CorkBillyBeers #34. Craft Pale Ale with Wicklow Wolf, Whiplash, Lineman, Sullivan's

CorkBillyBeers #34

In the wild: Elevation at Lynam's Laragh

Craft Pale Ale with Wicklow Wolf, Whiplash, Lineman, Sullivan's 

 

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Wicklow Wolf Elevation Pale Ale, 4.8%, 440ml can SuperValu Mayfield

Golden Pineapple Delight

This light gold, slightly hazy beer pours with a mild hoppy aroma. The first sip reveals juicy pineapple flavours that lead to a moderate, yet noticeable, hop bitterness. The bitterness is balanced by the sweetness of the pineapple, making for a very refreshing and easy-drinking beer.

This beer is a sessionable crowd-pleaser, and it's no wonder that it's the brewery's best-seller. You'll have no trouble finding a can of this beer, and it's easy to find on draught in its home county.

A Beer for All Occasions

This beer is perfect for any occasion. It's light enough to enjoy on a hot day, but it's also flavourful enough to pair with a meal. Whether you're having a barbecue with friends or just relaxing at home, it is a banker.

This refreshing and flavourful beer is Very Highly Recommended.

They say: An incredibly drinkable Pale Ale bursting with juicy fruits of pineapple and grapefruit from an abundance of hop additions. Refreshing.

Geek Bits

Food pairings: roasted or grilled meat.

Cheese Mild or medium cheddar.

Serve at 8 degrees. It is unfiltered, unpasteurised and the IBU is 40.

Hops: Mosaic, Mandarina Bavaria, Calypso

Malt: Pale, Cara Ruby, Melano, Wheat.

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Whiplash Body Riddle Pale Ale 4.5% ABV, 330ml can, No 21 Coburg Street

Label Pic via Whiplash

A Citrusy Treat

The Whiplash Body Riddle Pale Ale is a light and hazy gold beer with a fluffy white head. The aroma is a blend of citrus fruits, with lemon, grapefruit, and orange leading the way. There are also hints of pine and herbs, which add a touch of complexity.

The flavour is even more citrus-forward than the aroma, with lemon and grapefruit dominating. There is also a touch of sweetness from the malt, which helps to balance out the bitterness from the hops. The finish is dry and refreshing, with a lingering citrusy flavour.

The Body Riddle Pale Ale is brewed with a blend of Lemondrop, Galaxy, Simcoe, and Ekuanot hops. These hops all contribute to the beer's citrusy flavour profile, while also adding a touch of bitterness and complexity.

This beer is perfect for a hot day or as a sessionable beer to enjoy with friends. It's also a great beer to pair with food, as the citrus flavours can complement a variety of dishes.

But don't worry. There’s more than citrus here with the other hops, Galaxy, Simcoe, and Ekuanot all getting into the action and helping in the balancing act.

Lots of hops but no domination - IBU is a very presentable 26 - making sure you get flavour galore without scaring away the newbies. Absolutely enjoyable, from start to finalé. Not too much more to say about this gem but, with me, that’s often a good sign. I’ve made up my mind early and the verdict is a major thumbs up for the little can. Best of goods in small parcels.

Very Highly Recommended. Good for a session too!

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Pic via
Sullivan's

Sullivan’s Pale Ale, 4.7%, 500ml bottle SuperValu Mayfield

They say: Fermented using our Sullivan’s yeast and our ‘No-Rush’ brewing process for a delicious, classic balance.

Complex, Refreshing!

This Kilkenny Pale Ale is a beer that defies expectations. The colour is more amber than gold, and the aromas are more resinous than citrus. The evergreen effect continues on the palate, with fruit flavours (peach, apricot) having a say, even a touch of marmalade. The malts are of course also in evidence, but they are not the star of the show.

This beer is complex and refreshing at the same time. The resinous hops provide a touch of bitterness, which is balanced by the sweetness of the malts. The fruit flavours add a touch of complexity, and the marmalade note gives the beer a unique flavour profile.

