Electric Start to Beery Good Night

Electric Start to Beery Good Night
Fish Bar Specials

Mackerel, Bisque and Plaice

You’ve got to hand it to the team at Electric. They got a great idea when deciding to turn the upstairs outside deck into an indoor fish bar. It’s one thing getting the spark but another thing altogether to turn it into a working reality. But that’s just what has happened here. It makes for a lovely visit every single time and I certainly enjoyed my hour or two here last Friday evening.

The menu keeps changing but the cooking and presentation is always good, often excellent, and you just got to love the informal service, smiles, chats and effortlessly efficiency. We sipped a gorgeous José Pariente Reuda Verdejo (used to be the house wine at El Bulli’s) as we studied the specials list.

We each started with a bowl of Lobster Bisque, served with rouille croutons. The bisque was of excellent quality, full of flavours and quite warming on a rather cool evening. By the way, the Fish Bar, despite all those riverside windows, is obviously well insulated (as you’d expect from the Electric team!) and was comfortably warm on the night.

Next we had three dishes to share, each at nine euro. Two were from the specials list: Steamed Mussels (with beer, chilli and lemongrass) and Tandoori marinated plaice fillets (with cucumber, tomato and mint raita). The third, from the regular list, was: Smoked Mackerel and Cherry Tomato Gratin (with Hegarty’s Cheddar, scallions, panko crumb).

Mussels are mussels, some will say, but this was a different treatment. Not that different but the sauce was enough to give a lovely little spicy lift, so much so that it was finished off with the spoon provided! There was some suggestion that the mackerel dish was a little on the salty side but it didn’t bother me as I loved both the textures and the flavours.

There was agreement about the Tandoori plaice fillets, all happy with this delicate and delicious plateful. The mild spice enhanced the fish and indeed, the raita, though excellent, was hardly needed.

At the counter of the Rising Sons

So it was a couple of happy punters that stepped out onto the Mall on the way to checking out some craft beer. First stop was the busy Rising Sons Brewpub on the Coal Quay. I’m afraid to say the average age jumped a fair bit when we entered the big lively space. We got a seat at the counter and ordered a tasting tray each, three small glasses of different beers for four euro.

They have a huge range of craft beers, and others, on draught, but I was interested in their own brews. The three that I got, from the six they produce a few feet away, were their seasonal Porter, the Steeple Hemp amber ale and the Mi Daza stout. The lady serving us gave us lots of helpful information on the beers.

Must say that I'm a fan of the Mi Daza which I’ve tasted in its various forms over the last year or two. Basically, it is a creamy old style Cork stout, “brewed with a traditional rich roasted flavour and hints of dark chocolate, imparted by a four malt extract and thrice hopped, leading to a unique taste and drinking experience”. One to stick with.

The just released seasonal Porter was our first sip and it went down well. It is somewhat lighter in body and flavour compared to the stout but a very pleasant drink indeed. The Steeple Hemp amber ale more or less ambushed the palate with the first sup. “Lots of hops” the lady said and she was right. It’s got a big body too and should be great with food. By the way, the palate soon got used to the hops.

Must go back soon and try their other beers, especially that Handsum IPA. Wonder does it live up to its name?

The Brewery Mezzanine at the Cotton Ball

Lots of good ale around nowadays and one of my favourites is the Kerry Lane Pale Ale available on draught at the Cotton Ball, our final halt of the evening. Started off here with their seasonal, the Indian Summer, which has enjoyed a long run this year. But I finished with the Kerry Lane and the pint just confirmed my already high opinion.

Actually, wouldn't it be great to see a tasting of the Kerry Lane, the Handsum and the Franciscan Well’s Chieftain in the one place? Are they all on tap in any one pub?

Beer, Whiskey and Music, Music! Brewer Shane revisits the Whiskey Well

Beer, Whiskey and Music, Music!

Brewer Shane revisits the Whiskey Well

Shane Long (left) and Dave Quinn.

The new Franciscan Well Jameson Aged Pale Ale was launched during a lively evening in the Oliver Plunkett, Cork. Tuesday night’s event saw the new beer make its bow in the presence of Jameson whiskey, good company, and music upstairs and downstairs.

You may not hear it much nowadays but back in the day, “a pint and a drop” was a regular order in Irish public houses. But that pint (it could have been any of the stouts) and that drop (unless specified, could have been Paddy, Powers or whatever bottle was already open).

This new pairing though “is a specific pairing” according to the Franciscan Well’s Shane Long who went on to say that the ale’s bitterness had to be “toned down to accommodate the whiskey. This is not any old whiskey and beer”.

