CorkBillyBeers #26. Craft Beer Fruit and Nut. And Honey. With Galway Hooker, Clancy's Cans, Lough Gill and Bacchus

CorkBillyBeers #26

Craft Beer Fruit and Nut. And Honey. With Galway Hooker, Clancy's Cans, Lough Gill and Bacchus

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Galway Hooker Honey Beer, 5.3% ABV, 500ml bottle

This Galway Hooker Honey Beer comes in an amber colour with a slightly off-white head, a soft one. The aromas are more like those of a lager, grassy and floral and just a little hint of honey. The honey does come in a wee bit stronger on the palate, adding a little sweetness but nothing over the top. Well balanced overall and quite a crisp refreshing finish.

This unique beer is a collaboration between the brewery and locally based Leahy Beekeeping “to bring you a special taste of the West of Ireland.” And it certainly does.

By the way, the ABV is given as 4.1% on the website but it is 5.3% on the bottle. IBU is 25.

No matter the figures, this is an excellent beer and is Very Highly Recommended. Indeed, I think you may like it whether you like honey or not! And a big thank you to Dermott of the Pantry and Corkscrew Restaurant in Westport for introducing me to this one!

from craftbeer.com

"Both lagers and ales can be brewed with honey. Some brewers will choose to experiment with ingredients, while others will add honey to traditional styles. Overall the character of honey should be evident but not totally overwhelming. A wide variety of honey beers are available. U.S. brewers may add honey to the boil kettle (as a sugar source) or post-boil (to preserve more volatile aromatics)."

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Clancy's Cans #11 Maple & Pecan Brown Ale, 7.5% ABV, 440ml can CraftCentral

Surprise, surprise. This brown ale pours into the glass and it is brown, though you might see the odd “flash” of ruby. The head is a bubbly one with a tan shade. A mild chocolate, mild caramel too and a toasty touch feature in the initial aromatics and get stronger on the palate along with a fleeting in and out sweet input from the roasted pecans (not so much from the syrup). Quite complex and long-lasting on the finish. That fresh sweet-sour taste is, the producers say, typical for this type of beer.

And you come across that too in Ballykilcavan's highly regarded Bambrick's Brown Ale. This is, after all, the Export strength version of Bambrick’s. 

Highly Recommended.

Oddly enough, I’ve scoured the Ballykilcavan site for a mention of Clancy’s Cans but nary a sign. Why? I wonder. The label comes to the rescue with some info: “a limited edition series of cans.  We’ve called them Clancy’s Cans, in recognition of the five generations of the Clancy family who have worked and continue to work on the farm."

The label sums it up: “Dark chocolate and burnt toffee meets sweet nutty sweetness.” And advises to enjoy it between 7 and 11 degrees.

Yes, Maple essence and Pecans are included in the ingredients list.

It has much the same ABV as Old Brown, a dark beer from Mayo’s Mescan with a mild sourness, of the type that has been brewed in West Flanders since the 17th century. Enjoyed one of those a month or so back in that superb Westport restaurant The Pantry and Corkscrew. The Mescan, which is matured in oak barrels for more than two years, is somewhat ahead of this one.

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Lough Gill Macadamia Nut Brown Ale, 5.5%, 440ml can Bradleys

Lough Gill emphasise that “This Brown Ale is brewed with real Macadamia nuts, roasted in our own kitchen, along with top quality malts and hops for a rich nutty flavour and luxurious dark brown colour.”

It has been around for a while and is definitely a favourite here. Colour is a rich dark brown with hints of red leaking through occasionally. Aromas are from the roasted nuts, mostly. And lead to a decadent sweet and roasty flavour on the luxurious palate and note that outstandingly smooth texture. No need to change my opinion on this one, a winner every single time.

Very Highly Recommended.

Attention to detail has paid off for Lough Gill. “Things were getting a bit squirrely over here; it must be the trays upon trays of macadamia nuts we hand-roasted for this beer. Some would say we’ve gone nuts – but taking our time over each and every step is part of what makes every one of our craft brews unique.”

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Bacchus Kriekenbier (Cherry Beer), 5.8% ABV, 330 ml can Bradleys

Looking for a refreshing fruit beer? This is one.

Cheery cherry beers are quite the thing in Belgium. This one comes in a dark robe but there’s a red glow off it. The off-white head doesn’t stay around for long. No mistaking the cherries in the aromas or on the palate either. In the mouth though there is quite a bit of tart acidity which results in a sweet and sour taste. Quite a thirst quencher! Serve at about 5 degrees.

