Brewery Progress

It’s been a while since I checked in with an update on how things are going with regards to construction so just in case you thought there was nothing going on in the background I’ll bring you up to speed.

We don’t have our brewing license as of yet so can’t sell beer but we were invited over to Amsterdam to pour some beer as home brewers at Carnivale Brettanomyces so we’ve been busy with that for the last few weeks. We brought a Brett pale ale Citra Cascade, Belgian Brett Red with grape concentrate, Saison Sauvignon Sauvin and a 100% Beersel Brett blend Pomegranate pale tart ale. Three of these were experiments with one to go into full production as soon as we’re ready but all seemed to go down well with the festival goers in Amsterdam as the whole lot was consumed with hours to spare.




Oedipus brewery where we had our stall. Excellent hosts. 

Carnivale Brettanomyces is where we consider our home from home and it was great to see a lot more Irish over there taking part. This year we were able to take in informative lectures from Bootleg Biology on yeast wrangling (plus Jeff brought some yeast for purchase and we got some rare The Mad Fermentationist blend),  tasting session with Burdock Brewery operating out of Toronto but who also work in conjunction with a local winery to create some of the most fantastic beer/wine hybrids I have ever tasted, informative lecture and tasting session with Trevor from De Garde on his processes, meet and greet with Black Project Spontaneous & Wild Ales, meet and greet with the very friendly and informative Shawn from Birds Fly South based out of South Carolina producing urban farmhouse styles that I will be keeping an eye out for in future, Kent Falls, Burial, Speciation, Funk Factory, Yazoo, Nevel,  Trillium etc. etc. the list could go on forever. It’s a chance to see what the alternative progressive scene in U.S.A. is like as these are beers and breweries we rarely get a chance to sample, not to mention the wealth of talent already available in Europe. It really is a festival for catching up with old friends and making new ones.


Sunday dreg blend in Oedipus.


Land & Labour tap takeover in Walhalla. Brett game on point.

Another festival we’ve also prepared a beer for is the Midlands Craft Beer Festival in Don’s Bar, Moate on the 14th of July.  It’s also another festival we can’t charge money for beer at so we’ll have one keg and one keg only and when it’s gone it’s gone! The beer has been ageing away nicely for about three months now and is fermented with two different saccharomyces strains of yeast and six different Brettanomyces strains of yeast with some added herb and dried fruit and should be a sign of things to come from us in the future.

But who cares about all that right? What people want are the action shots of this new brewery!


I’ll just provide a few pictures of where we’re at on the build to give you an idea of the space we’re working with and try and provide some further detail. First and foremost we needed to dig up those old floors. Drainage and angled floors is where it’s at in a brewhouse and we had the highly skilled DJK Carpentry taking care of the whole fit-out with expert care and precision.


You could eat your dinner off that brand new cement floor.

Slightly raised and brand new concrete floor across the whole building with the brew house side on the right complete with slight gradient for drainage.


Warm room for bottle conditioning at the back left of the premises.


New tanks we’re excited to get brewing on which include all single skin and dish bottom stainless steel 1500 litre kettle, 850 litre mash tun which will hopefully double up as a whirlpool for IPA’s with slight modification and a lot of labour on brew-day, 1000 litre cold liquor tank, 1000 litre hot liquor tank, 3 x 1000 litre open fermenters and a small CIP kit for cleaning and sterilizing with various pumps and hoses.


Left to right: 3 FV, HLT, CLT, BK, MT. < get with the jargon.

All the above tanks will be positioned against the wall where the photo was taken. Nothing too hi-tech but we’re excited to put this system to use and to get some Brett beers on the market in Ireland.  Missing from the photos and yet to arrive is the glycol system for keeping the temperatures of the beers where we want them during fermentation, heat exchanger to cool the wort on the way to the fermenter and our bottling and capping machines. The bulk of the work is done and we’re happy with the progress being made so stick with us for another few months and we’ll have some beer on the shelves for you all.

Thanks for reading,