CorkBillyBeers #30. Craft Session Time With DOT, McGill's, Lough Gill and Tom Crean.

CorkBillyBeers #30

Craft Session with DOT, McGill's, Lough Gill and Tom Crean.

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DOT Brew Spin Off Series Session IPA, 3.2% ABV, 440ml can Aldi

A “tasty dry hop of Centennial & Galaxy” makes its impact in the aromatics in this hazy pale yellow IPA from Dot Brew. It is one of their Spin Off Series which they brew exclusively for Aldi.

Mainly exotic flavours in the mouth as the hops keep it going, yet the body is soft and light and bitterness, while always there, is on the low side. “Perfect all year round drinking” they say and I couldn’t argue with that. It is an easy-drinking East Coast Style, brewed with barley and flaked and malted oats. Suitable for vegans.

Geek Bits

Ingredients: malted barley / pale wheat / flaked & malted oats  /New England style yeast. 

Hops are Centennial (US) and Galaxy (Australia) Suitable for vegans. Exclusive to Aldi.

Very Highly Recommended.

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McGill’s Skellig Monk Irish Blonde 4.5% ABV, 500ml bottle Centra Waterville

Golden or blonde ale is easy to like. Its golden colour and fountains of rapidly rising bubbles is attractive. Easy on the eye. Like this one by McGill, easy on the palate too with a good balance of hops and malt. Bread and biscuit flavours and a subtle malt sweetness make it easy drinking.

Our Skellig Monk Irish Blonde is spot on style, is balanced, light, rounded and smooth, with those bread-like malt flavours and citrusy hops and a subtle malty sweetness. As is usual for the style, the finish is not the longest. An excellent accessible beer to try, especially if you are starting off on your craft trail.

Monks have long been associated with beer making. The beer is named for the monks who lived on Sceilig Mhichíl, the larger of the two Skellig Islands, 12 kilometres off the Iveragh Peninsula in Kerry. Monks founded a monastery on the island at some point between the 6th and 8th century and it remained continuously occupied until it was abandoned in the late 12th century.

Joe McGill suggests matching his blonde with lighter food: such as chicken, salads, salmon, bratwurst, white fish and Monterey Jack Cheese. Sweet tooth? No bother. Joe says try it with Light apricot or mandarin cake, lemon custard tart.

While the Skellig monks may have had beer, I don’t think they enjoyed that kind of diet!

Serving temperature should be in the 4.5–7 ° degrees range. 

Highly Recommended

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Lough Gill Cutback New England IPA, 4.5%, 440ml can Bradleys

“Our Cutback Session IPA was developed as the perfect post-surf, summer-BBQ ale with a lightly tropical flavour to put you in mind of warm weather and…if you can’t visit Sligo, let us bring Sligo to you!” That was how Lough Gill introduced their Cutback New England IPA.

It comes in a light, hazy orange/yellow colour with soft foamy head.  With the hops involved, you are expecting tropical and citrus. And they are there but so too is a reasonably stern bitterness that somewhat tames the flavour or perhaps I should say, balances them. For this is a very drinkable NEIPA from the Sligo brewery and, with an ABV of 4.5%, a very sessional one as well.

The hops used are Comet, Azacca and El Dorado, all American as you might expect.

There is rarely any shortage of ideas for brews at Lough Gill. They explain: We are very fortunate to have such a diverse and dynamic team of dedicated staff at our brewery. It is this diversity that gives us a competitive edge. Each morning in Cleveragh, we're greeted with hello's in various languages. Aside from our fellow Sligonians, we have an Italian head brewer, an Argentinian brewer, and our head of sales is French.”

“When drawing up concepts for new beers, we develop different ideas from across the table. The styles are very different in each country. Argentina prefers well-made traditional old school beers. France is following more after the US scene with modern styles, and Italians have been influenced by Belgian styles and enjoy strong beers. It makes for a good mix. We want to brew the best hand-crafted beers using the finest ingredients and, where possible, to add some local indigenous ingredients to the brews.”

Highly Recommended.

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Tom Crean Scurvy Dog IPA 4.2%, 440 can Carry Out Killarney

Lovely gold colour, soft white head, plenty of bubbles rising. That’s what you see when you pour this low ABV IPA from Tom Crean. 

Scurvy is a disease caused by a significant lack of vitamin C in your diet. Not a name I’d be inclined to give a beer though I understand the mariner connection in that scurvy was a curse for sailors on long voyages in times long past, in Tom Crean’s time I’d say.

