Bottoms Up with Belgian and Irish Beers. #3

Bottoms Up with Belgian and Irish Beers.

#3

Porterhouse Hersbruker Hops Pilsner, 5.0%, 500ml bottle

Gold in colour, nice white head (doesn’t last long), plenty of bubbles. Fruity, floral and spicy aromas. A very pleasant step-up on the normal lager, good clean taste, excellent backbone of hops, a refreshing balanced Pilsner, and very satisfying overall.

They say: a classic Mittel Europa style of Pilsner and a seriously good night.This is a classic, stylish Pilsner. Think Rolling Stones, not Justin Bieber. We brew for taste and in the brewing we look carefully at how we do it. We don’t add any “extras” – no additives, no enhancing chemicals. Just simple, pure ingredients.

By the way, how many think of Justin Bieber while having a pint?

Closed with cap, with pull-off tab. Label tells us it’s an Honest Independent Beer. No guidance on bottle as to serving temperature, but around the 8 degree marks seems fine.

Malts: Lager Malt, Cara Malt, Vienna Male, Munich Malt

Hops: Galena, Nugget, Hallertau Hersbrucker, Hallertau Perle.

Wicklow Wolf “Apex Oatmeal Stout”, 6.5%, 440ml can

Pours black with a short-lived coffee head. Chocolate and coffee mingle on the smooth and slightly sweet palate. Creamy and full flavoured from start to finish. Nothing wrong with cream, as we know very well in Cork, but personally I’d prefer a little more bite, just a little, from the black wolf.

They say: A member of the Alpha Pack, their core range, Apex champions a heavy malt bill, brewed with only the best flaked Irish Oats, specialty chocolate and coffee malts. Expect an intense burst of fresh roast coffee, milk chocolate & a delicious creamy smoothness. A full flavoured stout that will leave you wanting more.

Hops used is Apollo and the advice is to serve this stout at 8 degrees.

Did you know, they have their own hop farm in Roundwood?  They are committed to sustainability - that’s why they’ve moved from bottles to cans - and you can also read about that on the site.

Westmalle Trappist Dubbel, 7%, 33cl bottle

As you pour, note the raised Trappist collar around the neck, a material reminder that this revered beer comes from the Westmalle abbey, about 40 minutes drive east of Antwerp.

Colour is a reddish brown with a big off white head. The mildly intense aromas of ripe banana, caramel and hops are unusual, at least to me.  And you’ll find that mildness also as you savour the complex taste (remember this beer has had a re-fermentation in the bottle), malt and fruit in harmony, right through to the fresh and hoppy dry finalé. An elegant grown up beer to be served at 6-14 degrees. 

The brewer makes three beers. Westmalle Tripel and Dubbel are sold by stores and served in cafés and restaurants in Belgium and the Netherlands. You will also find them in selected outlets around the world.

Westmalle Extra is only brewed twice a year and is produced for the monks’ own use. The monks and their guests consume it with their midday meal.

What to pair with your Dubbel? Check some very interesting suggestions here.

Westmalle Abbey forms part of the Order of Cistercians of the Strict Observance. All communities in the Order maintain ties of mutual solidarity. Each community is a training school in the art of loving thy neighbour. This love and solidarity is extended to all people of good will, as can be clearly seen in the way visitors are received at the abbey.  

Straffe Hendrik Brugs Tripel, 9%, 33cl bottle

This comes from Bruges in a golden robe with a big white head. Mildly citrusy in the aromas. Citrus again on the palate, banana too. Early sweetness turns to bitterness, caramel to citrus, as we reach the finish where the hops come into their own. Well made, well balanced. So far though, the best Belgian has been the Duvel Tripel Hop Citra.

They say: The name means strong Henri. Straffe Hendrik Tripel is a golden triple with a sturdy white collar. The aroma is spicy with hints of black pepper, coriander and ginger, and is even insinuating the presence of oranges.

