Craft beers and cocktails @ ely – Part 5

by Barry Rowan

Are you a Hop-Head?

hop_head

 Because if you are you’ll want to look at a few of the double IPAs in this post.

IPAs or Indian Pale Ales are a style of beer that generally have a higher ABV (alcohol by volume) and normally have a stronger hoppier taste. When exporting beer from the UK over to India, they used to increase the alcoholic volume from around 3.5% to around 5.5% as the alcohol would act as a stabilizer for export. In addition to that extra hops were added, which also act as a natural preservative. Thus the IPA was born and coincidently a good powerful hoppy beer goes really well with very spicy food as the power of the beer is still noticeable even after a hot curry!

That’s what an IPA is. Now a DOUBLE IPA is basically the same as above, only more! -They are generally hoppier and hold a bigger abv. Typically between 6.5%-9% but some brewers are really playing around with this style and pushing the boundries to make them hoppier and more alcoholic.

RavenThornbridge, Wild Raven – 6.6% ABV

500ml bottle

Voted World’s Best IPA 2012 and 2013 at the World Beer Awards. This is a black IPA.
The use of chocolate malts (as you see in many porters/stouts) gives the beer depth and complexity.
In balance to that it uses centennial hops to give it bitterness and hoppy characters.

One of or milder double ipa’s at 6.6abv.

 

 


Oharas_ipa

O’Hara’s, Double IPA – 7.5% ABV

500ml bottle

A full-bodied, full-on Double IPA combining caramel and malt flavours with a well-balanced and substantial bitterness, which is topped off by a tantalising hop aroma with notes of tangerine and grapefruit.
Light carbonation allows the full flavour of this beer to shine through.

 

 


Galway Bay, Of Foam of Fury – 8.5% ABV

Galway_Bay_foam_and_fury

500ml bottle

The Mac-Daddy of them all, this double IPA from the Galway Bay Brewery is quite the handful.
It is still a well-balanced IPA with a “malt backbone” but still has the great characteristic flavours of orange peel, cumin and pine. This little beaut kicks like a mule, so watch you step when you eventually get up from your seat as you might not know what hit you!

 

 


Trouble Brewing, Chasing the Dragon – 8% ABV

trouble_brewing

356ml draught

This is a once off brew from the lads in the Trouble Brewing and after tasting it down in the brewery a few weeks back, I was keen to get my hands on some.
Brewed especially for the craft beer festival in the RDS in Agusut 2014, this double IPA has it all. A good powerful, punchy beer with a good hoppy taste.
However, in keeping with the trouble style it has a good amount of malt in the beer which balances the against the bitter hops, resulting in a fine, smooth double IPA which is not overpowering and quite enjoyable to neck!

 

tips, tipples & table talk – Week 16

Slight warning folks, our dessert recipe in this week’s tips, tipples & table talk is sure to have your mouth watering so reader discretion (during work hours or you know, on a public bus…) is advised! We’ve also got some Bavarian beverages you might like to enjoy during Oktoberfest Dublin and we discuss what makes farming in the Burren, Co. Clare so very special.

Enjoy!

Tipple Tip(s) of the Week: Oktoberfest Dublin

In excitement of Oktoberfest arriving to George’s Dock (Dublin 1) this Thursday 18th, we’re getting our Bavarian dirndl dress and lederhosen together, and planning which German tipples we’ll be enjoying this week (and no, not all at the same time).

Oktoberfest-Dublin

  1. Erdinger Weissbier – From one of the world’s largest wheat beer breweries and the official sponsor of this year’s Oktoberfest Dublin, is one of the most famous weissbiers. While it is fruity, what we enjoy is that it isn’t too sweet either. Light and easily drinkable, this is a great thirst quenching beer.
  2. Paulaner Hefe-Weissbier – A well balanced wheat beer, you can certainly taste the yeast and banana, without it being too overpowering. Quite sweet which compliments the light bitterness, this medium bodied Weizen is fresh and flavoursome.
  3. Krombacher Pils This German Pilsner has nearly an all grain flavour with a minimal hop taste. This is a crisp and light bodied beer, best enjoyed on a warmer Autumn’s day. Brewed with natural spring water, this provides its refreshing taste.
  4. Wagner Stempel Spätburgunder – A German Pinot Noir, from the Wagner-Stempel winery encapsulates all that is great about Pinot as a variety, and Germany as a wine producer. This softly perfumed wine is delicate but beautifully flavoured, with raspberry, cherry and redcurrant flavours.

