A Quart of Ale± #24 Moving on over to craft. Red Ale Part 2

A Quart of Ale± #24

Moving on over to craft.  

World Champ. You'll never beat the Irish. 

Red Ale (Part 2)

Is Red Ale an Irish style? In the 1970s, beer writer Michael Jackson is credited with giving the tag to Smithwicks. According to World Atlas of Beer, American beer competitions started awarding prizes for the category and smaller Irish breweries started to “launch highly-hopped higher strength or even barrel aged versions”. As you can see below, Eight Degrees gave as good as they got in recent competition with their dry Sunburnt. Indeed, the four below are each very enjoyable.

The recent Brew Dog books mention only the American Red, in fact they barely mention the Irish scene at all. Sláinte (2014) acknowledges that there is some “dissent” about Red being an Irish style but say some local breweries have “evolved the style”. More recent examples include Porterhouse who have “banished the sweet”.

Looks like the style is still evolving. We had some very good reds in Part 1. Check it out here.

Eight Degrees “Sunburnt” Irish Red Ale 5.0%, 440ml can via No 21 Cork

In September 2020, Brewing's Sunburnt Irish Red was named World's Best Pale Amber at this year’s World Beer Awards. The verdict on the beer from a panel of international respected judges was: "Dry, a distinctly deep coppery red in colour, and full-bodied with a good head. There are some bitter, burnt raisin aromas, and it’s distinctly hoppy but with malts still present. Very assertive on the palate, with light carbonation and multi-layered flavours”.

Eight Degrees founders Cam Wallace and Scott Baigent were delighted. “Sunburnt Irish Red is the second beer that we ever brewed - back in 2011 - and it’s been a core part of our range ever since.”  

Coppery red for sure but that head vanished quickly. That palate though is something else with its edgy melange of hop and malt, bitter and toasted, making it both assertive (as they say) and distinctive. A new kind of Irish red perhaps! The winning kind, I surmise, as the gently bitter finish fades away.

They say: Like an Irishman on holidays in the Canaries, this beer has a red glow with a chilled out mellow feel. A traditional Irish style with a twist,  – orange marmalade on toast – with a gentle bitterness, 

the distinctive caramel notes balanced with a bitter orange hoppy aroma. 

It wouldn’t be Eight Degrees without a food tip: Goes really well with roast pork, lamb burgers or a venison stew and don’t miss a chance to try it with an Irish washed-rind cheese. But beware: keep out of direct sunlight.

Web: Short description: traditional, with a twist – orange marmalade on toast – gentle bitterness

Style: Irish Red Ale
Malt: Irish pale malt, Cara, Munich
Hops: Nugget, Pacifica, Cascade
Strength: 5% ABV
Bitterness: 69 IBUs

Tasting notes
Colour/appearance: pours a rich red colour with a light tan head.
Aroma: burnt caramel notes and a hint of hoppy citrus.
Flavour: toasty caramel flavours are balanced with a soft hop bitterness. Think orange marmalade on toast.
Aftertaste: gentle bitter finish.

Cotton Ball Velvet Red Ale, 5%, 500ml bottle via Cotton Ball off licence

A very dark red indeed with a coffee coloured head (which departs pretty quickly leaving just a lacy hint or two remaining on the top). Aromas are moderately intense, floral and fruity (citrus). No shortage of character even if pretty much in the classic mode (though it is gluten free) but there’s a refreshing tangy, even exotic, fruitiness and a touch of clean pine in there as well. 

A well-made beer, nicely balanced between the various hops, the bitter and flavour, nothing extreme and the malt sweetness. With its caramel and toffee notes, it makes a pleasant smooth drink on its own and I expect it makes a good companion at the table. Might go down well with one of those tasty Wild Boar burgers from Ballinwillin Farm or perhaps a pizza in the Cotton Ball when it reopens.

Hops used are Herkules and First Gold with a dry hopping of the versatile Mosaic. They have (or at least did have) a nitro draught version in the bar. They brew quite a range of beers and the core ones are all on draught in the bar and indeed in lots of other bars. And there’s a handy growler service as well.