The name tells you this is a beer with cherries. And the ingredients list names cherry juice, cherries, and cherry flavour.

They say: The basis for this surprising cherry beer is Bacchus Vlaams Oud Bruin (Bacchus Flemish Old Brown). During the brewing process, the brewer adds roasted malts to this Flemish red-brown beer. By the way, we enjoyed a bottle of that Old Brown recently 

Some Other Belgian Krieks:

Lindemans; 

Chouffe; 

Liefmans;

Kriek De Ranke;

Cantillon Kriek;

Mort Subite Kriek;

Floris Kriek;

Boon Kriek. 

GLENILEN FARM FIRST TO MARKET WITH IRISH-MADE YOGHURT POUCHES

press release

GLENILEN FARM FIRST TO MARKET

WITH IRISH-MADE YOGHURT POUCHES

Family-owned producer recognises impact of food inflation by absorbing rising costs

Pictured with Valerie Kingston are children Edward Sweetnam, Éabha Deane and Charlie Salter. Picture: Alison Miles / OSM PHOTO

Glenilen Farm has become the first Irish-owned company to introduce yoghurt pouches to the market. The family-owned West Cork food producer has launched a convenient and multifunctional range of yoghurt pouches for adults and children.

The brand carried out extensive research and found consumers were looking for nutritional yoghurts with multiple benefits. In response, Glenilen Farm developed a dual action range of products combining gut friendly kefir and 15g of protein in each 160g pouch.

Glenilen Farm Kefir Protein is available in strawberry and mango flavours. Its kefir is a fermented, spoonable yoghurt with 14 strains of live cultures. Consumers also have the option of choosing a larger 350g pot which contains 33g of protein. 

The kids yoghurt pouches are designed to take the mess out of enjoying yoghurts on the go. They’re packed with gut-friendly cultures and are available in vanilla and strawberry. The new products will be available in supermarkets across the island of Ireland.

Glenilen Farm began in the kitchen of Valerie and Alan Kingston’s home in Drimoleague in 1997. The husband and wife team made use of an abundant supply of milk creating cheesecakes and yoghurts for the local country market. The company now employs over 50 people, producing a wide variety of yoghurts using milk from neighbouring farms. 

Valerie Kingston says,  “We are really excited about our new kids yoghurt pouches. The pouch means it’s easier to enjoy on the go without the need for a spoon. It has a resealable cap which also helps to cut down on any unnecessary food waste. Our team is constantly looking at ways to innovate using simple, natural ingredients and our new range is backed up by research into what consumers want. We’ve also created pouches for adults and older teenagers, combining protein, an essential part of a healthy diet, with kefir.”

2023 marks the third year in a row in which Glenilen Farm has absorbed a large number of the rising costs facing its business, meaning its own price inflation has remained below 1% in that time. 

Valerie Kingston added, “Food inflation is now at 14% which is a huge worry for families. The rising cost of groceries is having such an impact on people that we made a conscious decision not to raise our prices. Instead we have absorbed the increasing commodity costs for the last three years. Many of the key yoghurt brands on the market continue to be imported from outside of Ireland, we hope that consumers will continue to buy local and support jobs.”

The dairy brand is looking forward to taking part in Bord Bia Bloom in Phoenix Park from June 1st to 5th where they will be showcasing their new products and launching the new range to consumers at the event.

One Night Only - A Taste of The Caribbean in Cork. Paladar x Lil Portie Thursday, 8th June

press release

One Night Only - A Taste of The Caribbean in Cork 

Paladar x Lil Portie Thursday, 8th June, Paladar

Paladar welcomes Lil Portie to Cork Thursday 8th June, for one night only. Diners can expect a summery fusion of exotic flavours and Irish produce including dishes like Salt Fish and Chips -  a Jamaican-style salted cod fritters with plantain chips and Caribbean tartare sauce, Jerk Panca Pork Belly with Peruvian Panca Glaze and a signature Lil Portie Ceviche, a fresh citrus cured fish dish with Amarillo chilli tiger milk. 

Nico Reynolds describes his Lil Portie cooking as ‘zesty and spiced West Indian cooking with flavours from Latin America with a familiar Irish accent, drawing influence from Ireland, the Caribbean, Argentina, Peru, Venezuela, Colombia and Cuba.’ 

This will be the first guest takeover at Paladar since it opened last October. Paladar’s co-owner Andy Ferreira said, “I'm so thrilled to have Nico as our first chef take over. His style of cooking and his approach to food is so refreshing. For one night only, our guests can experience a night of vibrant food, great music, and banging cocktails.”

