Craft Work!

First up, Beoir.org lynchpin Seán Billings talks to Stuart Clark about the remarkable rise & rise of Irish Craft Beer...

No shots have been fired, people locked up or GPOs stormed, but make no mistake; Ireland is in the grips of a tumultuous revolution...

After dominating for years, the big breweries now have a raft of upstart rivals to contend with. From the southern tip of Waterford and the western extremes of Kerry to the borderlands of Donegal and back over to Dublin, there’s hardly a county that doesn’t have its own nano or microbrewery producing beers of character and distinction. Think the ’76 punk uprising, only with hops instead of buzzsaw guitars!
If you think I’m getting carried away, let’s do some number crunching. The €24 million spent on Irish craft beer in 2012 is expected to grow to €235 million over the next five years – that’s 10% of the overall market compared to the current 0.8%
“It’s a renaissance as well as a revolution in that going back to the 19th century there would have been hundreds of breweries in Ireland,” says Séan Billings, Chairman of beoir.org, which has been one of the Irish craft beer industry’s most vociferous cheerleaders. “Over time brewery consolidations happened – we went from local to regional and then to the lowpoint of three companies controlling everything.”
Did Séan think when beoir.org started five years ago that the market for artisan Irish brews would become so buoyant?
“That was the dream but, no, we didn’t see it coming,” he admits. “The tax breaks afforded to microbreweries have been a big help. The big boys with their massive economies of scale can afford to shave their margins very, very thin. It’s enabled the likes of The Porterhouse and the Carlow Brewing Company who were among the first wave of Irish craft beer producers to develop their business, and also encouraged start-ups. In 2011 there were 15 craft breweries, now there are 22 with three more I know of on the way.”
How important has the export market been?
“There’s this perception that to survive you’ve to be successful overseas, but 64% of the craft beer produced in Ireland is drunk here.”
Is there a danger that as microbreweries get bigger, they won’t be able to lavish as much love and attention on their beers?
“I don’t think quality has ever been compromised by the growth of any Irish microbrewery,” Séan proffers. “You’re not going to grow if you’re producing a bad product. They know that they’re trading on quality; compromise it and they’re going to lose their customers very, very quickly. They can’t try and sell you a light lager and tell you that it’s as good as an IPA.”
How are our beers being received internationally?
“The reviews on influential sites like Beer Advocate have, in most cases, been very positive. I’ve seen overseas forum users say that they’re coming here on beer tasting holidays. The tourism aspect is definitely something that can be developed.”
A Fáilte Ireland delegation should get over pronto to Belgium where brewery tours, themed hotels and restaurants, guided craft pub crawls, beer glasses and the sale of other associated merchandise generates almost as much revenue as the beer itself.
“They really have it down to a fine art there. They’ve something like 125 breweries for a population of 11 million. Give it ten years and the ratio in Ireland could be pretty similar.”
Now that the genie’s been let out of the beer bottle, can it ever be put back?
“What we’re seeing now isn’t a craze or a fad,” Séan concludes. “People have travelled, they know what good beer tastes like and they want it in their local. The Irish craft beer market is going to grow and grow.”
We’ll drink to that!

And now, the best ciders, beers, bars, offies & breweries..!

AGAINST THE GRAIN
One of the first bars to raise the Irish craft brew flag, Against The Grain is handily located across the road from Whelan’s – it’s rare not to find a member of Team Hot Press partaking of a pre/post-gig libation in there – and has an incredible range of both draught and bottled beers from all over this sceptered isle of ours.
If the choice is just too wide, you can partake of the famous ATG beer-bat – three generous glugs of any of the beers they have on tap for a recession-busting €6.25.
An equally extensive of range foreign brews, 100-plus whiskies, superb gastropub food – the beery BBQ, Hot Sauce and Relish are all homemade – and Against The Brain quiz nights add to the permanently hoppy atmosphere.
Against The Grain is the offspring of the Galway Bay Brewery, which is opening its new facility this month. As a result, bottles of its fine Buried At Sea Chocolate Milk Stout, Bay Ale Imperial Red, Storm Port Irish Porter and Full Sail Indian Pale Ale will from mid-July be available throughout the 32 Counties. You’ll be able to sample all of them at source courtesy of the brewery tours that will be launching as soon as they’re up and running.
Other members of the family are Galway’s Oslo, Cottage and Salt House bars and The Black Sheep, The Dark Horse, Brew Dock and Scholars Restaurant and B&B in the capital. There’s also another as-yet-unnamed gastropub opening towards the end of the summer in Dublin 6.
[link]www.facebook.com/AgainstTheGrainDublin[/link]

