A Quart of Ale± #11 Moving on over to craft. American Style IPA

A Quart of Ale± #11

Moving on over to craft. 

American Style IPA

Part 2

First, there was IPA. In the 18th century, English beer, on its way to India was highly hopped. It became known as India pale ale and went down well with the soldiers and later found favour with drinkers at home. 

Two hundred years later, just like the empire, it was slipping into oblivion, until the Americans revived it by using their more aromatic and flavourful hops and more of them. And so the American IPA was born. And that led to a revival in the UK.

This is Part 2 (we published Part 1 last week) and here we focus on some excellent American style IPA produced here in Ireland by the likes of Kinnegar, Whiplash, Blacks and Yellowbelly.

Blacks “Ace of Haze” DDH Cryo New England IPA, 4.2%, 440ml can, Bradleys Cork

The hard-working Maudeline and Sam Black.

I have to say straight up that that this New Englander is a lovely beer, very drinkable.

But what’s a New England IPA? Blacks say: Characterised by juicy, citrus and floral flavours and a smoother less piney taste than some other IPAs you might be familiar with, New England IPA is a style that became popular in Vermont USA in the 2010s. Hazy in appearance with a soft mouthfeel, NEIPA's are brewed without adding hops to the boil and with the use of specific yeast strains to achieve the desired result. Often described as a more fruit forward IPA with lower perceived bitterness but massively hop forward with flavours and aromas derived from the use of dry hopping techniques.

This NEIPA (hardly an abbreviation!) is a hazy yellow. It weighs in at 4.2% so it certainly a session contender. No shortage of hops in the mix and it’s the fruit, citrus and exotic, that makes its mark rather than any bitterness (which is there, in the background). Very drinkable though and sure to gather up lots of fans. By the way, Blacks have at least one other Haze edition.

They say: This banging beer was brewed with passion and an absurd amount of cryogenically frozen Mosaic, Citra and Simcoe hops not forgetting a touch of inspiration from some rock classics that are commonly heard on the brewery floor on brew days. The malt bill of Barley, Oats and Wheat gives plenty of body and character but we have kept the ABV on the lower end for IPA's so you can enjoy more than 1 or 2 in a sitting.

Kinnegar “Crossroads” American Style IPA 6.2%, 440ml can Bradley’s of Cork

Colour is close to amber, plenty of bubbles rising (naturally carbonated), white head hangs around for a while. Good hoppy backbone carrying tropical fruit flavours across the palate and into the very satisfying finish. Qualifies as American style because it is rich in citrus and tropical fruit flavours with a touch of pine thrown in. One of the best cans of IPA you’re likely to come across and you can taste why this is one of their core range. 

Kinnegar’s craft beers are brewed in a new brewery in Letterkenny.  “Our roots are deeply embedded in the hilly fields and farms of northeast Donegal. This is the perfect environment for the way we make beer. We don’t filter or pasteurise, and we let our industrious little friends, the yeast, carbonate the beer naturally during fermentation.” We visited the brewery last autumn and you may read all about it here.

Originally named “Roadtrip” when brewed as a 20th birthday celebration of McHugh’s legendary Dublin off-licences, Crossroads is the Donegal brewery’s tribute to the men and women of the county’s diaspora who, like the McHughs, have made their mark on the wider world.

Whiplash Rollover Session IPA 3.8%, 330ml can, Bradley’s

Pale yellow colour with a  short-lived white head over a hazy body. Citrus fronts the aromatics. And the quartet of hops dominate the palate. Amazing that this has so much hops and still weighs in at less than 4.00% abv. Quite a concentration of hops then, before a lip-smacking finalé. “Now, that’s a beer,” my tasting companion declared (having “suffered” earlier through a Radler and a sour). 

They say: Same hop rate as our DIPA’s, less than half the alcohol. A very heavily hopped Session IPA: this comes at you with buckets of Simcoe, Ekuanot, Citra and Mosaic hops with a light touch of malts and an easy crushable body. Unfiltered, hazy, hoppy and juicy – Rollover is a New England inspired IPA without the heavy alcohol in tow.

