A Quart of Ale± #31. Moving on over to craft with Stout & Porter. Elbow Lane - Whiplash - Eight Degrees - Cloudwater.

 

Scaldy Artwork by Sophie De Veres

A Quart of Ale± #31

Moving on over to craft. 

Stout/Porter. Elbow Lane - Whiplash - Eight Degrees - Cloudwater.

What's the difference between stout and porter?

I think Beer FAQ (Jeff Cioletti) sums it up pretty well. Porter is a very close cousin to stout... aficionados are hard-pressed to describe the exact differences between the two. Generally, porters are a bit lighter in body and a little less opaque than stouts...

... Stouts are very roast-forward and coffee-like and have even more variations than porter.

Elbow Lane “Liberty” Porter 4.8%, 500ml bottle via NeighbourFood

This "robust" Cork porter is black as a blacksmith’s hands and the soft coffee coloured head soon is just a thin trace across the surface. The aromas are fresh, chocolate and toffee off the roasted malts. The hops in the kettle are Pilgrim and Fuggles and then the dry-hopping in the cellar tank with “Styrian Dragon” emphasise the hoppy aroma and also ensures a dry hoppy finish.

Quite an amazing porter, one that makes me reconsider my long held opinion that stout is best. If you are inclined at all towards the black stuff, then do please give this one a try and let me know what you think.

Elbow Lane say it pairs nicely with richer warming dishes like roast or smoked meats and stews or strong cheeses. And they should know as all their beers here are crafted to go well with the food they serve in the company’s various restaurants that now include the original Market Lane, Castle Cafe, Orso, Elbow Lane and, most recently, Goldie’s. “This beer for these strange times is aptly named after Liberty Street in Cork city.” And, if you like the porter, you’ll also enjoy their Angel Lane stout. All their beers are named after lanes in the city (some of which no longer exist, though their names endure via plaques on the footpath surface of various streets - you’ll see quite a few in North Main Street).

Whiplash “Scaldy” Robust Porter 5.5%, 400ml can via Bradley’s

Black is the colour of my scaldy porter from Whiplash. Scaldy? You may well ask. Well Scaldy is that baldy crank sitting on the high stool by the bar counter. You’re hoping he doesn’t notice you, that you just might get away to the far corner with your pint of porter without a word from yer man. But he’s on guard, looking for an opening to start an argument.

Best avoided. But no need to avoid this fine porter with its dense black colour and its fast-fading head. I’ve always, rightly or wrongly, associated fast-fading heads or virtually no head at all with porter. 

Goes back to the very early 60s in Kelly’s pub/grocery in Belderrig on the north coast of Mayo. You asked for a pint. The lady behind the counter grabbed the white jug, cracked enamel and all, ducked down behind the counter and rose up to fill your glass with the black stuff and nary a sign of a head. You didn’t complain then - she still had that big jug in her hand! 

Strong coffee in the Scaldy aromas and also on the palate, milky chocolate too and sweet toffee also, not a million kilometres from a pint of Beamish. Dry on the lips and a touch of smokiness in the mix as well.  Smooth, soft and malty, thanks to no less than seven malts. Dry too in the long finish.

They say: Scaldy Porter is an old homebrewing recipe and has been a favourite amongst the scaldys for some years now. A porter that doesn’t give a shite about what abv you reckon it should be, its focus is on pushing a big malt bill to your nose and bringing you back to your scaldy days if you’ve settled down by now. 

Details:

ABV – 5.5%

 IBU’s – 61

330ml bottle

Artwork by Sophie De Veres

Malts: Pale, Munich, Brown, Smoked, Chocolate, Columbus, WLP007. 

Must admit the positive verdict wasn’t unanimous here. Offered a taste to CL and this was the response: “I’d take the pledge if that’s all I had to drink.” Scaldy, the adjective, came to mind but I didn’t dare voice it.

Eight Degrees Knockmealdown Irish Stout 6.0%

Black is the colour and the head - won’t be there for long - is like my wet suede shoes (they didn’t last too long either). Aromas speak of chocolate powder, rather loudly. On the palate, it is smooth and rich, full of the expected coffee, chocolate and caramel. Smooth and rich as in the traditional style and the finish is dry with enough bitterness to keep the pleasing balance.

They say: Like tackling the Knockmealdowns in a blizzard, this beer is not for wimps. A robust malt-driven ale, this is our evolution of a traditional Irish stout. Makes a beef stew taste that bit beefier, contrasts beautifully with blue cheese or go sweet and enjoy with an intense chocolate cake.  

