On The Country's Independence Day, Ukraine Brewery Obolon to partner with Barry & Fitzwilliam for Irish Distribution

press release

On The Country's Independence Day,

Ukraine Brewery Obolon to partner with 

Barry & Fitzwilliam for Irish Distribution

 

ON THE INDEPENDENCE DAY OF UKRAINE AUGUST 24TH, WE ARE DELIGHTED TO ANNOUNCE THE LARGEST DOMESTIC UKRAINIAN BEVERAGE PRODUCER ‘OBOLON’ HAVE AGREED TO PARTNER WITH IRELAND’S LEADING INDEPENDENT DRINKS’ DISTRIBUTOR BARRY & FITZWILLIAM TO BRING THEIR BEER TO IRELAND.

Obolon went down in history to become the first private company in independent Ukraine by receiving a privatization certificate from the State Property Fund of Ukraine No 1.

The construction of the plant was aimed to provide the country high-quality beer that would meet high world standards. Czech experts who are world-famous masters of brewing were invited as leading experts. They determined the place of construction for the new brewery. The main criteria was the source of artesian water which is the main component that determines the taste of beer. The historical place of the Kyiv city which is located on the right bank of the Dnipro river.

Today the brewery is one of the largest in Europe and the largest domestic beverage company in Ukraine.

The War started by the Russian Federation forced the company to pivot and find an opportunity to continue its activities. Despite the extremely difficult work conditions in wartime Obolon tries to support its employees by providing them jobs and salaries, as well as supporting the military who courageously defend Ukraine and European countries at the cost of their own lives. Today the sources of artesian water that are available to Obolon are used for water production including free distribution to the military and people in war-torn regions of Ukraine.

Obolon corporate enterprises have already provided more than 3 million litres of water free of charge. Additional funds are needed to be able to continue to provide this assistance. With this aim Obolon is launching a project that will allow people around the world to support Obolon in its noble mission. To provide an additional 4 million litres of water, Obolon aims to raise 1 million dollars through 1 bottle of beer. The last bottle of Obolon beer brewed in a peaceful Ukraine. The ‘Last Obolon’ will be auction at a Christie’s auction in NYC bidding starts at $1 million.

Obolon was the first privatized brewery in a post-soviet Ukraine. It became the nation’s household beer, synonymous with freedom and independence. Two things that were taken away from all Ukrainians, the night their country was invaded.

The Last Obolon brewed in peacetime holds an unmeasurable symbolic value, especially to those who have a personal connection to Ukraine. But more than that, it offers a way to donate money, help millions of Ukrainians in need of water and to keep this unrighteous war into the spotlight. Many of the world’s wealthiest people, celebrities, companies and philanthropists have donated amounts far exceeding $1M to Ukraine and are still looking for ways to keep supporting the stricken nation. The Last Obolon helps them do just that.

An Taoiseach Micheal Martin has shown his support in Madrid in June when meeting the Irish Business Community members (image’s via link ) Ireland’s leading independent drinks distributor Barry & Fitzwilliam are very proud to announce their partnership with Obolon. Expecting their first consignment in October, Barry & Fitzwilliam will be donating to Obolons noble mission for every bottle sold in Ireland. Managing Director Michael Barry has said ‘We are very proud to be associated with this venture and we look forward to a successful long-term relationship with Obolon. We are delighted to be able to help the Ukrainian community indirectly.’

Press release

The MET X Maharani Afternoon Tea. A Delicious Fusion Of Cork and Kerala

The MET X Maharani Afternoon Tea

A Delicious Fusion Of Cork and Kerala

Spices from Kerala.

The successful local Rebel City distillery, whose lead product is Maharani gin (with Indian botanicals), and Cork’s Metropole Hotel joined forces to celebrate last week’s Cork on a Fork Fest with an Afternoon Tea.

But one with a difference. The Met's new head chef Vasil Baci took inspiration from the gin and its ingredients to create a taste of India over 3 plates! And that was extended by an Amuse Bouche and we were also treated to a Maharani Gin (with some black pepper cracked in on top, a favourite hack of Pierce Lowney, the hotel’s Food & Beverage Manager).

Distillery co-founders Robert Barrett and his wife Bhagya set up Rebel City in Cork in early 2020. The Maharani is copper pot distilled and, along with the usual suspects, including the essential juniper, distiller Robert has added three botanicals from Kerala. 