Yellowbelly “Citra Pale Ale” American Pale Ale, 4.8%, 440ml can, Bradleys Cork

Hazy yellow is the colour here, a white head (size and length depends a lot on how you pour, probably best if on draught). You’ll probably de-juice that Citra Hops are used here. Head Brewer Declan Nixon has also employed German and Belgian malts. I think he’s judged this to a “T” and has come up with a really well-balanced beer.

A hint of pine in the aromas and this smooth drinking beer has citrus flavours, is very pleasant on the palate and, with all that, plus the help of a modest enough alcohol count of 4.8%, has that second glass appeal for sure.

Let us hear what the Wexford crew have to say for themselves: Our Citra Pale Ale is brewed with the finest German & Belgian malts, fermented with a super clean American ale yeast and dry hopped to the gills with Citra. The resulting beer should be enjoyed as fresh as possible to appreciate the grapefruit and pine aroma and super clean finish.

They regard it as a flagship beer. Citra Pale Ale can be enjoyed year-round on draught or in can from your favourite bars, restaurants and off-licences. It was voted Best Beer in Ireland 2019 – Beoir Awards. A very good one indeed.

Wicklow Wolf Mammoth IPA, 6.2%, 440ml can, Bradley’s of Cork

Colour of this West Coast IPA is amber with a nice fluffy head that sinks fairly slowly. It gets its name because a mammoth amount of Simcoe, Chinook, Cascade and Eureka! have been used to pump up the fruit. And the hops take the lead in the aromas (floral, fruit, pine) as well. 

Very much floral and citrus in the palate as you’d expect but no shortage of malt either (Pale, Cara Ruby the varieties used). Rather a muscular beer (compared, say, to Trouble Brewing’s Ambush) but the muscle’s not out of control and the Mammoth will find a welcome in any good beer circle. Hops used are Simcoe, Cascade, Chinook, Eureka! And, take heed, the IBU is a stiff 60. Serve at 8 degrees.

9 White Deer Stag IPA 5.0%, 500ml can, Bradley’s of Cork

Amber is the colour of this Gluten Free IPA from the Gaeltacht - you have to peer in to see the bubbles. The head is white and sticks around. Aromas hint of malts and hops. Big hop flavours on the palate yet the bitterness is not over the top at all, nice balance with the malts. Stag is an American style IPA according to the label. I’m thinking it fits snugly between two continents. Could mid-Atlantic be a style?

They say: A Classic IPA, using vast quantities of new age hops, this gluten free IPA is full of flavour. Hop usage is late in the boil which gives big flavours and aroma without big bitterness. IPAs never serviced the gluten free market but that is now changed, and what a beer to change it with.  A well balanced quaffable IPA bursting with flavour and aroma.

A Quart of Ale± #7. Moving on over to craft with a classy quartet

A Quart of Ale± #7

Moving on over to craft with a classy quartet.

Here, and in #8, we'll be trying a few pale ales that could well help a beer drinker make the move from mass produced stuff to a really good beer. As it happens, the quartet are Irish, and each is very approachable indeed. If you're a bit unsure as to where to start, why not try the Ambush and then move on back up to the Howling Gale (my favourite of the four).

Eight Degrees Howling Gale Pale Ale 4.5%, 440ml can, Bradley’s of Cork

With its familiar label statement of Fresh Citrus and Grapefruit, Howling Gale blew into our lives about nine years ago. We’ve changed a lot since then but not this superb ale, one they got more or less correct from the off, and is still their most popular beer.

You get a smack around the gills, they say, when you sup this refreshing ale. But nothing fishy about this Ballyhoura hero, perfectly formed from day one. Pleasant citrus aroma from the Cascade and Simcoe Hops, these hops and sweet malt harmonious on the palate and the bittering hops are waiting for you at the finalé. No shortage of carbonation in this mid-amber ale and no regrets when you pull that tab and pour. Enjoy - you’re in good company.

They say: This Irish Pale Ale delivers a refreshing crisp smack around the gills. With a pleasant grapefruit citrus aroma from Cascade and Simcoe hops, it has a biscuit malt sweetness, followed by an attractive bitter finish.

