Posts Tagged barrel aged

Christmas 2018 releases: Trespass Dark Farmhouse Ale with Blackberries & Blowhard Imperial Stout aged in Jameson Barrels

Trespass Dark Farmhouse Ale with Blackberries 7.5% ABV Blowhard Imperial Stout aged in Jameson Barrels 12% ABV Following from the success of our barrel-aged releases from 2017 (The Holly King and The Oak King) and 2016 (The Dukes of Burgundy trilogy), we are releasing a brace of barrel-aged beauties for Christmas 2018. Trespass Dark Farmhouse Ale with Blackberries 7.5% ABV In September 2017 we did a special collaboration brew with the renowned author and co-owner of Heretic Brewing in San Francisco, Jamil Zainasheff. Collaborations are all about exploring new possibilities, challenging one another to push boundaries. Jamil – author of Yeast and Brewing Classic Styles – has done it all. So we looked local and, in keeping with the grand saison tradition of brewing with what’s at hand, we developed a recipe to take advantage of the plentiful supply of ripe blackberries growing wild in the nearby Ballyhoura mountains. For one of our most complex beers ever, we brewed a Belgian farmhouse-style ale, with premium Irish malt, Bavarian specialty malt, English hops, and a mixed fermentation comprising a saison yeast for primary with Brettanomyces yeast as a secondary fermentation. We aged this in Burgundy pinot noir and chardonnay wine barrels for 13 months, then added even more blackberries to create a rich, dark and complex blackberry farmhouse ale. We called it Trespass: the sweetest blackberries always grow on another man’s bush. Limited draught. 750ml bottles. Also available in a 2 x 750ml bottle gift pack with Hopsfume Brett IPA, our complex, tart and funky 100% Brett IPA, which takes its name from Limerick author Kevin Barry’s dystopian debut, City of Bohane. Blowhard Imperial Stout aged in Jameson Whiskey Barrels 12% ABV In brewing circles, trying to create a rare, best of breed beer is called a White Whale. In the

Read More

Limited edition: Wild Ballyhoura: Trespass Dark Farmhouse Ale

In September 2017 we did a special collaboration brew with Jamil Zainasheff, famed author and co-owner of Heretic Brewing in San Francisco. Collaborations are all about exploring new possibilities, challenging one another to push boundaries. Jamil – author of Yeast and Brewing Classic Styles – has done it all. So we looked local and, in keeping with the grand saison tradition of brewing with what’s at hand, we developed a recipe to take advantage of the plentiful supply of ripe blackberries growing wild in the nearby Ballyhoura mountains. For one of our most complex beers ever, we brewed a Belgian farmhouse-style ale, with premium Irish malt, Bavarian specialty malt, English hops, and a mixed fermentation comprising a saison yeast for primary with Brettanomyces yeast as a secondary fermentation. We aged this in Burgundy pinot noir and chardonnay wine barrels for 13 months, then added even more blackberries to create a rich, dark and complex blackberry farmhouse ale. We called it Trespass: the sweetest blackberries always grow on another man’s bush. Style: Dark farmhouse ale infused with blackberries. Malt: MCI Pale ale malt, Weyermans Caraaroma, Caramunich III, Carafa Special III, wheat malt. Yeast: Belgian saison yeast, Brett Brux, Brett Lambicus and and Brett C. Hops: Fuggles. Strength: 7.5% ABV Bitterness: 35 IBUs Tasting notes Colour/appearance: dark chestnut brown in the glass with a creamy head. Aroma: a big sweet nose up front, with an aroma of sweet apple and red berries to the fore, balanced with vinous undertones and a hint of wood. Flavour: medium body. Mild tart flavour with fruity apple and jammy blackberry notes. Toffee caramel sweetness and a dry funky ending. Aftertaste: dry finish with faint Brett barnyard aftertones. Food pairings The fruity, tart flavours in this farmhouse ale make it ideal for food. Bake up a whole

Read More

Limited edition: Blowhard Imperial Stout aged in Jameson Whiskey Barrels

In brewing circles, trying to create a rare, best of breed beer is called a White Whale. In the same way that Captain Ahab became maniacally obsessed with chasing the elusive Moby Dick, our brewers have taken a deep dive into the black to create this beer that we affectionately call Blowhard. We have taken a classic Imperial Stout and blown all the best bits out of proportion: stuffed the mash tun to the gills, double mashed for extra flavour, used premium Irish malt, gone overboard with toasted dark malts and extra roasted barley – all before committing the beer to a month long sentence in Jameson whiskey barrels, courtesy of our friends in Irish Distillers. Together, we may have just caught a glimpse of this rare sight, Blowhard – our White Whale – for your winter drinking pleasure. Short description: aged in Jameson Whiskey Barrels. Style: whiskey barrel-aged Imperial stout. Hops: Nugget Malt: MCI pale ale malt, chocolate malt, oats, roast barley, wheat, Caramunich Strength: 12% ABV Bitterness: 44 IBUS Tasting notes Colour/appearance: dark as the ace of spades, with a light creamy head. Aroma: espresso, chocolate and vanilla up front with a backbone of black liquorice. Flavour: medium bodied with rounded milk chocolate, dried fruit and nut flavours, akin to your favourite Dairy Milk Fruit and Nut Bar. Complex and nutty, with a hint of clove, it’s somewhat akin to Nocino, an Italian liqueur made with fresh walnuts. Dangerously sippable. Aftertaste: gentle boozy warmth and wood at the back of the mouth, with a slight tannic aftertaste. Food pairings This is the kind of beer that can stand up with aplomb to a juicy porterhouse steak, taking on accompaniments like beef dripping chips, roasted marrow bones and béarnaise sauce with ease. Towards the end of the meal, sip it with some creamy Young Buck unpasturised blue cheese