Pop in and enjoy ely bar & brasserie, IFSC, Dublin 1, when visiting Oktoberfest Dublin.

Oktoberfest Dublin Tipples

Taste Tip of the Week: Jamaican Coffee Pecan Brownies

As the days get cooler, we step away from lighter desserts and enjoy heartwarming indulgent classics. These gorgeous brownies are heavenly served with ice-cream and also ideal for storing as treats for your coffee break – if you can resist them for that long!

jamaican brownie collage

What you need:

  • 400g caster sugar
  • 375g unsalted butter
  • 75g cocoa powder
  • 3 tbsp finely ground Jamaican blue mountain (or your favourite) coffee beans
  • ½ tsp salt
  • 3 large eggs
  • 1½ tsp vanilla extract
  • 150g plain flour
  • 100g pecan halves
  • 6 tbsp freshly brewed Jamaican coffee
  • 100g dark chocolate,
  • 70% cocoa solids, chopped (Valrhona is ideal)
  • 30 thin strips crystallised ginger, or candied orange peel
  • icing sugar, for dusting

Makes 15

How we do it:

  • Line a baking tray, measuring approx 38 x 26cm, with greaseproof paper, or lightly grease a glass ovenproof dish. A lasagne dish is ideal. The tray or dish should be 2cm minimum in depth.
  • Combine the sugar, butter, cocoa, ground coffee and salt in a metal or heatproof bowl.
  • Place the bowl over a saucepan of simmering water and leave until the butter melts, stirring occasionally to help blend the ingredients – the texture will be grainy.
  • Remove the bowl from the water and allow the mixture to cool to lukewarm.
  • Whisk in the eggs and vanilla
  • Sieve the flour over and fold in.
  • Take three-quarters of the pecan halves and roll up inside a clean tea towel. Bash lightly with a rolling pin to break up. Stir the pieces into the mix.
  • Pour the freshly brewed coffee over the mixture with the chocolate and stir until melted and smooth.
  • Pour the mixture into the prepared dish or tray and spread evenly.
  • Allow to cool and thicken for approximately 1 hour.
  • Preheat the oven to 180°C. Bake in the oven for 25 minutes or until a skewer inserted into the brownies comes out clean.
  • Remove from the oven and cut into squares.

Dress the brownies with the reserved pecans and ginger or candied orange peel. Dust with icing sugar. Serve warm with vanilla ice-cream.

Or, let us do the work for you! Homemade desserts by ely’s executive pastry chef available at ely wine bar, 22 Ely Place.

Pecan Jamaican Coffee Brownies

Table Talk of the Week: What Makes Farming in The Burren So Special?

For those of you who aren’t aware, the ely organic family farm is located in the Burren, Co. Clare (refresher here). Often people have asked us why we have chosen to keep our farm there and what makes farming in the Burren so special.

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The beauty of farming in the Burren, Co. Clare lies in the fact that it has been farmed in the same fashion for 6,000 – 7,000 years. This way of farming, where your animals are up on the hills in the winter months, is unique only to the Burren, Co. Clare. Due to its limestone structure, the Burren landscape acts almost as a storage heater. The land receives heat from the Atlantic drift in the summer and it stores that heat for the winter as the soil depths are so shallow. Gentle heat releases from the limestone all winter making for very little frost, and allowing the animals to be happier and warmer on the hill (also called the winterage) than in the valley. The animals then come down to the valley for the spring and summer months.

Burren Farmland.

Also unique to the Burren is the way in which land is distributed. Land in The Burren is sold, not by the area, but by the numbers of animals you keep or feed. Summer land is matched with the winter land and you always have enough winter land to maintain the animals you keep on the summer land. Many of the cattle farmers in the Burren might produce calves in the spring, feed them on the rich pastures of the valley in the summer, sell the calves in the autumn and put the cattle back up on the winterage in the winter.

Life in the Burren always works as a balance.