There's a lot to like about our Kilkenny Pale Ale. Very Highly Recommended 

Geek Bits

Traditionally brewed with Vienna and Pale Ale malts, chill-hopped with Amarillo hops.

Malts - Irish Ale, Vienna.

Hops - Magnum, Admiral, First Gold and AmarilloBrewery:

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Lineman Fluid Dynamic Extra PA 4.8% ABV, No 21 Coburg Street 

Mid gold is the colour of this Extra Pale Ale from Lineman, a beer that has been around for a while. It is slightly hazy but no problem in spotting the fountains of bubbles rising to the white head. Returning to a previous tasting, I’m glad to see I mentioned that it “could well have wide appeal”. 

Still going strong with citrus and pine in the aromas and with flavours from citrus to mango to pine with a peppermint hint thrown in for good measure on the palate.  Unpasteurised and unfiltered, the beer is a soft and pleasant one on the palate, brewed deliberately using barley and wheat malts to make it light and clean and let the hops take centerstage but without taking over.

It is named Fluid Dynamic and the hops chosen were the all-American trio of Citra, Idaho 7 and Chinook. They give it quite a supple touch yet it is well balanced with barley and wheat malt helping a light clean beer emerge that lets the hops shine through, a hefty drink to have in hand in the summer and autumn hours between sun and dark.

Very Highly Recommended.

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CORK GEARS UP FOR OYSTER SHUCKING CHAMPIONSHIP. World record oyster shucker to fly in from Canada to judge the competition

 CORK GEARS UP FOR OYSTER SHUCKING CHAMPIONSHIP 

At the launch (L-R) Roger Russell, General Manager, Metropole Hotel;
Sandra Murphy, Group Brand and Communications Manager;
and Alex Petit, Group Executive Chef, Trigon Hotels. Pic: Brian Lougheed

World record oyster shucker to fly in from Canada to judge the competition 

The Metropole Hotel is getting ready for the Cork Oyster Shucking Championship which will form part of the Cork on a Fork festival next month.  Oyster shucking is the careful process of opening the shell to reveal the delicacy inside.

The three-time Guinness World Record Oyster Shucker Paddy McMurray, from Toronto, Canada will travel to Cork for the event.  Paddy, who delighted audiences with his talents at the Cork Oyster & Seafood Festival, will demonstrate his shucking skills as well as taking on the role of chief judge for the competition on the night.

The championship is open to participants of all skill levels - from beginners to oyster enthusiasts, seasoned seafood connoisseurs and professional chefs.  To ensure that all contestants have a fair chance, Paddy will conduct masterclasses earlier in the day. 

The evening will commence with an oyster reception, featuring a selection of Irish oysters.  The shucking competition will be the highlight of the evening, while guests will be treated to other activities such as an oyster hunt.  There will be entertainment on the night, while food writer Joe McNamee will be the MC for the evening.

Table packages are available for groups, complete with an assortment of seafood, light bites and canapés curated by Executive Group Chef of Trigon Hotels, Alex Petit.

Sandra Murphy, Group Brand and Communications Manager at Trigon Hotels, said; "We are thrilled to host the Cork Oyster Shucking Championship as part of this year's Cork on a Fork Festival.  We are delighted to welcome back the extraordinary talent of Paddy McMurray as our guest of honour and judge on the night.  As a three-time Guinness World Record Oyster Shucker and a celebrated figure in the world of seafood, Paddy's presence adds a level of excitement and expertise to the competition.  We invite all oyster enthusiasts, seafood lovers, and aspiring shuckers to join us for an evening filled with delicious flavours and the joy of celebrating the ocean's finest delicacy." 

The event takes place at The Metropole Hotel on August 19th from 7:00 p.m. - 10:30 p.m. Tickets are from €30 and are available on Eventbrite.  Those who want to participate in the shucking competition can email  smurphy@trigonhotels.com 

press release

For A Few Euro More. Stunning White From The Spanish Badlands. .

Stunning White From The Spanish Badlands

For A Few Euro More You Get Three. 

Azul y Garanza Naturaleza Salvaje Blanca 2019, 11.5%

R.R.P. €22-23. Stockists: Manning's, Ballylickey/ Little Green Grocer, Kilkenny / Mary Pawle online.

