01 October 2015

Next in line

You're not a proper craft brewer unless you do one-off beers in a sequence of related recipes or themes. Two such are the subject of today's post.

Simcoe SMASH is the fourth and allegedly final in Trouble Brewing's series of single-malt, single-hop pale ales and had been out a while before I chanced upon it one evening in 57 The Headline. Like its predecessors it's a nicely sessionable 4.8% ABV and this time the malt is Propino, the first of the series to utilise Irish grain. But the malt doesn't contribute very much to it: the colour is very pale, though beautifully clear. There's a gentle lemon sherbet aroma at first, turning to richer sweet stonefruit once the beer has warmed up a little. The first sip reveals an intensely sharp lemon tart bitterness with a strong perfume aftertaste. I'll be honest: it's not what I expected from Simcoe -- no heavy dank or resinous funk -- but I think it's a better beer for that, loud and rudely bitter, but great fun to drink.

Over at Galway Bay, meanwhile, they've brewed a sequel to their collaboration with Chicago's Begyle, Goodbye Blue Monday. But while that was a hefty IPA (and a rather good one at that), Maybe Next Monday is a dry-hopped low-strength sour beer. €6.75 a pint was the asking price and, haha, obviously I'm not paying that, so settled for a €3.90 33cl serving. The sour bits and the hoppy bits both come on very strong and obvious in this, with an end result that tastes like a soured fruit cocktail. There's an unpleasant, out-of-character, stickiness to the whole thing which, allied with the hops, makes it taste like Um Bongo or similar children's tropical juice drink, with an added lactic tang and then an oxidised cardboard twang on the end. Barry, sitting next to me, nailed the yoghurt-and-fruit effect as like a peach-flavoured Petits Filous. This is a very silly beer, and might make for a fun novelty if it wasn't for the po-faced pricetag. It definitely shouldn't command the same sort of money as a properly-made lambic.

I'll miss the Trouble SMASH series, it was a great idea and yielded some excellent results. And the growth of nouveau-sour in Ireland and abroad? I look forward to that getting better. The next one from Galway Bay, Godspeed, arrives in their pubs today.

28 September 2015

On the downlow

Careful what you wish for. I complained about how palate-clogging the beers were at The Irish Craft Beer Festival and then the next two Irish ones to come my way were, well, not exactly flavour powerhouses.

The Thursday after the festival saw the launch of JW Sweetman's latest: Indian Summer. It came with zero explanation of its style or strength, but that's always fun. If I had to guess I'd be calling it an English-style bitter: clear copper in colour, light of texture and of flavour. There's a hint of strawberry, as is often found in decent Irish red, and more English tannins and metallic hop notes. Nothing else really distinguishes it and it ends up rather forgettable. There's nothing wrong with this beer, it just doesn't sit at all comfortably next to Sweetman's excellent Porter and Pale Ale.

This freebie bottle of 9 White Deer's Saor was handed to me by the brewer with a warning that it's not for the likes of me. It's Ireland's first purpose-brewed gluten-free beer and designed to be accessible, for those who just want a beer and not be challenged by it. And non-challenging it is: dry, fizzy, with a Ryvita graininess and just a slight bubblegum fruitiness by way of balance. The haze is probably its most interesting feature. Nothing wrong with it, but not one to choose if your intestinal villi are fully functional.

The Drumlin series by Brehon Brewhouse has been confusing me since it appeared. At first I thought it was a straight re-branding of the red and blonde and left them alone, but the originals haven't gone away and now there's Drumlin Irish Pale Ale which doesn't have a parallel in the main range, as far as I know. This is an approachable 4.6% ABV and a slightly murky pale copper colour. The aroma is interesting: sharp orange zest, leafy green bitterness, but also a worrying stale burr. There's a certain juiciness in the taste, but not a lot, and not enough to cover a stuffy, dry, cotton-wool fuzz from oxidation, and a substantial yeast bite too. There's a good beer in here, but the drinker doesn't get to see it. Brehon has made some excellent strong beers but I don't think they've quite got the quality under control for the session-strength ones.