BREWERY CORNER
April 16 was a red-letter day for Kilkenny beer lovers as the city’s craft pub flung open its distinctive blue door for the first time. The Brewery Corner focus is firmly on locally sourced, small Irish brewers, giving people an alternative to mass produced, industrial beers. Along with draught tipples from the likes of O’Hara’s, Galway Hooker, 8 Degrees, Trouble Brewing, Dingle Brewing Company, Metalman and The Porterhouse, there’s a huge selection of Irish and international bottles including rare gems from Belgium, Germany and the USA.
Brewery Corner is also the go-to place for artisan Irish ciders, with Kinsale’s Stonewell a particular favourite.
Add in a beer garden, board games, free stand-up comedy and regular live music – Sunday’s Afrobeat-y Soul Supper session is a must! – and it’s no wonder that Brewery Corner has got off to such a flier.
@BreweryCorner

BROWN PAPER BAG PROJECT
A huge hit at the recent Secret Beer Garden festival in Dundrum, Oxman Brown Ale is the second artisan tipple from the collective of brewers, drinkers and dreamers who make up the Brown Paper Bag Project.
Taking its name from the old Viking area up the road from L. Mulligan Grocer – Oxmantown/Austmanna-tún translates as ‘Homestead of the Eastmen’ – the 5.8% ABV tipple is brewed in Derby with the addition of chocolate malt lending it a subtle roasted character. Available both on cask and in 330ml bottles, it’s the much-loved baby brother of Dr. Rudi, the dark ruby red 7.4% ABV Belgian-style ale that the Brown Paper Bag Project launched with last November. Brewed in Mitchelstown, it’s great for contemplative sipping, enjoying alongside a saucy portion of Moules Frites or refreshing the grey cells while watching an intriguing episode of Poirot.
Rest assured that Brian Short, Michael Foggarty, Colin Hession and Seáneen Sullivan are already hard at work on their next flight of beery fancy.
“We love enjoying different styles, deconstructing the flavours,” Brian notes. “The Brown Paper Bag Project is an amazing opportunity to tweak these styles, experiment with hops and malt, brewing beers that speak to our palette, that really excite us.”
Oxman and Dr. Rudi are both going down a storm at L. Mulligan Grocer, the Stoneybatter gastropub which has a huge range of Irish craft beer on draught and in bottles, over 100 imported beers, in excess of 150 whiskies ‘n’ whiskeys, artisan ciders and dishes like Slow-Cooked Pork Belly with Colcannon, Roasted Fennel, Sailor Jerry Rum & Balsamic Vinegar Reduction, Carrot and Celeriac Crisps, which fair bring a tear to the eye.
www.brownpaperbagproject.com
www.facebook.com/BrownPaperBagProject
[link]www.lmulligangrocer.com[/link]

CARLOW BREWING COMPANY
Carlow Brewing Company has been around since 1996 and is well-established in both domestic and export markets.
“We’ve seen a steady increase in our sales in Ireland for a number of years, but this has really started to gain significant momentum over the past 18 months or so, in both on- and off-trade,” enthuses founder Seamus O’Hara. “A growing number of consumers are seeking more flavoursome beers and also want to support local businesses creating jobs around the country. At Carlow Brewing we’ve quadrupled our capacity to ensure we’re well-positioned to satisfy current and future projected demand.  We’ve also invested heavily in our quality systems to ensure that we deliver the consistent high-quality product and service that customers purchasing a premium product deserve.” 
O’Hara’s have an award-winning portfolio of craft beers available in 50cl and 33cl bottle sizes. This includes their traditional Irish Stout and Irish Red; Leann Folláin extra stout for those seeking a step-up in flavour; the increasingly popular dry-hopped Irish Pale Ale and the refreshingly crisp Curim wheat beer. 
Seamus O’Hara also promises that they’ll soon be adding to the range.
“We’re working on a number of new products, including seasonals and limited-editions, so watch this space!” he enthuses. “The great thing is that once people get a taste for craft beer they won’t settle for anything less – so I believe we’ll continue to see significant growth in the sales of Irish craft beers over the next few years and further proliferation in the range of products available. We’re also seeing a big upswing in the number of stockists as Irish craft beer has become a must-have category and retailers are filling this gap in their higher margin premium beverage offerings.”  
[link]www.carlowbrewing.com[/link]