“The first batch of the ale won an international award and this second batch is even better”, said Shane who also revealed that the beer went into casks at 4% abv and came out with a 6% rating, hence the smaller bottle size (33cl). By the way, the casks (which had been used twice for whiskey) are now back in the distillery and are filled again with whiskey. “Watch this space!” we were told. And do watch out too for the famous Jameson Stout from the Well as that will be available again before Christmas.

Dave Quinn, Irish Distillers Master of Whiskey Science, filled us on on some of the technical details of the collaboration between the distillery and the brewery and went to describe the well-known well-loved whiskey. “Jameson is a complex whiskey but smooth and easy to drink with fruit, spice and floral characteristics. It is not smokey.”

The new beer is described as having biscuit and malt notes “with a hint of gooseberry fruity tartness, balanced by citrusy hop bitterness, and a smooth whiskey oak finish”. It is excellent on its own.

The Pairing.

But it reaches another level when “paired” with the whiskey. Take a sip of the Jameson and enjoy! Then follow with a sip of beer and you’ll appreciate an enhanced experience. The bitter hops of the pale ale are in perfect balance with the sweetness of the whiskey. And the combination leads to a smooth mellow finish. Time maybe to revive the pint and drop. Perhaps a glass and a drop!

The fun continued with Master Cooper Ger Buckley from Irish Distillers dismantling and reassembling a whiskey cask in the impressive Frisky Irish Whiskey room of the Oliver Plunkett and we had our own band upstairs. As live music played, I tried some of the other Franciscan Well beers on offer, starting with Friar Weisse (an old favourite of mine) and moving on to the excellent Chieftain IPA.

And it wasn't all drink. We had some nibbles at the start but the bar’s chef then treated us to some more substantial examples of his kitchen’s skills later on. Very good (especially that absolutely delicious slow cooked Beef Cheek pie) and very much appreciated. Finished the beer downstairs entertained by terrific traditional musicians and some energetic dancers! A lively pub, music every night of the week, and one to re-visit!

Food
* The new beer is available across Cork’s Whiskey Way bars where the staff are trained to educate punters about beer and whiskey pairing. Those bars are: Canty’s, Counihan’s, Electric, Le Chateau, SoHo Bar, The Mutton Lane Inn, The Oliver Plunkett, The Oval, The Roundy and The Woodford.

Music.

Taste of the Week and A Toast to Humphrey J. Lynch

Taste of the Week
and A Toast to Humphrey J. Lynch

The Cotton Ball in Mayfield was purchased in the 1870's by Humphrey J. Lynch. Humphrey was born in 1841 in Ballyvourney, Co.Cork. He left for America at the age 15, working various jobs until the American civil war broke out. He was one of the first to enlist and last to be discharged.

He went in as private of the 4th U.S Artillery battery H, and came out a sergeant. Of 208 who enlisted when he did there were only three of the original ones left when the battery mustered out. After the war he worked for 14 years as a foreman of the picker room in Newburyport cotton mill. And that is where the name Cotton Ball came from.

Nowadays his great grandson, also Humphrey, is the brewer at the Cotton and produced this Indian Summer for the season. It is quite a lovely drink for these days - and more of them to come hopefully - a well judged mix of lager ingredients and an ale yeast and our Taste of the Week.

So lift your glass with me in a toast to Humphrey the soldier and once again to Humphrey the brewer!

Why Not Take the Dungarvan Brewery Tour!

Why Not Take the Dungarvan Brewery Tour!

Tours to the Dungarvan Brewing Company started last Friday, with Claire and Cormac doing the honours.  It is the first of what is billed as a summer series and you can get further info here.

It is well worth it. The tour caters both for the person with a casual interest in the process and for those with more technical interests. Cormac, who learned the “trade” through his home brewing, is the man for the technical stuff.

He took us through the various malts and hops that they use. Malted barley, for instance, is nothing more or less than barley "soaked in warm water". That is your basic ingredient but then there are various degrees of malting, right up to “roasted”, essentially burnt. This latter has a coffee taste and aroma - you do get to touch and taste it - and is used in their stouts, concluding my favourite Coffee and Oatmeal, a winter stout.

He explained the use of hops. Hops used early in the process is mainly for bitterness while it increases flavour when added in the later stages. Challenger is their basic hops but they also use the well known (and much in demand) Cascade with its more concentrated flavours (which means you use less of it).

