Some years ago both Lori and Jay visited us here out on the Dingle Peninsula in Bricks Pub. We had been brewing away since 2008 primarily in draught for our own customers. Along with Donal our then other business partner who also owns a pub, Kanes, in the village of Ballyferriter 1 mile away, we had recognised a thirst amongst visitors primarily in the whole concept of a local brew.
Well, that was then and this is now!
No longer merely satisfying visiting thirsts, no longer dispensed just in casks, we have reached beyond our Peninsula in bottle, keg and cask. Still, however brewed using our top fermenting yeast, own water and Irish malt thus maintaining our own tradition of brewing with a little fuss approach creating a range of high quality, unfiltered low volume full flavoured malty beers.
Jay got in touch some months back with his novel idea to somehow collaborate, a recipe swap seemed like an ideal way to see if we could entice our customers with what the other side of the world like to drink!
Jay chose our Riasc Red, a malty Irish style red with some fruity notes imparted from the addition of Rose hips from the garden. I chose their Black Imperial American style IPA Bitter Sable. About a million miles away from anything we have brewed thus far, a fitting challenge for such a long distance union!
Our brew is sitting a 7% conditioning, where we have dry hopped to achieve that Mid western appeal according to Jay, although we have used Cascade hops, we have not used Summit, Centennial or Amarilo before. Such an exciting project and we await the results patiently. The plan is to bottle some and keg the rest, with our small outlay it will be a very limited run. Even the grains were new to us and saw us order in speciality grains from our English supplier. Each brewery used their own yeast so no doubt a true exact replica will not be achieved, but that was not the point of the exercise merely one of collaboration