The white head has more or less vanished having typed up that first paragraph. Sipping the beer itself now which has citrus aromas,  is crisp and light and very refreshing indeed. 

Highly Recommended and a good fit for the Session category.

If you prefer a hoppier beer, then the Whiplash Rollover (3.8% ABV) is well worth checking out.

FATHER’S DAY TREAT AS SUNDAY LUNCH RETURNS AT CORK INTERNATIONAL HOTEL

FATHER’S DAY TREAT AS SUNDAY LUNCH RETURNS AT CORK INTERNATIONAL HOTEL

Pic: Monika Coghlan

The Cork International Hotel is bringing back its popular Sunday Lunch menu which will be launched on Father’s Day.  

Diners can enjoy a meal made from locally sourced produce in the hotel’s New Yorker Bar and Restaurant.  The a la carte menu offers a variety of dishes as well as roast-of-day specials.

Sunday lunch will be served from 12.30pm to 3pm. 

General Manager of the Cork International Hotel is Eoghan Murphy, he said, “We’re delighted to relaunch our popular Sunday Lunch Menu on Father’s Day. It will change with the seasons and is the perfect way to celebrate a special occasion like a family birthday or anniversary. This Sunday is all about the Dads and Father Figures and there is something for all tastes from our Empire State Double Beef Burger - the Dad of all burgers to our Carving Station.”

Pic: Monika Coghlan

An example of what diners can expect:

Starter: Homemade Soup of The Day, Pan Fried Atlantic Prawn Pil Pil, West Cork Steamed Mussels, New York Inspired Chicken Wings

Mains: Summer Poke Bowl, Chef Mihira’s Authentic Elavalu Maas Vegetable Curry, Empire State Double Beef Burger, Fresh Crab and Chilli Linguine

From the Carving Station: Slow Roasted Shoulder of East Cork Lamb with a Minted Sauce, Prime Roast of West Cork Hereford Rib of Beef with a Rich Red Wine Jus, Fennel and Rosemary Pork Porchetta with Crackling with a Chimichurri Dressing, Lemon and Thyme Marinated Sea Trout With a Kale and Watercress Pesto

Dessert: NYC Inspired Baked Vanilla Cheesecake, Dark Chocolate Brownie, Lemon, Ginger & Chilli Posset, Classic Summer Eton Mess

The Cork International Hotel Sunday Lunch is €26 per person for two courses or €34 per person for three courses. A full kids’ menu is also available. To make a reservation call 021 454 9800.

press release

Noodlee fast emerging on the food scene in Cork.

Noodlee fast emerging 

on the food scene in Cork.

Beef Noodle

Great to get the opportunity to check out the food at rapidly expanding Noodlee the other evening. 

Noodlee is fast becoming known in the city and county. We dined at Noodlee UCC and they have another branch in Mahon. This month, restaurants are opening or have opened in Mallow, Carrigaline and Fermoy. Douglas, Ballincollig and Midleton will shortly see their newest stores open.  

An additional three stores are slated for Blackpool, Mayfield and Cobh, with discussions continuing for other locations. Oh, and it is not just in Ireland. They have also opened one in the UK, in Nottingham.

When I heard the name first, I thought it was an amalgam of noodles and Lee. But no.  Noodlee in Chinese culture means Chinese street food. Sunny Islam (left) is the company's Operations Manager and we met him the other night. He was keen to stress that Noodlee is more than a noodle bar – they offer an extensive array of Chinese dishes with vegan and vegetarian options available. 

And if you are in, do keep an eye out for the specials. They had three running last week and they included Chicken Zha Jiang for just a fiver!

Sunny was also very keen to let us know that their noodles are fresh and that that marks them out from other restaurants. The noodles are produced in a premises on Center Park Road. They are proud of their fresh noodles and that “you will always get the freshest tastiest meal” and that you’ll get it in double quick time, no contradiction here between fast food and good quality.

Besides, they support local. All their beef is 100% per cent Irish and their experienced Chinese chefs are helping train young Irish chefs.  

You often hear people talking about ethnic food saying that it is “dumbed down” for the Irish or European palate. Noodlee is of course conscious of this and their goal is to create Chinese food that is “as close as it gets” to the real thing. They are encouraged by feedback from their Asian customers “that it is 95% there”. 

So how does all this work out in practice? On an Irish palate? We would soon find out. The menu is extensive and comes under a number of headings. Under starters, you’ll find Chicken Yakitori and Steamed Edamame, a selection of Spring Rolls, and more. 

