irish bartender issue no.1

Vol. 1 (1) February 2009

N e w s

01 | February 20092

Editor:Amy Colgan

Contributing Editor:Mark Buckley [email protected]

In House Writers:Dave Henderson, Suzanne van der Lingen, Grace Michelle, Simon McKeagney, Gloria Royston

Photographers:John O’Reilly, Jurga Jasiukaitiene, Ronan Johns

Sales and Advertising:Coffey Media [email protected] – 046 0100086 – 844 8459

Branding and Management:[email protected] – 857 4357087 – 921 4156www.myspace.com/mytalentedminds

Design:Scriptorium Design085 – 725 2610www.scriptorium.ie

Printed by: Ross Print Services 01 – 287 [email protected]

Contributors:Raphael Agapito, Rónán Rogerson, AFA, Sarah Fisher, Kirsty Price, Doug Zinkel

Editorial

Published in Ireland by:Coffey Media Limited

is a trade publication and can only be

distributed through selected venues or individuals.

Views expressed in do not necessarily

represent the opinions of the editors or publishers.

No responsibility is accepted by for

the accuracy of the advertisements or information

with the publication. All material forwarded to the

magazine will be assumed intended for publication

unless clearly marked ‘Not for Publication’.

Reproduction in whole or in part without expressed

permission of the publisher is prohibited.

©2009

2 House Pour

News from the Bar scene

6 In the Loop

Dare to be Different

8 Product Review

Drinks from all over the Planet

10 Spirits

Gin’s the word

Remember The Generation Game? That family entertainment bo-

nanza-spectacular featuring king of crass

seventies innuendo Bruce Forsythe, whose

increasing state of decay did not stand

in the way of his sprightly pantomime

antics? What a show that was. There was

singing, dancing, mild sexism and ritual

humiliation of lovely middle aged couples

with names like Marjorie and Dennis, or

Phyllis and Percy…and they’d encourage

these well-mannered Ethyls and How-

ards to make holy shows of themselves,

all in an effort to win a set of matching

suitcases, a waffle iron and an electric

toothbrush. “Didn’t they do well!”

The BBC showed an old episode from

1973 a few weeks back, and as

I watched the then

youthful 87 old

Bruce Forsythe give away coffee pots and

hair rollers to the delighted winners, I got to

thinking. We may have launched head first

into a year of cutbacks, but it doesn’t mean we

have to have less fun, and it might well mean

we have more. Suddenly, after a good decade

of having more money than sense, we are

being… gently encouraged…to start enjoying

the simpler pleasures, and I suspect, like Ethyl

and Howard with their new stainless steel

saucepans, we’ll be all the happier for it.

Here at , as we celebrate our very

first edition, we figured you should know that

we are all about keeping you on the ball – not

only bringing you the latest news, but keeping

a close eye on how the industry is moving, so

you can stay at the top of your game. Every-

one may well have less cash to throw around

this year, which means we are going to have

to think a little bit harder to win custom.

So this first issue is all about seeking

out real quality – the best drinks,

some made locally, all with the

best ingredients. From the craft

beers, fine vintages and local

whiskeys that customers want

to drink, to the sort of pubs

they want to drink them in, we

are well on the way to making

2009 a year of good things,

interesting things, and success.

We hope that you find some little

gems in here that will impress you

as much as a nice set of saucepans

in 1973.

14 Exclusive Interview

Keith O’Haire, The Gleeson Group

16 Product Review

A Good Cuppa

18 Exclusive Interview

John Cashman, Cooley Distilleries

20 Warm up

some like it Hot

Content

22 Brew

Irish Craft Beer

24 International View

Miera wine Bar, Lubeck, Germany

26 Cellar

Off the Vine

28 Bar Fly

Photo Gallery

Amy Colgan

Vol. 1 (1) February 2009

01 | February 20092

H O U s e P O U R

Cono Sur back on TVThe world’s first winery to achieve carbon neutral deliv-ery status and the fastest growing Chilean brand in the Irish market is back on TV screens this month. Cono Sur’s latest TV campaign further demonstrates its commitment to the Irish market and the investment behind the brand.

Rosemary Lyster, Marketing Manager, FindlaterGrants comments; “This is a wine that is setting standards in so many areas of winemaking and is one of the most forward thinking brands in the industry. The ad is typi-cal of the brand in that it is breaking down barriers and re-evaluating how things should be done, and I think the Irish consumer respects that.”

For further information or to order please call FindlaterGrants Customer Care on 1850 200 569 or email: [email protected] cheers

for FMI!Barry Fitzwilliam Maxxium (BFM), Ireland's leading independent drinks company, has appointed FMI Ltd to carry out a key merchandising service for them within the Leinster region in a deal worth over €100k per annum.

Chris Murphy, Co-Founder of BFM, ratified the appointment of FMI in July, stating “it was in line with our strategic approach to visual merchan-dising within the off-trade sector, particularly within key multiple stores.”