The fruit for this Azul Y Garanza white comes from an amazing area, the Bardenas Reales, a semi-desert or badlands in Navarra. The impoverished and arid clay-calcareous soil, the dry weather and the big contrast of temperature between the day and the night provide grapes with high concentration and a perfect balance and also offer distinctive character and great expression.

It has a yellow-orange colour (10 days of fermentation with skin contact for 5 days) and a hint of haziness (it is unfiltered). There’s an acidic streak in the aromas, reminiscent of cider apples, with herbal and floral hints also. And those orchard notes come through too on the mild palate which is bright, fresh (strikingly so) and pleasant, a harmonious matching of fruit and acidity, and then an excellent dry finish. Off the beaten track, just like the place it comes from. 

Very Highly Recommended.

 

An excellent match for fish, shellfish, vegetable dishes and cured meats, tapas also and fine too as an aperitif. Serve chilled, but not too cold – 8 to 10 degrees is optimum. So take it out of the fridge 20 minutes before you crack it open. At 11.5 %, this is dangerously drinkable.

Interestingly, this particular wine is made from a single vineyard, very old bush vines in a very wild parcel. And there’s a low yield from older Garnacha Blanca vines. 

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Check my growing list of top wines for 2023

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Check out my Good Value Wine List here

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The label info sums it up well: Single Vineyard. Made in Amphora. Low Intervention. Unfiltered. Limited Edition.

Here’s a little tip. If you are on the lookout for this, you could easily make an error as they have three wines with very similar labels. Don’t worry though if you the mistake; it will be a happy one, as all three - the Clarete (Garnacha & Garnacha Blanca), the red (Garnacha) and the white (Garnacha Blanca) - are excellent.

Sage Has A New Menu. It’s A Good One!

 Sage Has A New Menu. 

It’s A Good One!

The famous Midleton Brick

The busy couple, Reidin and Kevin Aherne, behind Sage Restaurant in Midleton, have a new menu. It started last week and coincided with a reservation that we had made for ourselves and a couple of related visitors. Delighted to be able to give it an early test and even more delighted now to be able to give it a unanimous thumbs up from our quartet.

“It's an All Day Menu,” Reidin told me, “serving up a greater selection and option of dishes. From Salads to Flatbreads, Steaks to Funky Mains. Kevin and the Kitchen team have put a lot of effort into redesigning the menus with more of a customer focus on what people want in the current climate. We have recently appointed a new Chef to work alongside Kevin in delivering the menu below to the highest of standards with our focus being on delivering customer needs & wants.”

They certainly delivered that on our visit. At the start, it took a while to make up our minds on what to order. Our visitors sampled the local beer while we two sipped a couple of Tandem Wines from Navarra where Jose Maria Fraile (well known in Ireland via O’Briens Wine) and his team produce some excellent wines close to the pilgrims’ path that winds its way to Compostella.

Flatbreads

RV1 and RV2 picked the Grilled Flatbreads along with a selection of the by now well-known Sage condiments; it is served for sharing and they enjoyed it. Agreement at our side also with each of us choosing the Bruschetta with Coppa, grilled Peach, Burrata and Lovage pesto. Amazing flavours and textures from,  in particular, the Coppa and pesto.

The new menu, designed for both lunch and dinner, also offers Bowls and Grilled Flatbreads, all tempting in their own way but our focus was now on the mains, some of which come from the chargrill (the meats sourced from small farms in East and West Cork).

RV2  and CL each picked the 12-spice charred chicken, beetroot, Tzatziki and fried chickpeas, a really well-judged combination, very well cooked indeed and nicely presented. Meanwhile, RV1 was enjoying his 8-ounce Sirloin from the Chargrill and at the end, declared it “perfect”.

A few weeks back, I had thoroughly enjoyed a lamb pie at the Celtic Ross in Rosscarbery and was now wondering how the Sage version would compare. Sage's BBQ Lamb Shoulder and Ale Pie, with summer peas, Lovage, Carrots and Gravy was a superb combination, every element on the plate contributing to the enticing flavours.

