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Monday, October 31, 2016
Franciscan Well 16th Annual October Beer Festival. Some of the very best!
Franciscan Well October Beer Festival
Some of the very best!
Is was all that jazz and all that beer too in Cork last weekend. My first outing of the weekend was to the Franciscan Well on North Mall where they had installed a great line-up of top class world beers, quite a few of them “rated amongst the top beers in the world”.
But where to start at this 16th annual October Beer Festival? Hard decision to make when you see some twenty or more taps in front of you. And that was just outside. Many more inside, including their own excellent beers. And they also introduced their own Craftail Bar. This is upstairs and is called the Stave and Chime and the cocktails are based mainly on Jameson whiskey and Franciscan beers.
But back to the outdoor heated beer tent where a decision had been made for our opening duo: Moinette Bio and Nicotto. The Nicotto (6%) is a Japanese style beer made by the Barcelona Beer Company, made with Sorachi (a hop of Japanese origin) and also includes green tea, jasmine and tangerine peel. A really superb beer, clean and fresh.
The Moinette Bio (7.5%) is, as you’ve probably guessed, an organic beer, really well balanced between mellowness, fruitiness and bitterness. This well struck combination is a real thirst quencher, more mellow than the Nicotto, another clean beer that finishes with a hint of clove.
Two good ones to start and the next pair, Rodenbach Caractere Rouge and Biere de Miel, continued the very high standard. The Rodenbach (7%) was possibly the stand out beer. It is billed as a red/brown sour and it is sour but also packs amazing fruitiness. The beer is macerated with fresh cherries, raspberries ad cranberries and, after that, is matured in oak barrels. Rodenbach have had a great deal of practice as the brewery was established in 1836.
The Biere de Miel (8%) is a honey saison. Don't let the honey put you iff. You’ll catch a pleasant whiff of it in the aromas and a delicate presence on the palate but this is a well balanced refreshing dry beer, again some clove on the finish. All good so far!
There were beers there from the UK, Germany, Spain (our 1st one), and the US, but we were mainly on the Belgians and that was the case with the next two. One was the St Bernardus ABT 12 and the other the Houblon Chouffe.
The Barnardus (10%) is a quadrupel, full of complex flavours, great fruit and with a superb finish. It is regarded as one of the best beers in the world and would put many a wine to shame. In this context, quadrupel means it is stronger than a tripel which is stronger than a duppel!
As it happens our Houblon (9%) is a tripel IPA and another very good one. I must say, the beer descriptions on the Franciscan Well leaflet were pretty much spot-on and I agreed one hundred per cent with their take on this well balanced tripel: big malty body, distinct dryness, and expressive estery fruitiness.
And to finish? I had been thinking about two from the dark side until tempted by a cocktail from upstairs: the well named O’Sullivan’s Sour. O’Sullivan was the chieftain that gave the land to the Franciscan monks back in the day and, of course, the Chieftain Pale Ale is in the lovely mix. It is made with Beefeater London Dry Gin, St Germain elderflower liqueur, freshly squeezed pink grapefruit juice, grenadine syrup, and topped off with the IPA. Colourful and delightful, a lovely end to a very interesting and rewarding session indeed.