Singapore Noodle

Mains include Satay dishes, curries, stir-fries, Noodlee Specials and Set Meals. There are sides also of course, Vegan choices, and a few kids' meals, and drinks (all non-alcoholic).

We started with a Spring Roll, three pieces of crispy thin pastry rolled with chicken, carrots, green bean sprouts, green pepper and onions and served with a little tub of sweet chilli sauce.  A big thumbs up for that one, everything, the pastry and the filling and sauce just perfect,  the best Spring Rolls I’ve had in a long while.

Some of the mains allow choices of boiled rice or chips (fried rice for 60 cent extra) but we were keen to try the noddles and one of our picks was the Singapore Noodle with chicken and which consisted of the chicken, the stir-fried fresh noodles with eggs, onions, carrots, bean sprouts and scallions. This had a mild curry flavour, and the noodles certainly impressed as did the dish as a whole.

I hit the jackpot with my special, the Beef Pull Noodles with the in-house broth. Here the fresh white noodles stood out, especially as they absorbed the amazing broth. I was a little worried that the Pak Choi would be tough to eat but Asians seem to have a way with these and the Noodlee version was perfectly cooked and perfectly edible, both the green and white parts nicely crunchy and adding to the tender flavoursome meat. All in all, another winner on this wide-ranging menu.

So wide-ranging, one will have to return, maybe not to the Western Road venue (not that it would be a hardship) but to a Noodlee nearer home in Mayfield or Blackpool! Roll on Noodlee and roll out!

THE INUA COLLECTION AND IMNDA PARTNER TO LAUNCH SHORT BREAKS INITIATIVE FOR FAMILY CARERS AND THOSE LIVING WITH MOTOR NEURONE DISEASE, THANKS TO CLIMB WITH CHARLIE

 THE INUA COLLECTION AND IMNDA PARTNER TO LAUNCH SHORT BREAKS INITIATIVE FOR FAMILY CARERS AND THOSE LIVING WITH MOTOR NEURONE DISEASE, THANKS TO CLIMB WITH CHARLIE

L-R_ Jonathan Healy, Chairman, Irish Motor Neurone Disease Association, Brenda Murphy, The iNUA Collection, Charlie Bird, Naomi Fitzgibbons, Head of Nursing at Irish Motor Neurone Disease Association 

The iNUA Collection and the Irish Motor Neurone Disease Association (IMNDA) are delighted to announce their new partnership aimed at providing short breaks to individuals and families affected by Motor Neurone Disease (MND), with thanks to funds from the Charlie Bird Development Fund. The fund was set up from monies raised from the phenomenal Climb with Charlie initiative, and this is one project of many that the fund hopes to assist – by providing people living with MND and their loved ones effortless support and additional care.

As part of this partnership, The iNUA Collection and IMNDA will provide complimentary hotel break experiences to those living with MND and their families, assisting them to make cherished memories together as well as providing relief breaks for family carers of those with MND, giving them the opportunity to take time out from what can often be a stressful journey. 

The iNUA Collection are providing accommodation in their twelve hotels across Ireland, including the Radisson Blu Hotels in Cork, Athlone, Limerick and Sligo, Tullamore Court Hotel, Fairways Hotel Louth, Hillgrove Hotel & Spa and five-star Muckross Park Hotel & Spa. Each location will offer guestrooms with fully accessible services, accessible dining venues and public relaxation areas, along with tailored experiences based on guests' needs.

IMNDA will provide a grant for a hotel stay away from home for those living with MND and/or their families, to take a well-deserved break in a comfortable and convenient location, through the Charlie Bird Development Fund. This incredible fund was created following a national consultation process with the MND community, thanks to Charlie and Claire Bird, and everyone who climbed and donated towards Climb with Charlie in April 2022. The overarching objective of the fund is to provide the necessary supports to help those with MND live as independent a life as possible in their own home and within their own community. More access to IMNDA nurses, access to voice banking, support with travel and transport, support for carers and access to respite care were also top of the list for those living with MND. 

“We're excited to partner with IMNDA to provide memory-making breaks and carer breaks to those living with Motor Neurone Disease and their families,” said Brenda Murphy, Group Director of Revenue, PR & Marketing at The iNUA Collection, “We believe that everyone deserves a break from their everyday challenges and struggles, and we're honoured to be able to help in providing some respite and relief, and to assist in creating lasting memories.”