Tandem tinto

So which was best, Midleton or Rosscarbery? Both pies were appetising and flavourful, each based on lamb shoulder.  They weren't exactly similar as the Celtic Ross one was more of a Shepherd’s Pie with a layer of herby mashed potato on top while the Sage was encased in pastry. In fairness, each was top drawer. You won't find these in fine dining menus but I’d have no problem in doing a repeat in either venue!

In the gap after the mains, we decided to share desserts. The list is short but very tempting. It also featured their rather famous Midleton Brick and CL and I shared that combination of Chocolate Mousse with Toasted Mallow and Salted Caramel Sauce! Delightful. Our visitors bowed out with a couple of Lattes and a share of the Elderflower Panna Cotta, dressed strawberries and soft serve ice cream. A Cheese option was also available.

The service was lovely throughout. It was well-paced, so we never felt rushed or left waiting. The staff were nonetheless working hard, as the restaurant was full and they were still able to turn tables over quickly without any delays.

If you do like Sunday lunch, then check out Sage also. “Every Sunday we like to serve lunch roasts with all the trimmings, duck fat potatoes, carrots, peas, Mac & cheese and lots of gravy.”

Sage mural

See their social media, including Instagram, for all the details on the new menu. Kevin says that by focusing on funky full-of-flavour dishes, they aim to deliver a casual, fun dining experience.

Open from 12.30 - 9pm (Thurs to Sat) offering the same menu throughout the day with Happy Hour Specials from 3-5pm. Sunday hours are 12.30 pm to 7.00pm.   New menu.  

Kevin and Reidin are also involved in FEAST, the East Cork Festival scheduled for 7th - 10th September. Look out for details coming online in the next couple of weeks. The FEAST page can be found here.

Visiting The Boatyard Hot-Food Market In Cobh

Visiting The Boatyard Hot-Food Market In Cobh

Karen, at Hook'd

Just over twelve months ago, Cobhman Rob Coughlan opened up the Boatyard, a multi-stall hot-food venue, on a harbourside site near the town, sandwiched by the car ferry terminal and the family solid fuel depot. Earlier, muscle and money combined and the site was cleared and readied for the July 2022 opening and, now, 12 months on, Rob has expanded by adding five new stalls.

So what can you get at the Boatyard? Lots of different hot foods, from pizza to coffee, from burgers to rotisserie chicken, of course,  but you may also get your nails done and other beauty treatments as well.

We were there for the food when we called last week. Where would we park? Why, on their own site of course. And here too you'll see lots of outdoor tables and benches with views of the busy river, including that regular ferry that crosses to Glenbrook, alongside.

Hansum salad

After a walk around, we called to the Hook'd stall. A local had recommended the fish and chips here. We got the warmest of welcomes from Karen and, once our buzzer did its thing, we were soon tucking into a generous serving of fresh haddock and some really excellent fries as the sun shone (a little windy too but we got over that!). 

And just because it is "wild" dining, you don't have to do without the extras. You do get your mushy peas while the usual tartare sauce and a less usual garlic mayo were also available. Bottles of Irish water and more soft drinks also.  In addition, Hook'd also serve Scampi and Calamari and more, all with those gorgeous chips and sauces (do try that garlic mayo!). And you can get a cup of coffee at Roast! Something sweet? Then try Milis!

We enjoyed chatting with Karen before she got really busy and having shared that tasty fish we began to think What next? Would have loved a burger or a pizza but that might have been going too far. Hansum, also popular in the Marina Market, has a stall here and we checked out their list and settled on the salad, leaving their well-loved Chicken Ciabatta for another day.

Jamie worked his magic on the salad, all the while keeping up a lively and friendly conversation, and the salad was superb, a fantastic ensemble of Rotisserie chicken, baby gem, semi-sun-dried tomatoes, pickled onions, herby croutons, crunchy chickpeas, Parmesan cheese and a smoked garlic dressing. Not too many restaurants will match the superb standard of this divine dish that doesn't break the bank at €9.50.