We source all of our grass fed beef, pork and lamb through our organic family farm in The Burren, Co. Clare. 

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Craft beers and cocktails @ ely – Part 4

by Barry Rowan

This week I was going to take a look at some of the stouts/porters. Guinness, one of the most influential and iconic brands within the vintners industry, is something we will not be discussing! We will be looking at some of the other lesser known but, IMO, far superio r stouts that appear on our list. These stouts have far more flavour and complexity in comparison to Guinness and should definitely be explored and discussed.

Ohara_stoutO Hara’s Celtic stout
4.3% abv

This stout has a robust flavour with a full bodied and smooth mouth feel.
The roast flavours lead to a dry espresso like finish. A generous addition of fuggles hops lead to a tart bitterness which mingles with the roast espresso flavours on the tongue.

Try this for a more authentic stout taste.

 

 

 

 

 

old_engineOld Engine Oil
ABV6%

This beer from the Harviston brewery in the Uk is a real winner.
Probably the first “other” stout that I really appreciated. This pens its name from the consistency of the beer. Thick, rich and dense in appearance and taste, this stout has it all. Lush sweetness carries chocolate and coffee flavours to the beholder and the punchy alcohol and subtle bitterness cleans your mouth out and leaves you wanting more.

 

 

 

 

tavernTavern porter
ABV 4.7%

Made in the UK by the Thwaites brewery, this is a medium bodied porter.
It has all the usual stuff that is associated with porter; coffee, liquorice and chocolate but it has a good carbonation to it, which makes it light and drinkable. I always find with this beer, that it’s best enjoyed when it begins to come to room temperature.

Definitely a beer to have in front of the fire or enjoyed while reading a book

 

 

 

OharaO hara’s Leann Follain
ABV6%

This is a double stout, which means that it has a higher percentage of alcohol and a bit more body. However, this is certainly a diferrent beer to the celtic stout that O’Hara’s brews. This is higher in alcohol and does have more body, but it’s also sweeter and far more balanced than it’s little brother. It’s like the recipe has been reduced down to be made more concentraded. This is much better enjoyed slightly below room temperature to allow it’s flavours to open up and be appreciated.

 

 

 

StPetersburgSt Petersburg Russian Imperial Stout
7.4%ABV

This is an excellent beer and excellent style of beer. There aren’t many of these around and you should always make sure to try a Russian Imperial Stout at some point. The Thornbridge brewery has become one of the most awarded brewery’s in the UK. This stout doesn’t disappoint either. It’s power may put some of you off in terms of its potency, but it actually is a flavoursome, round beer which can be good for just sipping on, but as a beer “enthusiast” this holds its own in terms of complexity.

ely tips, tipples & table talk 15

In this week’s tips, tipples & table talk, we’re getting ready for that fabulously cultural time of the year again that is Culture Night 2014. We also take a look at your granny’s favourite wine and why it’s so misunderstood – The Fantastic World of Sherry and enjoy a brilliantly simple salmon tartare recipe that you can whip up in seconds, but shhh, who needs to know, and looks seriously impressive.

Enjoy folks!

Table Talk of the Week: Culture Night 

Set to be biggest ever with more outdoor events, this year’s Culture Night will see locals and visitors across the island of Ireland enjoy the unique experience of Culture Night, a free night of entertainment, discovery and adventure taking place in a record 28 towns, cities, counties and islands in Ireland. Museums, galleries, churches, historic houses, artists’ studios and cultural centres will open their doors late into the evening welcoming people of all ages to taste and sample their cultural delights for free on the evening.

Culture Night 2014 will take place on Friday September 19th from 5pm-11pm.

Watch out for Cultural Quarters:

Greater Dublin
Heuston / Museum Quarter
Historic Quarter
North Georgian Quarter
South Georgian Quarter
Temple Bar & North of Liffey
Trinity College/Docklands

Tipple Tip of the Week: The Fantastic World of Sherry 

Is it still the most misunderstood of all wines? We’re inclined to think so.
Even now, despite Sherry being loved and lauded in the wine press for years, we still meet people who think of is just as a “granny drink”– their words, not ours.