Food is never faraway from Eight Degrees and here’s the detailed advice on this one: For something completely different, hang on to the stout for the end of the meal; bold chocolate and espresso flavours make it a good accompaniment to a dense, dark chocolate cake or contrast the sweetness of the stout with the saltiness of our local Cashel Blue cheese. Well worth trying in a chocolate cake or these Double Chocolate Knockmealdown Irish Stout Brownies.

Details:

Style: Dry Irish stout
Malt: Pale ale malt, chocolate malt, wheat malt, roast barley and Crisp 400.
Hops: Nugget.
Strength: 6% ABV
Bitterness: 24 IBUs

Get social Hashtag: #KnockmealdownStout

Cloudwater and Rock Leopard “Step Up”  Stout 5.0%, 440 via Bradley’s

Colour’s black as can be with a flimsy head. The brewers give the aromas as roasted malt, coffee and light smoke - no problem agreeing with that.  And you get more of the same on the palate with caramel and some fruit flavour thrown in. Decent enough, it is easy-drinking all the way with this medium bodied beer, finishing dry with more of that coffee and caramel.

They say: Cloudwater and Rock Leopard combined for this one, stepping up to help charity with 5% of the takings donated to help. An easy-drinking delicious stout for chilling together, hanging out, great food, good times.

Brook Foods Win Tender for Café Bar at Triskel. "a great food offering that will support local"

 Brook Foods Win Tender for Café Bar at Triskel

"a great food offering that will support local"

Triskel are delighted to announce that Brook Foods won the tender to run their popular and vibrant Café Bar (previously Scrypt Café Bar). The facility encompasses the café and external courtyard and is intended to provide catering services to patrons, artists and tenants as well as servicing cinema, concerts and meetings.

 

“Brook Foods are a Cork-based national Food Service and Catering Group.” said Frankie Whelehan, Chair of Triskel’s Board. “The Organisation founded and led by Kieran Callinan will prove an excellent Operator for our Cafe and Food Service Outlet at Triskel Arts Centre – we are delighted to work in partnership with Brook Foods in the years ahead.”

 

Kieran Callinan, Managing Director with Brook Foods, said, “We are delighted to have been awarded the contract for the iconic café at Triskel Christchurch. It is very exciting to be part of this amazing centre right in the heart of Cork City. We look forward to working with the team to create a warm, friendly café, providing a great food offering that will support local and become a much loved meeting place for all our customers.”

 

Triskel and Brook Foods are eager to welcome customers to the café soon and are working together to plan for the reopening once it is safe to do so. Expect more exciting announcements in the near future.

 

This Portuguese’s A Good One In Latest Supervalu Offers. (21/1 to 10/2)

This Portuguese’s A Good One In Latest Supervalu Offers

Paço das Côrtes Friendship FADO Reserva (Vinho Regional Lisbon) 2018, 13.5%, €10.00 (21/1 to 10/2), was €13.76.

There’s a promise on the label: Every sensation will be more intense. 

The aromas certainly are intense, ripe red fruits plus a note or two of balsamic. And so it continues on the palate. Fruit is forward, welcomed by the eager taste buds, spice (perhaps from the Shiraz), smooth and warm as it makes its way to the persistent finish. A very pleasing wine and one that I always enjoy. Great value too by the way, especially during the offer period.

The blend of Tinta Roriz (40%), Alicante Bouschet (30), and Syrah (30) has been aged in oak for 4 months. Pairings suggested are Steak, red meat and cheese. Serve at 16 degrees.

They say: In cooperation with one of the most prestigious Portuguese Enologist, António Ventura (The Enologist of the Year 2006 and 2013), we have managed to create fine wines, with a modern style and excellent quality price relationship.

So, nice and satisfying with approachable ripe fruit, this ticks a lot of boxes and well worth looking out for on the SuperValu shelves. And, with that spectacular (trade-marked) label you should find it easily enough! 

Where did the name come from? Fado music is a form of Portuguese singing that is often associated with pubs, cafés and restaurants. It is often profoundly melancholic, a European form of the blues. 

Still, Fado and friends and a bottle of good wine make for a great night out. The colourful label shows a couple sharing a bottle of wine while listening to a Fado performer, perhaps singing of lost love or exile (there is a caravel sailing away in the distance), subjects familiar to an Irish audience.

If you're feeling flush, the Lady De Mour Margaux is tempting, now at €25 (was 34.43).  I enjoyed this last month. Super-smooth fruit,  elegant palate, terrific body and texture, with an  impressive finalé. Impressive all round actually.

There's another favourite of mine in the reduced list also and that's the Abellio Albarino  at ten euro (was 13.76).  The Spanish white, with its excellent aromas and flavours, is a terrific seafood wine. 

