In one of 2017’s most inspired hook-ups, Aungier Danger have created two limited-edition flavours to accompany the Franciscan Well’s beery wares. Available in both Dublin and the Real Capital, there’s a “salty sweet donut with a burst of raspberry madness” that pairs with Rebel Red, and a smokey bacon and sweet blueberry jobbie to bring the best out of Chieftain IPA.
Probably not what the doctor ordered, but damn tasty!
There was much celebrating down Kilkenny way last week as the Sullivan’s crew returned from the International Brewing Awards with the Champion Keg Ale trophy for their Malting’s Red Ale.
“We judged more than 1,100 beers and ciders this year in Burton-on-Trent,” notes the IBA’s Bill Taylor. “It’s a tremendous achievement to come through that process to win firstly a medal and then one of just 10 Championship trophies, so everyone on the podium today should feel very proud.”
We’re delighted to say that we got in there first by last year making Maltings Red one of our Tipples of the Fortnight!
There were also three ‘Oscars of the Brewing Industry’ – they’re going to have extend their mantelpiece! - for Mac Ivors whose Plum & Ginger Cider is the best thing that’s happened to apples in years.
Meanwhile, those lovely Galway Bay Brewery people are opening their first Limerick bar, The Wickham Tap, in the next six to eight weeks on – go on, guess? – Wickham Street, which is not too far from Colbert railway station,
“A lovely old school bar with good sounds, sport, 20 taps and no mainstream beers,” we’re told. “Small smoking area out the back, also.”
We’ve been dipping liberally into Finn’s World, the new “Do what you love/Love what you eat” cookbook by surfer, marine biologist and Lough Gill School of Culinary Arts graduate Finn Ní Fhaoláin. The Mexican-ish Sweet Potato Pie, Butch Burgers with Cheesy Polenta Fries and Irish Mammy-Approved Country Soda Bread are just a few of the healthy treats contained within its 340 gorgeously illustrated pages.
That most upmarket of New York delis, Dean & DeLuca, has crossed the Atlantic for the first time with a range of its spices, marinades, pasta sauces, condiments, oils and chocolate now being carried on the Brown Thomas third-floor.
Cheap, no, super-tasty, you bet!
Talking of which, do not rest until you’ve tracked down a pack of Keogh’s Chorizo & Cherry Tomato fiendishly good crisps.