They say: “We are brewing our beers in the true spirit of our Great Grandfather Humphrey J Lynch, an American civil war veteran and cotton mill foreman. Three wives later, Humphrey returned to his native Cork in 1874, to set up his very own public called the Cotton Ball. The pub and the family are still here today and three generations later we are finally brewing our very own selection of craft beers in his honour.”  The brewery was founded in 2013.

The White Hag “The Fleadh” 6.8%, 330ml can via Bradley’s of Cork

Some years ago, I was in a brewery. Well, I’m in at least one brewery every year! But this was different, a big sporting occasion in The Kiln at Murphy’s Brewery in Cork. Lots of gossip going on, lots of beer being poured. The guest of honour came in and you knew it, the minute he walked in the room, even if you had never heard of Charlie Hurley, the Cork born Irish international who has had a stand named after him in Sunderland. He just had this presence and the room unanimously acknowledged it.

It’s a bit like this with The Fleadh. You go through the preliminaries. The deep dark red colour, the last stop before black. The aromas. And then comes the big intro. On the palate. The hubbub stops, tastes buds turn and you concentrate as the personality of this strong beer takes over. Not in an overbearing way, mind you.  But there’s a firm handshake from the earthy malts and the fresh hops, caramel and fruit and a youthful freshness. A superb red ale. One you cannot ignore. Quite possibly your beer of the year.

They say about An Fleadh: A celebration of legendary festivals in Irish Mythological society, an ancient cultural event of music, dance, story and song. Our Red IPA is a symphony of complex earthy malts and fresh forward hops that play the lead in this ensemble. The resulting performance is a seamless combination of fruits and caramel, complimented by the distinctly fresh pine tones.

Just like the legendary Charlie Hurley, this is a strong one at 6.8% ABV and the IBU is 55. The minute he walked in the room…. into that same room, just like Noel Cantwell and Frank O’Farrell.

A Quart of Ale± #23 Moving on over to craft with Red Ale

A Quart of Ale± #23

Moving on over to craft

Red Ale (Part 1)

Is Red Ale an Irish style? In the 1970s, beer writer Michael Jackson is credited with giving the tag to Smithwicks. According to World Atlas of Beer, American beer competitions started awarding prizes for the category and smaller Irish breweries started to “launch highly-hopped higher strength or even barrel aged versions”. As you can see below, Eight Degrees gave as good as they got in recent competition with their dry Sunburnt.

The recent Brew Dog books mention only the American Red, in fact they barely mention the Irish scene at all. Sláinte (2014) acknowledges that there is some “dissent” about Red being an Irish style but say some local breweries have “evolved the style”. More recent examples include Porterhouse who have “banished the sweet”.

Looks like the style is still evolving. We  have four good ones below for you and another handsome trio (Eight Degrees, Cotton Ball and White Hag) to come in Part 2.

Porterhouse “Red” 4.2%, 500ml bottle Bradley’s of Cork

Porterhouse, a pioneering Irish craft brewery, are the producers of this red ale. Darkish red/brown is the colour here, and the off white head has a brief span. Both Malt and Hop figure in the aromas and also on the engaging palate, engaging because of exuberant fruit and a small streak of malty caramel. Fresh and fruity, with  superb caramel finish (almost stout like), I suspect (even at this early stage in the group) one of the better ones.

They say: Irish red ales? Yes, we know. Sweet, a bit cloying and, well, no thanks. So, it was brave of us (we say bravely) to put the words “red ale” after our own moniker. Why the hell would we do that? Because this is a real red ale, ….But sweet? No way. Balanced, yes. Fresh, yes. Aromatic, yes. In fact, we say yes, please.

Details

Malts: Pale Ale Malt, Crystal Malt, Wheat Malt, Chocolate Malt

Hops: Galena, Nugget, East Kent Goldings

ABV: 4.2% IBUs: 33 

9 White Deer “Stag Rua” 4.2%, 500ml bottle Bradley’s of Cork

Made with a mix of ale, crystal and chocolate malts, Stag Rua pours a very dark red indeed, with a soft off-white head. Chocolate, coffee and caramel in the aromas and also on the smooth palate. A really balanced beer with no single ingredient dominating. Quite a satisfying mouthful indeed. Easy-going as they indicate and also Gluten Free (since 2018).