Style: Irish Pale Ale
Malt: Irish pale malt, Carapils, Munich, Cara
Hops: Nugget, Cascade, Simcoe
Strength: 4.5% ABV
Bitterness: 38 IBUs

As always, Eight Degrees come up with Food Pairings:  Pale Ales are traditionally seen a great foil for spicy food – there’s a little bit of sweetness there that will cut the chilli burn – but don’t miss the chance to have Howling Gale with fish and chips (or in the batter for the fish!). It’s well worth trying with a Cashel Blue and Broccoli Gratin, the bright citrus notes act like a squeeze of lemon with smoked salmon or pair it with semi-soft, washed rind cheeses like Milleens, Durrus and Gubbeen.

12 Acres Pale Ale 4.6abv, 500ml bottle, SuperValu

This golden Pale Ale is the flagship beer from the 12 Acres Brewery in County Laois. Our Land to Your Glass is the logo here, based on the fact that all of the water used and some of the barley comes from the family farm.

Mid-amber is the colour, slightly hazy and not that much carbonation going on. The white head stays for a while but soon contracts to a thin disc. Aromas are modest. 

Their own plus “a small quantity of three other European speciality malts” add texture and a sweet caramel flavour on the palate before the three American hops (Cascade, Willamette and Citra) get their say towards the end.

They say the beer has more emphasis on the malt flavour than a traditional APA, has a distinctive American Pale Ale bitterness and citrus flavour. “Our pale ale is also dry hopped to give a lovely tropical fruit aroma to the finished beer. Best served 6-8 degrees. It goes great with spicy foods!”

Wicklow Wolf Elevation Pale Ale 4.8%, 440ml can Bradley’s of Cork

Nice bright amber colour with bubbles rushing to the white head that soon fades away. A mildly hoppy aroma. The hops edge it on the palate, good flavour overall and a very easy-drinking beer, welcome as a once off or for a session. Another excellent effort, a more or less perfect Pale Ale, from the Wolf.

They say: An incredibly drinkable Pale Ale bursting with juicy fruits of pineapple and grapefruit from an abundance of hop additions. Refreshing.

Food pairings: roasted or grilled meat.

Cheese Mild or medium cheddar.

Serve at 8 degrees. It is unfiltered, unpasteurised and the IBU is 40.

Hops: Mosaic, Mandarina Bavaria, Calypso

Malt: Pale, Cara Ruby, Melano, Wheat.

Trouble Brewing Ambush Juicy Pale Ale, 5.0%, 440ml can, Bradley's of Cork

This is a hazy beer (little evidence of carbonation) with a light straw colour, and a soft white head that slowly sinks. Exotic fruit aromas, mango and pineapple, hops too, in the mix. And then much the same fruits combining delightfully on the palate, this juicy pale ale, with its moderately hoppy backbone, makes you stop and take notice. 

You’ve been ambushed. So, sit back and relax with each silky juicy mouthful (make that each sip - you’ll want to let the magic linger), as you’ve got one of the best of class in your hand.

Malts used are Irish Pale, Oats (credited with imparting the smoothness), Carapils and Crystal while hops are Mosaic, El Dorado and Citra. 

They say: Trouble Brewing is a craft brewery based in Kill, Co. Kildare, set up in 2009 by three close friends Paul, Thomas and Stephen. Trouble Brewing is one of a small number of Irish breweries producing quality craft beer in order to offer people an alternative to the large multinationals, that spend more money on advertising than on ingredients, and specialise in bland.

A Quart of Ale± #4. Ales from Ireland's East Coast

A Quart of Ale± #4

Whiplash “Body Riddle” Pale Ale 4.5%, 33cl can, Bradley's

Pale straw colour, hazy with a short-lived white head. Citrus and pine in the aromatics. And the duo also feature in the soft easy-drinking body. Lots of hops but no domination - IBU is a very presentable 26 - making sure you get flavour galore without scaring away the newbies. Absolutely enjoyable, start to finalé. Not too much more to say about this gem but, with me, that’s often a good sign. I’ve made up my mind early and the verdict is a major thumbs up.