Mixing it up at Catex!It’s official – Szabi Sandor of the Octagon Bar in the Clarence Ho-tel is the Cocktail Champion of Ireland! The Irish Cocktail Championships, where the Bartenders’ Association of Ireland showcases the immense skill to be found in the industry, and searches out up-and-coming talent, took place at CATEX 2009, and prizes were awarded to those at the top of the cocktail game, including the best mixologists, long-drink experts and the most promising new kids on the block. Sandor was pronounced overall winner, and will represent Ireland in Berlin at the World Cocktail Championships, run by the International Bartenders’ Association. Last year 50 countries and over 24 international drinks companies took part, with Australia scoop-ing the top award. Best of luck to the Irish contingent this year!

Pour your own Pint!

The Skeff Bar & Grill recently unveiled the new GUINNESS® 'Pour Your Own Pint' ex-perience at its premises in Galway City.

This is the first of its kind in Connaught and will be one of only a handful launched globally this year.

For more information contact Eric Hennelly Flanagan, PR & Marketing Manager on 091 563 173, email: [email protected] or visit www.theskeff.ie

One of the world’s most successful sport-ing sponsorships is set to continue for a further four years after tournament organisers ERC and Heineken agreed to extend their partnership through to 2013.

Heineken first joined forces with tourna-ment organisers ERC on 1st November, 1995 – the day after the first game had been played in the then European Rugby Cup competition.

“Heineken has been central to this partnership from the opening game and their commitment, together with that of our other stakeholders, will ensure the tournament continues to thrive and grow in the seasons ahead,” said ERC Chief Executive, Derek McGrath said.

For more information contact John Corcoran, ERC Communications Man-ager. Tel: +353 86 6086671, email: [email protected]

ERC and Heineken extend partnership to 2013

01 | February 2009 3

H O U s e P O U R

CaptainMorgan®

has arrived!Captain Morgan® is… The 6th largest premium spirit in the

world by volume* Exactly the same liquid as Morgan’s Spiced®

but with a different label Available for the first time in both 1ltr and 70cl bottle sizes Remaining at the same trade pricing

So, when placing your

next order don’t forget...

Morgan’s Spiced® is now called

Captain Morgan®

Original Spiced Gold

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*Impact Mag; Feb 2008

Captain Morgan - Drinks Industry.indd 1 10/11/2008 16:22:37

01 | February 20094

How Beer is meant to taste Pilsner Urquell is the latest addition to Richmond Marketing’s portfolio of premium imported beers. Brewed in Plzen in the Czech Republic since 1842, Pilsner Urquell was the the original ‘golden beer’. Pilsner Urquell has recently been launched on draught across Dublin, Cork and Galway and the response has been phenomenal. The launch was celebrated with a beer tasting in the traditional Czech bar, The Czech Inn on Essex Street, where Pilsner Urquell Master Bartender shared his knowledge on the history, ingredients and perfect pour of Pilsner Urquell draught.

Bulmers Winter Advertising CampaignThe chill North Wind brought the Bulmers Winter advertising campaign back in style this December. Entitled ‘Tingle’, the commercial was the fourth and last in the successful Seasons II series. The soundtrack for the ad was the enchanting ‘Apple Tree’ by Fiona Meladey, and outdoor advertising was also brought to the streets. Bulmers Light has enjoyed exceptional success and growth in the Irish market since it launched.

2008 saw the welcome return of the Bulmers Light balloon, seen flying high at a number of events this year. Bulmers Light also hosted a pri-vate screening of the eagerly anticipated Sex and the City movie, where selected guests celebrated the film’s Dublin debut.

Erdinger Non-alcoholic reached shelvesOver recent years Erdinger Alcohol-Free has had a huge impact on the market and has given the entire category a new lease of life. There are a number of environmen-tal factors which have played a part (such as the lowering of the drink-driving limit and a trend towards a healthier lifestyle) but the overriding factor here is Erdinger’s outstanding quality and taste.

Erdinger have successfully developed a unique brewing process whereby the beer can be brewed to a very low level of alcohol without compro-mising the full wheat beer flavour.

In addition to its unparalleled taste, Erdinger Non-Alcoholic is isotonic, packed with vitamins and minerals, and is an ideal sports and fitness drink.

Congratulations to George Smith from Co. Offaly, who has been chosen as the Vintners’ Federation of Ireland (VFI) Good Neighbour of the Year 2008 in association with Heineken. The VFI Good Neighbour Award is now in its third year and runs in all counties outside Dublin. The aim is to recognise

H O U s e P O U R

Distributed in the Republic of Ireland by FindlaterGrants, Rus-sian Standard Vodka is Russia’s No. 1 Premium vodka and ranked 4th fastest grow-ing spirits brand globally in 2007 (Impact Magazine Feb ‘08). Since the brand’s launch in Ireland in spring 2008, it has secured nation-wide distribution. Supported by a heavy weight advertising cam-paign, aware-ness of Rus-sian Standard

Russian Standard Vodka Russia’s No. 1 Premium Vodka

vodka has risen to 41% amongst Irish vodka drinkers (Millward-Brown IMS Research, Jul ‘08). According to

Ann Marie Finucane, Marketing Man-ager for Russian Standard Vodka, “The reason Russian Standard Vodka has be-come so popular is because of the brand’s authentic-ity and premium product quality, two elements which the dis-cerning vodka consumer is searching for.”

the unsung heroes who make a difference to the life of a friend or neighbour in their local community. As part of the initiative, pub customers in participating VFI pubs throughout the country were invited to nominate someone who they believe de-serves such recognition. Smith was nomi-nated for his outstanding contribution to a

variety of local organisations and initia-tives. Sean Corrigan, proprietor of The Corner House pub, commented: “George has given a tremendous amount to Banagher. We are honoured to have him in our community, as a customer, but most of all as our friend.”