And Jamie can even do better. If you don't fancy any one ingredient (hardly the chicken though!), he can make an ingredient switch to suit you. He checks on how much parmesan you want.  If you do like the salad as it is, he'll offer to spice it up a little the next time you call. 

You can get a mega lunch here, even a dinner, by ordering a full (or half) Rotisserie Chicken, with or without wedges. There's a 

packed

 Hansum Ciabbatta, Hansum Wings, various wedges offerings, including spicy wedges in Arbutus bread.

No surprise with the source of the bread as Hansum was founded a short few years ago by Colin Ryan, whose 

 grandparents Declan and Patsy Ryan owned and managed The Arbutus in Montenotte, Ireland’s first-ever Michelin star restaurant

. His parents own ever-popular Isaacs in MacCurtain Street while his uncle Declan is the active owner of, you guessed it,  Arbutus Bread. Colin is carrying on a long tradition.

Rob Coughlan is a busy man these days and is delighted that he now has five new containers on site. Three are food outlets and the other two may surprise you. Read on to the end:

• Harbour Burger - A brand new burger container, created by top Cork chef’s Vinicius Almeid and Rob himself. Juicy beef patties made with the highest quality beef sourced from Tom Durcan Meats, topped with a variety of tasty ingredients. 

• Milis - Bringing a sweet touch to the market, Milis, the Irish word for sweet, does not disappoint. Sarah O’ Driscoll brings crumble pots to The Boatyard along with the highest quality local ice cream and sweets

• Roberto’s Pizza - Rob Coughlan and Sarah O’ Driscoll are bringing a little piece of Italy to The Boatyard with their pizza napoletana made with the freshest local ingredients that make for the best pizza in Cobh. 

• Samisa Beauty - This is Rob Coughlan’s new creation for Nail Technicians and Eyelash Specialists to come rent out a salon chair and provide customers with beauty services while overlooking the water.

• The Black Poppy Tattoo Parlour-  Jake and Barbra Stahlecker have created a stunning tattoo parlour at The Boatyard with a unique waterside location. This is the pair's second location in Cork.

  
  
  

Keep up to date with Rob and the Boatyard on their socials.

Web: https://www.theboatyardcobh.com/

facebook: https://www.facebook.com/profile.php?id=100083047103115 

Insta - theboatyardcobh + addresses also for the stalls.

Parking at rear of containers

Blacks' new hoppy lager. The cans, in fours, come in eco-friendly E6PR ring. CorkBillyBeers #34A

CorkBillyBeers #34A

Craft journey with Blacks of Kinsale

Blacks' new hoppy lager. The cans, in fours, come in eco-friendly E6PR ring

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New Blacks Hoppy Lager in its E6PR ring.

Blacks Brewery Citrus Chiller Gluten Free Hoppy Lager 4.2% ABV, 4x440 ml can pack, Dunnes Stores.

The colour is a lager gold, crystal clear with fountains of micro bubbles rushing up to the top. It is sharply refreshing with a noticeable punch from the Citrus hops, a more defined hoppy punch than in other hybrids (such as the Cotton Ball’s very popular Indian Summer). Quite a double-pronged beer with a deep and satisfying finish and, at 4.2%, handy for a session.

“A sensational hybrid combining the crispness of a fine German-style lager & the zesty punch of Citra Hops to quench your thirst & refresh your senses!” That is Blacks’ description and, in fairness, a pretty accurate one.

Get it while you can. A limited amount is available from the brewery while the cans, in 4-can rings (see below), are exclusive to Dunnes Stores. I bought mine in Ballyvolane.

Note: Gluten Free - Gluten from malted barley has been denatured to below 2020PPM.

Top view of E6PR

Blacks have used the E6PR and tell us all about it: 

“The E6PR (Eco Six Pack Ring) is the first ever eco-friendly six-pack ring made from fibre by-product waste, designed to replace plastic rings that are truly damaging our environment. The eco rings are compostable and biodegradable. 

When disposed of properly, the E6PR™ finds its way to a composting facility, where it will be broken down into soil. Using E6PR™ as beer holders creates
a virtuous cycle.”