CARRY-OUT
The toast of Dublin 15 – they’ve shops in both Tyrrelstown and Ashtown – this craft-loving off-licence stocks over 400 beers with regular special offers including any four Dungarvan Brewing Company bottles for just a tenner. Another reason we love ‘em is their Summer Tasting Programme where you’ll get to meet the people behind – and sample the wares of! – 8 Degrees Brewing, Hilden Brewery, White Gypsy, Brewdog, Odell’s of Colorado and King of the Norwegian artisans, Nøgne Ø. See page 59 for the full schedule.
[link]www.carryout.ie[/link]

THE CRAFT COLLECTION
Christmas came early for beer lovers in April when Molson Coors launched The Craft Collection, a range of premium and carefully selected craft beers designed to be enjoyed both on their own and as an accompaniment to food.
The well-received collection includes Cork’s award-winning Franciscan Well Rebel Red and Shandon Stout; the Belgian White and Valencia Grove Amber conjured up by America’s number one craft brewery, Blue Moon; Worthington’s White Shield and Red Shield, two artisan Burton-On-Trent ales steeped in tradition and Chalky’s Bark, Bite and Doom Bar – a trio of beers brewed in Cornwall by Sharp’s. Bark and Bite were co-produced with local foodie hero Rick Stein and named after his late dog, Chalky!
Check out their Facebook page for news of exciting new additions to the range, further info about the beers, food pairing suggestions, great competitions and news of Craft Collection-related events taking place around Ireland this summer.
[link]www.facebook.com/CraftCollection[/link]

DEVILS BIT
Deep in Tipperary there exists a mountain called The Devil’s Bit; so-named because, according to local legend, old Beelzebub himself took a bite out of it. The piece that fell from his mouth created the Rock of Cashel, seat of the ancient Kings of Munster and the backdrop against which the Dabinett and Michelin apples that make Devils Bit Irish Cider so special are grown.
Great pride and care goes into the traditional crafting of this refreshing, great-tasting cider, which has no artificial colours, no artificial sweetners and no added flavouring.
After harvesting, the cider apples are pressed and wild natural yeast added to the juice, which is fermented in their vat house for eight weeks. Then, after chilling, filtering, carbonating and packaging, Devils Bit Irish Cider is finally ready for you to enjoy – just the way it should be!

DUNGARVAN BREWING COMPANY
One of Irish craft beer’s big success stories is the Dungarvan Brewing Company, which has been fighting the good fight since 2010.
The brainchild of brothers-in-law Cormac O’Dwyer and Tom Dalton and their respective wives Jen and Claire, their bottle-conditioned Black Rock Irish Stout, Copper Coast Irish Red Ale and Helvick Gold Irish Blonde Ale have found favour with everyone from Bryan Ferry to Michelin-man Kevin Thornton who had some extremely nice things to say about them in our Hot Press Taste Test.
Their fan club also includes the folk at Keogh’s whose hand-made Roast Beef and Irish Stout Potato Crisps combine the smooth flavour of Black Rock with the delicious natural taste of your Mam’s Sunday lunch. Part of a hand-cooked range that also includes Dubliner Irish Cheese & Onion, Atlantic Sea Salt & Irish Cider Vinegar and Shamrock & Sour Cream, they’re grown with love in Ireland and are insanely, wonderfully addictive.
Dugarvan Brewing Company have also made a name for themselves with their seasonals, which include the Coffee And Oatmeal Stout winter warmer, spring’s Mahon Falls Rye Pale Ale and now, for the long hot months that await, Comeragh Challenger. Available next month from independent off-licences and craft beer specialists throughout the country, the 3.8% ABV English-style bitter is a perfect easy-drinking beer for summer BBQs and get-togethers.
Along with numerous Irish outlets, the DBC’s multipe Blas na hEireann award-winning beers can be found in Italy, France, Luxembourg and Germany with further market expansion planned later this year.
[link]www.dungarvanbrewingcompany.com[/link]

