Beoir Cider Competition
The first Beoir Cider Competition has been scehduled to take place at The Wine Rack, Stewartstown on Saturday the 22nd of April 2017.
The competition is open to to all commercial cider or perry producers on the island of Ireland. Entries are €40 per cider, with a maximum of 5 entries per producer. This is due to time and available judges and will hopefully encourage entrants to think about which ciders should be entered. We are also judging amateur "homebrewed" ciders alongside the professional entries. These may be entered at a reduced rate of 6EUR per cider with a maximum of 3 entries per person. A discount code is available in this case, please contact the competition organiser.
2013 looks to be a bumper year for Irish craft brewing. With Mountain Man launching shortly, to be followed by Holy Mountain, 9 White Deer and several others, the prospective is one of greater choice than ever before for the beer consumer.
The established microbreweries, meanwhile, are struggling to keep up with demand, and two of them have recently undertaken expansion work.
The Galway Bay Brewery opened at The Oslo in Salthill, Co. Galway in 2009. The brewkit was a modest 10hL set-up in a rear corner of the building. Since opening, however, the Cottage Group of pubs which owns the brewery has expanded significantly and now carries three to four Galway Bay beers in seven pubs in Dublin and Galway as well as the brewpub itself. With plans afoot to launch the range in bottles too, the need for greater capacity was obvious.
Space has been found on the Oslo premises to double the kit size and a 20hL brewhouse is now under construction. The open fermenters will largely be replaced by sealed unitanks allowing a much greater degree of control over each batch. A smaller pilot brewery is also to be installed, allowing what head brewer Chris Treanor describes as "more adventurous brews" to be produced. The new area is split over two storeys, allowing for a on-site malt store as well as a laboratory.
The new brewkit arrives next month and Chris is hoping the first beer from it will be flowing in July.
Meanwhile, the elder of Co. Donegal's two breweries -- Kinnegar, established 2011 -- is also in the process of increasing its capacity, "from tiny to just plain small" says proprietor Rick LeVert. A purpose-built brewhouse is almost finished at time of writing, occupying a compact 100 square metres on a farmyard site overlooking Lough Swilly.
The brewery will be home to a two-vessel brewkit plus three cylindrical fermentation vessels and a number of conditioning and bright beer tanks. Determined to keep the business on a farmyard scale, the new Kinnegar brewery will be creating its beers in 10hL batches.
June 2013 is the month Rick expects his hair to go grey, with the expected completion of the building, delivery of the equipment and -- all going well -- the first brewday. You can see pictures of the new brewery and follow developments as they happen on the Kinnegar Brewing website.
Beoir wishes every success to both projects and we look forward to tasting the new beers.
When I first received this book I thought that reviewing it would be a doddle; My wife’s uncle is a horticulturist who specialised in hop growing and processing during the 50s and 60s at the Greenmount Agricultural College. However my plan backfired because every paragraph he read sent him into reveries and he would recount in extraordinary detail the time he spent working with Ireland’s last commercial hop growers.
This was all well and good, but it wasn’t going to get the book reviewed.
The book combines the history with the chemistry of the hop. It starts by discussing the aroma of hops and an in-depth view of the odour compounds found in hop oils. It then goes on to examine the perception of aroma and how it varies from person-to-person. All the way through the information is backed up with data and examples (all easily understood by a hop novice like me).
I report on my recent trip with TheBeerNut to Leuven for the (main) purpose of acting as Beoir delegates at the 47th EBCU (European Beer Consumers Union) meeting. I was unable to fly to Brussels until the evening of Thursday so by the time I arrived at the first venue of the weekend (M-Café) the delegates had assembled and were at an advanced stage of sampling the beers on offer. It is a wake-up call when you get to a country like Belgium and find a museum café that has 80 different beers on offer!
The following morning we assembled at 8.30 to walk to the Stella Artois brewery for the EBCU meeting.
It seems that every few months there's news of a new Dublin pub stocking Irish craft beer, either as a specialist or alongside the mainstream offerings. Trying to keep up with them all, especially the suburban outliers, is an impossible task. However, a couple were on my must-visit list and I set aside a Saturday to travel out to them. While looking at the DART map it occurred to me that several of the stations on the southern stretch in particular had pubs with good beer nearby. Perhaps it could be expanded into a full-on rail-based crawl. There was enough interest on the forum and so the South Dublin DART Pub Crawl was born, assembling in Bray at 12pm on Saturday April 20th 2013.