National ‘VFI Good Neighbour Of The Year’ Announced

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No matter what the weather, you’ll need to make more room to keep Bavaria Crown on the

shelf with this year’s refreshing forecast. After all, we’ve been brewing this great tasting beer

since 1719 using the finest natural ingredients of malted

barley, hops and the purest mineral water.

For more information about our

full range of high quality products, visit us online at

www.bavaria.ie

20 million cans in production

this year, rain or shine.Now that’s a

brilliant forecast.

Bavaria® Premium Pils300 YEARS OF EXPERTISE IN EVERY DROP

Enjoy Responsibly. Visit

50241 A4 Portrait FP.indd 1 03/02/2009 14:28:04

N e w s

01 | February 20096

My answer was “creativity”. How many spots are genuinely

doing something different, and is it working? We all know that we’re in stormy water in the drinks trade. The chances are some of our mates have just been laid off, and there are a lot of headlines in the press about struggling pubs. So why is it that on the same street there are several bars in termi-nal trouble and others that are heav-ing? What makes these establishments different? Simple as it may sound, it’s the bars that are thinking outside the box that are booming.

‘Bespoke’ was a buzz word for the last few years. But now that the cash has dried up, we can’t throw money around to be different. We have to be creative. We need to start conceptualising new bars with great atmosphere, tasty drinks, and all

this on a shoe string. But can it be done?

Firstly, in my opinion a bar should be an expression of the owner and the team that work there. A bar needs to have personality. Every aspect of what you serve, the music you play, how you interact with your custom-ers should reflect the personality of staff. This is where the heart and soul of an establishment begins. There also needs to be a major shake up in the quality of the product served. On one hand people don’t want to spend a fortune, but at the same time they want value for their money and decent booze.

So what bars do I feel are mak-ing major headway on the scene at present? Well, the guys in the South William are continuing to produce a packed music schedule of Afro-

Caribbean beats. The drinks selection is solid, with great beers, premium spirits, quality wine and a cock-tail menu that doesn’t read like the Encyclopaedia Britannica. They also have a rolling art exhibition featuring some pretty hot urban talent. When you walk into the bar with no name on Fade Street (above L’Gueuleton), it feels like your walking into a mate’s living room. Again some really great art, comfy couches that haven’t been purchased from the winter catalogue, and the drinks aren’t too shabby either. Although the bar staff may be under a little pressure on the busy nights with such a small service area, all is forgiven when you walk in on a Thursday, sink in to a sumptuous sofa and order an Old Fashioned without getting a funny look from the Bartend-er. They have also just built a second

I was recently asked what I felt was the most important trait a bar need to have in 2009. This is a very hard question to answer be-cause there are so many crucially important things to get right before you have a cracking bar.

Dare to be Different!

Rónán Rogerson

I N T H e L O O P

Dare to be Different!

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bar, so this should solve the queues at the weekend. The Bernard Shaw is another great spot, that has somehow managed to make Buckfast cool – a task that some of the worlds great marketing companies failed to do! They have a car boot sale that happens every month but be warned you’ll be doing well to get up the following day. This innocent Saturday afternoon activity can turn out rather hazy. Thomas Street, which has been a no-go area for drinkers with the exception of attending a gig in Vicar Street, has had a couple of interesting new bars and cafes opening of late. Another spot that amazed me recently was The Porterhouse Central. I walked in for a pint on a Wednesday night and the bar was hopping. As we all know The Porterhouse brew most of there own beers and everything else they stock is fairly special-ised. They were told that there was no way they were going to survive in an Irish market with out stocking the major brands. How many bars do they have now, four or five? Last I checked it was 5 and one of Dublin’s exclusive nightclubs. And it’s not all about originality, you don’t have to reinvent the wheel. Most of the best concepts have been around for years. We just have to polish them up a bit. Look at Jo Burger in Rathmines. A simple burger joint has been transformed into a hip eatery serving stunning food. The atmosphere is upbeat, with a real life DJ spinning tunes which no other res-taurant in Dublin is doing. Jo’s concept has worked so well a second restaurant has just opened in Blackrock, this time with a cocktail bar serving a simple small menu of classics all made with homemade syrups, purees and organic sodas, and not priced to break the bank either.

All I’m saying is when we start to figure out that a bar has to be more then a tool used for the sole pur-pose of dispensing alcohol to get people pissed, then we’re all going to start having a lot more fun. Creating more of a vibe and sense of unique-ness will get bums on seats and the industry back on track. Thinking outside of the box will make or break your business. It’s all about daring to be different.

I N T e R V I e w

Harveys H Lemonade Art Oct08:musgrave mag 15/10/2008 16:22 Page 1

All Bar None has been getting people pleasantly inebriated for the past 9 months. Our expertise is installing and manag-ing mobile cocktail bars for large events. We work mainly with events, drinks & marketing companies to create cutting edge cocktails on mass for launch parties, trade events, festivals and brand promotions.