One is Pomelo Fruit, officially Citrus Grandis. Then you have Cassia (Cinnamomum Cassia) and also Nutmeg Mace (Myristica Fragrans). All three are sourced from the women’s farming cooperative in Kerala, Bhagya’s home state. Robert is very happy with the Maharani (means high queen): “a fusion of two creative cultures, a gin of truly transcendent taste”.

Scone with Rice Pudding!

And so here we are in the beautiful tea rooms of the Met, relaxing in a Sunday afternoon as two southern cities come together on a series of plates. That relaxation is part of the afternoon tea ritual and so too is the tea (and that wasn’t forgotten here).

The usual formula, savoury, scones and sweet was followed but there was certainly a difference, thanks to the Indian inputs, and here Chef Baci, using the freshest of local produce, was absolutely spot on with the combinations. That skilfully applied enhancing spicy touch of the east was a factor for sure but a subtle one. Very well balanced, as is said in the world of wine tasting.

The Amuse Bouche was a good indicator of what was to come, local and exotic coming together to put us on the way to perhaps the best Afternoon Tea we’ve enjoyed in years. Loved the Star Anise and cinnamon sweet shell tart, Ardsallagh Goats Cheese, roasted red peppers, basil beetroot gel and crushed chili; here the spices and the soft flavours of the cheese and beetroot waltzed gently and satisfactorily on the palate.

Sweet!

Now for the first plate, the Finger Sandwich Selection:

  

Smoked bacon and egg mayo, garden chive mini sweet slider.

Mini spiced chicken tarragon cracked poppadum wrap.

Market Smoked salmon, saffron lemon mayo, Indian style pickled red onion, brown home-made treacle soda bread, Maharani gin spritz.

Aloo Masala bite, Vienna sourdough bread, Mango chutney.

Started that quartet with the lovely slider and then found the following ones as good as the other.

Next up was the Dressed Scone, a homemade buttermilk chai spiced fruit mini scone, whipped vanilla double cream, raspberry jam. Another winner from the kitchen.

Pic by Rebel City.

Now for that final sweet lap, the Sweet Treats.

Vanilla & Passion fruit set lassi, fresh raspberry and mint.

Homemade mini banana bread, pistachio strawberry cream.

Mini coconut and honey pancake roll.

Spiced Rice Pudding.

Mini 73% Chocolate delice.

And there was also an unlisted Macaroon on the plate!

Some really excellent treats here, starting with the lassi, and the banana bread was also a beauty (especially with that cream!). The chocolate lived up to its name. But that Spiced Rice Pudding was my favourite, enhanced no end by the hidden treasure of generous fruit. Terrific end to a lovely relaxing afternoon in one of the most comfortable rooms in the city.

Cheers to Cork and to Kerala and here’s hoping we’ll all meet again with a plate somewhere! 

This was my final outing of the Cork on a Fork Festival, a very enjoyable few days indeed. Here's to 2023!

The Met. A place to relax. (pic by the Met)

The Bookshelf Elysian hosts Cork on a Fork Dinner. And it turns out to be a superb evening!

The Bookshelf Elysian hosts Cork on a Fork Dinner.

And it turns out to be a superb evening!

Sweet sandwich!

The Bookshelf at the Elysian made a rare evening opening to host a one-off 4-course dinner experience for the Cork on a Fork Festival, with a specially created menu filled with produce from the region.  

Goats cheese, beetroot

The dinner, helmed by Head Chef Rebekah Harrington, was class from start to finish and featured an array of top notch local produce.

Pom'O x 2

In between the starters and the mains, we had a Mead interval. The meads, all by the Kinsale Mead Company, were Hazy Summer, Atlantic Dry and Wild Red. They were paired with nibbles that included Gubbeen Smoked cheese and Ballyhooly Blue (whipped) from Fermoy. Both the mead and nibbles impressed and you could see it forming the basis for similar demos at markets and other restaurants. More on Kinsale Mead Co here. 

Cider sparkling in the cloudiness

After a warm welcome, and with live music in the foyer, we were soon checking out the menu. There was a choice of three starters, each with a wine pairing (from L’Atitude 51). Out two were Chicken liver mousse éclair, piccalilli relish and Textures of beetroot, Sunview Goats cheese (from Kilmichael). The pair were shared and each was excellent and easily polished off.