The glamour side of the drinks business, demonstrated by brewer Cormac

Claire, one of two accredited Beer Sommeliers at the brewery (husband Tom is the other), then introduced us to the company's beers. What a great line-up they have!

Pale Ale fans are well catered for and Claire started with the Comeragh Challenger, a seasonal English Pale Ale. “Floral, light… easy-drinking..” she said. And so it proved.

The Cascade hops are used in Helvick Gold, a regular in the portfolio. This popular Irish Pale Ale is full bodied, generously hopped and “good with seafood”.

Next up was an American Pale Ale style called Mine Head, also featuring the Cascade hops. It has citrusy flavours and is not as bitter as an IPA and is great with food.

Perhaps the best known of the Dungarvan beers in restaurants is their Copper Coast Irish Red Ale. This will tell you that it is an excellent food beer. And Claire had the perfect match, producing the lovely organic Brewer’s Gold Cheese by the Little Milk Company. This locally produced cheese is washed a few times during production with Copper Coast!

Then on to the Blackrock Stout, a favourite since Dungarvan was founded four years back. Here the roasted malt was prominent and it went very well indeed with the dark chocolate that was handed around and quickly scoffed.

All the beers are traditionally brewed and bottled on-site in Dungarvan, and made using only four ingredients – barley, hops, yeast and water. No chemicals are added to the beers, they are unfiltered, unpasteurised and vegan-friendly. The core range consists of three beers – Black Rock Irish Stout, Copper Coast Irish Red Ale and Helvick Gold Irish Blonde Ale – which are complemented with a selection of seasonal and festival beers throughout the year.

It has been a terrific four years for the brewery and production has been boosted recently, a major factor being the pre-Christmas installation of a mechanical bottling plant (previously, it had all been done by hand!). Now that capacity has increased, so too can the volume and the export market is being explored with sales to Italy, the UK, Scandinavia, Germany and even further afield on the horizon.

The Brewery was the final stop in a "foodie" mini-tour to the east from Cork City. See a short account of the other stops here.

Cascade hops

Sipping Beer and Cider in a Tractor Shed. At the Ballymaloe LitFest

Sipping Beer and Cider in a Tractor Shed

At the Ballymaloe LitFest

Dungarvan's Claire takes the mike at the Beer and Cider event.

“Three years on and it feels like a lifetime,” said Scott of Eight Degrees Brewing at last Sunday’s Irish Craft Beer and Artisan Irish Cider event at the Kerrygold Ballymaloe LitFest. The rapid pace of the craft brewing industry in Ireland has astonished many of us, not least those pioneers (excuse the dry pun) directly involved. “Consciousness has been raised now,” said Claire of Dungarvan Brewing Company. “It is an easier sell.”

Moderator John Wilson (of the Irish Times), who prefers his on draught, is delighted with the progress and is as surprised as anyone else. “Beer and cider are now appearing in restaurants. No excuse though for pubs and off licences not having them, even if it is just the local brews.” And so say all of us.

“The industry is one of experimentation,” continued Scott. “We take a risk in producing, the customers in trying a product. We tend to help one another in the industry as one new tasting leads to the tasting of other craft beers, one of the encouraging aspects of the business. We are trying to create a community of consumers who are highly experimental, making one off batches, full of flavour, being innovative. The consumer's interest has to be held.”

Simon Tyrrell, who produces Craigie's Cider with his partner Angus Craigie, says the cider world has a different approach. “The reason is that we have just one crop, one shot a year. Ours is very seasonal. The demands are different to beer, indeed more like wine. Cider looks to express the best qualities of the fruit, show where the nuances lie.”

Eloquent as Simon was, and always is, the best speech from Craigies came in our first tasting of their fabulous Dalliance, made from 100 per cent dessert apples (three different types). “It has been left on its fine lees for 15 months and then a little re-fermentation to give it sparkle.” This just has to be tried. It is so different with great apple flavours and a long dry finish. Superb!

Four to Taste

Then we were on to the beers and a taste of Dungarvan Copper Coast Red Ale. The red comes from the Crystal malt and the beer has “more of a malt profile”. It is sold in restaurants. I regularly come across it there and it certainly goes well with food.

Ballymaloe's Colm McCan
worked tirelessly over
two long days in
the Drinks Theatre
(a converted tractor shed).

The experimental nature of the craft beer industry was certainly underlined by our next beer, call Gosé, made by the Brown Paper Bag Project, Irish brewers without a brewery but who travel home and abroad and hire out or collaborate with existing brewers.