The Irish Motor Neurone Disease Association echoed the sentiment, expressing their gratitude for the support of The iNUA Collection. “Part of what we do at IMNDA is not only to support those living with MND, but also those closest to them who are impacted by the diagnosis. We are immensely grateful to Charlie Bird for his tireless fundraising efforts, and to The iNUA Collection, who have been tremendously supportive throughout our engagement to date,” said Jonathan Healy, IMNDA Chair. 

“I am so happy that part of the funds from Climb with Charlie are being used for this purpose,” said Charlie Bird. “I am very thankful to The iNUA Collection for joining up with IMNDA to provide this short break initiative. Motor Neurone is a dreadful disease for people living with it and indeed for their carers as well, so anything that can give people a short break is a lovely idea. I always wanted the funds raised from Climb with Charlie to directly benefit those who are suffering from this terminal illness and also those who are caring for them, so — well done, I love this initiative and please, please, I would encourage anyone experiencing MND to go for this lovely short break. I know what people with MND are going through as well as those who are caring for us, and I believe even a short break would be welcomed and of benefit.”  

Motor Neurone Disease (MND) is a progressive neurological condition that attacks the motor neurones, or nerves, in the brain and spinal cord. This means messages gradually stop reaching the muscles, which leads to weakness and wasting. MND strikes people of all ages and currently there is no cure, however symptoms can be managed to help the person achieve the best possible quality of life. On average one person per week is diagnosed with MND in Ireland.

Valid for IMNDA Members only and terms and conditions apply. Members are advised to speak with their IMNDA Nurse or the IMNDA Services Team to avail of this initiative.

Museum of Literature Ireland wins the prestigious Europa Nostra Award

press release

Museum of Literature Ireland wins the prestigious Europa Nostra Award

Pic by Dónal Murphy

The Museum of Literature Ireland has won a prestigious cultural heritage award from the European Commission.  The museum is a partnership between University College Dublin and the National Library of Ireland and was singled out by the Europa Nostra jury for its work as a heritage project fostering social cohesion, inclusion, multicultural dialogue and nurturing a sense of place and belonging. The Europa Nostra Awards are the European Commission’s most important cultural heritage awards, and every year identify best practices in the conservation and enhancement of tangible and intangible cultural heritage.

Speaking on receipt of the news, MoLI Director Simon O’Connor said: “The founding patrons and partners in UCD and the National Library of Ireland had the ambition and vision to create a major literary institution in the University’s original home that would open reading and writing to all audiences. We have never taken achieving that ambition for granted, and welcoming visitors from every imaginable walk of life to this spectacular facility has been at the centre of our work. From toddlers to teenagers, academics to pensioners learning to read for the first time, sharing the empowering and democratic value of the written and spoken word is what motivates us every day. To receive this award is a welcome acknowledgement of that work, and due recognition for the vision of our partners and patrons. It is an award for them, and the community of visitors who inspire us.”

President of University College Dublin, Professor Orla Feely said:

“This award recognises the great contributions that MoLI has made to the cultural heritage of Dublin, Ireland and Europe in the few short years since it opened its doors to the public.”

“It is clear proof of what can be achieved when two national institutions with an exciting, shared vision and ambition – in this case, the National Library of Ireland and University College Dublin - join forces towards a common goal.”

“Through its exhibitions, events and outreach activities, and the harnessing of digital technologies, the museum successfully engages wider and more varied audiences in Ireland’s rich and diverse literary heritage.”

“We are deeply proud that MoLI is based at UCD’s most significant historic property, Newman House on Stephen’s Green, Dublin, where James Joyce, arguably the university’s best-known graduate, studied for his degree.”

MoLI will be presented with their award alongside other winners in a ceremony in Venice in September this year.

CorkBillyBeers #29. Craft Lager, a superb quartet from Wicklow Wolf, Kinnegar, Mescan and Lineman

CorkBillyBeers #29

Craft Lager, a superb quartet from Wicklow Wolf, Kinnegar, Mescan and Lineman

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Wicklow Wolf Running With Wolves India Pale Lager, 5.6%, 440ml can

Just like Kinnegar below, Wicklow Wolf are claiming this is a “modern style” lager. It  is brewed in collaboration with Bristol brewery Lost and Grounded and this India Pale Lager is dry hopped with Idaho 7 and Huell Melon to create “a savagely refreshing modern style lager”.

Wicklow tells us, that for the collaboration with their friends Lost and Grounded Brewers, “we took inspiration from their delicious Running with Sceptres, we brewed a single decoction India Pale Lager.”

