Posts Tagged Limited edition

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

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Hopsfume Brett IPA in The Irish Times

‘Dreamy with hops fume’: two beer styles for the weekend Beerista: 8 Degrees releases a Brett IPA inspired by a Kevin Barry novel; Trouble and Blacks have new Brut IPAs “In the dawn haze the brewery lads were dreamy with hops fume . . .” The misty, dystopian setting of City of Bohane, a novel by Kevin Barry, has found its way into the real-life world of beer, inspiring a new release by Cork’s 8 Degrees. Hopsfume comes in a 750ml sharing bottle and is an 8.3 per cent Brett IPA with a lovely dry, fruity and earthy flavour profile. Brett is an alternative wild yeast – a different species to the standard brewers’ yeast – and it adds a kind of leathery and funky character which, interestingly, used to be considered a flaw in a beer. So while you might not want your regular IPA or pale ale to have these characteristics – add a Brett yeast and the rules change. With Hopsfume, 8 Degrees has combined the fresh, fruity aroma of hops with the unique profile of the Brett – I really enjoyed it. You can expect to hear more about yeasts over the next while, as more and more breweries start to turn their experimental focus from hops to yeasts. Could yeast become the new hops? It’s certainly edging into the foreground as brewers seek to drive different flavour profiles from yeast instead of the usual hop-dominated ones. And while hops fade from the taste of a beer over time, the yeast character does not… Sat, Nov 24, 2018, 06:00 ‘Dreamy with hops fume’: two beer styles for the weekend

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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

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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

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A tale of Trespass Dark Farmhouse Ale

In September 2017 we had a very special visitor. Jamil Zainasheff, the co-author of Brewing Classic Styles and Yeast: The Practical Guide to Beer Fermentation, who is also the owner/brewer of Heretic Brewing Company in California, flew into Cork. After a night in that city – including a stout tasting! – with our Kiwi, who showed off his in-depth knowledge of the best backstreet pubs and dives Cork had to offer, Jamil came up to Mitchelstown to brew a beer with us. We had recently emptied five barrels and decided to put them to use in his honour. The plan was to brew a strong dark farmhouse ale, a nod to country porter of the past. We also had a real glut of blackberries to hand so, after some preliminary work / chat at the brewery, we headed off to do a little foraging. Jamil was a good sport on what was a fairly wet, miserable day. Derek kept him entertained with Irish folklore concerning blackberries and the devil, just to add a nice Heretical layer to the foraging, and we all competed to see who could avoid falling into the river – but still get the most amount of bramble scratches – during the berry picking.   After we let that beer sit for 14 months in Burgundy pinot noir and chardonnay barrels on a feast of blackberries, the lads came up with a suitably Heretic-al name for it: Trespass. We thought it was very fitting, given that the sweetest blackberries always grow on another man’s bush. Read more: Trespass Dark Farmhouse Ale with blackberries  

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Limited edition: MAD IPA

Our MAD IPA is a sessionable, hoppy beer, with lots of tropical fruit and citrus flavours, that’s been brewed especially to go with barbecue food. Short description: Mosaic, Amarillo and Denali hops. Style: IPA Hops: Mosaic, Amarillo, Denali. Malt: two row base Irish malt, Cara pils. Strength: 4.5% ABV Bitterness: 44 IBUs Tasting notes Colour/appearance: light cloudy haze. Fine white mousse. Medium carbonation. Aroma: lime and pineapple on the nose, underpined with melon skin. Flavour: this tasting was done on a Friday evening and had our brewers waxing lyrical: It’s light and bright The mousse is tight Drink it all night It feels alright. I didn’t feel that I needed to add much else. Aftertaste: a light bitter finish. Food pairings A perfect barbecue beer. Pair with The Big Grill, a sunny day, sunglasses and skewered roasted chicken hearts. Will also go beautifully with a grilled Picanha steak from John Relihan, Ramael Scully’s smoked goat, Kai’s VeganAsFu%k BBQ, smoked Irish trout from Mark O’Brien and Jack May’s red pepper lamb tomahawk. Launch Date: August 2018. Serving temperature: 8 degrees Celsius Availability: Draught only. Get social: #EDBMADPA

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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

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Wild Ballyhoura: Hopsfume 100% Brett IPA