The beer is brewed with a selection of Saaz and Styrian hops of a very high quality. The subtle blend of six special varieties of malt gives the beer a well-balanced and powerful taste. Refermentation in the bottle generates a long natural shelf life. Serving temperature: 6 degrees.

Food pairing advice: The combination with zesty fish plates is a real treat, but Straffe Hendrik can also be paired with cheeses such as Camembert or Bruges Blomme. Straffe Hendrik is known to be a real delicacy when combined with desserts based on pineapple or mango.

*****
The round, by the way, it not like a boxing round. Not really looking for a winner here. If we have four winners, then so much the better, for me!

Also in this series:

An Irish and Belgian Beer Quartet play a pretty tune on a Friday evening.
Best of Beers. Another Belgian v Irish Round #2

All the beers above were bought in Bradley's, North Main Street, Cork.

Their Belgian Selection box (12 bottles) costs €45.00.

Their Irish Selection box (14 bottles/cans) costs €65.00. 

More details here.

Hospitality Alive and Well at The Wicklow Heather

Hospitality Alive and Well

 at The Wicklow Heather

At first glance, the inside of the Wicklow Heather, looks like something from a previous century: paintings in gilded frames, old posters for food and drink on the walls, even on the rafters along with copper pots and black bastibles. But then you meet the modern multi-national crew and you realise this place is full of chatty people all determined in the politest friendliest way to make sure you have a memorable meal in this roadside pub in Laragh in the beautiful heart of the county.

Babaganoush starter

And that was exactly what happened during our evening meal. Irish produce well cooked in a variety of styles - everything from Irish stew to Babaganoush - and served with a smile. Quality and yes, quantity too, on the plate. And since there is a full bar here, they have all kinds of drinks. I usually look for the local and enjoyed Glendalough Whiskey (a tasting trio) and an IPA from Wicklow Wolf.

And at the end there was a surprise. “Would you like a drink? On the house.” Yes of course, and we gladly accepted the Bailey’s. Cheers to the Heather and all that sail in her.

We were back for breakfast - they have B&B rooms about 100 metres away. And here that generosity was present again, firstly in a glass, a large glass, of freshly squeezed orange juice. Then a gentleman who had just finished his breakfast met two friends as he was about to exit. So he told the waitress he’d sit and talk with the friends for a while and she made sure he had a cup of tea or coffee while he chatted.

Seafood Salad: a massive plate of warmed grilled fish, smoked salmon Gravlax with avocado and King Prawn with Marie Rose sauce and more!

After breakfast, we had a chance to take a look at the three adjoining dining rooms here (not possible the evening before as the place was packed). The biggest is the amazing Irish Writer’s Room with books and memorabilia displayed on the walls including a first edition first issue of Gulliver’s Travels (the oldest book here, printed in 1726)! Plenty more from the likes of Joyce, Yeats, Keane, Heaney and more! Indeed they also have a first edition, first issue of Ulysses by James Joyce. And if you’d like a drink while you take in the books, then their famous Irish Whiskey Bar is in the corner of this room.

Local venison (above) and beef feature on the menu.

The Heather’s B&B units are excellent. You have your own “house” in a small terrace. Basically, ours was one rather large room, neatly divided into a sitting area with sofa and TV; a corner with sink, fridge, kettle and espresso machine; and two sleeping section (one double, one single). And, we also had a spacious bathroom with toilet, sink, plus separate bath and shower. Very comfortable all round. Everything well maintained and in good working order (lights, heating, TV, Wifi). If you’re heading to Wicklow then the Wicklow Heather is Very Highly Recommended. We paid ninety euro for the B&B on October 1st.

Custard tart

This, our second day in Wicklow, saw the heavy rain still around as we left Powerscourt Hotel. But rain or no rain, we were determined to see the Powerscourt Waterfall (video below). Paid the entry fee and reached the car park. That is a few hundred yards away from the falls, so we walked in. It was absolutely spectacular - no doubt the flow was enhanced by the recent rains - and well worth the walk and the soaking. Luckily, I was able to use the toilet block to change my pants.