This beer was made in partnership with the local brewery on the Danish island of Fanoe in an ancient German style called Gosé. It uses 53% wheat and 47% barley along with the addition of sea salts and coriander. It has cider like characteristics and the acidity and salinity are prominent. Very good with oysters!

We finished off with one of the first of the second wave of Irish beers, Howling Gale Ale by Eight Degrees. It was important that the Mitchelstown brewery, then operating out of a cottage, got this right. They sure did set the standard and yesterday’s tasting shows it has stood the test of time and is still up there with many new ale rivals, both local and national.

Great to have the choice but Scott could do with a great choice of hops. The hops he uses are imported. “Hops are not grown commercially in Ireland,” he said. Now, with the industry mushrooming, hop growing must surely come next. Indeed, I think there are green shoots in Tipperary, White Gypsy the folks responsible.

Eight Degrees Scores Bronze at World Beer Cup!

Irish brewery wins at World Beer Cup

Bronze medal in the Olympics of beer for Cork's Eight Degrees Brewing

Big congrats to Mitchelstown's small Irish brewing company, Eight Degrees Brewing, who scored a massive success at the 2014 World Beer Cup. The World Beer Cup is an international brewing competition in Colorado acknowledged world-wide as the ‘Olympics of Brewing’. It attracted over 4,700 entries, from 1,403 breweries in 58 countries.

Eight Degrees Brewing was awarded a bronze medal in one of the most hotly contested categories - the American-Style Amber/Red Ale category. It won the medal for its Amber-Ella beer, an ale made with American and Australian hops balanced with malt tones. The achievement is particularly noteworthy, given that they entered an American style beer, into one of the two most sought after American-style categories within an American awards process.

“The award is massive for us and will immediately open up export opportunities, including the United States. We never dreamed that a small three-year-old independent Irish craft brewery could achieve an accolade like this," said Scott Baigent, co-owner of Eight Degrees Brewing. The company’s head brewer, Mike Magee, was in Denver to receive the award.

Amber-Ella was initially brewed only last September, as a ‘one night stand’ for the Irish Craft Beer and Cider Festival. Earlier this year it was named as one of Beoir’s 2013 Beers of the Year and, by popular demand, it was brewed again in February 2014. Amber-Ella will now become part of Eight Degrees’ core range along with other award winning beers like Howling Gale, an Irish pale ale.

Eight Degrees is an independent Irish craft brewery based in Mitchelstown, Co Cork, focused on creating exciting and naturally adventurous beers for craft beer consumers.

Visit eightdegrees.ie and WorldBeerCup.org for additional World Beer Cup information. A list of winners is here: http://www.worldbeercup.org/wp-content/uploads/2014/04/WBC14-Winners-List.pdf

Contact:
Cam Wallace cam@eightdegrees.ie 087 1654770
Scott Baigent scott@eightdegrees.ie 086 1594855

The World Beer Cup is a global beer competition presented by the Brewers Association (BA) that evaluates beers from around the world and recognizes the most outstanding brewers and their beers. Gold, silver and bronze awards in the competition’s 94 beer-style categories were presented at the World Beer Cup Gala Awards Dinner at the Hyatt Regency in Denver, Colorado on April 11, 2014.

On Bread and Beer. And Beer in Bread.

Not Bread Alone!

Man does not live by bread alone! Not sure that Arbutus Bread would go along with that. Especially after their latest loaf, a very tasty white bread that is made with, among other things, beer from Eight Degrees Brewing Company in Mitchelstown.

Picked up a loaf in Bradley’s at the weekend. It didn't last long at all. What a crust. Couldn't wait to try it. Just added some Glenilen butter for the first slice. Fantastic. Some homemade gooseberry jam for the second slice. Superb. Ain’t going to tell you about the next slice. Nor the one after that. Experience it for yourself.

Am I the only one thinking that the Kinsale Pale Ale is the best around? Renewed acquaintance with this gem, by Black’s, in Jacque’s last week and thought it was just outstanding. Loved the way the flavours spread over the palate from the first sip and that dry clean lingering finish. Indeed, linger is the word. Took my time sipping, the better to enjoy every single every drop.

The very next day I called in to Bradley’s to get a wee stock of the KPA and here Michael Creedon,helpful as always, introduced me to the latest beer from Black’s, Ireland’s first Black IPA. Another gem that might well confuse you because of the dark colour and chocolate and coffee tones. Very happy with that one, though I must confess I’d have a slight preference for the KPA.

