I definately agree with the double IPA.[/quote:vk99s06p]
If I was to put myself in the shoes of a commercial brewer, there's no way I'd attempt to introduce something like a IIPA into a still developing craft beer market like Ireland has. How many units of a 8% or 9% beer would you expect to sell? How much is a pint/bottle of that going to cost to produce?
Most Irish drinkers like to sink a few pints on a night out - I can't see many IIPAs being sold. There's just not enough craft beer afficionados in this country to create a demand for a beer like that. And that's a fact confirmed by the slightly "safe" styles we see today: a pale, a red, a stout etc.
Another vote for a double IPA here. Though an Irish Lambic would be nice (but what would make it Irish? Blackberries?)[/quote:mlrgby00]I'd love to see an Irish Lambic; if it was spontaneously fermented then the local micro-organisms would make it Irish - which may or may not be a good thing, and surely not a gamble any of the micros are willing to take (?)
My vote is definitely against a DIPA, I'd much rather see someone experiment with ingredients like Ginger as Metalman have been doing.
(ducks for cover...)[/quote:2p533s4v](Loads, aims...)
The Porterhouse have had a 7% ABV beer in regular production since 1996. They now have two. White Gypsy's 7-8%+ beers tend not to hang around when they appear.
I doubt the brewer in question is intending to install the beer in question in Paddy McLocal's Bar and Undertakers, but between the speciality beer houses around the country there's room for a strong beer, I think.