Alex Lawes and Alan Wolf, the founders, are the men behind Dublin’s Whiplash. They went full time in 2018, brewing at facilities across Ireland and Europe. In 2019, came the announcement of their new brewery. Whiplash beers are now exported to the UK, Italy, Spain, France, Finland and the Netherlands too with more coming up. Quality is always and will always be the focus.

Whiplash Rollover Session IPA 3.8%, 330ml can, Bradley’s

Whiplash Artwork by Sophie De Vere

Pale yellow colour with a  short-lived white head over a hazy body. Citrus fronts the aromatics. And the quartet of hops dominate the palate. Amazing that this has so much hops and still weighs in at less than 4.00% abv. Quite a concentration of hops then, before a lip-smacking finalé. “Now, that’s a beer,” my tasting companion declared (having “suffered” earlier through a Radler and a sour). 

They say: Same hop rate as our DIPA’s, less than half the alcohol. A very heavily hopped Session IPA: this comes at you with buckets of Simcoe, Ekuanot, Citra and Mosaic hops with a light touch of malts and an easy crushable body. Unfiltered, hazy, hoppy and juicy – Rollover is a New England inspired IPA without the heavy alcohol in tow.

Trouble Brewing Vietnow  IPA, 5.5%, 440ml can, Bradley’s

Vietnam is a fairly cloudy one when it pours. If you have time and peer closely enough though the haze, you’ll see fountains of bubbles rising. The white head soon settles down to a fraction of its original size. Hoppy aromas with a lash of citrus notes. I like the character of this one, quite a stern contrast to the gentleness of American style ales which seem to be currently multiplying on the Irish scene like yeast at a sugar fest. A quintet of hops would suggest total hop domination but there’s nothing as extreme as that and the beer is very well balanced indeed, the malt doing its job.

Aficionados who enjoy the American style may not be wholly pleased with this one which has been brewed in partnership with and available exclusively on draught from Dublin pubs Blackbird, Cassidys, and P. Macs.

Hops used are Centennial, Chinook, Simcoe, Amarillo and Mosaic while the malt end is well represented by Crystal Rye which adds a touch of spice and helps darken the colour to amber.

Trouble Brewing Sabotage IPA, 5.5%, 500ml bottle, Bradley’s

Amber is the colour here and a cloudy enough one at that. The white head is short-lived. Aromas are malty, toasty. A terrific balance of hops (no less than five varieties apparently - really wish they’d get that website up and running) and malts on the palate, before a lip-smacking bitter finish. Not too much more to say about this one but that’s often the case when the beer is entirely satisfactory. Trouble Brewing is based in Kildare.

Wicklow Wolf “Elevation” Pale Ale 4.8%,  440ml can O'Briens Wine 

Nice bright amber colour with bubbles rushing to the white head that soon fades away. A mildly hoppy aroma. Nice balance of malt and hops on the palate, good flavour overall and a very easy-drinking beer, welcome as a once off or for a session. Another excellent effort, more or less perfect Pale Ale, from the Wolf.

They say: An incredibly drinkable Pale ale bursting with juicy fruits of pineapple and grapefruit from an abundance of hop additions. Refreshing.Mosaic, Mandarina Bavaria, Calypso Malt, Pale, Cara Ruby, Melano, Wheat.

Food pairings: roasted or grilled meat.

Cheese” Mild or medium cheddar.

A Quart of Ale±. #2 Featuring Blacks Brewery, Yellowbelly, Trouble Brewing and Wicklow Wolf

A Quart of Ale± #2
Featuring Blacks Brewery, Yellowbelly, Trouble Brewing and Wicklow Wolf

Number Two in a new series on beer. I'll be doing the best I can to cover a broad range but, if I'm missing out on your brewery, just let me know. While the focus will be mainly on Irish craft beers (and ciders), I'll also dip into the best of imports. Today's selection roams over the range, with beers from Blacks of Kinsale, Yellow Belly of Wexford, Trouble Brewing Dublin and from the Wicklow Wolf brewery.

Blacks “Ace of Haze” DDH Cryo New England IPA, 4.2%, 440ml can, Bradleys Cork

We came to this one, our lips still wet from drinking a bottle of Blacks KPA during a meal at the excellent Cornstore in the heart of Cork City. I have to say straight up that we agreed that this New Englander is a lovely beer, very drinkable, but also agreed that the KPA is our favourite of the two.