All Bar None also provide staff training for bartend-ers with courses ranging from basic introduction to cocktails right through to advanced mixology semi-nars. We can also help you make the transition from pint pup to cocktail bar with advice on workstation design, menu creation and execution.

01 | February 20098

P R O D U C T R e V I e w sP R O D U C T R e V I e w

Febvre Wine by the Glass Febvre’s wine preservation system ‘Le Verre de Vin’ has attracted much attention from hotels,

restaurant and pubs in recent times – hun-dreds of establishments are already acclaiming

the new system and are profiting from it while offering customers a much wider choice. Wine

is the fastest growing sector of the on-trade market and, as customers are becoming more familiar with it, they are increasingly looking for the wine of their choice by the glass. Wine by the glass from Febvre is the definitive wine

storage and preservation system, allowing you the breadth of choice your customers demand

and an increased margin every time you serve.

Full information on the “Le Verre de Vin” can be had by contacting John Taylor, Febvre & Com-pany Limited at 01 216 1400. Email: jtaylor@

febvre.ie

Peroni Nastro Azzurro: Italian style applied to beerBrewed in Italy since 1963, Peroni Nastro Azzurro is the largest selling Italian premium beer brand. It brings a rejuvenating of-

fering to the market offering a stylish and attractive alternative to beers today. Many consumers are choosing to look elsewhere – at wines and spirits – to express their sense of fashion and style. Peroni answers this by being quintessentially Italian; it comes from the style capital of the world; its looks, communication and experiences will consistently convey style superiority to the rest of the category. This com-bined with an ABV of 5.1%, Peroni is an intensely crisp and lightly sparkling lager.

Duché de Longueville Duché de longueville is a naturally sparkling vintage cider from Normandy made exclusively from pure pressed apple juice (not concentrate). This cider has a fine mousse that comes from the natural fermentation and is made from a minimum of 90% «gros oeillet» apples, a variety highly regarded in Normandy for its delicious flavour and thirst-quenching acidity. The apple trees grow on a 650 hectare estate near Dieppe in Normandy and are pollinated by bees coming from hives strategically placed around the orchard. Duché is traditionally served over ice, however creative mixologists are using this full flavoured cider, rich in tannins, as an ingredient in cocktails.

Champagne TaittingerQuality and respect for tradition are constant priorities at Champagne Taittinger, which has gained world-wide recognition amongst consum-ers and is a leading champagne brand. Champagne Taittinger is a unique cuvée using a high percent-age of Chardonnay to enhance the smoothness, elegance and quality of the blend. Drinking Taittinger Brut Reserve need not be confined to just special occasions, as its elegance and lightness gives it the flexibility to be the champagne for all occa-sions.

Valdo Marco Oro ProseccoA glass of Marco Oro Prosecco from Valdo intimates that it just takes a moment to make life sparkle! The recent success of Prosecco in bars and restaurants around Ireland suggests that it is not only a drink for the special occasion but can also become an every-day delight. Made entirely from the Prosecco grape from Veneto, this sparkling wine with its golden hues has an unmistakable fruity aroma reminiscent of pears and wild apples. It is low in alcohol at 11%, and is an execellent aperitif and can be drunk throughout the meal. Valdo Marco Oro Prosecco is available in snipes as well as 75cl bottle. Febvre and Company has recently introduced the Valdo Rose Prosecco which again is ideal for all festivities or as a midweek treat!

SKYY VodkaBorn in the US of A! SKYY Vodka was originally launched in 1992 by San Franciscan Entrepreneur

Maurice Kanbar and quickly grew to be one of the most

successful vodka brands on the planet. The reason for this

success? Simplicity and purity. SKYY pioneered a unique distil-

lation and filtration process that results in an incredibly

smooth and neutral vodka. In our minds SKYY is the perfect

vodka brand to make super-pre-mium cocktails and long drinks,

as the neutral characteristics of the vodka ensure that the

ingredients complement each other and the drink is well

balanced.

01 | February 20098

N e w s


The Barclay Bar

holds up to 32 bottles with split temperature for red and white wine. Wine and Champagne preservation nozzle.

Le Verre de Vin is the quality system for preserving wines, and the only system for preserving Champagne, keeping bottles fresh for 21 days. Unlike other systems, Le Verre de Vin works by extracting air from the bottle, not by introducing nitrogen which can react with wine. It’s simple to use and reseals bottles in 3 to 5 seconds. And what’s more, its maintenance free and requires no cleaning. Make the most of an ever growing market with wine by the glass.

Original thinking in wine

Febvre & Company Limited. Tel: 01 216 1400 Fax: 01 295 9036 Email: [email protected] Visit: www.leverredevin.com

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The spilling out of 40 years worth of closet-ghosts had a certain therapeutic effect on Patsy.

Indeed, gin itself, began as a medicine. It was used for treatment of kidney ailments, lumbago, stomach problems, gallstones, and gout in The Netherlands in the 17th Century. Wil-liam of Orange, whom we all remem-ber and love so well, took it to Eng-land after he overthrew James in 1688. Britons took a liking to the spirit due to its easy brewing, and hundreds of gin breweries sprang up all over Britain. By 1740, half of the 15,000 drinking establishments in London were gin-

shops. Most were dodgy places, using rank water in people’s bathtubs, with the added flavourings of turpentine and whatever else they could get their hands on. It was popular with the masses for of its cheapness, and as a result was blamed for many of the social problems of the day. Things got so bad, as Hogarth’s ‘Gin Lane’ de-picts, that the Gin Act of 1736, which imposed high taxes on distillers, led to mass rioting. Fair dues to them I suppose – we are unlikely to see a call to the streets of Dublin for the price of a drink in 2008, though some might suggest it’s needed.