And There's More...21/1 to 10/2:

On January 21^st, Supervalu have a selection of 6 wines on offer at Better than Half Price: Canto Novo Pinot Grigio, Alterra Special Reserve Chardonnay, Alterra Special Reserve Cabernet Sauvignon, Willow Hill Chardonnay, Willow Hill Cabernet Sauvignon, and Gran Troya Cava Brut. That Cava could be a handy one for Valentine's, Night or Day!

NUGAN ESTATE ALFREDO DRIED GRAPE SHIRAZ takes over as Wine of the Month and is on offer at €12 (was €15.73). This wine is made from partially dried grapes which give more flavour, more concentrated aromas. “Plenty of oak, full flavour, acidity, juiciness, long finish, good balance, high in alcohol but no heat.” Great with cured meats, big steaks or your favourite pizza.

Offers from 21/1 to 10/2

BALLYMALOE FOODS TO INVEST IN THE IRISH PASTA SAUCE MARKET

 BALLYMALOE FOODS TO INVEST IN THE IRISH PASTA SAUCE MARKET

Yasmin Hyde with daughters Rose Callaghan and Maxine Hyde (right)

 

Cork food company focused on reducing plastic by 40% this year

 

Ballymaloe Foods is planning to increase its focus on the pasta sauce market this year with a significant investment.

 

Figures show that the branded pasta sauce market in Ireland is worth €24.6 million (up to end of October 2020). Also pasta with sauce is the most popular meal eaten by children and the third most popular adult meal in Ireland according to - “What Ireland Ate Last Night” (Bord Bia 2020). Figures also show that 80% of households in Ireland are buying pasta sauces so it is an essential category for so many people when they are shopping.

Just one in 20 branded pasta sauces sold in Ireland is an Irish pasta sauce. Ballymaloe Foods has big ambitions to double this by the end of 2021. Ballymaloe Foods pasta sauces are the fastest growing pasta sauces in the Irish market. (Kantar 2020)

 

Ballymaloe Foods is also focused on reducing their use of soft plastic. In 2020 they reduced the amount of soft plastic they use in their supply chain by 1.3 tonnes - the equivalent of a blue whale. They have plans to reduce this further in 2021 and have changed from plastic packaging for their pasta sauces to glass jars. 

 

General Manager at Ballymaloe Foods, Maxine Hyde said: “The Irish pasta sauce market is heavily influenced by international brands but we want to see more people reaching for an Irish product when they find themselves in front of the shelf in supermarkets. We are very excited to significantly invest in this market in 2021. Our pasta sauces are Irish made with all natural ingredients. We also have the fastest growing pasta sauce brand in Ireland and it is amazing to see this level of support in the market from consumers. Over the last year we have seen so many new consumers starting to use some of our products and pasta sauces have proved a huge hit.”

 

Ballymaloe Foods is also planning to expand its online shop this year. In 2020 they launched an online shop as they had received lots of queries from people who had family who couldn’t make it home for Christmas but wanted to have a taste of home. 

 

Maxine added: “Even though this is currently a small side of the business for us, it is exciting to be expanding how we are reaching our consumers.”

press release

 

Taste of the Week. Aged Ballinrostig Gouda.

Taste of the Week. 

Aged Ballinrostig Gouda.

One of the highlights over Christmas and the New Year was a big chunk of Aged Ballinrostig Gouda style cheese that came in a hamper that we had treated ourselves to. We had a few cheeses ahead of it in the queue and it was only recently that we tucked into this.

The Gouda style cheese is made in East Cork with organic Jersey cow milk and aged for 12 to 18 + months. A beautiful stronger complex flavoured hard cheese with sweet nutty and caramel notes that manages to hold onto its creamy past. We were impressed from the first bite and made it our Taste of the Week.

We weren't overly surprised of course as we've often tasted their regular cheeses at markets and via stores such as Bradley's in North Main Street. But the aging here certainly takes it to another level, the height of Umami!

In 2014 Michele and Stephen (from Holland) renovated and moved into Michele’s family home in the village of Ballinrostig near Whitegate in beautiful East Cork. As part of the revamp, they transformed the old garage into a small purpose-built dairy which was intended for making cheese as a hobby. In 2015 they started to sell commercially and within two years they both had left their careers to meet the growing demand for their delicious cheese. 