Read More

Limited edition: Phat Phantom Irish Stout aged in Jameson whiskey barrels

An Irish Stout aged in Irish whiskey (with an e) barrels? Pretty Hot And Tempting! Presenting Phat Phantom, which takes the best of Cork whiskey barrels and fills them with the best of Cork craft beer for a magnificent Mitchelstown and Midleton collaboration. With lovely roasted notes, flavours of chocolate and a hint of clove and raisin, this tastes like Christmas pudding magic in a bottle. Style: Dry Irish stout aged in Jameson whiskey barrels Malt: Irish pale malt, dark crystal, roasted barley, chocolate malt, flaked barley, oats. Hops: Fuggles. Strength: 5.5% ABV Bitterness: 41 IBUs Tasting notes Colour/appearance: opaque black with a cream head. Aroma: dark dried fruits – predominantly raisins and prunes – dark chocolate, oak. Flavour: a medium body with sweet fruity vanilla notes up front, followed by a measure of sharpness from the dark grains. A touch of hop bitterness and a dry finish of barrel-related tannins. Aftertaste: smooth roasty aftertaste with a subtle whiskey glow. Food pairings Get your hands on some barbecued brisket, cooked low and slow, and put it with Phat Phantom to take the flavours into the stratosphere. It’s also worth trying with a char-grilled flat iron steak, the smoky flavours of the beef playing off the oak in the beer. On the sweeter side of things, try this beer with a creamy coffee ice cream or even a chocolate rum and raisin baked cheesecake; it will cut the richness and let you taste each glorious mouthful anew. Launch Date: August 2018. Serving temperature: 8 degrees Celsius Availability: 330ml bottles. Get social: #PhatPhantomStout

Read More

Wild Ballyhoura: The Oak King Belgian Pale Ale

Wild Ballyhoura series: We’ve got a new pet at the brewery and his name is Brett. This wild yeast is a curious and mischievous little creature and we recently introduced him to our oak barrel-aged beers. There’s a whole shipping container of French oak barrels, formerly used for pinot noir and chardonnay, tucked away in a corner where we can age our very specially brewed ales. While they’re sitting there, we bring Brett to the party. His full name is Brettanomyces Clausenii, or Brett C, the earliest strain of brett to be classified by a chap investigating funky flavours in British breweries (Brettanomyces = British fungus). We can assume that all pre-modern beer would have picked up brett in storage over time; by playing with Brett C, we’re getting a good indication of how beer brewed and aged in the Ballyhouras, over one hundred years, ago would have tasted. Wild yeast = wild flavours. Naturally adventurous. It’s the Eight Degrees way. The Legend of the Oak King & the Holly King The Oak King Belgian Pale Ale Aged in French oak with Brettanomyces C In Celtic mythology, the Oak King and the Holly King were warrior twins, engaged in a never-ending fight for supremacy. At Midsummer the Oak King – representing light – is at the height of his strength, while the Holly King, which represents darkness, is at his weakest. At the Winter Solstice we celebrate the birth of the new sun, the renewal of light, and the return of the Oak King’s strength. To celebrate this re-birth, we have brewed a golden Belgian-style pale ale, using local pale and lager malts, and aged it in our oak barrels along with our new friend, wild yeast Brett C. This Golden Vale Pale Ale is light, complex and tart, followed up

Read More

Wild Ballyhoura: The Holly King Imperial Stout

Wild Ballyhoura: We’ve got a new pet at the brewery and his name is Brett. This wild yeast is a curious and mischievous little creature and we recently introduced him to our oak barrel-aged beers. There’s a whole shipping container of French oak barrels, formerly used for pinot noir and chardonnay, tucked away in a corner where we can age our very specially brewed ales. While they’re sitting there, we bring Brett to the party. His full name is Brettanomyces Clausenii, or Brett C, the earliest strain of brett to be classified by a chap investigating funky flavours in British breweries (Brettanomyces = British fungus). We can assume that all pre-modern beer would have picked up brett in storage over time; by playing with Brett C, we’re getting a good indication of how beer brewed and aged in the Ballyhouras, over one hundred years, ago would have tasted. Wild yeast = wild flavours. Naturally adventurous. It’s the Eight Degrees way. The Legend of the Oak King & the Holly King The Holly King Imperial Stout Aged in French oak with Brettanomyces C In Celtic mythology, the Oak King and the Holly King were warrior twins, engaged in a never-ending fight for supremacy. At Midwinter the Holly King – representing darkness – is at the height of his strength, while the Oak King, which represents light, is at his weakest. To celebrate the Holly King’s midwinter dominance, we have brewed one of our favourite winter styles, an imperial stout, aged it in pinot noir barrels and added a dash of wild yeast Brett C for good measure. There a rich cherry and vanilla presence with undertones of dark roast coffee and brett. It’s the dark side of the year and the Holly King is finishing strong. Short description: rich, full bodied, complex. Style:

Read More
brewery

Get in touch

Eight Degrees Brewing, Unit 3, Coolnanave Industrial Park, Mitchelstown, Co Cork, Ireland. P67 RW84. Tel 025 84933

Orders: accounts@eightdegrees.ie
Twitter: @8DegreesBrewing
Facebook: Eight Degrees Brewing
Instagram: EightDegreesBrewing

The online shop will take last orders for Christmas delivery before 2pm on Tuesday 18 December. Orders can be collected at the brewery until 5pm on Thursday 20 December. Dismiss