Gin’s the Word

My grand aunt Patsy’s idea of a gin and tonic is a bottle of gin with a dash of tonic. A family holiday to visit her in sunny Florida ended up being a 4 day lock-in due to thunderstorms, as her acquired American accent slipped back to pure 1960s Dub. As the gin flowed, so did innumerable family secrets bottled up inside her – the dramas of lost cousins, gambling uncles and bankrupt grandfathers, played out with shocks of lightning and clinks of ice in her glass.

GIN was popular wIth the masses for of Its cheapNess, aNd as a result was blamed for maNy of the socIal problems of the day.

“Of all the gin joints

in all the towns

in all the world, she

walks into mine.”

– Humphrey Bogart

s P I R I T s

01 | February 200910

Gin’s the Word

01 | February 2009 11

ad

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Things have been cleaned up im-mensely since gin’s early Londoner beginnings. A whole host of quality brands and particular makes are available on the market, at a variety of prices, and not in bathtubs. However, all hold that undeniable gin-taste.

You have the juniper berry to thank. It looks similar to a blueber-ry when ripe, but most gin brands use small green unripe berries for the taste. The Juniper berry is the main factor of Gin’s distinctive flavour, though most brands also throw in a variety of top secret ‘botanicals’ to define the brand. Gin is made when “neutral grain alcohol is diluted with water to reach a proof of 120”, begins Aunt Patsy, on her third class. “This is then passed into a still where it evaporates and the alcohol vapours pass through the still head containing the juniper berries. The vapors then pass into a condenser where it liquefies into the spirit, our

good friend, gin. ”Okay, I’ve extend the truth a little, the scientific details of gin-making were not discussed dur-ing the Florida-Lock-In, but she does enjoy a quality tipple.

London Dry Gin is the dominant English style of gin, though ‘London Dry’ can be seen on many Ameri-can and Inter-national brand bottles nowa-days. Good for mixing, it is the most beloved style of gin in the United Kingdom, and wherever Britain owned, which was most places. It’s also big in the United States, and more recently Spain. Funnily enough, Spain

has the highest per capita consump-tion in the world – possibly the Medi-terranean summer heat lends a reason to enjoy a refreshing gin and cola 3 or 4 times a day.

There is Plymouth Gin also, though now only made by one dis-tillery in Plymouth, Coates & Co. A more full-bodied gin when compared to London Dry, it is “clear, slightly fruity, and very aromatic”. It’s good stuff.

Old Tom Gin is the last remaining example of the original lightly sweet-ened gins that were popular in 18th-century England. The name comes from what may be the first example of a drink vending machine. In the 1700s some pubs in England would have a wooden plaque shaped like a black cat (an "Old Tom") mounted on the outside wall. Thirsty passersby would deposit a penny in the cats’ mouth and place their lips around a small tube between the cat’s paws. The bartender inside would then pour a shot of gin through the tube and into the customers waiting mouth. Until fairly recently, limited quantities of Old Tom-style Gin were still being made by a few Brit-ish distillers, but they were, at best, curiosity items.

s P I R I T s

by 1740, half of the 15,000 drINkING establIshmeNts IN loNdoN were GIN-shops.

Norbert Schuk at Martin Miller's Gin Competition, The Morrison Hotel, 2008


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Whether it’s the British military in the West Indies, delicately sipping their gin and tonics for a daily dose of malaria resistant quinine, or Bond’s love for a Martini, gin’s historic and cultural connotations with class and style lend weight to its modern day popularity. There are literally hundreds of gin-based drinks to choose from, and with such a choice it won’t be difficult to find your favourite mix. You can be as com-plicated as you like, adding a whole host of tastes, or keep it simple and effective, like grand aunt Patsy. Here are some popular examples.

Singapore Sling

This soft cock-tail is good for any time of the day, even after dinner, as it improves the digestive tract.

Put in a shaker that filled with 50% ice: 5/10 Gin 5/10 Cherry Brandy Juice of 1 lemon

Shake well, and serve in big tumbler glasses. Top off with soda and serve.

Pink GinIt's best to use

Plymouth Gin for this dry and bit-ter short drink, as it is much more aromatic, but can be difficult to find.

Put in a mixing glass with some ice cubes: 4 cl. Gin 2 squirts of Angostura

Stir well and use a strainer to pour in a cold cocktail glass. Serve with a carafe of ice water.

Gin TonicThis typi-

cally british long drink. is refresh-ing at any time of the day.

Put in a large glass with some ice cubes: 3/10 Gin 7/10 Tonic

Stir carefully and serve with a slice of lemon.

Tom Collins

Soft and very easy to digest. If you replace the Gin with Jenever or Genever you will get another cocktail: the John Collins.

Put in a tumbler with ice:1 tsp. Sugar or 1 tbsp. cane

sugar syrup 4 cl. Gin Juice of 1 lemon.

Top up with Soda water and stir. Serve with a slice of lemon, a preserved cherry and a straw.