About the beer Our ambition is to blend the best characteristics of a great IPA with a wild, rustic farmhouse yeast called Brett, or – to use its full name – Brettanomyces Clausenii. Think bright, hoppy, citrus fruit aromas combining with an unsettling streak of funk to miraculously create a beer that is complex, tart and funky. If it makes you think of something cooked up in a Burco boiler in the backshed of a Big Nothin’ homesteader, then you’re on the right track. Brett scavenges oxygen in the beer, keeping the hop profile fresher and brighter for longer; we’re miles away from a sweaty barnyard animal slumbering on a horse blanket with a half eaten roasted pineapple in his mouth. About the name Arguably the greatest Irish literary work of the twenty first century was written by a Limerickman reared by Cork. City of Bohane by Kevin Barry tells a story of gang warfare in a fictional town many years in the future. This Bohane is a rough spot; the only employment is in meat processing or brewing: “Bohane builds bacon and Bohane builds beer”. In this dystopia we’re back to drinking a narrow range of beers but there’s still brewing happening. (By the way, we didn’t just nick the name; we’ve been in contact with Kevin and he’s happy for us to use it!) Short description: 100% Brett IPA. Style: Brett IPA. Unfined and unfiltered, fermented and aged in stainless. Hops: Citra, Amarillo. Malt: Irish pale ale malt, CaraPils, wheat malt, oat malt. Strength: 8.3% ABV Bitterness: 65 IBUs Tasting notes Colour/appearance: Hazy golden yellow, like a Bohane sunrise. Low carbonation. Aroma: An immediate note of fresh, juicy Citra with an undertone of spicy funk. Flavour: Upfront luscious sweet fruit, predominately ripe peaches, while it rolls around in the mouth, returning to that spiky spice, predominately cloves and allspice, underpinned with a salty liquorice

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Summer 2018: Berliner Weiss with Raspberry & Elderflower

We like our fruit-infused sour beers at Eight Degrees, we do, and we like to brew these low ABV beverages especially for the glorious Irish summer. (However short – or long! – it may be.) For our Summer 2018 Berliner Weisse, inspired by what’s growing in the cottage garden, we’re bringing the flavours of tart raspberry and fragrant elderflower to our favourite mixed grain, mixed fermentation, low ABV, sour beer. With a grain base that comprises of 50% malted barley and 50% wheat, we use ale yeast, combined with lacto bacteria, to sour the beer. It’s a fun beer, a sweet and sour summer treat, brewed especially for your next garden party. Short description: Infused with raspberry and elderflower. Style: Berliner Weisse Hops: Saaz, plus raspberry and elderflowers. Malt: Irish lager malt, malted wheat. Strength: 3.7% ABV Bitterness: 6 IBUs Tasting notes Colour/appearance: blush pink in the glass, a little cloudy with a voluminous head. Aroma: aromatic top notes of musky, floral elderflower blossoms with a backdrop of sweet red fruit. Flavour: fresh tart raspberry dominates this light bodied beer with a distinctive sweet, heady elderflower presence. It’s a well balanced, thirst quenching, summer refresher. Aftertaste: a slight hint of biscuity malt in the finish. Food pairings What are you eating outside in the garden? Serve this deliciously tart, low ABV beer in champagne flutes and see how well it works with all kinds of summertime food. It will cut through the richness of maple-glazed halloumi cheese kebabs or dukkah-spiced chicken drumsticks, play nicely with lamb koftas and enhance the herbs in big bowls of tabbouleh salad. Try it alongside a platter of Irish strawberries, ripe tomatoes and Toonsbridge burrata for a memorable pairing. Serve with a bowl of ripe summer fruit for a simple ending to a meal. If you’ve got your own homemade elderflower cordial, add to taste then freeze in ice pop containers

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ABVFEST18 BEER ON SALE NOW!

We just got a press release in from the lovely people at ABVFest in Belfast that we thought we should share with you. Pick up the beer and come along to the festival – it’s one of our favourites and it’s always a treat to visit Belfast.  19 June 2018 – Exciting news from Team ABVFest – this year, we’re releasing our #ABV18 beer in advance of the festival! ‘Hoop du Jour’, a 4% session IPA is available for you to buy in bottle and on draught in bars and off licences across Northern Ireland. It’s become an annual tradition to collaborate with friends of the festival and brew a special ABVFest beer. Earlier this year, we headed on a road trip to Mitchelstown, County Cork to spend some quality time with longtime pals of ABVFest, Eight Degrees Brewing. Brewed with Irish pale ale malt, Enigma, Amarillo and Denali hops, ‘Hoop du Jour’ is the end delicious result – a sessionable IPA, silky and full-bodied with rich red fruit flavours. As with all our previous festival beers, it’s a one-off brew and won’t hang around for long! We reckoned it would see you through the summer while we wait for the great doors of Carlisle Memorial Church to open once again on 31 August and 01 September. If you haven’t got your tickets sorted yet, be quick – Whole Shebang weekend passes are almost sold out and if you’re looking to enjoy the Saturday evening session, it’s our fastest selling ticket at the moment. Visit ABVFest.com to buy your tickets today and keep up to date with #ABV18 news and information on Facebook, Twitter and Instagram. • Hoop du Jour is out for delivery today to The Wodworkers, Belfast; Neill Wine, Groomsport; Wineworks, Newtownards; The Errigle, Belfast; The Anchor Bar, Newcastle;

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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

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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:

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

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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