Beer Tastings from 12 noon on the 17, 18 and 19th August. Booking is online only www.elbowlane.ie and costs €30 per person including a top-quality sustainably made Elbow Lane T-Shirt.

The Market Lane Restaurant will provide freshly made, main meals via the Food Bank on Lower Oliver Plunkett Street to help ensure that everyone gets a chance to enjoy locally sourced, nutritious meals during the week of food festival. See www.feedcork.ie

The Group’s Orso Restaurant and The Castle Café, along with other coffee hotspots such as Filter, Greenwich and The Bookshelf will be offering coffee drinkers the opportunity to spread their custom during the festival with a (dis)loyalty card that gets you your fifth coffee free at any of the participating cafes. The idea is to sip and support local and get rewarded. To get your (dis)loyalty card, go to any of the participating cafes during the festival.

“We are delighted to be participating in this new Cork city centre festival” says Conrad Howard, head of the Market Lane Group. This event further shows Cork City Council’s commitment to putting the city’s exceptional food and drink offering at the heart of the visitor experience here.

“With pedestrianised streets and great outdoor dining facilities the Oliver Plunkett Quarter is looking forward to celebrating the festival with locals and visitors alike this August” he added.

The progressive Market Lane Group comprises Market Lane Restaurant, ORSO, Blackrock Castle Café, Goldie and Elbow Lane Smokehouse & Brewery.

Taste of the Week. Cooleeney Farm Brie, Cashel Blue, Gourmet Haven, Warm Loganberry Jam

Taste of the Week

Cooleeney Farm Brie, Cashel Blue, Gourmet Haven, Warm Loganberry Jam

This week's Taste of the Week was improvised, more or less thrown together. 

"What will we have for lunch?" "What have we got?"

"Well, we have cheese and we have chutney."

So we got cracking. Rather, we got cutting, little pieces of the wedge of Cashel and of the Cooleeney Brie, a pair of top Tipperary cheeses, recently purchased at the local O'Keeffe's shop in St Luke's. The chutney, mainly apple influenced, was by Gourmet Haven, and had been bought in Lynch's Centra Crosshaven some time back.

So we started with those three along with a few slices of Arbutus sourdough (also from O'Keeffe's). Just perfect, a lovely Taste of the Week!

The blog chef had just made a few pots of loganberry jam. There was half a jar of it on the table, cooling. So I stuck a spoon in and added that to the cheese. Like magic, our new Taste of the Week got even better!

By the way those loganberries are amazing this year, their third. We have two plants growing on a south-facing wall and they produced close to 7 kgs between them. In fact, just one of the plants deserves most of the praise as it yielded at least six of those kilos. The other is a bit of a dud and it doesn't look like improving for next year!

Still we have plenty of all four ingredients left, so this Taste of the Week could run for a while!

Optimism as new takeaway café launches at Sea Church in Ballycotton

press release

Optimism as new takeaway café launches

 at Sea Church in Ballycotton

Sea Church in Ballycotton is not only renowned for its incredible live music venue and restaurant, as now, it will certainly also be known for its new ‘Grab and Go’ takeaway café which just launched.

The new ‘Grab and Go’ coffee shop is housed in an up-cycled shipping container, selling specialty coffee, in house baked goods, and a range of freshly made foods including signature sandwiches, homemade pizzas and delicious gourmet salads for something a little more savoury. All freshly made, every morning. 

Using only locally sourced produce, the freshly ground coffee comes from Drury Coffee Roasters, from nearby Youghal. What better way to compliment it than beautifully baked goods from Jack Cuthbursts bakery in Midleton, who have produced some of Ireland’s finest handmade bread and baked goods for six generations.

This unique container café is located in front of the Sea Church venue, and customers will have the option to take away a sandwich or coffee, or sit and enjoy them on the benches in front of the café to relax and take in the stunning sea views. There are also many other cold drink options such as iced coffees and delicious frappés available.

For the hot summer days, and even the chillier ones, the Ballycotton café has you covered. ‘Grab and Go’ will also be fully stocked with heavenly frozen treats from Cork City’s number one stop ice cream shop, Popsicle, filled with a range of flavours such as kiwi and raspberry, watermelon, 99, and oreo.

Head Chef of the Sea Church restaurant, Gerry Gillen has said that “The response has been amazing since the launch of ‘Grab and Go’. We already have regulars visiting which is great to see. The freshly ground coffee and homemade fresh foods are always popular, and what better way to enjoy them than being right in front of the sea”.