Yeast used in this hybrid is an interesting one. It is the Hoppin Pils lager yeast that is targeted towards IPL styles and/or dry hopped lagers (as here) and  is commonly used for the brewing of Bock, German lagers, Kolsch, lagers and pilsners

Colour is a light gold (not quite one hundred per cent clear) and there are aromas of biscuity malt, apricot and a citrus sweetness. On the palate, no shortage of flavour as the malts and hops get together to make it a balanced experience right through to the satisfactory finalé.

This single decoction India Pale Lager is Very Highly Recommended..

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Kinnegar #30 Unfiltered Hoppy Lager 4.6%, 440ml can Bradleys

Colour of this unfiltered hoppy lager from the Kinnegar Brewers at Play series is a "foggy" gold. The first impression on the palate is one of refreshment, just like a lager should be. But, reinforced by “a contemporary hop profile”, this has a bit more going for it and should be welcome as the temperatures stay high in the days ahead.

Indeed, the brewers say they made it “to herald the arrival of a warmer beer-drinking season”. I notice they don’t mention summer!

The Brewers at Play series is designed to keep Kinnegar brewers on their toes and their customers on tenterhooks. It is No. 30 in the series which has come up with some gems. This is another one, a superb lager with excellent flavour and that high refreshment factor.

Lagers, they say, are among the most challenging - “and are amongst our favourite beers to brew”. I reckon it was well worth the effort on this occasion.

Very Highly Recommended.

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Mescan Seven Virtues Lager 4.8%, 330 ml bottle

Last Spring (April) in the Mescan brewery, on a farm in the shadow of Croagh Patrick, we started a tasting with brewery co-founder Cillian Ó Móráin with a shared bottle of this lager. After a long enough drive from Cork, it proved remarkably refreshing and made me wonder why so few lagers reach this level of quality.

This may be the answer. At that tasting, Cillian explained that his beers take a minimum of 4 months with the heavy ones getting 6-8 months whereas your normal craft beer takes just a few weeks from start to counter (can vary from brewer to brewer). While the extra time makes the Mescan more expensive, Cillian reckons it is very important for the quality of the beer. And it is indeed a premium product as that little tasting and this more recent full bottle illustrated.

It has the nice golden lager colour and billions of bubbles rising to the soft white head. A bit of citrus and grass (not that grass!) in the aromas. On the palate, it is a bit more than your usual lager - it is after all dry-hopped. But it is crisp and refreshing, easy-drinking. Well worth a try!

They say: Virtues lager was the first in a series of one-off brews. Crisp and slightly dry hopped, a nod in the direction of both tradition and innovation.  Serving Temp 2 - 4 °C. 

Note that serving temperature, somewhat lower than usual.

Mescan always pay attention to matching their beers with food and even invented the Mescan Food-Pairing Wheel, designed to take the angst out of matching beer and food. It’s an easy way to pair each Mescan craft beer with the foods that complement it. It’s available on the website and is easily printable in a pdf format. It was a useful resource for all the home chefs who explored new options in their kitchens during the pandemic.

Check  here to see what goes with this lager. 

Very Highly Recommended

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Lineman Undertone Dark Lager, 4.5% ABV, 440ml can Bradleys

Came across this dark gem first at the Franciscan Well Easter Festival on the North Mall and was immediately smitten, so obviously that the kind lady at the Lineman stand generously topped me up, with a smile. It was a sunny day. No sun as I write but I’m still smiling with my dark Czech lager.

Dark ruby is the colour of this one with a soft tan colour head on top. Chocolate and caramel feature in the aromas. And the flavours give it away - it is a malty lager, underneath the toast-bready, caramel-y camouflage.

A smooth Bohemian style dark lager that delivers delicious toast, chocolate and caramel notes. Unpasteurised, unfiltered, serve chilled. Drink fresh. Suitable for vegans.  All that info on the label.

And quite a refreshing lager. The smooth flavours develop as a result of the use of Munich malts and extended cold fermentation and conditioning. And also a more expressive lager yeast strain that adds its own character.

They say: This unfiltered lager is given plenty of time to condition over the 8 weeks in tank prior to packaging. It's one of our absolute favourites. It's a labour of love.

Yes, Lineman (and me) are fans of Czech darks and dunkels. “Rounder and less roasty than a schwarzbier. Toasty, bread crust, and caramel. Freshly packaged UNDERTONE is making a return with a new look, but still a delicious 4.5% beer to enjoy. We've given the label a makeover and we've tweaked the recipe just a tad. This unfiltered lager is given plenty of time to condition over the 8 weeks in tank prior to packaging."

Used to be 4.2% but the new 4.5% keeps it in the sessional category.

Very Highly Recommended.