Gin and It

A classic for special occa-sions, because almost every-body likes it.

Put in a mixing glass with some ice cubes: 7/10 Gin 3/10 Red Vermouth

Stir and serve in cocktail glasses. Decorate with a pre-served cherry.

Gin based Drinks

Martini Dry

This clas-sic demands a quick prepara-tion, otherwise it may become too watery.

Put in a mixing glass with some ice: 8/10 Gin 2/10 Dry Vermouth

Stir with a bar spoon and pour into cocktail glasses im-mediately. Squeeze a few slices of lemon over each glass and put another one piece in each glass. Add an olive and serve.

Martini Sweet

Short drink aperitif

Put in a mixing glass with ice cubes: 7/10 Gin 3/10 red Vermouth

Stir well and serve in cocktail glasses. Decorate with a preserved cherry.

s P I R I T s

01 | February 2009 13

Back in the early nineties, the shelves of Irish off-licences were, dare I say, revolutionised, as space was made amongst the greens, reds and blacks for a certain royal blue can, a can which would go on to occupy a very special place in the hearts and fridges of many.

The Gleeson Group, already a suc-cessful agent, had been looking for an independently owned European beer to bring to Ireland – the right combina-tion of high quality and decent value – and in Lieshout, Holland, they hit the nail square on the head.

It’s been an excItIng decade for gleeson sInce you made the decIsIon to get Into bed wIth bavarIa. dId you realIse at the tIme what a monumental, not to mentIon profItable, decIsIon that would be for the company?

We had an idea! We knew, certainly, that the Bavaria brewery was im-mensely reputable. Holland is known, of course, for its provenance in terms of high quality beer and standards of brewing, and Bavaria was no excep-tion to the rule. The brewery had been around for over 300 years, which is certainly a wealth of experience! We

knew that the quality of the beer was of the very highest standards – the Bavaria brewery uses natural mineral water from their own wells, malt from their own maltery, the best hops, and they have full control over the produc-tion of the beer, which is really impor-tant in order to position the brand as a quality premium beer.

At the time it was a well estab-lished player in mainland Europe, and one of the biggest independent brew-eries. They export to 120 countries, so it’s got scale, and in lay-man’s terms, they produce about a billion pints a year, which really is a hell of a lot of beer! That would rank it as one of the top breweries in Europe. They have facilities in Russia, Croatia and South Africa, and all in all it’s a very cred-ible operation, with a lot of brewing knowledge and a lot of expertise. But what was particularly important to us when we were making the decision between the various options that were on the table, in terms of beers that we could introduce to the Irish market, was that Bavaria was an independent, family owned brewery.

We are also an independent fam-ily business here in Ireland, and in this sense, Bavaria shared a com-

e X C L U s I V e I N T e R V I e w

mon approach with Gleeson, and we knew we could work closely to create the perfect synergy. For Gleeson, it was the perfect fit, and one that has worked exceptionally well.

bavarIa has taken on a somewhat IconIc status amongst the 18-25 year old bracket In the last decade – a favourIte In college bars and the sIx-pack of choIce. why do you thInk thIs Is, and Is It an Image that you’re happy to maIntaIn for the next decade?

When we first launched Bavaria in Ireland initially, about ten years ago, it was as a canned beer, aimed predomi-nantly at the value market, and as such, it has been incredibly popular with that age group, who are looking for a good quality, good value beer. They are a loyal customer base, which is fantastic, and Bavaria has indeed become iconic for a certain generation.

We are now the third largest selling canned lager in Ireland – a significant achievement that we are very proud of, and our ambition in the off-trade is to become number one, which I believe is possible by the end of 2009. Having said that, we have only just begun in terms of the brand

Keith O’Haire


potential. In recent years, given the quality of the beer, we have started to move further and further up the value chain, and appeal to the mainstream. From research that we’ve done, we now know that our consumer can be anything from 18 to 60!

how Is gleeson plannIng to move forward wIth bavarIa In terms of transformIng Its Image from that of a value, student beer, to that of a premIum, hIgh qualIty brand?

Well, we are confident that the quality of the beer speaks for itself to a certain extent – the proof is in the tasting! In 2004, Bavaria was taste tested against eight other leading beer brands and in blind tests it came out as number one.

In another blind test among 500 consumers by the Taste Research centre in 2005, Bavaria again came out on top. But in terms of getting the message across to a wider customer base and establishing ourselves as a premium beer, we have a few exciting plans up our sleeve! For starters, we have begun to really develop the mar-ket for Bavaria on draught across the country. It now available in 800 pubs nationally, and our main ambition is to grow in this direction.

We’ve intro-duced on-trade bottles in a number of strengths, and in terms of further developing the off-trade, we are offering a whole family of variet-ies and strengths. In addition to our 0.0% non-alcoholic beer, which is performing very well, there will be a 7.9% red beer and 7.9% blond beer. It is now also available in a 4.3% 330ml long neck, a 5% 660ml bottle and a 5% Original Brew. We’re also looking into the possibility of introduc-ing a seasonal variant.

wIth such bIg changes afoot, surely you’ll need a dramatIc marketIng strategy to get the message across?

We certainly do have major plans in terms of our marketing strategy.