And finally a look-in for the macros. C&C quietly launched the second beer from their new Clonmel brewery, a red ale called Roundstone. I found it on tap when I visited Bodytonic's new sports and games pub, The Square Ball, on Grand Canal Street where it was the cheapest pint on the blackboard at €4.80 a throw. For some reason I was expecting nitrokeg, but it's served on CO2 and it was immediately obvious from the first look and taste that they're chasing the Smithwick's market here. There's the same slightly sweet red fruit with a mild toastiness, the same thin body and a very similar metallic hop tang in the finish. And, like Smithwick's, it's not really good enough to even be a distress purchase. Oddly enough, the last beer to really remind me of Smithwick's was Heineken's Cute Hoor. It seems very strange that the Big Three are slugging it out on this minority-interest style. And with precisely zero marketing being done for C&C and Heineken's offerings, you have to wonder how they hope to gain any market traction.

Anyway, enough blandness. I'll cover some more interesting Irish beers on Thursday.

24 September 2015

Weird Spain

Or perhaps "Creative Spain" would have been a better title. Two beers from the east of the country today, both making use of out-of-the-ordinary ingredients.

You have to know how most of the world pronounces IPA to get the pun in Espiga's Papr'IPA. It's 7% ABV and I found it on tap in Alfie Byrne's. The colour is a clear red, atypical for an IPA perhaps, but there's no mistaking the paprika in the aroma, all smoky and earthy. And, unsurprisingly, this is very prominent in the flavour. There's a slightly plasticky element to it but it's not artificial, with a genuine green chilli skin character. And eepa? Yes! There's a proper grapefruit bite underneath the pepperiness. It's a fun beer with big flavours and delivers everything it promises.

This bottle of Er Boquerón I've had sitting at the back of the fridge for a long time. I wasn't expecting much of it, which is probably how it got forgotten. The gimmick here is the use of seawater in the brew, for health reasons, apparently, but it turned out to be nothing like the salty beer style of the moment, Leipzig gose. It's more subtle than that, maybe even boring. The salt is little more than a mild spritz in the aroma and a tang at the back of the flavour. Otherwise for the most part it's a simple and refreshing blonde ale, with some slight yeast-derived spices leaning it towards witbier. At 4.8% ABV it's a perfectly decent sunny day thirst-quencher, but no more than that.

Connoisseurs of beery weirdness won't find much to impress them in Er Boquerón, but smoked chilli IPA is something to look out for if the whole concept isn't too scary in the first place.

21 September 2015

Lowering the veil

I've written before about the inscrutable way Diageo conducts its beer business, with particular recent reference to the series of seemingly similar pale beers they've produced separately for different jurisdictions. Well, last week they joined up two of the dots and released Guinness Golden Ale in Ireland, having previously only made it available in the UK. And their PR folk sent me a bottle.

As many have remarked before me, it's not really gold: more a dark copper sort of colour, though perfectly clear, of course. It smells of straw putting me immediately in mind of traditional saison. There's lots of cereal in the flavour, and a richer crusty brown bread effect. Behind this there are some light spices, almost incense-like, and some of the warmth you find in Belgian blonde ale, despite a very modest ABV of 4.5%. What bitterness is present is provided by light tannins but nothing even hints at the use of hops in this flavour. The finish is dry, much like Guinness Stout, especially in its bottled form. And, like bottled Guinness, this beer has some small measure of complexity but is ultimately rather bland.

The Brewers Project has passed its one year anniversary and is still running, though it has yet to turn out any genuinely worthwhile beers. However, two recent Diageo initiatives offer hope that the company is heading in the right direction here, by utilising its 10hL pilot brewkit for actual beer production rather than just testing, the first time they've done this since the late 1990s. First there's the Smithwick's Homebrew Challenge: a competition organised in association with the National Homebrew Club which will see two finalists making small-batch Christmas ales in St. James Gate, to be distributed to pubs for a customer vote on the supreme champion.