They say: Stag Rua has an aroma that is rich and malty with little hops, although we use a considerable amount of hops their presence is behind the malt but there none the less. It will pour with a off white rocky head and should last all the way down the glass leaving a lacing behind. Stag Rua, an Irish Red Ale is a favourite style of our head brewer and we hope you enjoy drinking it as much as we love it. Be big, be bold, Bí Dána.

Wicklow Wolf Wildfire Hoppy Red Ale 4.6%, 440ml can Ardkeen Superstore

Colour is a dark red mix with an off-white head that doesn’t last too long. Malt plus a sniff of coffee in the aromatics and the same combo, with a stronger showing from the coffee, shows in the palate. Here too, the Sorachi and Sabro hops also figure, rather mildly though.

Indeed, “mild” is perhaps the most apt descriptor, though not in a pejorative manner. Touted as a modern red ale, I’m well pleased with it (nothing to do with its modernity or otherwise) and would love to try it in a direct joust with other reds like Roaring Ruby (from West Cork Brewing), Kinnegar’s Devil’s Backbone, Copper Coast (from Dungarvan Brewing), White Gypsy’s Ruby Red, the award winning Sunburnt Irish (8 Degrees), Costello’s Red Ale and more (including the newish Velvet Red by the Cotton Ball). Could be a long session. And I’d need food as well!

A few details:

Serve at 8 degrees.

IBU: 28

Hops: Sorachi Ace, Sabro

Malt: Pale, Cara Ruby, Melano, Oats, Roasted Barley

West Cork “Roaring Ruby” Dark Red Ale 4.4%, 500ml bottle Bradley’s of Cork

This Dark Red Ale from Baltimore is indeed a dark red with a head that soon diminishes to a thin lacy disc. Aromas are caramel and toasty. And you get much the same on the palate, toffee, caramel and coffee. All a bit stout like, yet this has its own distinctive flavour and texture with its malt bill prominent. Perhaps a bit more traditional than some of the other Irish ones but none the worse for that.

They suggest pairing with Roast meats, BBQ, strong cheese, roast veg.

It is Unfiltered and Vegan friendly as only whirlfloc (carrageen moss) is used to aid in clarification. Free from fluoride, chemicals, preservatives.

Malts: – pale ale malt, flaked oats,  amber malt, caramel malt, wheat malt, roasted barley.

Hops – Bramling Cross and Liberty.

Brewed using their own spring water.

Their story. Bacchus and Dionysus get some credit on the West Cork Brewery website but it is the yarns built around founders Kevin, Henry and Dominic that catch the attention. Read about the three founders here.  

A Quart of Ale± #22 Moving on over to craft. Golden/Blond.

A Quart of Ale± #22

Moving on over to craft.  Golden/Blond

Golden/Blond

Golden Ales “are the ultimate European session beer and a great opening to the pale ale pathway” according to Craft Beer for the People. Yet many of these are more than easy-drinking as you can see by tasting some of the selection below.

Mescan Westport Blond 5.50%, 330ml bottle O’Briens

This Mescan Westport Blond pours a lovely golden colour, quite an eye-catching white head too that tends to linger. One of the most refreshing beers around, its soft fruit and floral notes combining so well with the modest hops, all getting on very well with the malt in the background. All this harmony continues through the crisp and clean finish. They recommended serving at between four and six degrees - take heed!

 

“We only make beer that interests us,“ Mescan’s Cillian told me three years ago, “Beers that we like and find interesting. So no IPA, no Irish Red Ale. It is against our philosophy to follow a popular trend.”

That doesn't mean they don’t make popular beers! Their Blond was the first they brought out and has become a firm favourite with the public.

And one more thing about these beers, these mostly strong beers. The bottles carry a warning for lovers: “Our beer adds to the desire but may take away from the performance”. Caveat emptor. 

Blond beer, with its accessible character, combines well with most dishes. Mescan recommends steaks, burgers, chicken, sausages, also  noodles, pasta Bolognese, and Salade Niçoise. 