We are currently develop-ing a new Irish television advert, which will further strengthen the core mes-sage and proposition of the quality and heritage of the brand. We have a new Irish Bavaria website, and we’ll develop our on-line presence via social networking sites in an attempt to create a real


tHe gleeson group is Ireland’s largest supplier of packaged lager and has been trading for over 30 years, with a very healthy annual turnover of 300 million. The success of Bavaria in the Irish market has been nothing less than phenomenal, and looks set to continue. However, Keith O’Haire, Marketing Manager of the Gleeson Group, is definitely not content to rest on his laurels. Irish Bartender met with O’Haire to hear all about Gleesons and their ambitious plans for the future.

community of Bavaria drinkers and keep our status among the generation of loyal Bavaria fans. We want people to look at it as a serious, credible brand, and the advertising campaign is designed to communicate that idea. But on a local level, we do want to have some fun!

We really like the idea of being able to give back to the customer, and enjoy sponsoring local events, be it comedy or music. We like to be a brand that stays very much in touch with its customer, and gives some-thing back. In this regard we have started our on-pack Bavaria Crown 4.3% consumer promotion, a ‘Cash To Go’ promotion that will give away 250 thousand euro in cash prizes. We want our visibility across the country to be consistently growing, and we think it will. Big Plans!

01 | February 2009 15

P R O D U C T R e V I e w

soMetIMes, especIally wHen It Is snowIng and hail-stoning all at once, and the sideways rainwind has blown your umbrella to bits, and your shoes are full of water and the bus was meant to be here an hour ago and the old man with all the bags is telling you it’s the end of the world, you really do have to wonder why you live in this country. But within five minutes of getting in the door and defrosting your ears, there is one thing that almost, almost, makes the whole miserable ordeal all worth while – a cuppa.

There is simply nothing better on a chilly Irish winter/spring/summer’s day then a steaming hot mug of tea, or coffee if you’re fancy, in your hand. In fact, I would venture as far as to say that nobody understands and appreciates the value of hot drinks in cups like we do. For not only do they heat you up, but sure don’t they solve your troubles? Whatever ails you in this country, the answer is undoubt-

edly “it’s grand, don’t you worry, we’ll have a cup of tea”. Girlfriend left you? Ah, sure, cup of tea. Lost a limb? Do you take sugar or just milk? So as a nation of feckin’ freez-ing whingers, it’s the catch-all solution, and something no self-respecting establishment should be without, especially these days, so stock up! Global depression, you say, Brian? I’ll put the kettle on.

... Ah go on, You'll have a Cup


Barry’s TeaBarry’s Tea is one of Ireland’s leading tea blend-ers, having blended the same high quality teas for over 100 years. Currently the Irish Tea market is worth an estimated €78 million at RSP, and Barry’s Tea accounts for 40% of all tea sales.

Barry's Tea Gold Blend continues to be the leader in the premium sector of the tea market. While Classic Blend offers tea connoisseurs a blend of tea made from the finest leaves available in the world. As health has become more of a priority, Barry’s Tea has introduced Herbal, Green and Fruit Teas, to satisfy this trend. Consistently producing high quality teas, the brand ensures that consumers can always be assured a ‘Golden Moment’ with their product!

NESCAFÉ – Ireland’s Leading Brand of Instant Coffee

Renowned for its coffee expertise, NESCAFÉ was launched by Nestlé in Switzerland in 1938, having been the first company to develop the technology that produces instant soluble coffee. Seventy years later, the Irish soluble coffee market is worth over €51m and NESCAFÉ leads the market with an impressive 50.6% market share (Source : Nielsen Dec 08). The brand dominates three out of the four instant coffee sectors with 54% share in granules, 56% share in premium and 69% share in café style.

The Irish love affair with coffee and NESCAFÉ looks set to continue, as it seems consumers drink on average a whopping 190 cups of instant coffee per person every year - that’s one hell of a caffeine buzz!

Gem Pack Foods SachetsGem Pack Foods has been Ireland’s Number 1 sachet producer for over 30 years, busily produc-ing the sugar, salt and pepper sachets we all know so well. The Dublin- based Gem factory also produces packaged dried fruits, rices and traditional desserts.

When it comes to innovation, Gem Pack Foods lead the way. They were the first to spice up their sachets, including their ‘Spoonful of Irish’ say-ings on sugar packets, and introducing special Santa and St Patrick’s Day versions, as well as special edition Summer Sachets. New additions to the range include their Organic and Fairtrade sugar sticks. Gem Pack Foods are proud and active members of Guaranteed Irish, promot-ing Irish excellence, creating jobs, and helping consumers who prefer to buy Irish.

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wHAT Is yOUR fAVOURITe wHIsKey?If I’m sitting in front of the TV and just looking for something easy to drink, it’s a Kilbeggan – soft, sweet, easy to drink and very versatile. You can drink it in an Irish coffee or drink it straight, mix it with coke or a cocktail, whatever you want.

If I was told that I would be drink-ing only one whiskey for the rest of my life – it has to be Connemara.

sO, wHAT Is THe CURReNT TReND fOR THe wHIsKey MARKeT?