THE FIVE LAMPS BREWERY
Launched last year, Dublin’s newest micro derives its name from its North Strand birthplace. The flagship Five Lamps Craft Lager is a traditional 5% ABV Czech-style pilsner with a biscuity malt flavour, a touch of spice and some fruit notes. It’s crisp, slightly darker than mainstream lagers and available both in bottles and on draught.
Currently in the process of setting up a new city-centre brewery, Five Lamps’ unique character is a testimony to the skills of Head Brewer William Harvey who previously spent 26-years working for Guinness on both sides of the Atlantic. The branding is absolutely beautiful, with a Five Lamps t-shirt a must for any self-respecting wardrobe.
Once ensconced in the new Five Lamps HQ, William will be majicking up a range of seasonals and small-batch variants, which will be rolled out nationwide over the course of the year.
[link]www.the5lampsbrewery.com[/link]

JJ HARLOW’S
Proudly flying the flag for craft brews – and live music! – in Roscommon Town is this wonderful old school bar on The Square.
Galway Hooker, Eight Degrees, Carrig, O’Hara’s and The Porterhouse are just some of the fine Irish breweries whose wares can be found in JJ’s.
On recent visits we’ve also been treated to such delights as Jaywick American Ale and Theakston’s Old Peculiar on cask, and Rogue Dead Guy and Hazelnut Brown Nectar, two new bottled arrivals which both come highly recommended.
It’s also one of the very few places you can sample the ales and lagers produced by Bo Bristle, the Banagher, County Offaly nano that gets a recommendation in the new edition of Georgina Campbell’s Ireland.
On the musical front, David Hope, The Corner Boys, Songs For Iris and The Roving Crows are just some of the popular local acts who’ve recently graced Saturday and Sunday night’s respective rock and trad sessions. The first Friday of each month is devoted to newcomers who get to shine – or otherwise! – as part of JJ’s Open Mic Night.
A pour-your-own-pint table, sporting events on the big screen, homemade cakes, an open fire, pool, darts and free wi-fi add to the charm of this great beer emporium.
[link]www.facebook.com/jjharlowsthesquare[/link]

KENTUCKY BOURBON BARREL ALE
Kentucky Bourbon Barrel Ale was launched onto the Irish market just before Christmas and has proved to be an instant hit with discerning beer lovers. It’s aged for up to six weeks in freshly-decanted bourbon barrels from some of Kentucky’s finest distilleries. Subtle yet familiar flavours of vanilla and oak are imparted to this special ale as it rests in the charred barrels. The end result is a unique award-winning sipping beer with the distinctive nose of a well-crafted bourbon. Pleasantly smooth and robust, Kentucky Bourbon Barrel Ale may also be served as an aperitif or an after-dinner drink. Arriving later this year is Kentucky IPA.
Kentucky Ale’s home is the Lexington Brewing and Distilling Company — better known as Kentucky Ale — in downtown Lexington. They’ve been brewing award-winning beers since 2000 with Kentucky Ale, Kentucky Light and Kentucky Bourbon Barrel Stout completing the Stateside family. They began distilling several years later, and have since developed a line of spirits including Bluegrass Sundown, Pearse Lyons Reserve, and their newest beverage, Town Branch Bourbon. They’ve also built a new distillery alongside the Carlow Brewing Company in order to produce a unique Irish whiskey, which will be be ready to enjoy in the next two to three years.
To read more about Kentucky Bourbon Barrel Ale and Alltech’s International Craft Brewing & Distilling Convention in Dublin turn to page 54.
[link]www.kentuckyale.com[/link]

KINNEGAR BREWING
Like all love affairs, it started in the pub.
“There’s this bloke in Donegal who’s gone from homebrew to making slightly bigger batches which he’s bottling and selling,” we were informed by the nice young man in the Black Sheep, the Capel Street, Dublin 1 pub renowned for its telephone directory-sized list of beers. “This bloke” turns out to be Rick Le Vert, owner of Kinnegar Brewing, which is named after a beach just north of Rathmullan. Kinnegar means “burren” in Irish, hence the rabbit on the labels.
Their 4.9% ABV Limeburner Northern Pale Ale, 5.3% Scraggy Bay India Pale Ale and Devil’s Backbone Northern Amber Ale, another 4/9%-er, have quickly developed a cult following and understandably so.
After several years of being “more a nano than a micro”, Rick is about to install a brand new brewhouse, which will see a marked increase in output but no attendant dip in quality.
Until then you’ll find their holy triumvirate of brews locally in Rathmullan House Hotel, the nearby White Harte pub and Ferry Gate restaurant, the Mill Restaurant in Dunfanaghy, Logue’s Pub in Carrigart, the Beach House and Kealy’s on Inishowen, the Red Door in Fahan and – if they haven’t sold-out – the Black Sheep.
Kinnegar Brewing beers are also stocked by McHugh’s, the winner of no fewer than 11 National Beer Specialist gongs in the National Off-Licence of the Year Awards. Their two Dublin 5 branches – one on the Kilbarrack Road, the other on Malahide Road, Artane – stock over 500 beers including many that you won’t find anywhere else in the capital.
www.kinnegarbrewing.ie
[link]www.mchughs.ie[/link]