Sitting area in the B&B

On these kind of trips, you should always put some place on your list as a rainy day option and we had earmarked Sea Life on the promenade in Bray. The wind was wild - whipping the waves that crashed onto the shore - as we walked the few hundred yards from the car park, lucky that the rain was taking a break. 

It is not the biggest aquarium you’ll come across but has much of interest. No guide as such but there is a friendly pro-active person going around who’ll give you all the information you need and will also round up visitors at feeding times. They have all kinds of fish here from the tiny guppy to rays and sharks. You’ll also see a softback turtle.

The rain was back when we returned to the car but this time the Wicklow Heather and its warm welcome was just about 30 minutes away and after that the day just got better and better. The sun was even shining as we checked out the following morning and we had fine views as we drove through the Wicklow Gap heading for the motorway back to the south.

The sheep lane on the Wicklow Gap

Also on this trip:

Powerscourt Hotel

Powerscourt Distillery visit

Franciscan Well Easter Fest. Was 2019 the Best Yet?

Franciscan Well Easter Fest

Was 2019 the Best Yet?

Franciscan Well is located held its 20th annual Easter Festival at its North Mall location at the weekend. And, by all accounts, from the organisers, the visiting brewers and the customers, it was the best yet.

I met Franciscan Well Market Manager Kate Clancy when I called early on Sunday afternoon. She reported that the previous day was amazing. “Once we opened the doors at 1.00pm, the crowds just kept coming.”

"What a weekend we had! Beer, Easter eggs, beer out of Easter eggs, pizzas, live music and this crowd! Thanks to everyone for coming along and a huge thanks as always to our amazing staff & their hard work! 

And the brewers confirmed that. Many had run out of their headline beers which meant I didn’t get to taste Peaches and Cream by the Cotton Ball or the Witness Protection Belgian Wit by Wexford’s Yellow Belly. 

I got in before the crowd on Sunday.

It was much the same story at UCC. UCC? You might well ask. Well, yes, they have a research brewery and you’ll see them at various festivals. Like the other breweries, they ran out of certain lines and, just like the others, had to be nimble to keep the show on the road. And one I enjoyed there was Manneken Pis, named after the Belgian beer. Apparently, the Manneken Pis statue has on occasion been filled with beer and you were welcome to hold your cup up and get a fill.

No such shenanigans at Franciscan Well!

Yellow Belly's Seamus was one of the happy brewers here who also seen his stocks diminish more rapidly than expected. But I did get to sample a couple. Their Jack Bauer Power Shower, a 3.8% sour, was deliciously refreshing in the heat and CL quickly became a fan. The Wolf of Malt Street, a 6.2 per cent Black Forrest Stout, a collaboration between Yellow Belly and neighbours Wicklow Wolf, also went down well at our barrel - could have done with a seat in the heat!

I also enjoyed the Elevation Pale Ale from Wicklow Wolf, an American style Pale Ale brewed and dry hopped with Mosaic Hops. Not everyone likes the dry hop beers but it suits me fine! Great too to meet up with James Ward of Lough Gill Brewery whose Mac Nutty is one of my favourite brown beers. This time we tasted their Roller Coaster, a 4.6% Berliner Weisse, with Guava, Mango and Passionfruit. Delicious and, like the Jack Bauer, refreshing. Also met up, after a few years, from Richard from Roscommon’s Black Donkey but we were making out exit at that stage.

The Rising Sun’s Common Eileen, a California Common, was malty with a decent bitterness, with traditional old-style American Hops. Had been hoping to taste the Cotton Ball’s Peaches and Cream but Eoin reported it all sold out. Still, there was the considerable consolation of a glass of their excellent Another Bloody IPA. I hadn't tasted that with a long while and enjoyed renewing the acquaintance. Indeed, called to the Cotton itself for a small selection of bottles when we got home - the sun was still shining in the garden.

CorkBilly’s Drinks Digest: Wines, Spirits and Beers. A Wolf in Town!

CorkBilly’s Drinks Digest

Wines, Spirits and Beers

At The Bierhaus Cork, this Thursday, 7.30pm

Wicklow Wolf X Anspach & Hobday (London) Tap-takeover. 