Okay. KPA stands for Kinsale Pale Ale, so a pale ale. But what’s a New England IPA? Blacks say: Characterised by juicy, citrus and floral flavours and a smoother less piney taste than some other IPAs you might be familiar with, New England IPA is a style that became popular in Vermont USA in the 2010s. Hazy in appearance with a soft mouthfeel, NEIPA's are brewed without adding hops to the boil and with the use of specific yeast strains to achieve the desired result. Often described as a more fruit forward IPA with lower perceived bitterness but massively hop forward with flavours and aromas derived from the use of dry hopping techniques.

This NEIPA (hardly an abbreviation!) is a hazy yellow. It weighs in at 4.2% (as against 5 for the KPA) so it certainly a session contender. No shortage of hops in the mix but it’s the fruit, citrus and exotic, that makes its mark rather than any bitterness (which is there, in the background). Very drinkable though and sure to gather up lots of fans. By the way, Blacks have at least one other Haze edition.

They say: This banging beer was brewed with passion and an absurd amount of cryogenically frozen Mosaic, Citra and Simcoe hops not forgetting a touch of inspiration from some rock classics that are commonly heard on the brewery floor on brew days. The malt bill of Barley, Oats and Wheat gives plenty of body and character but we have kept the ABV on the lower end for IPA's so you can enjoy more than 1 or 2 in a sitting.

Yellowbelly “Citra Pale Ale” American Pale Ale, 4.8%, 440ml can, Bradleys Cork

Hazy yellow is the colour here, a white head (size and length depends a lot on how you pour, probably best if on draught). You’ll probably de-juice that Citra Hops are used here. Head Brewer Declan Nixon has also employed German and Belgian malts. I think he’s judged this to a “T” and has come up with a really well-balanced beer.

A hint of pine in the aromas and this smooth drinking beer has citrus flavours, is very pleasant on the palate and, with all that, plus the help of a modest enough alcohol count of 4.8%, has that second glass appeal for sure.

Let us hear what the Wexford crew have to say for themselves: Our Citra Pale Ale is brewed with the finest German & Belgian malts, fermented with a super clean American ale yeast and dry hopped to the gills with Citra. The resulting beer should be enjoyed as fresh as possible to appreciate the grapefruit and pine aroma and super clean finish.

They regard it as a flagship beer. Citra Pale Ale can be enjoyed year-round on draught or in can from your favourite bars, restaurants and off-licences. It was voted Best Beer in Ireland 2019 – Beoir Awards

Trouble Brewing “Dark Arts” Porter, 4.4%, 500ml bottle, Bradleys Cork

Pours black as you’d expect and you can get quite a head (coffee coloured) if the pour is more rapid than usual. Chocolate, caramel and coffee among the aromas. And they also feature in the flavours, balanced by a freshness, almost like acidity in wine. Indeed this lighter bodied black reminds me of those well made light dry red wines that have become very popular in recent years. A very decent porter even if I still retain a preference for stouts.

Trouble Brewing are very happy with the early success of this one, and why not. Their Facebook: Dark Arts is the second beer we ever brewed here in Trouble and has stood the test of time to become one of Ireland's outstanding porters. 

I’m regularly amazed as to how often brewers get things right from the get-go. Howling Gale by Eight Degrees, Black’s KPA are early examples and Trouble say they never touched the Dark Arts recipe since the initial production. Eight Degrees also started with a porter but that has been sidelined and replaced with their Knockmealdown Stout. Perhaps there’s a message there. 

Wicklow Wolf Mammoth IPA, 6.2%, 440ml can, O'Briens Wines

Colour of this West Coast IPA is close to amber with a nice fluffy head that sinks quite slowly. It gets its name because a mammoth amount of Simcoe, Chinook, Cascade and Eureka! have been used to pump up the fruit. And the hops take the lead in the aromas as well. Very much floral and citrus in the palate as you’d expect but no shortage of malt either (Pale ,Cara Ruby the varieties used). Rather a muscular beer (compared, say, to Trouble Brewing’s Ambush) but the muscle’s not out of control and the Mammoth will find a welcome in any good beer circle.