MOUNTAIN MAN BREWING
Nestled high in West Cork’s Derrynasaggart Mountains, Ireland’s newest micro makes its bow this month with Green Bullet Pale Ale, which rather rocking and rollingly is going out on tour! Yup, you’ll be able to sample this refreshing brew in bottles and on draught at the official launch parties taking place at The Franciscan Well, Cork (June 21); Bull & Castle, Dublin (24) and Swagman Bar, Sligo (26).
“After years of brewing in old sheds, under hedges or between herds of cows and sheep we decided that the only way to improve our beer was to share it outside the village,” says Mountain Man-in-chief Phil Cullen. “Green Bullet will be the first of our beers to be brought down the valley and into towns and cities. Green Bullet is a light refreshing golden coloured pale ale with a subtle hint of lemon, and at 4% alcohol, it’s an easy drinking beer.”
Adding that “we don’t take ourselves too seriously”, Phil has come up with some fabulous beardy branding for Green Bullet, which is already causing much online excitement thanks to Mountain Man’s irreverant approach to social media!
Also on its way to a bar, restaurant or off-licence near you soon is Hairy Goat, an English-style IPA using specially imported New Zealand hops, which has a lovely malty finish.
www.mountainmanbrewing.com

R. McSORLEY AND SONS
A much-loved Ranelagh institution, McSorley’s is a wonderfully atmospheric old-style Dublin bar whose many beery delights include Galway Hooker, Sierra Nevada, Veltin’s Pilsner, and one of the finest Belgian brews around, St. Bernardus. Talking of the second best beer country in the world – Ireland is obviously #1! – this month’s guest tap is another Lowlands classic, 7% ABV Westmalle Dubbel. Wednesday’s Craft On Draft allows you to sample a superb range of beers for just €4 a pint. Big into their sport, McSorley’s will be following the British & Irish Lions every kick of the way as they take on the Wallabies.
The bar food’s damn fine too, with a midweek Burger, Fries & Any Beer Or Wine deal for a miserly tenner!
[link]www.facebook.com/mcsorleysofranelagh[/link]

THE ROADSIDE TAVERN
Adjudged last year by the Restaurant Association of Ireland to be the Best Gastropub in Munster, the Roadside Tavern was taken over by the Curtin Family in 1893 and since 2011 has had its own microbrewery presided over by Peter Curtin, a beer evangelist if ever we’ve met one.
“I got fed up saying, ‘No’ when people visiting us here in Lisdoonvarna asked, ‘Do you have a local beer we can try?’” Peter laughs. “I enrolled a Master Brewer, read everything I could find on the subject and now we have our own Burren Gold lager, Burren Red ale and Burren Black stout on tap. The wife doesn’t have to see as much of me and it keeps me fit, so everyone’s a winner!”
While Peter takes care of the kegs, his wife Birgitta is in charge of the wondrous things that happen across the road in the Burren Smokehouse – we shouldn’t have favourites, but their hot smoked salmon is to die for.
The fruits of the Curtins’ labours can be sampled in their Kieran’s Kitchen restaurant where locally sourced ingredients and traditional Irish cooking reign supreme.
The Roadside is also a Mecca for musicians with Christy Moore, Davy Spillane, Tommy Peoples, the Fureys, Seán Tyrrell, Christy Barry, Micko Russel, Mickaleen Conlon, Paul Dooley and Sharon Shannon among the legends who’ve played up a storm there. Seisúns take place all-year round on Friday and Saturday nights with musicians welcome to join in.
All of these different strands will come together from August 2 – 5 as the Roadside Tavern hosts its very first Beer Festival with added music ‘n’ nibbles.
[link]www.roadsidetavern.ie[/link]