So let’s set a few things straight- Sherry is one of the most wonderful and varied of all wine styles, and there is a style one for everyone. From bone-dry, tangy Manzanilla, nutty, caramelised Amontillado or for the truly decadent, try a Moscatel of PX.
Secondly, these wines are often remarkable value for money. A glass of Fino or Manzanilla – perfect aperitif- will usually cost about half what you would pay for a decent glass of white. The sweeter wines, such as those mentioned above, are not just ridiculously good value next to more familiar dessert wines, they are also incredibly versatile – try them with, dark chocolate, caramel, nuts, figs, cheese and much more.

The problem we have with Sherry is simply perception, or mis-perception, and the best way to fix that is education. So, to do our bit in the struggle to reinstate Sherry to its rightful, lofty position we have arranged a Sherry tasting masterclass with none other than César Saldaña. When it comes to Sherry, this guy is THE MAN!
He’s like the Godfather of the entire Sherry industry, and he’s making one visit to Ireland this year – just to talk to you!
The tasting will be held in ely bar & brasserie on Wednesday 17th at 7pm. We will be having some wonderful tapas-style dishes to accompany the tastings. Tickets are €20 and are very strictly limited. This is a one-time only opportunity to learn from the very best, and sample some wonderful wines in the process.

Hey, bring your granny- because she’s known this all along…..
Tickets can be purchased online www.elywinebar.com/tastings or by calling Ian Brosnan on (01) 6787867.

3_level_ely_bloody_mary

Taste Tip of the Week: Salmon Tartare with Watercress & Cucumber Ribbons

salmon

What you need:

  • What you need
  • 1 cucumber
  • 200g fresh, organic,
  • Irish farmed salmon
  • small bunch dill
  • 2 small shallots
  • 50g crème fraîche
  • juice of ¼ lemon
  • rock salt, black pepper
  • 50g watercress
  • mixed leaves and
  • brown bread, to serve
    Serves 4

How We Do It:

  • Take a peeler and run it from the top to the tail of the whole, unpeeled cucumber to create 4 long strips – these will be used to wrap the salmon. You should end up with long, translucent strips with dark green borders on either side. The borders will help the strips hold their shape.
  • Dice the salmon, dill and shallots. Reserve 4 tsp crème fraîche. Place the salmon, dill and shallots
    in a bowl with the remaining crème fraîche and lemon juice, mixing well to ensure all ingredients
    are coated. Season to taste.
  • Divide the salmon mix into 4 and place each portion in the centre of a plate in a cylindrical shape.
    Wrap each one with a cucumber strip. Place 1 tsp crème fraîche on top of each portion. Pick and
    wash the watercress and place a few leaves on top of each bundle of salmon. Sprinkle with rock salt.
  • Serve with mixed leaves and traditional brown bread, if liked.
  • A note for the cook
    You want to make sure the taste of the fresh dill comes through; half of one of the packets you can
    buy at the supermarket should be about right.

Enjoy alternative twists to classic dishes at ely bar & brasserie.

salmon

 

Craft beers & cocktails @ ely part 3

by Barry Rowan
photo09

The trip down to Trouble Brewing’s brewery was high priority of the staff down in ely, not only because it would be highly educational to see one of the smaller Irish craft beers being made, and not only because they might get to sample some of their specially commissioned beers but it is also another fantastic opportunity to see one of our local suppliers produce another quality Irish product. It’s great to see the founders of the brewery being a bunch of young, enterprising and easygoing lads, who are producing some of the tastiest beer and, it has to be said, have some of the freshest marketing in the country.

It took me a while to eventually get the Trouble beers into ely but it was well worth it!!!

We currently stock their three staple beers Dark Arts, Deception Ale and Sabotage IPA, with all available by bottle and Sabotage available on draught. We have a guest tap ( a rotating beer line that we change up with different beers as we please) and have featured Kill lager a couple of weeks ago and after our trip down there, we have pencilled in their Double IPA and Pumpkin beers for the upcoming months.

The brewery in Kildare. Small but powerful!!!

The brewery in Kildare. Small but powerful!!!

Getting the tour

Getting the tour

photo02Trouble Brewing Sabotage IPA

Style: Strong & Hoppy India Pale Ale

Strength: 5.5% a.b.v.