Ballinrostig Cheese

Ballinrostig, Whitegate, Co. Cork Midleton, Ireland P25PE00

Web: https://ballinrostighomestead.ie/

Facebook: https://www.facebook.com/corkcheese

Tel: 0879160440

EASTER EXTRA AT CAHERNANE HOUSE HOTEL, CO. KERRY

press release

EASTER EXTRA AT CAHERNANE HOUSE HOTEL, CO. KERRY

Planning a holiday?  Need a luxurious break to look forward to?  One of Ireland’s most elegant country houses, Cahernane House Hotel in Killarney, Co. Kerry is the perfect place to escape to this Easter. Removed from the main thoroughfare of Killarney and set on its own private grounds on the edge of the Killarney National Park, the house presents plenty of opportunity for guests to enjoy a relaxing, private getaway with their family.

The Easter Family Escape is a 2-night package and costs from €291 per night for two adults and two children under 12 sharing. The package includes accommodation in a Superior Garden Wing room with full Irish breakfast on both mornings, gourmet Afternoon Tea and an exquisite 2-course evening meal on the evening of your choice. Children will love the personalised homemade cookies on arrival and will be very excited to join the Easter Bunny on Easter Saturday for an egg hunt. All of the children will also be given a complimentary ‘Cahernane Duck’, a cute soft toy to remind them of their stay. 

Set on the edge of Killarney National Park and Lakes, the historic country house enjoys a tranquil location yet is just a twenty-minute stroll into Killarney town itself.  Complimentary bicycles are available for guests to use and the front desk team have guided maps for you to adventure around Killarney National Park.  The Muckross Road, where Cahernane House is located is often referred to as ‘the gateway to the Ring of Kerry’, renowned for its spectacular scenery and ancient history.  

Built in 1877, Cahernane House Hotel has been extensively renovated by the owners, PREM Group who have spent over €7.8 million on an ambitious renewal programme. There are 12 grand bedrooms in the original Manor House, 28 in the Garden Wing and the former Coach House, once home to the horses and carriages of the Herbert family who built the house is now the setting for 8 new luxurious bedrooms.

The property is well known for the fabulous food served by chef Eric Kavanagh and his team in the 2 AA Rosette Herbert Restaurant. Guests can also enjoy delectable casual dining in the quirky Cellar Bar which is just the place to enjoy a pre-dinner pint of the black stuff or an elegant cocktail. For more information on Cahernane House Hotel see www.cahernane.com or call +353 (0) 64 663 1895.

******

Ed. Note: Easter falls on the first weekend of April this year. Fingers crossed that some of the Covid travel restrictions will be lifted by then!

Semplicemente bellissima. Da Mirco@Home Features Skeaghanore Duck in a Ragu’ from Padua.

Semplicemente bellissima. 

Da Mirco@Home. Skeaghanore Duck Stars in Ragu' from Padua

Panettone E Mascarpone. Resistance is futile!

Put a famous Duck Ragu’ from Padua and the stunning Skeaghanore duck together. That’s what Mirco Fondrini, owner of Da Mirco Osteria in Bridge Street, did for his “Celebration of Da Mirco @ Home” last weekend. And it was a stunning combination!

If you are lucky enough to visit Padua, do take time away from the ancient arcades and the medieval market places to visit the nearby hills. Here, find yourself an Agriturismo to stay at. Or just to dine in. Mirco himself is from Valtellina (near the Swiss border) but his wife is from Padua and on their last visit to the rolling hills there, their party of four enjoyed a four-course meal including wine for ninety euro! And the duck ragu’ features here and in many other places in Padua and beyond.

Our 3-course meal at home cost €45.00 and we were very well pleased indeed, even if we had to do a little (very little) “work” ourselves. We started with Parmigiana de Melanzane, baked layered fried aubergine with a tomato sauce and topped with Provolone cheese, Just beautiful.  A amazing mix of beautiful flavours and textures, and juicy, with that layer of cheese on top playing a key role. A thoroughly satisfying starter.

While that was being dispatched in a happy silence, the Fettuccine al Ragu’ D’Anatra was being prepared, the pasta being boiled, the ragu’ being reheated. You do get written instructions! The main dish consists of Fresh Pasta for 2 (300gr) + da Mirco's signature Duck ragú for 2 + pecorino cheese + side of homemade focaccia bread.

The minute the aromas of the Skeaghanore drifted across the table we knew we were on to another good thing. It was such a happy blend of Italian know-how and Irish produce. Silence again descended as we ate our satisfying fill. Semplicemente bellissima. I’d imagine it would have been much noisier had we been indulging in the same meal in a Padovan farmhouse where the honest food and fair prices draw lines of customers into the hills.

Pretty well full after the pasta, so a time-out was called. Not for long though! About 30 minutes later, our taste buds were in happy action again, this time enjoying the Panettone E Mascarpone, a Homemade Panettone Cake made in Bread & Butter Pudding style with Mascarpone. Oh sweet lord. The best Bread & Butter pudding ever!

