Showing posts with label Sligo. Show all posts
Showing posts with label Sligo. Show all posts

Thursday, October 12, 2017

Lough Gill Brewery (and Meadery!). Focus on quality and consistency.

Lough Gill Brewery (and Meadery!)
Focus on quality and consistency.


It’s a Friday evening and I am sitting in a classy new bar, Anderson’s, on the banks of the Garavogue in Sligo, on an ale "pilgrimage".

Back in the 1800s, Anderson’s Ale was the most popular beer in Connacht and the family owned three breweries in the province, one of them housed in this very building. The story makes my pint of Anderson’s Ale all the tastier!

The new Anderson’s Ale is produced by a new family micro brewery, the Lough Gill. And, that morning, James Ward told me that they  (he and wife Valerie) went back to the region’s roots to brew a traditional Irish ale that is their interpretation of what was originally produced. “It opened the door for us.”
Anderson's, once a brewery, now a smart pub

While Lough Gill’s initial beer looked to the past, their production now looks to the future and James sees that future in cans and in America. Their beers are geared towards the US market and their eye-catching can labels are designed by a US artist. Indeed, their brewer Tony Wickham is a Lakota Sioux from Montana.

You get the drift once you sample their Mac Nutty, a nut brown ale (with toasted macadamia nuts), similar to Newcastle Brown Ale that you may have seen in a one pint bottle. Mac Nutty is one of their regular beers and exported to the US where Lough Gill is established in New York State and Massachusetts.

The water, and the name, come from nearby Lough Gill and that was also the name of the old brewery. It is not the first brewery for James and wife Valerie. Their initial venture, the White Hag, was the first brewery in Sligo for the best part of a century. After a couple of years, he sold it to its investor group and launched Lough Gill, with Anderson’s Ale, just last November.



Now they make quite an array of beers, lots of bold flavours and tastes here, including their Round the Clock stout; recommended for breakfast as it has Flahavan’s Oatmeal included!

They mill everything on site here. “We crack it open, it’s fresh. Our focus is on quality and consistency.” Irish malts are used for all their basic beers while specially malts are sourced in Belgium.

He took us through the process. By the way, this is a steam operated brewery, a better boil, better beer. After the usual mash tun, kettle, the more unusual whirlpool, the cooling, it goes into the tank and fresh yeast is added. “We use live yeast, makes for a better product. When we make our Imperial Coffee Oatmeal Stout, the yeast goes crazy. At 11%, this stout is the strongest in Ireland.”
In Lough Gill with James (left) and brewer Tony (right)

Their four core beers are: the Mac Nutty nut brown ale, the Round the Clock stout, the Heinoweiser IPA, and the Thieving Bastards Pale ale; some of the names are a finger up to the bigger brands. The stout and the brown ale are both exported. In addition, there is the Rebel Stout Series, the Irish Punch Up Series (which has started with a  barley wine), and the Irish Wild Atlantic series (sours).

“Sour is huge in the US. We have a sour wheat beer, a Wild Rosé Ale, an Imperial Peach Sour and a Cherry sour is coming soon.” And coming soon too will be their Mead.

Didn't know they had a Meadery here when I arrived but enjoyed a taste from the tank and can confirm that Tony’s Mead is a very different take indeed. James told me that it is the oldest drink in the world, “made by women and the drink of legends”. Tony has made mead in the states where it is quite popular. And James reckons that the far east, especially Japan and China, will prove likely markets.

Amazing energy and innovation here. Must be in that Lough Gill water. Maybe in some other local liquid. Best of luck to the team here as they take Sligo brewing on to the world stage.

* That same evening, Lough Gill was awarded Best New Sligo Business 2017. James: “We have yet to reach our 1st anniversary brew day and we are extremely delighted to receive this award at such an early stage in our business.” Great to get honoured in your home town.

See also: Strandhill Food Festival
Sligo Cafés
Clo's Chocolates
Rugatino of Sligo
Embassy Steakhouse
The Swagman Rocks

Saturday, June 8, 2013

500 kilometres to Donegal haven!