The Quart of Ale± #1. A magic Imperial Stout + Radler. Red. Sour.

A Quart of Ale± #1. A magic Imperial Stout + Radler. Red. Sour. 

Today sees the beginning of a new series on beer. I'll be doing the best I can to cover a broad range but, if I'm missing out on your brewery, just let me know. While the focus will be mainly on Irish craft beers (and ciders), I'll also dip into the best of imports. Today's selection roams over the range, from Lough Gill's stunning Imperial Stout to the fun summer-time Radler by Blacks. Yellow Belly make excellent sours while the Red Ale comes from Wicklow's Wolf brewery.

Lough Gill Dark Majik Imperial Oatmeal Coffee Cream Stout 11.0%, 440ml can, Bradley’s

Well, well, well. This is amazing, especially on the palate. Smooth and packed with chocolate and coffee flavours along with fruit and spice. And it just goes on and on, the finalé every bit as delicious as the initial encounter. It’s black, with an ephemeral coffee coloured head. Coffee in the rich aromas  also but quite a touch of herb and spice also. 

Can this is the dark Irish beer your mother didn’t tell you about? Dark Majik is an Irish beer that could give the high abv Belgians a run for their money. And it is craft brewed in their independent brewery in Sligo. 

Unlike the Belgians, Lough Gill do not suggest food pairings. I was thinking Sticky Toffee Pudding but none on hand when you need it! Instead, I raided the cupboard and found exactly what I was looking for, unsulphured dried apricots that I got from West Cork Olives via Neighbourfood, and they paired very well indeed.

They say: A true beer for royalty. Big bold chocolate coffee aromas, with a multitude of fruit and spices. A bold yet silky smooth texture with flavours ranging from chocolate and coffee to raisins and anise. With a hearty 11% abv this beer is sure to keep you warm from top to toe. 

It does all that but think it may be wasted on royalty. Pour it for the people. And for yourself, of course!

You’ll see the term Imperial used on most high alcohol beers, as is the case here. Imperial stouts, according to Craft Beer for the People, “have a typically high success rate when aged; their flavours become more relaxed and verge into sweeter milk chocolate, dried figs or other fruit, or a deeply roasted coffee.” They could well be talking about this one by James Ward and his Lough Gill team. 

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.

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 Citrus 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!”

All the artwork you see across our Tap Badges and Cans features our 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. Our Creative Director, Paul Reck, creates all the artwork and is the mastermind behind our ‘YellowBelly Tales’ Comic Book Series, which can read for free on the site.

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Black’s Brewery Ready Up! Radler 3.8%, 440 can, Bradley’s 

So many of you will want to know what is a Radler? It is German for “cyclist") and the style has a long history in German-speaking regions. It commonly consists of a 50:50 mixture of beer and sparkling lemonade. Here the lemonade is replaced by pink grapefruit soda; I’m not too sure about the 50:50 though!

Radler is quite similar to our shandy. Its origin in Germany goes back about 100 years when a long bicycle trail from Munich ended up at a tavern in the woods. On one exceptionally busy day, the landlord was afraid he wouldn’t have enough beer so he “stretched” his stock by blending it with lemon soda and found he had a hit on his hands!

Black’s Radler is bright amber, lots of bubbles rising up to the rapidly thinning white head. The grapefruit introduces itself in the aromas.  The beer is light and crisp on the palate, and also reminds me of the many juicy sweets (Quenchers? Opal Fruits?) I enjoyed years ago. Quite a lip-smacking dry finish from this handy summer-time thirst quencher.

They say: Just in time for summer, this traditional German style is a refreshing blend of lager and pink grapefruit soda. Crisp, light and fruity with a lower abv for those long summer days at home.

Wicklow Wolf “Wildfire” Hoppy Red Ale 4.6%,  440ml can, O'Briens Wine

Dark amber’s the colour here, with an off white head doesn’t last too long. Malty and coffee in the aromas. More malty in the mouth, with the “tasty” hop blend of Sorachi and Sabro also getting in their say, a rather mild one to be honest.

Touted as a modern red ale, I’m quite pleased with it and would love to 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, 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!