‘Grab and Go’ café is also totally accessible for wheelchair users, buggies, and bikes, and open all seven days of the week from 9am to 5pm, so plenty of time for a midmorning ‘pick me up’ or a ‘winding down’ weekend. So whether you’re coming back from a hike, feeling like a quick break from work, doing a solo trip or meeting up with friends, ‘Grab and Go’ is the perfect place to visit.

Night Time Is The Right Time at 51 Cornmarket!

Night Time Is The Right Time

 at 51 Cornmarket!

French Toast for dessert. Oh La La!

You know nighttime is the right time

To be with the one to you love..

Eating the food you love

After a fine evening meal at 51 Cornmarket Street last Friday, we two happy punters were strolling down a crowded Pana. No evening sun, but the feel good factor seemed all around us. There was loud music playing. Very loud. Then I spotted an adult guy slowly pushing a buggy, with a child (about 2-years old) in the seat. And I realised the music was coming from a boombox in the undercarriage, Muddy Waters himself belting out Mannish Boy as we passed the Pav.

Fried Courgette Flowers, Ricotta, Green Mayonnaise & Tomato

No blues on this night though after that righteous feed from David and Anne at 51. Having established an excellent reputation with their lovely inventive lunches (and brunches) over the past couple of years, the duo aren’t content to sit on their laurels and have switched to the evening, challenging themselves and reaching higher to where they want to be and, if the past month is anything to go by, bringing their customers with them and indeed gaining quite a more admirers for their style.

Carpaccio

And that style is local and seasonal where a whole string of local producers are given a turn on the plate whether they produce or supply vegetables, dairy, meat or fish. You may start with snacks and or oysters, move on to plates (anything from Fried Courgette Flowers, to fish of the day, to steak) and then finish with a fabulous dessert. 

And if you become a regular here, you won’t be bored. The menu is changed every few days, depending on what is fresh in the market and what is in season plus the surprises the growers and other producers come up with from time to time. The wine list is short but very well chosen, along organic and natural lines.

Super chips

I mentioned the courgette flowers and they featured in one of our main plates: Fried Courgette Flowers, Ricotta, Green Mayonnaise & Tomato (16.50), full of colour and flavour and totally delicious. A different kind of texture in our other mains: Beef Carpaccio, Parmesan, Egg Yolk, Organic Rocket (15.50). 51 are noted for their use of eggs and the yolk was put to good use here, adding moisture and flavour, almost like a sauce, in another superb ensemble.

And, of course, they have sides. And these include their House Chips & Béarnaise. Chips is a humble name for this little pot of delight. Heavenly is a bit of a cliche but it could well fit these fantastic fries and that Béarnaise was an inspired pairing. Not just a humble side and I would order them as a course on their own.

Yellow Courgette

All the while, we were sipping our wine. CL picked the Steininger Gruner Veltliner from Austria, floral and fruity and with a matching lively acidity. Gruner is always a winner with food and this one’s a champion. Very impressive indeed. 

My red, Cuvée Cantalouette by Tour des Gendres, is one I had come across before via Le Caveau. It’s a Malbec/Merlot led blend from Bergerac. The fresh fruit flavours are intense and there’s  a touch of gentle spice too. Tannins have a tender grip and this is an easy-drinking soft and balanced wine with good length. Really gorgeous, well made (typical of Tours des Gendres).

We had begun the evening, after a warm welcome, with two of the snacks (6.50 each). The Yellow Courgette, Garlic, Creamed Cheese & Mint Crostini and the Anchovy & Chickpea Crostini were easily shared and each got the thumbs up!

#51

The meal finished with another big sweet thumbs up. In the past few weeks, we’ve had French Toast at breakfast, at lunch, and we made it a hat trick at 51 when we had it as dessert. The menu description is French Toast, Rum Butterscotch & Vanilla Ice cream. 

No wonder we felt real good as we said our goodbyes and headed out into Cornmarket Street past the diners and drinkers enjoying the outdoors by Benny McCabe’s establishments, along with the Cornstore, the Roundy and more. Nighttime is the Right Time as Ray Charles sang back in the day.

And then we were into a busy Patrick Street and, from the base of a buggy, the blues shouts of Muddy Waters. As another bluesman, John Lee Hooker, might say: Boom. Boom. Boom. Boom. …I like it like that.