Heaney’s “Irish Blonde” 4.3%, 500ml bottle Bradley’s of Cork

Heaney’s Irish Blonde (not all blonds have an “e” by the way) pours a mid gold with plenty of bubbles rising and a white head that lingers a bit. Citrus in the aromas, floral notes too and a mild spice. A finger test on the head - just dip and taste - reveals a slight bitterness and that, along with a touch of malt, is evident on the palate where the experience is generally crisp, clean and dry, dry right to the finish.

They recommended serving at 6 degrees, a degree or two down on the usual, and pairings suggested are with seafood and also a “refreshing partner to a hot curry or rich burger”. Enjoy!

They say: “Our beers are for after the graft. Rural thirst quenchers” They fulfil that task very well indeed.

Brehon “Blonde” 4.3%, 500ml bottle Bradley’s of Cork

Refreshing, hoppy, citrus, malty, biscuity are the descriptors you’ll hear most in the chat about this beer. It has an inviting mid-gold colour and a white head that keeps it company for quite a while. Mild citrus elements in the aromas. Immediately refreshing, deeply so, just the job, superb mouthfeel as well all the way to the malty end. Another cracking beer from the Brehon.

They say: A refreshing, pale golden beer with a malty biscuity finish. Fabulous with white fish, shellfish, barbecue chicken or food from the Med, but equally as enjoyable on its own. Best served around 8 degrees. Our brewer has created a range of well balanced and flavoursome ales that reflect the changing face of the beer market in Ireland.

Refreshing, hoppy, citrus, malty, biscuity are the descriptors you’ll hear most in the chat about this beer. An impressive easy-drinking beer from a very impressive brewery.

Chimay “Gold/Blond” 4.8%, 33cl bottle Bradley’s of Cork

This Chimay, an authentic Trappist beer, has been made since 1966. The usual ingredients are used, plus the addition of sugar. Sugar? “All the sparkle of our beers comes from the transformation of sugar by our yeast, as has always been done traditionally. The refermentation in the bottle is a guarantee of quality.”

Colour is a light gold; it is clear, with plenty of that carbonation (thanks to the sugar).  Soft white head with staying power. Aromas hoppy and spicy, even notes of clove. When you drink, you immediately notice its refreshing qualities, deeply so, its terrific balance, its soft mouthfeel and the hoppy finish. They brew in the heart of Scourmont Abbey and the beer was for long reserved for the monastic community and its guests and staff. Now it’s all yours to try. Serve at 6-8 degrees.

If you are lucky enough to visit the brewery, you’ll find plenty of food to match the beer in their nearby restaurant. With travel restricted at present, you could do worse than try this recommended recipe: “ARTFUL SALAD WITH SCAMPI, TOMATO AND FENNEL”.  All the ingredients and method here. 

West Kerry “Béal Bán” 5%, 500ml bottle Bradley’s of Cork

Gold is the colour of this magical ale from West Kerry. Its big soft white head is slow to go. Creamy rather than crisp, yet light and refreshing with malt sweetly prominent early on, the hops making a show towards the lip-smacking finish. A distinctive beer indeed, very impressive.

Gold is the colour of this superb Kerry beer with its big slow-moving white head. It is a light and refreshing golden ale with that slight malty sweetness and a bitter finish, imparted by a generous helping of hops.

Paul and Adrienne (Ireland’s first female brewer) use water from their own well to brew the beers, both cask and bottled. The malt is predominantly Irish and the beers are brewed naturally, with no additives or preservatives. 

Beoir Chorca Dhuibhne is the Irish name for the brewery in the Dingle peninsula. It was established in 2008 to make traditional yet progressive beer. You’ll find them in their brew pub: Tigh Bhric (which also offers accommodation). 

A Quart of Ale± #21 Moving on over to craft. Sour.

A Quart of Ale± #21

Moving on over to craft.  

Sour

So, what is a sour? It is perhaps the style of beer most likely to put someone off with a single sip. But, according to Craft Beer for the People, “they are hugely rewarding for those who can get past the initial shock.” Think of lemons, sauerkraut, pickles and Citron Pressé (the French non-alcoholic thirst quencher) as that essential first step. “Once you gain a taste for them (sours)…. there’s no going back!” And I can tell you, hand on heart, that the conversion can come as early as the third sip. Stick with it and try some of the beers below - you won’t be sorry!