Meet the Wicklow Wolf Team & Anspach & Hobday owner/brewer (Jack Hobday) 

3 Beers from Wicklow Wolf 

3 Beers from Anspach & Hobday 

1 Collaboration beer 

Tastings promos on the night! Details on the Bierhaus Facebook page.

and if you want more Wicklow Wolf then you’ll find them teaming up with their friends Dungarvan Brewing Company at Dungarvan’s Merrys Gastro Pub for a 6 Course Beer Dinner, celebrating Irish Craft Beer on Friday the 23rd November.

Spanish Wine Evening at Rostellan Chocolate

Friday, November 30, 2018 at 7 PM – 9 PM

An evening of tasting 6 varieties of Spanish Wine with cheese and pates. Alejandro from Heart of Spain will present this event which promises to be a fantastic evening. Strictly limited tickets are on sale at an introductory price of €25 each. Contact Peter at 087 2908774 to purchase a ticket.

SuperValu Case Deal

Kate Barry of Barry & Fitzwilliam has been on to tell me about the terrific Villa Maria Case Deal exclusive to SuperValu.

6 different bottles of Villa Maria wine per case.  The RRP for the pack is €105 – it is on offer in selected SuperValu stores at €70.00

The Buy 6 Save €10 starts next Thursday 22^nd November and will run until December 24^th -  hence this will bring it down to €60.

Please note the Villa Maria Case Deal is a limited offer and once it’s gone it is gone!!

Mezze & wine pairings night in Ardkeen Quality Food Store. 

Join us at the Barista Bar in Ardkeen Quality Food Store on Saturday 24 November for a Mezze & wine pairings night. Husband and wife team Dvir and Nicola of Mezze (Waterford locals) will prepare an authentic Middle Eastern feast with shared plates using the amazing locally sourced produce from Ardkeen Quality Food Store. Experience casual authentic Middle Eastern dining, ideas of how to use local produce to prepare bright and vibrant foods, and learn which wines work best with Middle Eastern flavours - all chosen by resident expert Julie Ward.

Tickets include 4 course vegetarian meal with wine tastings and must be purchased in advance. 

Les Gourmandises have a Malbec wine & dinner on November 27th (7.00pm); details on their Facebook page.

Premium Irish whiskey tasting and 4 course tasting menu at Cronin’s Pub.

Tuesday, November 27, 2018 at 7:30 PM – 10 PM

"Join us in Cronin's Pub, Crosshaven for a premium Irish whiskey tasting and 4 course tasting menu. We will be joined by Irish Distiller's whiskey ambassador Michael Cowman. Each whiskey will be paired with a specially prepared tasting menu from the Mad Fish Kitchen at Cronin's Pub.

Be amongst the first to taste the newly launched Red Spot, 15 Year Old Single Pot Still, which was discontinued in the mid-1960s and now rejoins Green Spot and Yellow Spot in Irish Distillers’ Spot Whiskeys range. It has been created using an old recipe handed down by the Mitchell & Son family of wine merchants, who created the original Spot Whiskeys in the early 1900s. We will be tasting this alongside Yellow Spot 12 Year Old.

This will be a night to remember! Starts at 7.30pm. Tickets must be purchased in advance."

Cillian of Mescan Brewery has a special for you

Westport’s Mescan Brewery

“Delighted to announce the release of our Christmas beer, Beoir na Nollag!

We made a version of the beer 3 years ago and it was a huge success. This year's beer follows the theme but it's a new recipe. It's a strong dark beer 8.8% which was brewed in the spring and was cold conditioned in bulk for 6 months before transfer to Irish Whiskey casks for 2 months of barrel ageing. It was then dry hopped and bottle conditioned. 

The flavour profile is malty, with dry fruits, warming alcohol and sublte notes of whiskey, wood and hops. Over time it will demonstrate an evolving complexity as it matures farther in the bottle so it's a beer that can be enjoyed now or cellared for later drinking. 