Mead break

After the mead interlude, it was on to the mains. No need for sharing this time as we had each picked Free-range Caherbeg (from Rosscarbery) confit pork belly, blackberries, with Pom’O apple port jus. Just perfect. The pork was excellent and lifted by the amazing Pom’O by Killahora Orchards (that we would meet again at the end).

Pork Belly and that sauce!

Drinks? One was the Ameztoi Txacoli de Getaria Rosado “Rubentis” and the other was an unfiltered and delicious classy cider from orchards just west of the city. Each had plenty of acidity to go well with the pork and hard to pick between the Basque wine and the Irish cider. The only thing missing was that the wine wasn’t poured from shoulder height as they sometimes do in the lovely village of Getaria where this one comes from.

The Basque wine

Time for the sweet then. Two available so we took both. The Sandwich of meadowsweet namelaka and strawberry cremeux was a delicious as you’d anticipate, really well executed while the other, the Blackberry and lemon balm granita, with chocolate aero and candied nuts, was superbly refreshing. Thumbs up for two desserts worth waiting for!

Chicken liver mousse éclair

On then to the finalé. It was billed as a Dessert Cocktail featuring that fantastic Killahora Orchids Pom’O. But no cocktail! The Bookshelf decided that the Pom’O was so good there was no need to add anything and that proved to be a great call. What a finalé!

Blackberry & Lemon balm....

* Killahora on that unusual drink: “Our Pom’O is an apple aperitif made from rare apple varieties, grown in our 200 year old Orchards on the south facing slopes of Ireland’s County Cork. We mix the juice from our bittersweet apples with the finest apple brandy, then age it in Irish whiskey barrels for at least a year….”  More on the Pom'O here.

Halfway through Cork on a Fork and still so much more to enjoy. Check it out here...

 Cork on a Fork Fest weekend highlights

Play streets, gin afternoon tea, lunchtime opera, yoga brunches and more

Very enjoyable beer tasting at Elbow Lane!

Cork City’s new food festival, Cork on a Fork Fest, has seen more than 50 businesses participate in events, tastings, food talks, cooking demos, tasting masterclasses and more this week.  The festival continues for the weekend with lots of great events planned. Many are sold out like the Sourdough Bread Making Workshop and the Cork on a Fork Dinner at The Bookshelf at Elysian but here are some highlights of what you can still head along to.  Check corkcity.ie/corkonaforkfest for booking info and stay tuned to @corkonaforkfest on social media for updates.

Friday:

• 2-3pm: Lunchtime Opera on Princes Street: Listen to Cork soprano Emma Nash as she weaves through the tables.  
• 2-4pm: Play Street on Caroline Street.   Enjoy lunch coffee and drinks in the restaurants on Caroline Street while children young & old can have lots of fun with some Lets Play Cork activities & games on the street.  With giant Jenga, connect four, balance board games, tug of war and much more, all facilitated by an experienced coach.  Note: this is not supervised play and parents need to be mindful of this throughout the session.
• 4-7pm: Taste of Cork Tapas Trail: Take a guided walking tour through Cork’s vibrant new outdoor dining areas on a Tapas Trail exploring the foods and drinks of the area. Enjoy samples at restaurants serving Cork on a Plate, a Birdcage Charcuterie and Cheese of Cork as well as the drinks of Cork. Over the 3-hour tour, you will have 3 food and 2 drink stops. This package includes a tour of the English Market but no food tasting.  With ActivityDays.ie.
• 7.30pm-Late:  The Festival Afterparty: Sample Coqbull's new Coqtail & Bar Bites Menu with well known Cork DJ duo, Vinyl Below. The venue will also launch a new Boneless citrus marinated Chicken, sourced locally from Tim at the Chicken Inn in the English Market.