Crooked Stave “Sour Rosé” 4.5%, 355ml can Bradley’s of Cork

Colour is a deep pink that in some lighting might pass for orange; it is cloudy, with lots of bubbles rising; the head doesn't hang about. Fruit plus yeast notes in the aromas. Refreshing and effervescent on the palate, this is the most delicious sour, ideal for a summer’s day in the garden with a salad at hand, perhaps one with fish. Yet, as they suggest, it’s probably perfect for all seasons. Just a few sips in and I’m delighted with this one which is going to be hard to top in this section. Put it on your short list.

The American brewery says: Showcasing bright effervescent characteristics, Sour Rosé is the perfect sour beer for all seasons and occasions. Unfiltered and naturally wild, we package each can with a small amount of yeast to maintain maximum freshness for wherever life’s adventures take you.

Beer Specs

• Serving Temperature: 8-12 degrees
• Alc/Vol: 4.5%
• Cultured in Yeast

Pairings: 

Cheese, Jasper Hill Cellars Harbison with Washed-rind;
Chicken Liver Mouse & Pancetta;
Ceviche with Raw Fish and Shrimp, Aji, Onion, Salt and Cilantro, all Cured in Citrus Juice

Saltimbocca with Veal lined Prosciutto & Basil

Kinnegar “Olan’s Tart” Apple Sour 5.0%, 440ml can Bradley’s of Cork

This unfiltered, naturally carbonated Apple sour from Donegal’s Kinnegar Brewery looks a little like a cloudy pale apple juice once the short-lived head vanishes. I was expecting more of a crab apple but, while certainly sour,  this, one of the better Irish sours, is very drinkable indeed, quite refreshing too.

The style is “Kettle sour with apple” and it tastes clean and crisp. It is  labelled as ”a year-round reminder of summer” and is “fermented with freshly pressed apple juice from our friends at Dan Kellys Cider.”

They say: A bunch of rabbits and their mates having the craic and making good beer Yep, that's pretty much our branding in a nutshell. A big thanks to one of our twitter fans for putting it so simply and succinctly. Nothing in life is however quite that simple…..

Yellow Belly Castaway Passionfruit Sour 4.2%, 440ml can, Bradley’s

Yellow Belly like their sours, so be prepared!

Cloudy light amber is the colour. Not so much fruit in the aromas; yeast seems to be the main element. Once it reaches the palate though, the face puckers as promised and the Belgian malts, aided by the passionfruit sweetness, begin to calm it all down a bit. Just a little bit! This is after all a sour, and a pretty good one at that. Quite a thirst-quencher!

They say: The perfect sour. Our house Berliner Weisse recipe (soured with our, continuously evolving, barrel stored lactobacillus culture) conditioned on a small tropical islands worth of passionfruit. Expect a lovely fruity aroma, more fruit on the tongue, and even more fruit on the finish all rounded with a gentle acidity from the souring process. Brewed with only the finest Belgian malts and our House Lactobacillus Culture under the careful watch of our Head Brewer, Declan Nixon.

 

It is a seasonal beer – mostly found during the Summer months, but from time to time as a limited release. It is unfiltered and not pasteurised.

All the artwork you see across their Tap Badges and Cans features their fictional hero ‘YellowBelly’. He’s the “Dr. Who” of Beer; travelling through time and space to find new recipes, discover ingredients and to fight the bad guys trying to destroy good beer. Creative Director, Paul Reck, creates all the artwork and is the mastermind behind the ‘YellowBelly Tales’ Comic Book Series, which can read for free on the site.

Lervig “Passion Tang” 7%, 330ml can Bradley’s of Cork

The eye-catching can pours an orange and gold colour while this Norwegian sour holds its head just for a few seconds. Mainly fruity aromas. And the Passionfruit is your main man on the tangy palate. Perhaps not as sour as some or perhaps I’m getting used to the style. Either way, not quite on the same level as the Crooked Stave. Easy enough to forget, with all that Passionfruit, that this is 7% abv.

Lervig is an independently owned and operated craft brewery located in Stavanger, Norway. They produce a wide range of beers from easy-drinking pilsners and pale ales to bold and complex barrel-aged stouts, barley wines, and sours.