We only bottled 1,000 litres but we hope not to run out before Christmas!”

And, speaking of Christmas specials, Eight Degrees have two beauties. Check them out here 

Sky’s The Limit At Sage

Sky’s The Limit At Sage

Rhubarb, buckwheat and buttermilk

Sage in Midleton is the home of the 12 Mile Menu, brought to your table by chef Kevin Aherne and his band of local suppliers (whose photos you may see on the restaurant walls).

I remember many years ago a senior cleric from West Cork admitting to jealousy as he drove through the rich fields of East Cork, full of thriving crops and “contented cattle”. And it is bang in the middle of those fields and farms that Kevin established his 12 mile menu.

Potato bread

“He was the first chef to come out to our farm to see how we were treating the animals,” one of the original suppliers told me a few years ago. He was impressed and so too was Kevin as that supplier is still on the short list.

Kevin's attention to detail saw him build up his supplier base. And he pushed them onwards and upwards from time to time. But he soon found that the pushing wasn't all one way. The suppliers too had their pride and keen to see how the chef was handling their precious produce.

Delicious Squid

Momentum built. Ideas in fermentation. In Marination. In cooking. And over the past few years, the menu, a tweet here, a refinement there, has taken off. And has local been a limiting factor? No, not at all. On the contrary. It has concentrated the minds of the farmers, the fishermen, the foragers and the chef of course! In the fields, on the ocean, at the shore and in the kitchen. Now, the sky’s the limit. Twelve miles high. Maybe that’s what Kevin had in mind from day one!

One of my treats growing up in East Cork came when everyone else was finishing dinner, during the time of the new potatoes. Then I’d take whatever two or three were left, mix in butter, a sprinkle of salt and a cup of whole milk. Poppy paradise! That was how I started the Swinging 60s!

Beets & Rhubarb

In Sage on Friday last, I was treated to the 12 Mile variation. The bread, and delicious bread it was, was Fermented potato and cultured Jersey milk bread served with Organic rape seed and fennel oil. The amuse bouche was a little delight: Apple jam, goat cheese, Sage biscuit, with beetroot dust.

The momentum of the 12 mile menu saw the kitchen at full stretch and so they pulled back a little, simplified things a bit. The pace is better now and gives the chefs a chance to get out and meet the customers and so it was Kevin himself who served us our starters, both magnificent.

Sirloin

The description for mine was deceptively simple: Squid, sea spaghetti, parsley. Never had squid like this before. It came two ways, one cooked slowly in that milk, the other crisply done. Each had a different shade but each a delight on its own but put some of each in your mouth and the delight was more than doubled. And the sea spaghetti. Well that came from foraging down on Inch beach, just a few miles away. Meanwhile, CL was singing the praises of her beets and rhubarb. The  beetroot  was done in three variations, including raw, and the rhubarb’s texture was almost like that of a toffee.

CL is an experienced Hake eater at this stage but her mains was rather special: Hake, Oyster Mushroom, Spinach and sea vegetable. Quantity and quality were spot on, the fish was just perfect with exceptional company including celeriac puree, those Ballyhoura mushrooms and the sea veg (again from Inch). Here there are no big heavy sauces. The fish is the main event in this case and is given its chance to shine.

Hake

Must admit my choice of mains was influenced more by the dripping chips than the Sirloin; also on the plate were bone marrow and wild onion. I wasn't disappointed on any count. Everything came together so well, enjoyed the meat, the chips, and the accompanying flavours of the marrow and the wild onion. A perfect combination. We also had a side dish of mashed potato. As with the first course, clean plates went back.

And the trend would continue with dessert - you order dessert here at the start. I picked: chocolate, honey, salt. Sounds a bare description but the staff do fill you in on all the details. The chocolate, by local bean to bar maker Shana Wilkie, came in three variations, her 75%, 50% and a spoon or two of crumbled, and a dash of honey. Great stuff! What a pleasure to dispatch.