And the other is the opening of a working brewpub in St James's Gate, utilising that same pilot plant. We've seen some great small-batch specials from Franciscan Well's Cork brewpub since Molson Coors took over and began producing the core Franciscan Well range in the UK. I'm hopeful that similarly interesting recipes will be produced at Guinness, and don't mind if I actually have to go on-site to drink them. The structural work required by the conversion looks minimal so I doubt it will be long before the new operation is up and running. Watch this space.

18 September 2015

Last round

A final loop around the RDS at the Irish Craft Beer Festival, looking at new, and new-ish, breweries.

Only one brand was completely unknown to me: Hope. A brewery-restaurant is in the planning for north county Dublin but in the meantime the brand is all designed and the first three beers have been produced at Craftworks. They have a saison called Grunt (see website for story; they're big on story) and it's pleasingly light and crisp, and only 4.7% ABV. The IPA, Handsome Jack, is a beast of 7.4% ABV and offers an unusual, but not at all unpleasant, mix of flowers and citrus. At the centre is that off-kilter Japanese hop Sorachi Ace, but not so much of it that the Citra and Cascade flavours don't make a contribution too. And their work-in-progress is a blonde ale called Passifyoucan -- it didn't taste of anything much, but I'm sure that'll change in later versions.

While we're at Craftworks, in-house brand Postcard had a new one out, a "strong IPA" (6.7% ABV) called Silicon Docks - apparently that's a place in Dublin. News to me. Anyway, this is a dark reddish beer with a significant amount of the toasted caramel more typical of an amber ale, alongside the fruit candy hops. There's something quite English about its power and restraint.

Cork-based gypsy brewer Radik Ale, meanwhile, was also pouring a new beer made at Craftworks. Initially badged as "Curious Brew", I understand it has been subsequently been re-named Radical Brew, and the (fairly) radical thing about it is the use of gin botanicals in place of all hop additions after the initial bittering one. The base beer is an amber-coloured rye ale and the herbal blend is apparently exactly the same one used in Blackwater Distillery's fantastic gin. It smells like posh sausages and tastes savoury, not like gin, but the spices and herbs really do leap out of the flavour. I reckon there's a little too much going on to drink lots -- a bit like most neat gins, really -- but a tasty and fascinating experiment in small quantities.

The brewers of County Wicklow were certainly giving the public what they want: pale ales and plenty of them. Wicklow Wolf launched Freeranger at the festival, a 6.3% ABV IPA that takes unmistakable cues from the US, with its heavy and dense fresh-hop bitterness. Falconer's Flight is doing the heavy lifting here, I believe. And for the less hop-inclined there was Elevation (left), a lovely light and zesty thirst-quenching pale ale of 4.8% ABV. O Brother also had a new American-style pale ale, called The Sinner. This leans more towards the tropical fruit end of the fresh hop spectrum and, saving only the late great Bonita, is my favourite of their beers so far. I certainly preferred it to Bonita's new boyfriend, Brutus double IPA: a 9.1% ABV thug, far too thick and boozy for my liking.

Derry's Northbound Brewery made its festival début and definitely got the hang of things straight away by bringing two brand new beers. The IPA was Unnamed, which I find downright weird for a brewery which calls everything it makes by a two-digit number. How hard is it to think of a number? Anyway, it's a balanced and easy-drinking chappie, dry, with a kind of green-bean squeaky vegetable quality. Beside it was 33, a sticke alt, though a light one at just 5.5% ABV. It's appropriately brown and has all the classic bourbon biscuit sweetness of an alt, and a modest nettley noble hop bitterness. An elegantly put-together beer in an effortlessly classy style.