They say: We fermented an oat rich sour ale with our house ale yeast, then add brettanomyces trois in the secondary fermentation along with passion fruit. Grains of paradise were also into the mix, giving this beer a tropical, floral yet woody character. This beer bridges with those who don’t really like beer to craft beer.

Malts: Pale, Munich, Caramalt.

Hops: Ella, Victoria Secret.

Yeast: American Ale, Brettanomyces

Additive: Grains of Paradise.

Passionfruit extract also listed in ingredients.

A Quart of Ale± #20. Terrific Irish Ciders. "Lucky to have each of them"

A Quart of Ale± #20

Moving on over to craft.

Terrific Irish Ciders.

"Lucky to have each of them" 

Cider is one of the most ancient of the alcoholic drinks, made wherever apples are grown. Yet some countries, Canada for example, has a law preventing people calling a liquid cider unless it has apples in the ingredients. There is a huge variety of ciders, from dry to sweet, from clear to cloudy. Once at a gite in France, the owner came over with a cloudy bottle, oil to ease a sticking front door we thought, but no it was a delicious homemade cider and there was a basin of strawberries as well!

Normandy and Brittany (where I then was) are well known for their ciders but it is only in recent years that craft cider has hit Irish shelves. And even here now, there is an amazing variety, especially from Munster, Leinster and Ulster. I have just a few examples below, including a non alcoholic gem from Highbank, and they illustrate the variety and quality available.

Con Traas of the Apple Farm, who produces a superb example himself, was asked a few years ago to give his verdict on a couple of the then new ciders, Longueville and Stonewell. He declined, saying we were lucky to have each of them. I feel the same way about the quintet below and others such as those coming from The Cider Mill in Slane, Dan Kelly (also in the Boyne Valley), and others that you can find here at  Cider Ireland .

Stonewell Medium Dry 5.5%, 500ml bottle Bradley’s of Cork

This County Cork cider is approaching its 10th birthday and is tasting as well as ever. It was their first and  “remains our most popular cider”. It is a classic, very popular here too, and we often order it in restaurants as it goes well with a variety of dishes.

You’ll know it’s Irish by the eye catching Celtic design on the front. Aromas of the orchard invite you in. Light gold colour and squadrons of little bubbles flying up to the top. Terrific wash of sweet apple flavour on the attack and then you note a balancing acidity before a satisfying finish.

They say: We don’t complicate things by using artificial additives, apple concentrate, glucoses syrup or dilute with water. This carbonated cider is best enjoyed as a refreshing thirst quencher, chilled to 7 degrees (watch the ice – whilst it will maintain the chill it can conceal the full flavour!). 

With winter approaching, you can put this out the back for chilling as an overlong spell in the fridge would also hamper the flavour. This medium dry contains approximately 20% cider apples and 80% eating apples. The cider apples provide the astringency in the cider and the structure on which the full, rounder and more citrus characteristics of the eating apples depend. The cider is made from Irish grown apples and the varieties used are Dabinett, Michelin, Jonagored and Elstar.

Highbank Organic  “Drivers Cider” 0%, 330ml bottle Bradley’s of Cork

I’m walking through long rows of apple trees, all in blossom, pink and white abound. The grass between is ankle height, lush and liberally populated with white daisies. Lush, but recently topped. Had I been there a week earlier, I would have seen battalions of dandelions.

I was in Kilkenny, in the healthy heart of Highbank Orchards, an organic farm owned and managed by Rod and Julie Calder-Potts. It is here they grow their apples and make their ciders (and more), including this one.

Made from organic cider apples from the Highbank farm, Drivers Cider is a refreshing non-alcoholic drink for the designated driver with no added sugar or chemicals. This Blusher apple limited vintage is Single Estate (grown, distilled and bottled at Highbank Farm) and no sugar or sweeteners have been added. 

It is a bit sweeter than the Stonewell but finishes dry. It’s a delicious well-flavoured drink and really works well with food as we found out during the Sunil Ghai Special Lunch in Sage last year. Any drink that pairs well with Asian is worth noting, especially when you’re driving home afterwards. In fact, we enjoyed the pairing so much, we bought a second round of the Highbank! Probably one of the best of the Irish non alcoholic drinks.

