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Sunday, February 18, 2018
Hackney's Five Points Brewing Comes To Cork.
From one marsh to another.
From one marsh to another, Five Points beers should be a good fit in Cork. The independent brewery is based in the heart of Hackney (East London), situated in a Victorian Railway arch and takes its name from an adjacent five-way junction. The beers, as we found out at a very enjoyable tasting in the Abbot’s Ale House, a craft mecca, last week, are full of flavour and aroma; all are unfiltered and unpasteurised for a better taste.
Five Points, founded five years back, launched in Ireland on the first of the month and Accredited Beer Sommelier Francesca Slattery, Ireland Account Manager, was in Abbot’s to guide us through a very interesting tasting indeed.
We started with the Pale. “We spent six months developing this, we had to get it right. It should be our backbone.” It is right and, with 60% of the sales (total of 2.1 million pints!), it is indeed the backbone of Five Points. It is a fresh, modern and aromatic Pale Ale (4.4%); easy drinking and perfect for any occasion. Hops are Amarillo and Citra and it comes in cask, keg, bottle and can.
The next beer, XPA, was actually brewed for an occasion, a local music festival. Citra and the Australian Galaxy are the hops. Francesca (Chess for short!) said it was bitter upfront but with a sweeter finish, the Golden Naked Oats help give it a nice mouthfeel. At 4% ABV, it is extra drinkable too and proved so popular at the festival that it was kept on the list. Can and keg.
On then to a bottle - Five Points package in cask, keg, can and bottle - of Hook Island Red (6%). Anton of Abbot’s: “If red good, then rest of beers should be alright.” And it is good, surprising one or two with its quality. I reckon it would be even better with food. Chess: “Though red is not a big thing in the UK, I love this beer, the way the hops cut through the sweetness and the rye makes it spicy.”
Customers may like the rye but brewers don’t as it can clog up the system! Still Five Points loaded this with 20% rye. Six malts and three hops all added to the final result. Cask, keg and bottle.
A well balanced, full bodied beer brewed with all-British barley and Golden Naked Oats, coupled with Willamette hops from the USA, is how they describe Brick Field Brown. With earthy aromas and flavours of Demerara and hazelnuts, “it’s a hug in a glass”. Hops is Willamette, it is 5.4% and sold in cask and keg.
“India Pale Ale,” said Chess, “is an English thing.” But it took the US to revive it and that spurred the UK to renew their interest. White Shield and Bengal Lancer were mentioned as being iconic IPAs but we were happy to settle for the delicious Five Points version at Abbot’s. It is quite perfect so much so that you hardly notice its 7.1 ABV. Available in keg, bottle and can.
Then we had a final treat, the very last of the Derailed Porter at 5.6%. Chocolate and caramel with sufficient bitterness, this old style porter is delicious but Chess teased by telling us that it was even better in cask!
And so the tutored tasting came to a close but the evening was only starting as we moved downstairs for some serious tasting. Say no more!
Thanks to Anton (far right) of Abbot's for the pics.