  

  Show Thyme at the Imperial Hotel

  
  

 

Saturday;

• 10am-12pm:  Cork Tasting Trail: Enjoy a relaxed but highly-focused 2.5/3 hour food stroll with an engaging and experienced guide. Highlights may include exploring Irish Foodie Hotspots, meeting Artisan producers or visiting farmers markets, Irish Pubs and superhero retailers. There is a little culture and architecture along the way from your local and knowledgeable guide.  With Fab Food Trails.
• 11-1pm: Enjoy free samplings of Cork favourite Clonakilty Black Pudding in front of the Mural on Caroline Street.
• 11.30am-1pm:  Enjoy Yoga and Cork Sushi on the Boardwalk @ Electric with Sarah Daly from Alchemy School of Yoga. Suitable for all yoga levels.
• 1.00-3.30pm: The MET X Maharani Gin Afternoon Tea.  Enjoy a special Cork on a Fork Afternoon Tea, inspired by local producer Maharani Gin and presented by The Met's new head chef Vasil Baci. Taking inspiration from the story of Maharani Gin, where India meets Cork, they will use the best of Cork to create a taste of India over 3 plates! You will also be treated to a Maharani GnT.
• 1-5pm:  Family BBQ and Play on Beasley Street: Head along to a Beasley Street Family BBQ at the Maldron Hotel South Mall from 1-5pm. And from 2-4pm, children will have lots of fun with giant Jenga, connect four, corn hole, balance board games, colour catcher games, tug of war and more, with our Let’s Play Cork play ambassador. Note: this is not supervised play and parents need to be mindful of this throughout the session.
• 1.30-4.30pm: Learn how to make the perfect Churros at Kiely’s Chipper on Maylor Street. This event is free.
• 4-9pm:  Harley StrEAT BBQ: Jive down to Harley Street in the VQ, just beside the Metropole Hotel for a jazz themed BBQ and cocktails, with margaritas, spicy homemade burgers, tacos, coffees, and organic biodynamic wines from MacCurtain Street Wine Cellar, while you listen to jazz music with The Underskore Orchestra.  (Music from 4-7pm).
  
  
  

 

Sunday

• 11am-1pm:  Stretch at Sketch - Yoga Brunch: Kickstart this energising morning with an energy ball and a health shot from the Imperial's head chef Ali in Sketch, before taking part in a 45minute yoga class with yogi Hazel from The Yoga Tree. After your workout you will enjoy 3-courses of gorgeous fresh local produce (vegan and vegetarian catered for), and attendees will be given a goodie bag to take home.  Tickets are almost sold out.
• 11.30pm-12.30pm:  Make and Taste Three Unique Coffee Roasts: Izzeddeen, owner of Izz Cafe, will take you through the process of roasting green coffee beans to make 3 different types of coffee. Guests are also treated to a copper coffee pot and a coffee bag.
• 1-5pm:  Family BBQ and Play on Beasley Street (play activity from 2-4pm).
• 1-3pm: Pembroke Street Jazz Lunch.  Enjoy lunch while you listen to jazz music on Cork City's newest pedestrianised street, Pembroke Street.
• 1.00-3.30pm: The MET X Maharani Gin Afternoon Tea.  Enjoy a special Cork on a Fork Afternoon Tea, inspired by local producer Maharani Gin and presented by The Met's new head chef Vasil Baci. Taking inspiration from the story of Maharani Gin, where India meets Cork, they will use the best of Cork to create a taste of India over 3 plates! You will also be treated to a Maharani GnT.
• 1.30-4.30pm: Learn how to make the perfect Churros at Kiely’s Chipper on Maylor Street. This event is free.
• 2.00-2.40pm: Meat and Potatoes Guided Tour at Crawford Art Gallery. Take a special guided tour through the historic Crawford Art Gallery with surprising stories of your national collection and delve into their major summer exhibition Meat and Potatoes. This project is in support of the Night-Time Economy and funded by The Department of Tourism, Culture, Arts, Gaeltacht, Sport and Media.
• 4.00-7.00pm:  Close out the Festival week with a Taste of Cork Tapas Experience throughout Cork’s newly pedestrianised streets with ActivityDays.ie

  

  Tapas & Cocktails at the Cornstore

  
  

And all weekend you can enjoy Tapas on the Terrace at The Cornstore and a Tasting Trail through Cork City.

Cork on a Fork Fest is supported by Cork City Council, in partnership with the local hospitality sector and The Department of Tourism, Culture, Arts, Gaeltacht, Sport and Media to establish Cork city as a vibrant food destination and as part of Cork’s efforts to create a more diverse and sustainable night-time economy, in support of the Report of the National Night-Time Economy Taskforce. It is also supported by Pure Cork, Fáilte Ireland, Ireland’s Ancient East, Cork Business Association.