THE SWAGMAN BAR AND RESTAURANT
A Mecca for beer lovers in Sligo and the rest of the North-West, The Swagman is run by Australian Dale Barber, hence the name! A renowned chef, you can imagine how chuffed he was a couple of years ago when the then Aussie Ambassador, Bruce Davis, popped in to sample the Swag’s food menu, which includes superb pastas, pizzas, prawns, steaks and a rib rack smothered in Jack Daniel’s BBQ sauce that has attained legendary status locally.
The equally impressive beer-list has Honey Dew Organic Lager, Rebel Red Ale, Galway Hooker and Swagman’s own Shtuff Lager on permanent tap, the likes of Proper Job, Old Peculiar, London Pride and Old Speckled Hen on rotation and a selection of bottled beers and ciders that includes such homegrown delights as Dr. Rudi, Five Lamps, McGrath’s IPA, Stonewell Cider, Tom Crean’s and O’Hara’s, along with international faves like Leffe, Steigel and, from back home, Cooper’s Sparkling Ale.
Wednesday June 26 promises to be a right old knees-up as The Swagman hosts the local launch party for Mountain Man’s Green Bullet Pale Ale – see elsewhere in our guide for more!
[link]www.swagman.ie www.facebook.com/swagman.bar[/link]

J.W. SWEETMAN
Housed in two historic Georgian buildings that have been quenching local thirsts since the 1830s – if those walls could talk! – J.W. Sweetman is the only Dublin gastropub with its own brewery.
The man who keeps the barrels full is Head Brewer Rob Hopkins who learnt the craft beer trade in America and also has a background in wine.
“Having a foot in both camps, I’m delighted that beer is finally being treated here with the same respect as wine,” he enthuses. “Having our own gastropub, we’re big into suggested food pairings and marrying flavours together.”
It seems working in J.W. Sweetman is as much fun as imbibing there.
“A lot of blood, sweat and tears goes into it, but at the end of the day it’s very rewarding because you’re serving something up that people really enjoy,” Rob reflects. “We’ve our five signature beers – a Weisse, a Porter, a Red, a Pale Ale and a German-style Kolch, a light golden lager that will be brilliant if we have a summer! We’re also going to have a Stout on tap in the next few months along with a nitrogenated version of a Red. Nitrogenated means it has a creamier head than the carbonated version. Because we’re able to brew in 28 keg batches, we can produce all sorts of variants and seasonals and get immediate feedback from customers. You could brew a higher alcohol Belgian-style Brown Ale for Oktoberfest... the possibilities are endless.”
So there’s a good chance that every time someone pops into Sweetman’s there’ll be something new on tap for them to try?
“Unless they come in daily – which of course they’re welcome to do – the answer’s, ‘Yes!’” he laughs. “We’re going to have tasting trays of all the house beers and seasonals, and keep thinking of ever more ingenious ways to tantalise your tastebuds!”
[link]www.facebook.com/jwsweetman[/link]

DIDN'T THEY DO WELL!?
North Mall Brewpub:

If they ever decide to hand out medals for services to Irish craft beer, one of them will have to go to Shane Long – no relation! – who opened his flagship North Mall brewpub in 1998.
Originally only available in Cork, the Franciscan Well’s signature Shandon Export Stout, Friar Weisse, Blarney Blonde, Rebel Red and Rebel Lager are now firm favourites with beer aficionados not only on this side of the Atlantic, but also in the States where courtesy of a link up with brewers Molson Coors, they’re soon to go nationwide.
It’s something that Shane, who’s currently applying the finishing touches to a new 150,000-keg brewery, could only have dreamt of in the ‘90s.
“For the first six years I had no idea I’d be in business the following year or not, so it was very rough.” he reflects, “but it gradually started to get better and the last four years have been the best we’ve ever seen.”
Shane is delighted that Molson Coors have come on board in such a big way.
“We’ve done well in the States because, one, the beers and good and, secondly, there’s a genuine story there as opposed to Blarney,” he resumes. “We’re built on a 12th century monastery, there was a chieftain buried outside and the name of our beers all reflect Cork’s history and culture. What’s important is that it’ll be a bigger brewery, exact same beer. There’s no interference. I’m still doing what I’ve always done, except now I have the ability to be more creative. We just produced two specials this week – a coffee porter and an IPA, which we couldn’t have done this time last year because we didn’t have the capacity. It’s all very exciting!”
Back at North Mall base, the Franciscan Well is already plotting its European-themed beer festival, which takes place in October.
“There’ll be lots of other Irish brewers there over the weekend,” Shane concludes. “The community itself has never been more connected. Everyone’s working in unison, improving all the time and making beers that are genuinely world class.”
[link]www.franciscanwell.com[/link]