Like tackling the Knockmealdowns in a blizzard, this beer is not for wimps. Our evolution of the traditional Irish stout, it resembles a Victorian-era Irish porter and provides complex dark malt characteristics with distinctive espresso flavours.
This stout is well rounded with mellow English hops.
Style: Dry Irish stout
Malt: Irish pale malt, dark crystal, roasted barley, chocolate malt, flaked barley
Hops: Fuggles, Admiral
Strength: 5% ABV
Bitterness: 41 IBUs
Colour/appearance: pours a jet black with a tan brown head
Aroma: malt-forward, espresso and molasses nose.
Flavour: a roasted mocha flavour with smooth mouthfeel.
Aftertaste: dry, almost milk chocolate in the finish.
Food pairings: When the weather turns cold, this works brilliantly – in and with – a traditional beef and stout stew. Try it with lobster and prepare to be pleasantly surprised as the beer brings out the sweetness in the shellfish. For something completely different, hang on to the stout for the end of the meal; bold chocolate and espresso flavours make it good accompaniment to a dense, but not over-sweet, chocolate cake or contrast the sweetness of the stout with the saltiness of Irish blue cheese and oatcakes. Well worth trying in a chocolate cake or brownies.
15 March 2013
BBC Travel – Exploring the food capital of Ireland by Neil Wilson
“…famed for its dark and chocolatey Knockmealdown Irish Stout.”
9 March 2013: The Irish Examiner – Beer of the Week
…a lovely expressive cocoa and mocha aroma, good body and a dry lightly bitter finish.”
21 July 2012: The Irish Examiner – Beer of the Week
…this beautifully-weighted rubicund malty ale is an adventure at the darker end of the flavour spectrum.
7 June 2012: New York Times Magazine – A Drinker’s Guide to Dublin by Rosie Schaap
Named as one of Three Irish Craft Beers I’d Love to Be Able to Drink Here: …Bold, malty and tinged with chocolate but not quite as hearty as stout.
17 March 2012: The Irish Times – A heads-up on a tasty new brew
A very attractive beer, medium-bodied but refreshing, with some coffee and slightly sweet malt, finishing well. A good session beer for those who like stout.
11 February 2012: The Irish Examiner – Weekend food with Darina Allen
My ultimate treat [for Valentine’s Day] would be two dozen native Irish oysters with a glass of smooth Dungarvan or Eight Degrees Stout from Mitchelstown.
5 November 2011: The Irish Examiner – Weekend Food with Darina Allen
This week, on our 12-week Certificate Course students school tour, we visited the Eight Degree Brewery in Mitchelstown. There we found ‘two cocky foreign guys’, as Cameron Wallace from Australia and Scott Baigent from New Zealand describe themselves, having lots of fun making beer.
Article includes recipe for Knockmealdown Porter Cake.