Nico said, “It’s my first time cooking as Lil Portie for a while and I couldn’t be more excited to pair up with the team at Paladar, and just as excited with the prospect of cooking in Cork. We’ll be focusing on small plates paired with world-class cocktails using different influences from around the Caribbean and South America using the best of Irish ingredients.” 

Nico first founded Lil Portie in 2018 bringing mouth-watering dishes to Rathmines in Dublin. He has hosted RTE One’s ‘All Fired Up’, a show based on Lil Portie Caribbean-inspired barbeque dishes, and has also appeared on many international TV shows with his unique style of cooking. 

Located at 6 Bridge Street, Cork City, Paladar is a vibrant and eclectic cocktail bar seating up to 65 people. It features art and sculpture from renowned Latin American and Irish artists, including a spectacular glass installation by Glanmire-based Eoin Turner Studio, with plants from Cork Rooftop Farm. The food is just as exciting, with small plates inspired by Caribbean Islands, Central and South America. 

Tickets are €15 per person and include a welcome cocktail. Booking is necessary as places are limited. To book email  info@paladar.ie 

Keep up to date with the latest news by following Paladar on social at @PaladarCork

 

 

Schnitzel seems to be having a moment on menus. Excellent example at Jacques.

Schnitzel seems to be having a moment on menus. Excellent example at Jacques

Schnitzel 

Schnitzel seems to be having a moment on restaurant menus. I came across the dish, which may be of Austrian or German origin, in Harrow^ in Killarney in March, in Westport’s Pantry & Corkscrew^^ in April and last week at Jacques in Cork. The first two were pork while the Cork version had chicken. 

Veal and other meats (even turkey) may be used. Early last year, in The Tannery, they served a Quail schnitzel (with green peppercorn and wild garlic butter, seasonal vegetables) as a starter.

Scallops

Not the only little surprise in Jacques as they have been doing wines on tap for close to a year now, saying this is one of freshest and environmentally friendly ways to serve and drink it. "The wines come in kegs which maintain the wines' integrity and waste due to spoilage is significantly reduced. Also, the environmental impact of importing bulk wine is far better in terms of emissions."

They have five on offer, two white (well, one of those is an ”orange” Grüner Veltliner), two reds (a Tempranillo from Castille and a Sangiovese from Montepulciano. And there’s also an organic, Low Intervention Blanc De Blanc Frissant by Maison Idiart of Provence.

From the tap, we enjoyed a Spanish white, Verdejo by Los Aljibes, crisp and balanced, tropical nose and lingering finish. Easy drinking and good with Snitzel! Before all that we had a warm welcome from Jacque herself and her staff (including one of our own third generation), so we felt very much at home, as we always do here.

Back to the Schnitzel. I've rarely seen it on an Irish menu previously but Schnitzel is tenderised meat covered in breadcrumbs and fried until golden and crispy. That’s the basic description but the word could well start quite a debate if you have a German and an Austrian talking about it!

Strawberries!

The Jacques dish is Chicken Schnitzel, White Cabbage, Pickled Vegetable, Rustic Potatoes, with "My Goodness" Red Cabbage and it is delicious, made more so by the inspired accompaniment of crunchy cabbage, the tang of the pickled veg and that gorgeous Red Cabbage by My Goodness. Lots of flavours, a great piece of chicken and some very pleasant, crunchy veg. A long way from some of the examples I got while staying at 3-star country hotels in Austria about 20 years ago, pork everywhere and most of it tough.

CL also had a mid-European touch in her mains: Seared Castletownbere Scallops, Cauliflower, Sweet & Sour Onion, Nuts, Caherbeg Blackpudding, Raisins, Crispy Rosti. Not exactly the same Rosti as you'd typically get in Switzerland but a good one and the by now classic combination of scallops and black pudding (both from West Cork) came up trumps again.

Arancini

And I would finish with another West Cork classic: Bushby Strawberries, Vanilla Ice Cream, Elderflower, and Praline Crumb. Hard to beat Bushbys when it comes to top-quality flavoursome strawberries and, by the way, the Jacques serving is generous. And, at the other side of the table, CL was humming away as her Boozy Tiramisu vanished off the plate!

We had started well also, CL with Arancini Balls stuffed with Toonsbridge Scamorza & Beef Cheek, Tomato & Pepper Salsa. We met Toby from Toonsbridge at his stall in Midleton the following Saturday and picked up some more of his fabulous produce (including fresh pasta and a Garlic Scape & Parsley Pesto). 