Not too sure what Mirco and his team will have on offer this week but do keep an eye on their Facebook. When you see the offering (probable on Tuesday), don’t hesitate, order it, it will be good! While you’re on, study too his single dishes (you can make up your own menu), check out his wine list, and also his on-line shop of Italian delicacies! But don’t delay, I'll be there before you.

Succulent starter!

Last weekend’s 3-course menu for two (€45.00)

2x PARMIGIANA DI MELANZANE

Baked layered fried aubergine with a tomato sauce and Provolone cheese

Continue with Main...

2x FETTUCCINE AL RAGU' D'ANATRA

This is a Pasta Kit of Fresh Handmade Fettuccine with an organic Duck ragu' in a Venetian Style. You need to boil pasta and reheat ragu'

Pasta Kit contains:

Fresh Tagliatelle for 2 (300gr) + da Mirco's signature Duck ragú for 2 + pecorino cheese + side of homemade focaccia bread

Panettone E Mascarpone

Homemade Panettone Cake made in Bread & Butter Pudding style with Mascarpone.

Availability: Wednesday to Saturday from 3:30pm to 7pm. But check Facebook for updates!

Cheers 211801 with Sugrue Sparkling, Stonewell, O'Briens, JJ Corry, Wines of the World, Waterford Whisky

Paul Barry runs through 

Some non-alcoholic beer and cider options at O'Briens Wine

There’s now also a growing range of non-alcoholic craft beers to try. Especially if your tastes tend toward the hoppier side of things. There are great Irish options too. Wicklow Wolf have Moonlight, a juicy hoppy ale with bright citrus aromas and a clean fruity finish. While Kinnegar have released Low Tide a light citrusy pale ale.

 

There are some great options for cider drinkers as well. Due to the method of production; the body and weight of non alcoholic cider is very close to the "real thing". That most popular of Irish ciders Bulmers have done a great job of replicating their recipe with their  0.0%.  Another great option is from Co Cork producers Stonewell. Their non-alcoholic is full of fresh fruit flavours while remaining dry and crisp. Read more here.

Happy New Year! We are delighted to share with you that J.J. Corry Irish Whiskey has made its début on the Best Selling Irish Whiskey list, as reported by Drinks International's 2021 Annual Report. As the only independent Irish Whiskey company and Irish Whiskey Bonder listed, this is a huge achievement for us! We would like to thank our supporters around the world who have raised a glass of J.J. Corry throughout the year. To read the full report click here. Jump to pg.16 to view the Irish Whiskey insights. Wines of the World FEBRUARY VIRTUAL TASTING! Worth €93, get 14% off our first virtual tasting of 2021! Our next tasting will go live Friday February 12th- Valentines Weekend! This virtual tasting will include 2 whites, 2 rosé and 2 red wines. Our virtual tasting videos will stay on our platforms once they go live for viewing whenever suits you best. Order here THE FUNNIES "... subject to the maturation of the final distillate for at least three years in wooden casks, such as oak..."   When it comes to the production of whisky in Ireland, according to the Irish Whisky Technical File, any old wood will do. Well, we're up for testing the theory. In our Mary Street cellars, at the Facilitator, we possess some unusual cask types that are seldom seen and used in whisky production, but which are apparently perfectly legal here in Ireland. We call them our Funnies – our exotic casks – and they include Acacia, Mulberry, Wild Cherry and Chestnut. We've even got some intriguing An-Dee-Uhn oak. Join Ned and Megan as they open up some of these barrels in our cellar before they finally leak their contents to the cellar floor – and watch the playlist in full. Limerick native Diarmuid Sugrue makes English Sparkling Wine by the Traditional Method in his Sugrue Vineyard South Downs. His awards: Winner Decanter Trophy for Best UK Sparkling Wine 2014 Gold Sommelier Wine Awards, Top 50 Decanter. Another honour came Diarmuid's way recently when his Trouble With Dreams was included by Wine-Searcher in England in a Case, the best of English Sparkling Wine. Read more here. And, in addition, so too was a wine from the Wiston Estate, Vintage Brut, also produced by Dermot, who they say is "becoming an icon of English winemaking". I must say I thought he was already there! Now over to the man himself: "As the old joke goes, we have good news and we have bad news... The bad news is that we are now out of stock of both The Trouble with Dreams 2013 and The Trouble with Dreams 2014. The Trouble with Dreams is now just available from 2015 in standard 75ml format and we also have 2017 magnums. The good news is that both #ZODO and Cuvée Boz, our very exciting new Blanc de Blancs are coming soon! If you haven't seen the #ZODO label, it's a glorious sight to behold..."