Tasting notes: Brewed using five varieties of hops from around the globe. This IPA has an assertive hoppy bite, of both citrus and spice and a strong, full body.

Grain: Pale Ale, Crystal & Wheat Malt.

Hops: Magnum, Galaxy, Willamette, Columbus & Cascade

This is kinda their flagship beer. Sabotage is a full bodied pale ale with powerful citrus hops. Great with spiced food, sausage and smoked meats.

photo03Trouble Brewing Dark Arts Porter

Style: Rich & Dark traditional porter

Strength: 4.4% a.b.v.

Tasting notes: Bursting with coffee, chocolate and caramel flavours as a result of the complex malt profile.  The hops complement the malt flavours for a beer that is smooth and well-balanced.

Grain: Pale Ale, Chocolate Crystal, Black Patent, Caramalt & Flaked Barley

Hops: Northdown, Challenger & Cascade

This is a semi-filtered malty porter, with fizz. The use of chocolate malts adds to the body/feel of the beer and gives it a full flavour. Delicious with Irish stew, beef Bourgogne and hearty dishes.

photo04Trouble Brewing Deception Golden Ale

Style: Session strength easy drinking golden ale

Strength: 4.3% a.b.v.

Tasting notes: A smooth and refreshing, full bodied ale with a distinct hop bitterness from the traditional English and modern American hops. Subtle fruit flavours and a crisp, lingering finish.

Grain: Pale Ale, Munich & Caramalt

Hops: Northdown, Challenger & Cascade

A golden ale, this is a softer beer that is made for enjoying a few. Good malts add to the full flavour of the beer. Great with wings, fish and chips and burgers.

Tasting a few cold ones

Tasting a few cold ones

Having a couple after

Having a couple after

Visit http://www.elywinebar.ie

tips, tipples & table talk – Week 14

In this week’s tips, tipples & table talk we are showing off our new seasonal lunch menu in ely bar & brasserie. We’ve even gone to the trouble of choosing a wine for each dish  -we’re good like that! There is a great new offer in ely winebar, especially if you’re a fan of the finest organic beef in Ireland, and we’ve got a simple but impressive recipe for easy home entertaining!

Table Talk of the Week: new lunch menu at ely bar & brasserie, IFSC

We are very excited about the new lunch menu in ely bar & brasserie! From the super healthy Monday lunch of Irish Brown Crab salad, to the super indulgent Friday lunch of Eye of Rib steak sandwich ( and matching wine!) there is a dish for everyone and for every day! To make things even easier, we’ve made a wine recommendation for every dish.

croque_madame

Croque Madame

ham hock croque madame served with gruyere cheese, fried egg on brioche and hand-cut chips or soup 

Our version of the French classic. Instead of the traditional sliced ham, we use succulent, slow cooked ham hock for a richer flavour. A wonderfully satisfying dish. Try it with a glass of Cava, or if you’re feeling flush, Champagne. 

Wine: Maria Casanovas Cava, Spain NV 

 

beet_roo_salad

‘Boyne Valley Blue’ goats cheese salad

‘Boyne Valley Blue’ goats cheese (gf)(v)served with purple beetroot, rocket salad with tahini and pine nut dressing

The delicious, tangy Boyne Valley Blue is the base for this vegetarian and gluten free salad, which is given a lovely savoury touch by the Tahini dressing. Of course, if you’re not feeling veggie-inclined, you can add Chorizo!

Wine: Innocent Bystander Pinot Gris, Victoria, Oz 2013 

 

chicken

chargrilled ‘free to roam’ Irish chicken supreme

chargrilled ‘free to roam’ Irish chicken supreme served with Irish kale, walnut & Taleggio stuffing and pears

Starting with the finest FTR Irish chicken, we gently massage our walnut & tallegio stuffing under the skin for maximum flavour and succulence. The dish is finished with roast pear, super-healthy irish kale, and a cheeky little potato gratin! 

Wine: Broglia la Meirana Gavi di Gavi, Italy 2013 

 

crab_salad

fresh Irish brown crab salad

fresh Irish brown crab  served with avocado, fresh mint and ruby grapefruit salad

This is already a customer favourite, and perfect for a lighter lunch. Fresh crab and avocado arwe always great together, add in the grapefruit and mint and you have a vibrantly fresh and seriously tasty dish.