Donegal Diary
Day 1
Three o’clock had been the target arrival time at our cottage in the hills above Downies in County Donegal. And, after close to five hundred kilometres, we met our hostess bang on time. 

There had been a few interesting stops in between, one at Drumcliffe Churchyard, just north of Sligo, the burial place of William Butler Yeats under the shadow of Ben Bulben. Cast a cold eye on death.... But here too is a lovely cafe serving sweet pastries and Bewley’s Coffee and they also sell quite a few high quality souvenirs.
On then to a tweet-up with chef Zac Gallagher at the Leghowney Community Centre, our first stop in Donegal, where he is part of the regular Country Market every Saturday. James McCuddy is a main driver in the movement here – he has a great admiration for the way the local food movement has developed in Cork and hopes Donegal can learn from it. We had quite a chat before heading off for Downies and our three o’clock appointment.
Bridge to Fanad
This cottage is not in the middle of nowhere. It is at the end of nowhere but comes equipped with fantastic window seats, a box bed by the fire and a four poster bed upstairs and loads of other innovative touches. But is has all the modern gear needed for a comfortable holiday including Wi-Fi. Even a welcoming bottle of wine!

Sheephaven Bay
But that is not all. Being high above Downies it has fantastic views over Sheephaven Bay –just waiting now for the sun to go down. Actually, just after we had settled in we were driving again, this time taking the trip around the Rosguill peninsula, the one to the west of Fanad. It is the one we are on, small but beautiful.
Back from the drive, it was time to eat. Had nothing all day except a gorgeous Almond slice at the Drumcliffe Tea Rooms and a very tasty Goat Cheese Tart from Zac

Window seat at cottage
Down in Downies, also known as Downings, the beach was packed, with people and cars, just like Redbarn in the good old days. Had a walk along there to add edge to the appetite and then strolled over to the local hotel, only to be told the restaurant was booked up until 8.30.
No good for a starving Corkman but the receptionist cheered us up by telling us they were doing bar food. The service was very friendly but rushed and a little hit and miss - understaffed! On the other hand, the food was rather good.

Cottage window
Started with a Warm Duck Salad and then tried the Sirloin Special. The meat was class, the mashed potato, well it was mashed potato. CK’s Salmon was one of the best she’d had and the Pak choi went well with it. She also had a mound of the mash.
A bottle of Valpolicella completed the picture and now we are ensconced in the cottage, supping the hostess’s Merlot and waiting for the sunset. To see it at its best we’ll probably have to stumble up the hill by the garden and no doubt stumble down again!





Thursday, March 3, 2011

Só Sligo Food Festival Competition

Orla Casey has been in touch today to bring us news from the Só Sligo Food Festival 16th – 20th March.  

"We are just announcing a bloggers competition that we wish to share with you ...  and invite you to enter.

The theme of the competition links in with our search for a new signature dish for Ireland.  This dish should be a true celebration of Irish food, the talent of our people and the glorious ingredients that are natural to us.

The aim of this competition is to create a new Irish national dish, suitable for service in the regions deluxe restaurants. This prestigious competition is open to all chefs and cooks – professional and amateur.  

As a thank you to the food blogging community who are so kind to share information on our festival (www.sosligo.com), we are delighted to offer you the chance to win a fantastic food filled visit to the festival with a food & fun edge.

WINNER  WILL ENJOY:-
· A two night stay in The Glasshouse hotel for two people including breakfast
·         Be part of the judging panel for the Fáilte Ireland New Irish National Dish.
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· Entry to two events of your choice – perhaps you could enjoy a Catch and Cook event or our WINE DINE AND DEMO-   the Best of Sligo’s Seafood Shellfish and  Meat Dishes  - check out what is available on our website – www.sosligo.com

TO ENTER, we are inviting bloggers to send us a paragraph on what, in their view, should encompass Ireland’s new national dish and share details of their entry on their blog.. entries should be emailed to  info@sosligo.com by 11th March.