 For events, experiences, participating venues and bookings, see corkcity.ie/corkonaforkfest or @corkonaforkfest on social media. #CorkonaForkFest.

Dinner on Princess Street

press release by Cork on a Fork Fest

Following German Beer Rules Helps Elbow Lane Brew Winners. A Quart of Ale± #118.

A Quart of Ale± #118. On the craft journey with Elbow Brewery

Following German Beer Rules Helps

 Elbow Lane Brew Winners

Beer. In 5 easy lessons

“When we opened the Elbow Lane Brewery in 2014, we decided we would follow the German beer purity law known as the Reinheitsgebot.”

“It has worked and worked very well for us,” continued Elbow Lane Brewer Russell Garet as he opened last Wednesday’s tasting of their beers, part of a mini-series under the Cork on a Fork Festival umbrella. 

Russell Garet

That famous rule was introduced in 1516 by Duke Wilhelm IV of Bavaria.  The decree allows for only hops, barley, water and, later, yeast in each and every beer. It has served Bavaria very well indeed.

We started the tasting with the Elbow Lane Lager. No surprise then that it is a continental style lager. “More recently we have started using Irish Lager malt, though with a small amount of German malt. The Irish though is just as good.”

Closed lanes and signs and Elbow Lane beers

“We don’t over-process, we use old brewing methods. The lager has a slight haze, is unfiltered and takes 6 weeks overall. It has slight aromas of vanilla and of the grassy hops.”

Stout for angels,
sinners & saints

It is a very pleasant lager, refreshing and ideal with lighter dishes and curry. Russell told us it accounts for 40% of sales and appeals to the drinker of lager, whether craft or in general. It weights in at 4.4% ABV and the hops used are Saaz, Hersbrucker (for its subtle aromas) and Hercules (for its bittering qualities).

Then we were on to the second most popular beer in the Elbow Lane range: the Jawbone Pale Ale, with an ABV of 5%. “The hop here is Cascade - a very popular hop - and immediately you notice its citrus aromas. There is not a lot of bitterness - we tend to lean more towards character to match the food. It has fruity qualities, but there is no fruit in the beer!”

It was the malt that took the spotlight in the next beer, another ale, this called Wisdom with an ABV of 5.2%. There is a high concentration of Crystal Malt which gives a bolder colour and a richer caramel flavour. You get toffee on the nose and more of the caramel on the palate. “Great with smoked and roasted meats,” advised Russell. So great in this very place!

Three malts

And now for something different, their Arrow Weisse with an ABV of 5% and typical aromas of banana and clove (from the yeast). One of my favourite styles, especially those made under the purity law.

And we finished with another favourite of mine, the Angel Stout (4.4 ABV). Here the roasted malt comes into play, contributing colour and flavour. “We focus too on the hops for bitterness and they (Hercules Germany, Pilgrim UK and Williamette USA) go in early in the process.”  And so we came to the end, sipping one of the very best stouts around.

Jawbone (left) and Wisdom ales.
Crystal Malt gives a bolder colour to the Wisdom.

The five beers are the core beers here. But they do specials and seasonals from time to time, including a delicious Porter during Covid. Earlier this year they issued a beer to support Ukrainian refugees and hope to have another special in the Autumn.

The original idea sprang from a UCC experiment that caught the attention of Market Lane’s Conrad Howard and it was decided to brew in Elbow Lane. The operation started in 2014 and the emphasis from the start was on styles that match the food being served in the Market Lane Group restaurants that now include ORSO, Castle Cafe, Elbow Lane, Market Lane and most recently Goldie.

Beer of course has been around for thousands and thousands of year. “The baking of bread and the brewing of beer go hand in hand,” said Russell. “Eventually the Greeks introduced beer to Europe. Later the monasteries became influential in brewing. The Industrial Revolution saw brewing go from small scale to industrial. By the 1900s, consolidation of brands led to six giant breweries, including Watneys, owning everything beer in England. Something similar was happening in the US.”

 Scientific discoveries such as pasteurisation, the isolating of yeast and beer filtration has influenced the course of beer-making.