Artichoke & Beetroot starter

My starter at Jacques was the marvellous Artichoke, Lemon, Tahini, Roast Beetroot, Mushroom stuffed Aubergines, Crispy Spiced Chickpeas, a stunning assemblage of top-notch produce, more or less the theme for what would follow for the rest of the meal.

Top-class food and an efficient and friendly crew taking care of us!

^Schnitzel at Harrow, Killarney. The full description is Pork Schnitzel, Celeriac Purée, Herb and Parmesan Dressing, and Celeriac Slaw with Jus. A hearty flavoursome dish to watch out for if you visit.

^^Schnitzel at Pantry & Corkscrew Westport: Herb Crusted Andarl Farm Free Range Pork Schnitzel, Pancetta & Parmesan Cream, Potato, Fennel and Butternut Hash. Crispy and tasty, full of flavour and texture and the potato and sauce enhanced the whole dish. A big thumbs up for this one.

DEFIANT IRISH SPIRITS LAUNCHED AT BLOOM FESTIVAL

press release

DEFIANT IRISH SPIRITS LAUNCHED AT BLOOM FESTIVAL 

John D'Alton, Sales Ambassador for Defiant Irish Spirits
and Ashley McGregor, Foxes Bow Marketing Manager

Announcing the launch of Defiant Irish Spirits, a trade alliance of six independent modern, premium Irish drinks brands. 

They are working together to create a unique team that can collectively market, sell and communicate their products to national and international hospitality and retail sectors. This is being done by hiring brand ambassadors that represent all six companies and sharing the one social media channel with content solely produced for the trade & bartender community.

Defiant Irish Spirits is comprised of:

- Blood Monkey

Blood Monkey Irish Gin brings a new taste profile to gin lovers - based on the original 17th century Genever recipe. Blood Monkey has been designed as a sipping gin - one of only a few gins that can be drunk neat as well as in a traditional gin & tonic and whiskey cocktails. It was awarded "Best Contemporary Gin in Ireland" at the World Gin Awards.

- Coole Swan

Coole Swan was born to reinvent Irish cream for a modern world. It is an unruly re-creation of a classic Irish product, a perfect blend of whiskey, chocolate and cream. Wine Enthusiast scored it 96/100 and described it as, "the pinnacle of quality." 

- Foxes Bow

With a distinct lack of respect for rules and a severe impatience with the status quo, Foxes Bow is a whiskey for everyone. But it won't be for everyone. Inspired by the popularity of rye whiskey in Toronto and San Francisco, Foxes Bow were eager to explore the impact of rye on Irish whiskey. So they added a rye cask finish to their first release.

- istil 38 Craft Irish Vodka

istil 38's crisp clean aromas truly set it apart from the crowd. These are the products of a carefully refined distillation process. specifically designed to create a smooth, rounded full flavoured Irish vodka. The result? istil 38 tastes just as stunning over ice as it does with a splash of your favourite mixer.

- Mad March Hare Poitín

For centuries poitín was an illicit spirit but was made legal again in 1997 and can now be found on back bars all across Ireland instead of under the counter. Today Mad March Hare is proud to be leading the revolution as the world's number 1 poitín brand. It is made with locally sourced West Cork barley and distilled traditionally three times in copper pot stills.

- Two Shores

Two Shores is a unique premium golden rum, handcrafted in Panama and hand finished in Ireland. Sustainably sourced, superior golden rum distilled using only pure sugar cane in the heart of Central America that is finished further for a minimum of six months on the west coast of Ireland in a range of hand selected Irish whiskey casks. It recently won four golds at the World Rum Awards, including Best in Ireland.

 

Defiant Irish Spirits will be officially launched at Bord Bia's Bloom Festival in Phoenix Park taking place from June 1st - 5th. They will have their own stand at the Bloom Inn where each brand will be showcasing a signature serve and cocktail.

 

Defiant!

Speaking on the launch of Defiant Irish Spirits, Alice Carroll of Foxes Bow says, "Each of our brands is very much going against the grain of much larger companies and sit so well together as a portfolio. By taking a unified approach, not only can we pool resources but we can reduce our operational costs by sharing the ambassadors or by sharing stands at bar shows and promotional events, such as our launch at Bloom. It is a far more efficient use of all our time.

We are also trying to make the trade buyers' lives easier. Instead of 6 individual brands looking for time to discuss their products with bars or off-licences, we have all the main spirits categories represented in our portfolio, and by working with us, the bars are showing they are supporting local Irish brands”.