Kinsale have moved up to the popular 500ml size and I'd like to see more brewers follow suit and that includes Franciscan Well. I do like a wheat beer and the Well’s Friar Weisse is a favourite. Up to recently it was available only on draught and in that form I enjoyed a few out in Blairs Inn. Now is it in bottle but only in the 330ml size, same as their Rebel Red. Still, bottle size notwithstanding, it is a very tasty drop - love those refreshing flavours.

Tasting Notes

Kinsale Pale Ale ABV 5% - An exciting fusion of Cascade and Citra hops inspires tropical and citrus flavours that are beautifully balanced with the malty sweetness. The taste dollops a smack of citrus onto the palate – grapefruit and lime – alongside more sweet pineapple and tangerine a decent little malt body fairly creamy, with definite biscuit and cake-dough sweetness and straw overall very well balanced. Clean and crisp citrus bite to finish on, which lingers for a while alongside the sweet tropical fruit notes.  - Alltech Dublin Beer cup bronze medal winner 2013.

New from Blacks of Kinsale, Ireland's first Black IPA! A unique beer that ambushes your senses, it pours dark with a creamy beige head but tastes light and hoppy! Complex hoppy fruity flavours and aromas mixed with roasty bitter chocolate and coffee tones. Low carbonation for a smooth stout like finish. Dressed in black, charged with hops and ready to rock.

White Gypsy on the Dubbel

Gypsy on the Dubbel

White Gypsy Belgian Dubbel, 8% abv, Bradley's, North Main Street, Cork.

The best craft brewer in Ireland? Heard that kind of praise for Tipperary’s White Gypsy recently. Not too long afterwards, I took a sup of this one. Wow!

It is mouth friendly, taste buds all quickly awake. No shortage of flavours, even a little spiciness, but the very friendly contact spells not excess but a smooth sophistication. Cool for sure but also strong.

The whole package, including the 8% abv and the 75cl bottle size, is aimed at food matching and White Gypsy says this is "an excellent choice for grilled oily fish like tuna or salmon". Would not argue.

Dubbel is "now understood to be a fairly strong (6 to 8% abv) brown ale, with understated bitterness, fairly heavy body and a pronounced fruitiness and cereal character. Example: Chimay Red/Premiere".

Other White Gypsy reviews, including the excellent Russian Imperial Stout here. 

Food and Drink Spotting

Food and Drink Spotting

Taste of the Week

This Miner's Red, all the way from Donegal, is one of the best red ale's I've come across. Recommended. Available in Bradley's, North Main Street (€2.99).

Left to right: Tricia Kehoe, Sonia Birrer and Louise Devoy, with Calinka "The Tea Shop dog"

Banish Rainy Day Blues with Yerba Mate!

If you’re looking for something to kick start your day, or even something that will get you through the afternoon without keeping you up all night, The Tea Shop on MacCurtain Street has just the answer as it prepares to introduce Guayaki Organic and Fair Trade Yerba Mate to Cork City this summer.

A favourite for centuries with the indigenous tribes of South America and known as ‘nature’s most balanced stimulant’, Yerba Mate is high in anti-oxidants and has been consumed to enhance vitality, clarity, and general well-being. This herbal tea is a product of the Californian based company Guayaki, the world's first Fair Trade Yerba Mate supplier and renowned for its environmentally sustainable projects worldwide.

Now with growing interest from their customer base and a desire to promote this natural and tasty stimulant as the energy source of choice for Corkonians, The Tea Shop have just received their first order from Guayaki and are now serving a range of Yerba Mates, including Mate Lattes and Mate Mochas. Read more

Meath Food Safari

With words such as treaceability, sustainability and labelling hot on the lips of food consumers, Meath Producers have decided to open their doors in a novel way to demonstrate how supporting local is best. There will be two such Food Safari's taking place in Meath on August 4th and 5th.

The 'Bia Bus' will be loaded on August fourth with enthusiastic foodies around South Meath, starting in the gourmet village of Slane and visiting Producers such as Burkes Farm Ice Cream, Boyne Valley Blue Goats Cheese, The Whole Hogg Pork Producers, Keoghs Premium Vegetable Farm, there will be quirky stops along the way and it will accumulate in a Producers BBQ at the renowned Boyles Pub in Slane for some apres Safari fun.

The next day sees the Bia Bus follow the same format taking to the producers of North Meath including the Award Winning Kilbeg Dairies, Ryan Farm, Kerrigans Mushrooms and Hogans Turkey Farm. Again, there will be stops along the way and the day will accumulate in a producers BBQ in Jacks Porterhouse in Kells.

