Posts Tagged beer and food

Long Day Long Table Dinner at Eight Degrees on Friday 22 June

Eight Degrees Brewing, in association with Galty Valley Catering, is bringing the best of local food to the brewery to pair with our naturally adventurous beers. On Friday 22 June, at 7pm, we’ll be opening our doors and welcoming guests to our first Long Day Long Table Dinner. To celebrate the summer solstice, which falls between 20 and 22 June, we’ve put together an elegant set menu that will be presented in the atmospheric surroundings of our newly operational #MauritiustoMitchelstown  brewery. Five courses have been carefully designed by Galty Valley’s Mary, based around producers like Ballinwillan House, The Apple Farm, Hanley’s Butchers, Kildinan Farm, Gubbeen Smokehouse, Crowe’s Farm and Macroom Buffalo Farm. We will talk you through each course, paired with one of our beers, each carefully chosen to enhance the other. It promises to be a wonderful night of beer, food and company. Come join us! Tickets, which are €60 for a five course set menu paired with our beers, are available through Eventbrite. As this is a one-off, no-choice set menu, we regret that we cannot cater for any dietary issues.

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Monsoon Mango Lime IPA

In India, it has been said that the monsoon season replenishes the soil while the mango season replenishes the soul. We have taken contrasting fruit – sour lime and juicy sweet mango – and overlaid them on a full bodied India Pale Ale, dry hopped with Mosaic and Enigma. Pineapple and citrus hop flavours fuse with the heady mango aroma and are counterbalanced by the sourness and zing from the lime. The resulting brew brings together the flavours of the subcontinent, akin to sipping on a fruit lassi while taking the edge off the pre-monsoon heat. Short description: Heady mango, zingy lime, citrus hops Style: IPA Hops: Ekuanot, Enigma, Mosiac. Malt: two-row Irish malt, Carapils, Cara Munich. Strength: 5.7% ABV Bitterness: 66.6 IBUs (we couldn’t believe it either!) Tasting notes Colour/appearance: gorgeous orange in the glass with fluffy white head. Looks just like a Super Split ice cream. Aroma: tropical mango on the nose, with an underpinning of lime. Flavour: straight up sweet lime, followed by juicy mango and hop bitterness. The mango compliments the citrus and pineapple hop notes, enhanced with bright lime flavours. Aftertaste: punchy bitterness at the end with a zesty lime finish. Food pairings This is the beer to drink with ceviche, the Latin American dish of raw fish marinated in citrus juice. The hops and lime complement the acidity, while the mango sweetness offers a welcome contrast. If you’re going retro with some gently curried Coronation Chicken, the beer will accentuate the mango flavours, cutting through the rich sauce. Try it with a coconut panacotta for another complementary pairing or go for a day-and-night contrast by wheeling out a dense chocolate and coconut cake and watch everyone’s eyes light up. Все любители азартных игр в большей степени выбирают бренд игровых автоматов Вулкан благодаря обстановке и условиям,

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The Double Irish DIPA

The Double Irish is back. The bigger, bolder brother of our much loved, multi-award winning The Full Irish Single Malt IPA has returned – with an extra hint of mischievousness thrown in. Using 100% premium Irish malted barley, this elegant unadorned malt profile allows us to showcase all that’s great about New World hops. With Enigma and Mosaic joining Citra and Amarillo, this really is a showcase for these heavy hitting hops. Expect a tropical fruit explosion with plenty of residual pine hop flavours. Big, bold – and naturally adventurous. (Still goes really well with a Dutch sandwich.) Short description: Heavy hitting hops of the New World. Style: Double IPA Hops: Citra, Amarillo, Mosaic, Enigma Malt: Irish pale ale malt, Irish lager malt ABV: 8.8%. All the eights! IBUs: 98 IBUs Tasting notes Colour/appearance: warm golden colour with a white head. Aroma: a full-on juicy hop aroma with fruity cantaloupe melon to the fore and a substantial resinous backbone. Flavour: luscious balanced bitterness. Flavours of dried mango and bitter orange marmalade with a solid pine resin bitterness. Aftertaste: full bodied with a delicious zesty finish. Food pairings Like the last brew, there’s nothing meek or retiring about this beer; something to keep in mind when figuring out what to pair it with! Full-bodied and luscious, we’re going to stick with spatchcocked tandoori chicken, served with a mango / pineapple / chilli / mint salsa, or a spicy Asian pork salad (don’t hold back on the chilli). The sweet mango flavours also work with carrot and pineapple cake and it’s well worth trying with a slab of sticky, fresh ginger gingerbread. Launch Date: First launched February 2016, re-launched August 2016. Serving temperature: 8 degrees Celsius Availability: 330ml bottles and draught. Get social: #DoubleIrishDIPA