Modern times saw the rise of craft brewing. Russell reckoned it was inspired by small wineries on the West Coast of the US. Brewers followed suit with the likes of Sierra Nevada among the leaders. “When I started taking an interest in brewing in 1986, there were just a couple of dozen small breweries in the states, now there are over three thousand.”

It emerged during the chat that Russell and Garrett Oliver of Brooklyn Brewery shared an Alma Mater and at one stage Russell’s New York brewery Chelsea was in competition with Brooklyn.

Fancy meeting you here! Garrett Oliver (left)
and Russel Garet.

Where do the names for these beers come from? Well, they are called after alleyways in the city. There is one exception: Arrow. There is a depiction of what might be an arrow over the entrance of Elbow Lane but there is an opinion growing that it may not be an arrow at all but a part of a gate as, back in the day, there were more than a few foundries in operation in the area.

What will the next one be called? I’m kind of hoping that it be a Porter and once that’s on the bottle, I’ll be happy!

* Big thanks to Russell for the tasting, He was superb, just like his beers!

Something new is brewing. Check out Cork’s latest brewery: Original 7. A Quart of Ale± #119.

A Quart of Ale± #119. On the craft beer trail with Original 7

Something new is brewing. 

 Cork’s latest brewery-Original7

Great to meet up with Shane Long and Steve Guiney, two of the people behind Cork’s latest brewery, Original 7.  We chatted to the duo as we (and a host of the city’s top barmen ) were introduced to the brewery and its beers at the Franciscan Well on the North Mall last week.

In 1998, Long established the 7th microbrewery in Ireland, before it was cool! Since then, the Franciscan Well brewery has produced some award winning beers enjoyed the world over. It was one of the original seven microbreweries in Ireland and hence the name for the new venture. A few years back, the original Franciscan Well was acquired by Mouton Coors who continue to make most of the beers in a site on the city quays.

The small original brewery on the North Mall has been bought back from Mouton Coors and it is here that Long, along with Guiney, Paidí Scully (brewer) and Dean Wrenne (junior brewer) are making the new beers. “It’s time for a new generation to take the reins,” said Shane as Original 7 Beverage Company introduced themselves last week.

Already the three beers are available in quite a few city pubs and the list is rapidly growing. And it should also become available further afield in the near future. But don’t expect a big flood of Original 7 beers as this is quite a small brewery. 

The beers will eventually become available in can, but that too could take a while, again due to capacity restrictions. Still though, they have plans to issue some seasonal beers.

With the ABV counts on many craft beers rising all the time, there was some surprise that the three beers so far each come in at a fraction above four per cent. This isn’t by accident. Their research indicated a demand for lower ABV beers and so their “focus is on truly sessionable beers, accessible to all palates”.

Original 7 Lager

“An Irish lager but the style is very much Bavarian,” said Steve Guiney as he did barman duty the other night. It is clean and crisp and immediately refreshing with floral notes, citrus too and excellent malt led flavour. Floral notes from the Perle hops, the citrus from the Mandarina Bavaria. Very pleasant indeed and in no way handicapped by its 4.1 ABV.

Style: Lager

ABV: 4.1%

IBU: 22

Hops: Perle, Sazz, Magnum, Mandarina Bavaria.

Original 7 Hazy Weisse

In the early days of the Franciscan Well, I always enjoyed my pints of their Friar Weisse, especially by the blazing fire out in Blairs Inn. The new one also hit the spot as it has many of the characteristics of the original. 

Again it is a German style unfiltered wheat beer, with zesty citrus to taste and typical aromatics of clove and banana. Not quite the same as the original though. For one thing the yeast is different and comes from the USA where it was spotted by Shane Long. It was my favourite beer of the night, my favourite of the trio.

  

Style: Weisse Beer

ABV: 4.2%

IBU: 19

Hops: Perle, Magnum for both see above)

HAZY PALE ALE

“A truly sessionable Pale Ale, hazy in opacity with tropical notes and a big mouth-feel.” Quite a bunch of hops here, from both Europe and the USA and no less than three used in a double dry hop. El Dorado, with its Apricot, Tropical and Citrus qualities, gets most of the credit for its impact on the aromatics and the flavours from the producers. See the full list below.

Style: Hazy Pale Ale

ABV: 4.1%

IBU: 31

Hops: Magnum, Mandarina Bavaria, Mosaic and Citra 

Dry Hops: Azacca, El Dorado and Citra