Choc-oh-la-la

CL was tasting rhubarb for the second time: Rhubarb, buckwheat and buttermilk. A high class crumble really with a buttermilk ice-cream to crown it.  And another lovely finish.

By the way, we picked from the Early Evening Menu, a very reasonable thirty euro for three courses of immaculate quality (there was a 3 euro supplement for the sirloin). Next time, we’ll go for the A La Carte!

The counter

There is a great choice of drinks here, including an excellent wine list and indeed quite a selection of craft beers. I was on the beer. I’m told the American Amber by the Wicklow Brewing Company is very popular here and I could taste why! The wine was amazing, full of flavour and vivacity, a lovely Biohof Pratsch (2014) organic Gruner Veltliner. And speaking of drink… you must have a close look at the front of the bar. It is made with staves from casks of the local Midleton Distillery. That 12 mile philosophy!

And just to say too that the place, celebrating its 8th birthday, is lovely and becoming more so with an outdoor improvement due to finish next weekend. Will be great venue for the summer. And great staff outfront too, led by Kevin's wife Reidin. It just all seems to come together in a calm and friendly way - you can tell from the happy buzz!

Sage

The Courtyard

8 Main Street

Midleton

Co. Cork

00353 21 4639682

info@sagerestaurant.ie 

http://www.sagerestaurant.ie

Facebook: https://www.facebook.com/SAGE-Restaurant-63970514966/timeline 

Twitter: @Sagemidleton 
51°54'56.9"N 8°10'25.8"W

Opening Hours:

Tue-Thu:	12:00 pm - 3:00 pm 5:30 pm - 9:00 pm
Fri-Sat:	12:00 pm - 3:00 pm 5:30 pm - 9:30 pm
Sun:	12:00 pm - 8:30 pm

Tannery Kitchen Supper

Tannery Kitchen Supper.

Superb Food And Company.

The Kitchen Supper in the Tannery Cookery School was the highlight of our first day at the West Waterford Festival of Food. Paul Flynn’s “festival” was confined to four courses but flavours, textures and colours were unconfined. The  large group at the table certainly enjoyed the meal and the friendly input of hosts Maíre and Paul.

We had taken the long route to Dungarvan, heading up the main Dublin Road before breaking east in Mitchelstown towards Ballyporeen and Clogheen and eventually the heights of the Vee. I like that road through Tipperary, the mountains to the right and, all along the road, well kept cottages and farm-houses, even the roadside grass outside the gate is cut.

It was bright but cold high up on the Vee and we didn't linger too long but had a few stops to watch the newly born lambs and their mothers on the roadside. After checking in to Lawlor’s in Dungarvan, we took a stroll around the town and ended up in Merry’s, a lively busy pub that sells lots of craft beer and increasingly craft spirits. They also do food but we held off for the Tannery event! Beers enjoyed included the Wicklow Wolf Brewery’s American Amber and Franciscan Well’s Chieftain Ale.

Perhaps the main ingredient for the convivial evening at The Tannery Cookery School was a common interest in good food. And in addition we were, of course, in the right hands and in the right place. And it all led to a relaxed well paced evening, as is usually the case with good food and good company.

This was a set menu and the starter was Pea and Wild Garlic with Crab Cream, seasonal, local and delicious.

The humble carrot played a leading role in the main course, at least I thought so. Of course, the ensemble of Silver Hill duck leg, the McCarthy Black Pudding, with Colcannon sauce, that superb glazed carrot, and Star Anise, was a delight, a marvellous mix of flavour and texture.

Rhubarb is absolutely superb at the moment and was included in the dessert: Orange and yogurt panna cotta with rhubarb and sticky orange cake (these last two really combined superbly). The cheese course, two Waterford cheeses including Brewer’s Gold (a favourite of mine), made for an excellent finalé to a lovely meal, to a lovely occasion at The Tannery.

See also: A Tour of West Waterford Producers on the Bus Bia

See also: The Tannery Kitchen Supper.

See also: Craft Cider’s Challenges. More Like Wine Than Beer
See also: From Power with Love. Persian Dinner. Gorgeous. Generous.