Also on board for the first time was Yellow Belly, borrowing a bar from Rye River, and some of their daring as well. There was a Black Tea Porter made using lapsang souchong for a tasty and complex twist on all those other, straighter, smoked porters you've had. And they also did a Pale Stout (left): an attempt to recreate stout flavours in a pale beer. It was fun, and genuinely nice to drink, but ultimately unconvincing: the coffee they've added makes it taste of fresh coffee, not of dark roasted grains. For something a little bit more ordinary, there was the Yellow Belly collaboration with Stone Barrel: Stone Belly IPA. It was just 13 days old so rather yeasty but the pale body and soft juicy hops suggest it'll be great when it's dropped a bit. I hope I'll see it again.

By midnight on Saturday my feet were screaming and my palate was crippled, but there was room for just one more beer, though not from a new brewery, nor even an Irish one. Lagunitas Fusion was pouring at Grand Cru's stand, near where I was pulling Northbound beers. Fusion is a juicy beast of a beer, packed with apricot and mango but, crucially, missing the syrupyness that has spoiled several other Lagunitas beers on me. Irish brewers may be making some amazing things at the moment but there's always more to learn.

Thanks as always to the festival organisers, brewers and attendees for what turned out to be a wonderful weekend, at least after I'd had a sit down.

16 September 2015

Quick impressions

I'm finding it tough to impose any sort of order on the wide scattering of new beers I tasted (and occasionally more than tasted) at the Irish Craft Beer Festival at the RDS last month. For this post I'm picking out the beers from mostly the more established companies.

Oldest among them, I think, is White Gypsy and the new one here was a Cream Ale. I'm very much a cream ale sceptic: I don't think I've ever tasted one I liked and the whole style smacks of something made deliberately on the cheap rather than by any brewer's design. But this one was designed, and wears its thick, slightly porridgey, texture and crisp cereal flavours with pride, on a pale body. There's a little bit of red fruit complexity, building to a slight sickliness as it warms, but all perfectly drinkable if not terribly exciting. I'm not ready to start waving the flag for cream ale just yet.

Dungarvan October Ale
Dungarvan Brewing opted to play some loud notes on the stillage, with three big-hitters served from gravity cask. Having worked the bar for a bit I could see they were popular with people who can read high ABVs at a distance. The October Ale was my favourite, lightest of the set at 7% ABV. This had been aged since 2013 but still tasted clean and orangey with a jasmine spice complexity. The colour was a lovely mellow amber too, and it's possible to imagine how this style evolved into IPA. The Imperial Red next to it was heavy and jammy, all sugar and strawberries and tasting every bit of its 7.3% ABV. Too rich for my blood. But even it was no match for the insanity of Dungarvan Strong Ale, also 2013 vintage, 10.4% ABV and black as sin. Rather more prosaically, it tastes of gravy. I guess the autolytic process has been hard at work. I like gravy but, as all the best beer reviewers say, I couldn't drink a pint of it.

Eight Degrees was an early port of call on the Thursday afternoon. They had a sequel to the star of the 2012 show in Ochtoberfest Bock, an amber lager of 6.4% ABV. It opens with lots of melanoidin biscuit flavours -- all the classic richness of those Mitteleuropa malts -- but takes a sudden turn for the hoppy in the finish, ending on a huge vegetal noble hop bitterness. It definitely kicks harder than its Märzen predecessor, but is still very balanced and pintable. Sharing bar space with it was Millennium, a double IPA to celebrate the firm's 1,000th brew. There's lots of pithy zest in here but it's as hot and heavy as you might expect a 10% ABV beer to be. My instinct is to throw it back cold, and let the mandarin and grapefruit finish warm my palate, but I also know I shouldn't.

Trouble was pouring a new IPA more to my taste: Hardwired. 7.4% ABV, a dark orangey-amber, bursting with ultra-fresh pine and pineapple American hops (El Dorado, Simcoe and Citra), and given a gorgeous extra glutinous texture from the inclusion of oatmeal. I never got the point of the oatmeal in Galway Bay's Goodbye Blue Monday (much as I love that beer) but I can see it here. Trouble left space at the edge of their bar for one of their contracting brewers: Two Sisters and their Brigid's Ale. It's a fairly down-the-line Irish red, perhaps a little heavier than most at 5.2% ABV.