Johnny Fall Down “Late Apples” 2017 5.5%, 500ml bottle Bradley’s of Cork

Light gold colour, no shortage of bubbles. No mistaking the orchard aromas. This one comes on strong, packed with complex flavour, smoky and spicy with a lingering dry finish. One for your short list for sure, from the new kids on the block at Killahora. 

At a tasting earlier in the summer, Killahora’s Barry said this Late Apples is driven by 30% Dabinett and lots of French varieties, some inedible as a fruit. And that this is designed “for food”. They suggest it is also one for the red wine drinkers and point the white wine drinkers in the direction of their Early Apples issue.

They say: "We work on what the year gives us. In the cidery, we do as little as possible to it. This deeper bittersweet, medium-dry cider is made from the late ripening, rare varieties of apples in our Cork orchards. Pair with darker meats, spicy food, cheese and oily fish.” Serve chilled, no ice!

Killahora was founded by two cousins, Barry Walsh and Dave Watson, with the goal of growing the best rare apple and pear varieties on Irish soil and to use artisanal techniques to turn them into award winning drinks. 

Dave brings a passion for and encyclopaedia-like knowledge of apple and pear trees, while Barry brings the wizardry of fermenting, blending and creating new drinks. “We make everything as naturally as possible with minimum intervention and use wild fermentation.Everything is handmade on site with 100% fresh juice and we take our time, allowing our products to mature for up to a year to get the most complexity of flavour.”

Highbank “Proper Irish Cider” 2016 6%, 500ml bottle Bradley’s of Cork

This organic cider from Kilkenny’s Highbank Orchard has an amber colour, with fountains of bubbles rising. Aromas are tart and true to the orchard fruit. On the palate, it is just amazing, this masterpiece of deliciousness and refreshment and then that dry finalé. If Bach had made cider, he’d have been happy to put his name to a bottle like this, precise and satisfying from first drop to last.

They say: This traditional, dry cider grown and produced by Highbank Orchards Matured on its wild yeasts Highbank Proper Cider has no added sulphites, no added sugar and is Irish Organic with naturally high tannins. A delicious, refreshing drink, Proper Cider should be served chilled over ice particularly with a fish course.

Highbank Organic Orchards, owned and run by Rod and Julie Calder-Potts, produce their ciders in small batches with an emphasis on pairing ciders with different foods. All organic, with no added sulphites and gluten free, the cider apples are from Highbank’s own organic trees grown on Highbank Organic farm in County Kilkenny. It is a beautiful farm and this is a beautiful cider.

Longueville “Mór” Cider 8%, 500ml bottle Bradley’s of Cork

Longueville harvest

This Longueville House cider had a clear amber colour and pleasing orchard aromas. This is a medium cider with a delicious full flavour, slight touch of tannins (on the lips) and a satisfying finish. Rubert Atkinson of Longueville: “No ice! It waters down the flavours and kills the sparkle. Enjoy this like a wine, in a wine glass.”

Longueville House (near Mallow, Co. Cork) grow two varieties of cider apple, the Dabinett and the Michelin - “No chemicals and no pesticides”. The regular Longueville House Cider, has an abv of 5.9%. The sugar is natural and they use no extra sulphites. 

Longueville’s Mór gets its higher abv (8.00%) and distinctive flavour from fermentation (1 year) in their just-emptied apple brandy casks. “It is the same juice as the regular cider but is more robust, has more character, more flavour, well rounded, well balanced, really lovely.” I couldn't agree more! Made from 100% fresh apples. Contains only naturally occurring sulphites.

They say: William O'Callaghan and his father Michael before him have been fermenting exceptional craft cider and distilling Ireland's only Apple Brandy now for almost 35 years. We have brought the cider and brandy production to another level while maintaining the very natural and respectful processes of our fore fathers, the terroir and sustainability - crushing, pressing, fermentation, filtration, light carbonation, pasteurisation - all while using no pesticides, fungicides, insecticides or any other ‘cides in our orchards. 

One way they counter the aphids, a tiny bug that can do enormous damage, is to encourage the hoverfly by planting the likes of Fennel, Angelica and Yarrow. These attract the hoverfly, a natural enemy of the aphid.