Sunburnt Irish Red Ale (ABV 5%) 33cl
Like an Irishman on holiday in the Canaries, this beer has a red tint and a chilled out, mellow feel.
Sunburnt Irish Red takes the characteristic sweet caramel malt and burnt barley of an Irish red ale and adds additional malt complexity by using six different malts. The malt body is counterbalanced with Australian and New Zealand hops, adding a modern twist to the traditional style.
Food Pairings: Serve with a cheese and charcuterie platter: mature cheddar cheese (like Hegarty’s), Gubbeen salami and chorizo, fresh crusty bread, crisp apples and dried figs.There are enough hops here to stand up to the sharp cheese and cut through the richness of the cured sausage. The sweetness of the figs also complements the caramel notes of the beer. Buttery, rich cheeses, whether it has a bloomy rind – eg Cooleeney Farmhouse Cheese, Wicklow Baun – or a washed rind like Cais Rua work well here, the carbonation in the ale effectively cleaning the palate between each bite. Lamb – sweet and ever so slightly fatty – is also a good pairing. Match with a traditional Irish stew or make some lamb burgers, with lots of rosemary, and let the Sunburnt Irish Red shine through.
17 March 2012: The Irish Times – A heads-up on a tasty new brew
Mild and fruity with light caramel, a lightly hoppy dry finish, this is a very pleasant easy-drinking beer with nice weight on the palate.
6 August 2011: The Irish Examiner – Beer of the Week
A surprisingly dark hue, it’s a delicious, gently hoppy light beer.