It's a while since I've seen something new from Carrig and I grabbed a half of Jammin' from their stall on my way past. This is a 4.4% ABV pale ale, red gold in colour. There's kind of a sweaty malt thing going on and the finish is all metallic, which doesn't work at all well on the thin fizzy body. They already have a couple of beers along these lines: I don't know why they needed another.

Beoir Chorca Dhuibhne had brought two new additions. Blue Rose was available on both keg and cask and is a 5% ABV pale ale, all dry and summery: perfect for a sunny day on the Dingle peninsula (they do happen) and wonderfully thirst quenching, even at the higher than expected ABV. I also loved Black Elder, a 4.2% ABV dark ale they made with added elderflower. It's a combination that probably shouldn't work, but does, rather beautifully. The warming, chocolate and roast flavours contrast with the bucolic springtime flower notes: all the seasons in a single glass.

Two beers from the ugly tree to finish on today. Black's had a Jester-hopped brown ale which I didn't get to try, but I did have the soured version, called simply Black's Sour Brown. It's a murky red-brown and I found it tangy rather than sour, with that tamarind HP Sauce savoury flavour up front and finishing thin and watery. Fine as an experiment, I suppose, but in need of polishing. Brown Paper  Bag Project's Peppercorn Rye Ale looked even worse: a horribly muddy ochre colour, pouring limp and headless from the cask engine. But much like the Summer Ale brewed on the same kit, its homely looks belie a heart of gold. Neither the peppercorn nor the rye are in control and both contribute their own brand of dry spiciness to the finished beer. I only had a sip -- and I'd say it's not a gulping beer -- but I was very impressed with how the recipe achieved its effect.

New breweries and fresh beers are coming up next.

14 September 2015


The Irish Craft Beer Festival came and went in late August, and almost ended me. Though the festival was shrunk to two evenings and a day, and I spent a significant amount of time serving beer as well as drinking it, I came away exhausted, physically and gustatorially. The root cause, I think, is that so many of the new and special edition Irish beers are very strongly flavoured. And while that's a bonus when it's one tap out of ten in the pub, serial sips of these beers, one after the other, for three nights running, is probably ill-advised.

And I suspect that's why my standout beer of the festival was Mont Nude Lager: in part because it's a superb helles, with all the gentle softness that goes with, but also because I drank it late on the last evening when it was exactly what I needed.

Similarly Rye River, who stole the show with their specials just like at Alltech last February, managed to squeeze in a Vienna Lager and a Double Decoction Märzen, both of which hit the perfect clean lager profile squarely in the centre with the right amount of malt heft. I've never known of an Irish microbrewery doing decoction mashing, but they were at it again with a Triple Decoction Doppelbock, again right on the stylistic button, all chocolate and caramel. Last of the four Day One lagers was a Baltic Porter which I thought lighter and sweeter than the ones I tasted in Poland in April. 6% ABV is a little low for the style, isn't it?

Rye River Watermelon Wheat
Later, more extreme offerings from Rye River included Sexy Lacto Flanders, a mercilessly sour Flemish-style red that I thought a bit overdone but interesting to see how sour sour can go; Lemondrop Berliner, which tasted greasy, like drinking a scented candle, but in a good way; Hipster-Hopped Azacca which used a brand new US hop variety, but one which tasted very familiarly of grapefruit and peach; and the ironic style of the moment Watermelon Wheat, made with a vast quantity of real watermelons for a concentrated sticky chewing-gum sweetness that really stuck around on the palate longer than was welcome.

Two new beers under Rye River's McGargle's marque also made their début at the stand: Toothless Dec's Brown Ale is a straightforward light, sweet and caramelly brown; while Francis's Big Bangin' IPA really turned a few heads, being a pale coloured, 7.1% ABV west coast-style IPA. I could certainly see the resemblance to beers like BrewDog's Jackhammer, and it was served fantastically fresh, but there was an overlay of savoury onion that spoilt it for me.

So that's two of the fifty or so stalls covered. We'll explore further next time.