 

Shane Davey of istil 38 adds, "With istil 38, our social media pages have to be geared towards the public to best deliver our messaging around our core values and at home serves. But we've seen the need to create content that specifically speaks to our cocktail making craft bartenders. The Defiant Irish Spirits Instagram page allows us to do just that. We can share videos and photos that are tailor made to inspire and educate bartenders about our six exemplary spirits and how they can be best enjoyed. Each of the teams behind the brands, brings with them a different set of skills and expertise. Defiant Irish Spirits allows us to utilise each other's trade and industry knowledge in order to be more than the sum of our part.”

 

Cork Chinese food chain Noodlee announce €3m investment with up to 200 new jobs

press release

Cork Chinese food chain Noodlee announce €3m investment with up to 200 new jobs

Pictured at their flagship premises on Western Road is Noodlee owner Song Ye with Noodlee operations manager Sunny Islam. 

 

Authentic Chinese street food to take Leeside by storm with 15 store openings in 2023 

 

Popular local Chinese street food restaurant Noodlee has announced a €3m investment across Cork city and county as they are set to open 15 new stores of chain in the coming months, resulting in the creation of up to 200 jobs.

 

The major investment in Cork’s food and hospitality industry is part of a significant expansion by the brand, who hope to bring their authentic Chinese-style cooking and recipes to a broader Cork audience.

 

The decision to expand the brand further afield comes following the initial success of two of their stores – one located in Avenue De Rennes in Mahon, and the flagship store next to UCC on Western Road.

Three additional stores in Carrigaline, Fermoy and Mallow will open in the coming weeks.

 

Not to be confused as a noodle bar – Noodlee offers an extensive array of Chinese dishes that have been slightly modified to appeal to Irish and European taste pallets, with extensive vegan and vegetarian options available. They are also currently the only Chinese restaurant who offers fresh to order noodles.

 

Popular options currently include their famous authentic braised beef noodles and pulled beef noodles which are both served with their own special recipe house broth.

 

Each Noodlee recipe has been created and developed by Chinese chefs and aim to provide a healthy, nutritious, affordable alternative option to the conventional Chinese takeaway options and other fast food outlets in Ireland.

 

The restaurant’s concept was developed by owner Song Ye. Mr Ye is well known in Cork as a long-standing and highly respected restaurant owner – he is also behind the hugely popular Fudi and more restaurants in both Douglas and Blackpool.

 

Explaining the concept and ethos of Noodlee, he says:

 

“Noodlee in Chinese culture means Chinese street food and that’s exactly what we are pioneering in all of our Cork restaurants. We believe this is the future for Asian and Chinese cuisine – both in Ireland and internationally.  People have become increasingly more health conscious in recent years and Noodlee represents a healthier and affordable nutritious option for takeaway food.

“We have a long tradition of offering our customers affordable, tasty and high-quality food through Fudi and More and our existing Noodlee stores and that will continue,” he added.

 

“We will continue to maintain our highest standards of food and hospitality excellence and continue working closely with our Irish producers and suppliers for our high-quality poultry and meats,

“We’re very proud of this brand and we are excited to expand further and bring it to more local communities across Cork. Our goal was to create Chinese food that was “as close as it gets” to the real thing and our feedback from our Asian customers is that it is 95% there,

 

“We’re very excited to bring our latest stores to Carrigaline, Mallow and Fermoy this month and we’re currently recruiting for staff across our existing stores, you can apply by contacting info@noodlee.ie ), Mr Le concluded.

 

In addition to providing investment and employment opportunities across all of their Cork stores, both Noodlee and Fudi and more offer training opportunities for young Irish chefs.

 

Due to staff shortages in the hospitality industry, and a lack of availability of chefs familiar with cooking Chinese dishes, Song admitted it was difficult to find staff to make their dishes but says they  wanted to support the local economy in Cork by embracing the challenge of hiring staff with no experience and investing time to train them in the Noodlee way.

 

Song began hiring Irish chefs – specifically with the intention of training them to create their own authentic Chinese dishes. This is a policy he has successfully implemented, with Irish staff across all restaurants now skilled in recreating Asian dishes.

 

It is expected that Noodlee restaurants will open in Douglas, Ballincollig and Middleton shortly after their newest stores open, followed by an additional three stores in Blackpool, Mayfield and Cobh, with discussions continuing for other locations.

 

Mr Ye says that the long-term goal for the brand is to become an international franchise – with one Noodlee restaurant already in the UK, located in Nottingham.

 

For further information on applying for a job at Noodlee, visit info@noodlee.ie download the “myNoodlee” app to view their full range of Chinese dishes.