• Restaurants who support local matter and should be supported. Just consider this list of suppliers to 51, all real people - note those first names:
• William at Caherbeg Pork, Rosscarbery
• Tim at McCarthy's Butchers, Kanturk
• Helena at Skeaghanore Farm, Ballydehob
• Adrian at Ballycotton Seafood, East Cork
• Ted at Gulfstream Fish, Kenmare
• Jamie at Haven Shellfish, Oysterhaven
• Paddy at Kilbrack Farm, Doneraile
• Malachy at Annabella Farms, Mallow
• Brian at Cork Roof Top Farm, Coal Quay
• Tom at O'Briens Eggs, Whitechurch
• Ger at Olives West Cork
• Brian at Brian's Wine, Cork
• Colm at Le Caveau Wines, Kilkenny
• Barry at Killahora Orchards, Glounthaune
• Fionnuala at Wines Direct, Westmeath

And here’s why Anne and David support local:

"Our ethos is simple. Seasonal local food served with the utmost respect and appreciation for where it came from. We cook from the heart and entirely from scratch in our kitchen at the back. Our suppliers are very close to our core and we know you'll enjoy their treasure as much as we do”.

Anne & David

ÓR-REAL IRISH BUTTER SHORTLISTED FOR IRISH FOOD AWARD

 ÓR-REAL IRISH BUTTER SHORTLISTED FOR IRISH FOOD AWARD

Pictured with Ór-Real Irish Butter, at Twohig's Supervalu Kanturk are Mairead Lucey, Third generation farmer, and Pat Sheahan, CEO of North Cork Creameries. Picture: Michael O'Sullivan /OSM PHOTO

Ór-Real Irish Butter, which is produced by North Cork Creameries, has been named as a finalist at the Irish Quality Food & Drink Awards 2022. It is one of only two finalists in the Butter category.

The awards recognise and celebrate the best in food and drink products available in Ireland across retail, wholesale and foodservice. Each entry is judged by a panel of experts from across the industry and is reviewed on key criteria including taste, flavour, provenance and innovation. 

Ór-Real Irish Butter is made in North Cork using the traditional method of slow churning, the only addition is a touch of salt. North Cork Creameries is a farmer-owned independent cooperative which employs more than 100 local people directly, it supports 250 local family farm milk suppliers and contributes significantly to the local economy. 

Pat Sheahan, CEO of North Cork Creameries said, “We’re thrilled to be shortlisted for an Irish Quality Food Award. We’re very proud of Ór-Real Irish Butter, it has only been on the shelves since late 2021 and shopper reaction has been extremely positive, resulting in the product being rolled out to SuperValu and Centra stores nationwide. At North Cork Creameries, we have almost 100 years of experience in turning the finest local milk into the creamiest butter and very little has changed since then. The same farmers have been supplying us for generations, we only use summer milk from local, certified grass-fed cows and the only addition is a pinch of salt.”

The winners of the awards will be announced at a ceremony at the Mansion House in Dublin on the 13th of September. 

press release

The Granary Foodstore & Cafe Feeding Midleton For 26 Years

The Granary Foodstore & Cafe

Serving Midleton For 26 Years

Chicken & Bacon Salad. And that magic mayo!

Midleton’s family-friendly Granary has been a popular foodstore and café in the East Cork town for some 26 years but these last few have been among the toughest according to Jack O’Sullivan who runs the family business. The Granary model, based on simple homestyle Irish cooking, has stood the test of time as was confirmed by the queues for lunch when I called last week.

After the warm welcome, we had a look at the menu boards, gave our order and picked a seat inside though quite a few were also dining outside in the square. The menu offered a Sweet Potato and Courgette Soup, a selection of salads, an open brown bread sandwich with a choice of meats, various other sandwiches and a Quiche of the Day. Lots of sweet stuff too by the way!

Quiche

My choice was the Warm Chicken and Bacon salad with Lime and Sweet Chilli mayo. The packed bowl soon arrived at table #6. No shortage of top quality chicken and lots of tasty bacon bits, a bunch of potato wedges, coleslaw and magnificent salad with juicy tomatoes; the Lime and Sweet Chill Mayo enhanced the ensemble. An amazing mayo and very popular I’m told; indeed I could have eaten that on its own with a spoon, just delicious. And all went well at the other side of the table as CL enjoyed her excellent Quiche (Goats cheese, Sun-dried tomatoes and Spinach) and salad.