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Cumulus Lupulus Cloudy IPA

This hazy beer oozes with tropical juicy sweetness. Oats and wheat, along with truckloads of hops, add a smooth, subtle mouthfeel. Championed in Vermont, New England, this cloudy IPA style is taking hop enthusiasts to another dimension. Bursting with hop aroma from heavy hitters like Citra, Mosaic, Amarillo and Mandarina Bavaria this ale is bound to pack a punch. It’s tropical fruit juice – with added benefits. Drink it fresh and enjoy the summer haze… Short description: cloudy IPA – juicy – luscious tropical fruit Style: Cloudy IPA / NEIPA Hop: Citra, Mosaic, Amarillo and Mandarina Bavaria. Malt: two-row Irish malt, oats, wheat. Strength: 7.2% ABV Bitterness: 70.2 IBUs Tasting notes Colour/appearance: this is an unfiltered beer which is noticeably hazy. It has a dark golden hue with a pillowy white head. Aroma: sweet with passionfruit and honeydew melon on the nose. A little tart lime to follow. Flavour: sweet and light at the start, hop-forward and juicy but not bitter. Packed with luscious tropical fruit – honeydew melon and passionfruit. Aftertaste: A pillowy soft mouthfeel with a delicate tartness in the finish. Food pairings Smooth and subtle, this beer has the all tropical fruit flavours that will work wonderfully with pokē, the Hawaiian raw fish salad or go retro and pair it with a classic prawn cocktail. It’s also good to complement the flavours in a pina colada cheesecake and a pineapple upsidedown cake. One of our brewers also suggested heading to the pick and mix bar for some fruit salad penny sweets and a bag of marshmallows – we’ll leave that up to you! Launch Date: May 2017. Serving temperature: 8 degrees Celsius Availability: Bottles and draught (30L and 50L kegs) Get social: #CumulusLupulusIPA

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Food and beer pairing for Christmas dinner

Who says that wine has to always feature on the Christmas dinner table? You could decide to buy Irish – never mind those foreign wine imports! – and match beer with your seasonal meal. Start simply – no need to peak too soon – with our Barefoot Bohemian Pilsner. Light, crisp and just 4%, chill it well and confound expectations by serving it in champagne flutes. Hand it out to your assorted family/friends/aged aunts as they arrive for dinner (or slave in the kitchen!) as a light aperitif, an alternative opener to a meal where you’ll confound their food and beer expectations. If you’re going to have a few mouthfuls of something to eat at this stage, we would recommend a dozen glorious Irish oysters, shucked and slurped with due care. When it’s time to sit and eat, the starter in our house is always smoked salmon. It’s worth splashing out for something really special from Ummera or the Burren Smokehouse. You won’t need much – just a few folds draped on the plate alongside some winter salad and some thin-cut, buttered brown soda or rye bread. This is where you bring on Howling Gale Ale. Lots of hoppy aroma – yes, make your guests smell the beer, just like wine – some malty sweetness and a decent amount of citrus which will cut through the rich oily fish. It will even take the marie-rose sauce in its stride, should you have anyone in the family (yes, Dad!) who’s enthralled with the stuff. Onwards to the main event: it’s got to be a whole roast turkey with all, all the trimmings. There are slices of honey and mustard roast ham falling from the knife, a large bowl of red cabbage braised with apples and cranberries, logs of random roasted veg

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Eight Degrees at the Guerrilla Gourmet Club

Eight Degrees is off to the Guerilla Gourmet Club on Friday night. The Harvest Dinner is taking place at the Royal College of Surgeons on Stephen’s Green and the menu has been created by Ross Golden Bannon and chef Temple Garner (chef proprietor of San Lorenzo’s Dublin) and there will be some beer and food matching going on. We’ve picked our Barefoot Bohemian Pilsner to go with Kelly’s oysters. This is sharp and dry enough to drink as an chilled aperitif in champagne flutes, with a lovely snappy bitterness that plays off the oysters’ sweetness. Caroline tested this combination, several times, at the Galway Oyster Festival. Sticking with the canapes, we’re putting the Sunburnt Irish Red with Jane Russell’s seasonal Wicklow Venison sausages (with orange zest, harissa, cardamom and port). There will be enough hops to stand up to the spicing and cut through the richness of venison in the sausages. The sweetness of the meat will also be complemented by the roasted caramel flavours. Check out the menu below – we’re looking forward to the matching and the eating! There are a few tickets still available for the dinner at   The Guerrilla Gourmet Club Autumn Harvest Dinner Royal College of Surgeons Friday 15 November Wines kindly supplied by Findlaters Marques de Riscal Rueda & Marques de Riscal ‘1860 Riscal’ Tempranillo Canapes Oysters on the shell from Kelly’s of Galway, served with Eight Degrees Brewing’s Barefoot Bohemian Pilsner Jane Russell’s Wicklow Venison Cocktail Sausages served with Eight Degrees Brewing Sunburnt Irish Red Starter Pheasant consomme with Madeira, truffle and foie gras tortellini * Main course TJ Crow pork porchetta stuffed with apricot and gremolata served with creamed cavolo nero with pancetta and nutmeg, traditional Cavan boxty and cider gravy * Dessert Tarte fin de pomme with frangipane, cinnamon