Tickets for the food safari are at an amazing rate of only €40.00 for the day which includes 'Bia Bus', tastings and Producers BBQ, so don't just visit the Boyne Valley this summer, taste it! Full details of how to book as well as all other events are to be found on http://www.meathfoodseries.ie/ or www.facebook/meathfoodseries.ie  

For further information; Contact Olivia Duff on 087.6167546 or livduff@yahoo.com or info@meathfoodseries.ie

Wine Tastings

Via The Wine Store Ireland

Join us for our fourth series of wine tastings in August and September.

Each week a guest speaker will present a selection of wines from the given region and we'll serve up a supper dish to match. All wine tastings take place at ely bar & brasserie and start at 7pm sharp.

Beginning with "Alternative Australia" on August 8th (Thursday) at ely bar & brasserie, IFSC.

We are all familiar with the Aussie Icons – Powerful, spicy Shiraz and ripe, tropical Chardonnays. But what’s really going on in Australia? Looking closer reveals a fascinating wine scene, bursting with ideas and experimentation. We will take a look what is making waves over there – up and coming regions, wine makers and exciting new varieties. Price: €45.00

Followed by:

"The Secrets of Spain" on August 22nd. Price: €45.00

"South America Treasures" on September 12th. Price: €45.00

"South Africa –Between two worlds" September 26th. Price: €45.00

To register please visit http://www.elywinebar.ie/about/wine-apreciation/ely-wine-tastings

Shorts

Glenisk Pop-Up Store Celebrates An Extra 10 Weeks With A Selection Of New Creative Combinations…

Due to to popular demand, Glenisk is delighted to announce its Dublin based UPFRONT AND PERSONAL pop-up store is set to remain open until the end of August at the corner of Dawson  Street and Duke Street. Read more here.

TheOrange Sour, with Hennessy Cognac

History of Port Wine 

Bottling and preserving tips via AllrecipesUK Ireland 

West Cork Garlic ‏@westcorkgarlic17 Jul

Real Olive Company now selling West Cork Garlic on their stall at most West Cork markets.

Drinking the World Beer Champions!

Drinking the World Beer Champions!

I was short a few beers for a barbecue last week, so called down to my local O’Donovan’s Off Licence. Was picking out a few of my usual until manager Steve guided me in the direction of his Weihenstephaner display. I knew the name of course, knew that it was a good one, so I said I’ll have one of each please.

A very good decision as it turned out. Didn’t know it at the time but it just so happened that I had a bunch of World and European Beer Award winners in my bag. Talking about the 2012 awards here as the 2013 beers are still being judged with the results expected in September.

The Weihenstephan brewery, the oldest in the world by the way, was officially founded in 1040. Practice, it seems, make perfect!

The Weihenstephaner Vitus was the strongest of my selection and that has a couple of titles to its credit. It is the World’s Best Wheat Beer and also the World’s Best Strong Wheat Beer.

Citation: Gentle spicy aroma with sweet fruits and vineous notes. Full, rich and tasty. Smooth citrus flavour. Subtle hop and honeyed notes, bubblegum and coriander. Cloves, spiced apple and sweet grain. Good warming alcohol, surprising balance for its strength (7.7%), smooth yet potent. Good, lingering finish.

The Weihenstephaner Kristal Weissbier was voted the World’s Best Bavarian Kristal 2012. Quite a thirst quencher, it has a 5.4% abv. If you haven’t tried wheat beer, this is a good one to start with.

Citation: Clean, clove aroma. Very bubblegummy. Warming alcohol, round fruity notes and citrus. Spiced apple and clove on the palate, good full mouthfeel. Complex long finish.

The cloudy  Weihenstephaner Hefeweissbier is one of my favourite types of beer. This has an abv of 5.4% and was voted Europe's Best Bavarian Hefeweiss.

Citation: Phenols and cloves on a lavish aroma. Big palate, firm and well balanced. Sweet banana, spice, caramel and bubblegum. Crisp and clean, good clove and spiced notes. Refreshing and spicy finish.

Interestingly, the World’s World's Best Bavarian Hefeweiss came from Japan, the Fujikanko Heights Beer Fujizakura Weizen.

Weihenstephaner Hefeweissbier Dunkel also brought home world gold, coming out on top in the World's Best Dark Wheat Beer category. You are heading in the direction of stout with this one!

Citation: Woody aroma, with toffee and dark brown sugar. Sweet and slightly sour, good balance. Gentle smooth body, good bready notes. Chocolatey, nutty and creamy. Light toffee on a fruity dry finish.