Munster ICB Members Meet-Up, December 2007

We had our second Meeting of the Munster Members of ICB, on Thursday 6th December, in the Franciscan Well. Those who attended on the night were Rebel (who had done most of the background organising for the evening), oconn, Beeristhereason (making his début!), his buddy Morgan, Alan (nephew of Peter Lyall, assistant Brewer in Franciscan) and Ger Cork. Ger Cork postponed commencing a seven day course of antibiotics to be able to enjoy this evening safely. The things we do for beer!

Rebel, oconn and Ger met first and while exchanging tales, we sampled a couple of pints of Rebel Red, which tasted exceptionally good. Very nice fresh after-taste. We felt that having tasted this beer elsewhere as well, that it does taste best on its home ground! We then sampled a pint of Shandon Stout each, which we all agreed is a very decent beer. At this point we were joined by beeristhereason (Keith) and Morgan, who were sampling pints of Friar Weisse. Although it was BITR’s first ICB meet, he has been a regular visitor to the Well.

Rebel brought some bottles of a recent ale brew for home sampling. Ger also brought a few bottles of St. Peter’s Old Style Porter for likewise – the real thing, not a home brew!

We were then joined by Peter Lyall, Assistant brewer at the Franciscan Well, who gave us a guided tour of the brewery. Some of us have often seen the brewery from the courtyard, so it was nice to be inside it for a change! The scribe of this article is not a brewer, just a lover of decent beers. I suppose the tour would be more informative to brewers, but I found it most interesting. Peter went through all the different ingredients and processes used in all the beers. The only ingredients used are malted grain, hops, yeast and water – all natural ingredients. He explained the different mixes of same and different temperatures etc., for different types of beers. We also sampled some of the selection of hop varieties and Peter explained the different flavours imparted to beers, by adding different amounts of each, at different times during the boil.

What is unusual with the Franciscan is that they keg their beers for sale in other bars, but for their own premises the Rebel Red, Rebel Lager and Blarney Blonde are stored in large vats behind the bar. The beer is transferred by pipeline from the brewery, directly to the serving tanks. The stout is stored in the brewhouse and transferred by pipeline too to the bar, but not stored in a big vat, as the other drinks are. Peter explained how they brew in batches and sometimes, when there is peak demand, they can run short of beer as they do not have much storage space, which would not be a problem in large commercial breweries.

We were most appreciative of Peter’s tour. Of course, he answered all questions asked and could not have been more helpful.

We adjourned to the outside bar area afterwards and the two Brian’s (Rebel and oconn) and myself had a pint of Purgatory Ale, while Keith and Morgan continued with their love of Friar Weisse! All agreed that the presentation was very informative and worthwhile.

We discussed future meetings and have agreed that we would offer to host a National Competition for the Best Stout made by ICB Members. We have suggested holding this competition in late February and Ger and Rebel will liaise with Dave in the Bierhaus re same in the near future. Holding same on a Saturday afternoon should hopefully facilitate as many members as possible.

After Rebel and oconn left, Ger took Keith and Morgan on their debut visit to the Bierhaus. The evening was finished off with pints of Galway Hooker, Mongozo Banana Beer (served in correct traditional type drinking vessel) and O’Hara’s Stout. From talking to him, I think Keith was very impressed with the Bierhaus, Galway Hooker and O’Hara’s, so hopefully we all gained a lot from the night.

Ger Cork went home at that stage, while the two young guns hit the bright lights!