A new coffee

And all the while customers were coming in, some to dine here, others to buy a readymade meal for the evening, others for a coffee and cake and so on. We had been looking at the shelves of the Foodstore and took a closer look after lunch. No shortage of frozen meals to take home and our purchases included a couple of cartons of Beef Stroganoff and a pack of a new East Cork Coffee (produced by a well-known chocolatier), and a (very) Fiery Ginger Beer by Black Castle.

The ethos here has always been simple, homestyle Irish cooking  using local & Irish producers  and suppliers. The Foodstore is packed with homemade ready meals, cakes, wines and cheese. They also sell a large selection of Irish made sweets and treats (including pastries from the local Pana Bread).

Inside the Granary. (Granary pic)

The beginnings were small but The Granary has developed into a fine family business, a much loved one, and Jack’s goal is to improve it but “still using the home style of cooking”.

It was his mother Eleanor who started the business. When she opened the door for the first time, the punters started coming. That was in the original premises, nearer the distillery. It was in an old grain store, and that’s where the name came from.

The Granary in the square

Eleanor started off in her Granary making ready-made meals and baking, all done in the kitchen. It went very well indeed but, nonetheless, ten years later, it was a bold move to the new development on the square, taking on a much bigger premises, the aim being to keep on doing the same, still more of a food shop than a sit-down cafe.

Bit by bit though, the ready-made sales started to slip and so the decision was made to make the restaurant, serving simple meals, the main focus. Jack, with limited opportunities in his chosen profession of quantity surveyor, was now on board.

“We were the first to do breakfast in the town. It took off well ... For lunch and (now Saturday) brunch, we have some very regular customers, the same faces. It is great to look after them, they are fantastic. Loyalty is important and it works both ways. Honesty is another quality here, another important factor for us.”

While the ethos is simple enough, it has allowed them to switch the focus as when the demand for items from the Foodstore dropped. And, when Covid hit, and indoor dining was out of the question, they were quickly able to switch back to make the Foodstore their main outlet.

The last few years have been among the toughest according to Jack O’Sullivan who now runs the business and he reckons some food businesses are not out of the Covid woods just yet. Yet the Grainstore marches on with a smile serving simple yet excellent local food.

• The Granary, in the heart of the town, is open from 8.30am Tuesday to Saturday. And, if you are in on Saturday, you’ll find a very tempting Brunch Menu available until 3.00pm! And, if you have a party coming up, they also do a catering menu.
• Lots of tempting pics on their Instagram here. 
• And updates on Facebook here  

Beer of the Year Contenders and July's Favourites

Favourite Beers of July

(The long list, from a longer list!)

Best of July (long list)

Session: Kinnegar Brewers at Play #24 Summer Ale. Whiplash Ephemeral Table Beer 2.6%. Dot Brew Loose Session IPA 3.5%; 

IPA: Wicklow Wolf West Side Story West Coast Kveik IPA; Dot Go Go IPA

Witbier: Whiplash Alma Witbier 

Saison: Wicklow Wolf Locavore Summer 2022 Foraged Elderflower Saison Red Ale: Clonakilty Foxy Red Ale. 

Gose: Lough Gill Wild Irish Gose. 

Beer of the Year Contenders  to date:

June: Wicklow Wolf Mescan Wit or Without You Belgian Wit

May: Wicklow Wolf Locavore Spring 2022 Barrel Aged Farmhouse Ale

April: Whiplash True Love Waits Dry Hopped Pils

March: Lineman Schadenfreude Schwarzbier

February: Wicklow Wolf  “Apex Cherry” Black Cherry Oatmeal Stout.

January: Whiplash Dry the Rain Double Decoction Dunkel

December: Lough Gill Mac Nutty Macadamia Nut

Pints enjoyed in bars:

The Maritime, Bantry: 9 White Deer Kölsch

The Lake Hotel, Killarney: Ale and Lager by Killarney Brewing Co.

Merry’s, Dungarvan: Wicklow Wolf Ale

The Shelbourne, Cork: Beamish

The Cotton Ball, Cork: Lynch’s Stout, Indian Summer

Mellet’s Emporium, Swinford: Reel Deel Jack the Lad, Mescan Seven Virtues Lager.

Keenan’s, Tarmonbarry, Co. Roscommon: White Hag Little Fawn; Kinnegar’s Scraggy Bay.