Wine: Paddy Borthwick Sauvignon Blanc, NZ 2013 

 

beet_roo_salad

O’Haras IPA battered hake

O’Haras IPA battered hake pea and broccoli puree, mint tartar, hand-cut chips & malt vinegar

Some dishes need no improvements…. but we made some anyway. We use O’Haras IPA for a wonderfully crisp and flavoursome batter, the pea & broccoli puree has a beautifully fresh sweetness, and the mint tartare gives a lift to everything. It will be difficult to improve again….

Wine: Rafael Palacios ‘Bolo’ Godello, Spain 2013

 

quiche

shortcrust baked quiche

shortcrust baked quiche made with local leek and sun dried tomatoes, honey roast parsnip served with French beans and a herb dressing

Rich and crumbly homemade shortcrust pastry filled with local leeks, sweet sun-dried tomatoes and roast parsnip makes for a perfect quiche. Add a side of French beans and a fresh herb dressing and you have a dish that is perfect and simple. Or simply perfect. 

Wine: Hugel Gentil, Alsace, France 2012 

steak02

eye of the rib steak sandwich

eye of the rib steak sandwich served with caramelised onions, smoked organic beef, grilled Fontina with hand-cut chips

This is no ordinary steak sandwich. Our Rib of Beef is cooked sous- vide, which results in the most tender, juicy beef you will ever try. Top that with slowly caramelised onions and organic smoked beef, and finish it with melting Fontina cheese. Indulge!

Wine: Les Deux Cols Cotes du Rhone, France  2012 

 

Tipple Tip of the Week: ely classic wine bar offer

To celebrate winning ‘Best Wine Experience 2014‘ at the Food & Wine Magazine Restaurant of the Year Awards, we have gone back to our roots and come up with a classic wine bar offer.

vinsobres-2010-_chaume-arnaud__3
Enjoy our 28 day dry-aged organic Burren rib-eye -from the family farm- hand-cut chips, watercress & garlic butter with a glass of the superb biodynamic Domaine Chaume-Arnaud ‘Vinsobres’ from the Cotes du Rhone for just €28.

Offer valid only at ely wine bar on Ely Place until September 30th 2014.

beef

 

Taste Tip of the Week: roasted vegetable platter with buffalo mozzarella and parma ham

roasted_vegetables

What you need:

  • What you need
  • 2 large aubergines
  • 2 red peppers
  • 2 yellow peppers
  • 3 medium courgettes
  • 1 bunch spring onions
  • 1 bunch asparagus
  • 3 medium red onions
  • 1 bulb of garlic, sliced in half horizontally
  • olive oil
  • rock salt
  • sprig of thyme
  • sprig of rosemary
  • bunch each of parsley
  • and chives (optional)
  • 2 buffalo mozzarellas,to serve
  • 6-8 slices Parma ham, to serve
    Serves 6

How We Do It:

  • Preheat the oven to 220-240°C and place a large roasting tray in the oven
  • Cut the vegetables into large wedges of approximately the same size and put them in a bowl.
  • Drizzle over enough olive oil to coat, sprinkle with rock salt and use your hands to mix.
  • Add the thyme and rosemary.
  • Throw the vegetables into the preheated roasting tray and colour them for 1 minute on the
    hob. This gets the heat into them and stops them going soggy.
  • Transfer the tray to the oven and cook for 6-8 minutes.
  • Chop the parsley and chives and scatter over the vegetables.
  • Arrange the vegetables on a large serving dish.
  • Quarter the mozzarella and arrange over the roasted vegetables. Drape with slices of parma ham.
  • Serve immediately.
  • If you like, you can serve the vegetables with fresh, warm, crusty bread, drizzled with extra virgin olive oil.You can vary the vegetables depending on what is available in the shops and markets. If you prefer, you can cook the vegetables on a barbecue or hot griddle.
    If you have gas, roast the peppers directly in the flame until blackened, place in a bowl, cover with cling film and peel off
    the skin when cool.

Enjoy alternative twists to classic heartwarming dishes at ely bar & brasserie.


roasted_vegetables01

 

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