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Craft beer and Irish oysters

Eight Degrees Brewing - core range of Irish craft beers

You’ve surely heard of the Galway Oyster Festival? Yep, that’s the one that’s been named as one of the 10 Must-Dos in September on National Geographic, not to mention being described as “one of the 12 greatest shows on earth” in the Sunday Times. This year, as a prelude to the festival, Bord Iascaigh Mhara will host a one-day business conference for Ireland’s oyster growers on Friday 27 September. And what better match for Irish oysters than some good Irish craft beer? Think fresh, crisp Barefoot Bohemian and deliciously briny oysters. Think the hoppy citrus of Howling Gale acting like a refreshing squeeze of lemon on the bivalves. See how the caramel malt of Sunburnt Irish Red brings out the oyster’s sweetness, and don’t forget to go classic with Knockmealdown Porter – contrast the espresso bitterness in the porter with the texture and taste of these pearls of the sea. Caroline will be bringing our beers along to the oyster growers conference, talking about the challenges and opportunities of brand development in a competitive niche market and taking part in the oyster and Irish craft beer tasting and matching event which concludes the day. She’ll also be thinking of Seamus Heaney’s Oysters: “I ate the day/deliberately, that its tang/might quicken me all into verb, pure/verb. Galway Oyster Gathering with BIM 10:30 – 11:30 John O’Sullivan Action Coach John will do an interactive session with the participants on the six key strategies for running a small business. 11:30 12:00 Chris O’Reilly Dollard Packaging Chris will explain how innovative packaging can add value to products. He will give some examples from the seafood industry and make some suggestions for new ways to pack and ship oysters. 12:00 – 12:30 Eight Degrees Caroline Hennessy developed an interest in and appreciation

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Knockmealdown Porter Brownies at Electric Picnic

Eight Degrees Brewing - Knockmealdown Porter Brownies from

These are the brownies that Caroline has been baking for beer and food demos all over the country, most recently at last weekend’s Electric Picnic. Well worth trying out. Knockmealdown Porter Brownies A dark, full-bodied porter or stout is a good balance to the chocolate in these brownies. You only need 250mls for this recipe, so there will be a little left over to accompany the baked brownies 100g plain flour 50g cocoa 1/4 teaspoon salt 1/2 teaspoon baking powder 150g dark chocolate, 60% cocoa solids. Easiest use a mixture of 50% and 70% cocoa solids. 175g butter 200g caster sugar 2 eggs 1/2 teaspoon vanilla extract 250mls Knockmealdown porter Preheat the oven to 180C (160C fanbake). Line a rectangular 2 x 25 x 30cm Swiss roll tin with greaseproof paper. Sift the flour, cocoa, salt and baking powder together and set to one side. Gently melt the chocolate and butter together in a large heavy saucepan over a low heat. Take it off the cooker and add the sugar, whisking until smooth. Allow to cool slightly, then whisk in the eggs, vanilla, porter and, finally, the sifted dry ingredients until just blended. Pour into the prepared tin – this is a very runny mixture, but don’t worry! – and bake in the preheated oven for 18-20 minutes until set and a skewer inserted into the middle comes out clean. Because of the amount of liquid used, you don’t need to underbake these brownies. Cool in the tin then cut into 30 pieces and store, if you have any left, in an airtight tin. These get more delectably moist the longer you keep them. Serve with a scoop of good vanilla ice cream and some warm Caramel Ale Sauce for a superb desert. Makes 30 brownies.

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Cooking with Eight Degrees: videos from The Butler’s Pantry

We were delighted to be involved with the recent Butler’s Pantry Irish craft beer and food event, featuring a selection of our beers. Chef Niall Hill, who has spent time working in Canada, cooking and tasting the selection of craft beers available there, put together a great selection of dishes on the night, using our Barefoot Bohemian, Howling Gale, Sunburnt Irish Red and Knockmealdown Porter. Caroline was also on hand to talk about beer and food – and provide plenty of tastings to the assembled company! The Butler’s Pantry have put some fantastic videos together so, if you weren’t lucky enough to be at the Miele Gallery on the night, check these out. Barefoot Bohemian Flatbread with Wild Mushrooms and Toonsbridge Mozzarella Howling Gale Ale Fried Monkfish Crowe’s Farm Pork Belly braised in Sunburnt Irish Red There was also a sumptuous dish of Knockmealdown Porter Braised Short ribs with Cashel Blue Potato Fritters which, alas, has been taken down. We might even have to do some experiments at home ourselves.

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Eight Degrees Brewing at Cork’s Bierhalle

Eight Degrees Brewing - Mexican Night at the Bierhalle, Cork

Last week Scott headed off to the Bierhalle in Cork for their Mexican night. Fajitas and tacos and lots of good, tasty beer. He brought back these photos to prove that he had been working – and not just eating! – all night. All photos credit Julia Healy of Julia’s Photos and lots more on the Bierhalle Facebook photo album.

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Get in touch

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

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