People don’t go out that much at the moment, but when they do go out, they are looking for an entire experi-ence – great food, entertainment and quality drinks. If places can offer good quality, that is what will keep their guests coming back. And a good quality Irish whiskey will always be a part of that experience.

wHAT Is THe seCReT Of sUCCess IN 2009?2009 is a very exiting year for Cooley Distillery. It is a great opportunity for us to go out and market our products. This will be an opportunity to branch out and go to the countries that we could not enter before, to bring the whiskey all over the world and let people taste it. It is really amazing to see people trying us out for the first time, knowing very little about us. You can see the change in their face, when they realise that this whiskey is great. They not only enjoy it, but they would buy it again. It is a great sense of empowerment when they go to their friends and tell that they have gotten to know this beautiful whiskey from Cooley distillery. The likes of Connemara- there is nothing like it in Ireland. We need to educate people, to let them know that there are more great brands of whiskey than the established ones that everyone knows about. We need to educate them that if

you go 40 miles north of Dublin, on a Cooley peninsula, there is a small dis-tillery with 50 people producing some of the finest whiskeys in the world.

CONsIDeRING THAT yOU wILL Be CeLeBRATING yOUR 21sT BIRTHDAy, wHAT PLANs DO yOU HAVe AHeAD Of yOU?

For the next 12 months we are, FACT, the best whiskey distillery in the world. We are looking into doing some consumer advertising, which is something that we have never done before because we had no funds for it. We also want to make bar staff really aware of Cooley, and we are

John Cashman is the sales and marketing manager for Cooley Distilleries and his job takes him through-out the world. Cooley is a small independent whis-key distillery, the only independent Irish owned whiskey distillery left in Ireland. Quite amazing when you think back in the 19th century, when Ire-land had the largest whis-key industry in the world. We spent some time with John to get an insight into where whiskey is and where it is going...

Cooley

the last of the

Mohicans

If I was told, that I would be drINkING oNly oNe whIskey for the rest of my lIfe – It has to be coNNemara.

01 | February 2009 19


willing to train people. For example, if a bar manager is interested in one of our brands, we don’t want them to just buy it from us, we want to come in and tell them all about the whis-key. It is important for the staff to be comfortable with the brands they sell, and then when the customer comes into the bar, they are well equipped to answer any question.

wHAT MAKes COOLey DIffeReNT TO THe ResT?

Because we are an independent distillery, and we aren’t dependent on a large multinational company, we have had the freedom to try different things. That is why we can produce different styles of whiskeys and bring back some old ideas that essentially have died over the years - like Conne-mara peated single malt. Connemara is a very special whiskey because it’s the only peated single malt that comes from Ireland. That means it is smokier and has a smoky flavour. 150 years ago, the majority of Irish whiskeys would have had this flavour, but

unfortunately that idea died out in the 20th century. So we said, “why not bring back that idea?” and we’ve done it with Connemara and it proved to be so succesful! Connemara has more international awards than any other Irish whiskey.

wHAT DO yOU THINK wILL HeLP yOU sUCCeeD THROUGH THese HARD TIMes?

It is the quality, without a doubt. We’ve seen, in the last two years, a completely changed attitude towards whiskey. The traditional idea of an Irish whiskey drinker is an old man at the bar, cap on, red nose, having his whiskey with his Guinness. That has completely changed. Whiskey consumers tend to be much younger and much more knowledgeable. So, instead of drinking blended whiskey, people spend an extra euro and drink single malt whiskey with real quality. We’ve won more international awards than our competitors, probably more than our competitors combined. We won 9 Golden medals at the interna-

tional Wines and Spirits competition, which is the most medals that have been ever won by any distillery in the world. That enabled us to be named The European Distillery of the year, and the big one- World Best Whiskey Distillery. This award is the most prestigious award that any distillery can win and Cooley distillery is the first distillery in Ireland to win that award. We are very proud of that. It is really a testament to the 21 years of hard work which got us where we are today, and that is really just down to a few people - The Tealing family, who were involved in the formation of the company, David Heins our maganing director, who has been there from the very beginning and Noel Sweeney our distiller. This has been his baby from the very start - he is not afraid to try new things and it is great to see Noel recognised on the international stage as the guiding light of one of the finest ditilleries in the world. It’s these people, and the quality of the whiskey, that will not only carry us through, but allow Cooley to continue to grow and succeed.

w A R M U P

spanning Central and South America. Cacao beans were even used as a cur-rency by the Aztecs, which led to the coining of the term ‘money growing on trees’.

The Spanish conquistadors must have been bitterly dissapointed when they arrived not to find stashes of gold, but heaps of cacao beans in the treasuries of the plundered Aztec civilisation. However, the sly Span-iards whisked some of the cacao goods back to mainland Europe, and started drinking the beverage hot instead of the usual cold, and replaced added spices such as chilli with sugar and milk.

Hot chocolate became haute; Eu-ropean aristocracy guzzled the drink down in their jewelled goblets, and its popularity spread from Spain to Eng-land. What made it even more popular though, was the Dutch invention of cocoa powder. Making the drink more affordable, the general public could finally begin its centuries-long love affair with what hot chocolate as we know it.

Obviously, there are variations. In Spain, the drink has stayed loyal to the traditional consumption; the drink is thick and rich, often enjoyed with the donut-like churro pastry. In America, the convenience of cocoa powder has been fully embraced and the drink has assumed a sugary, creamy personality (of course, there has to be a distinction made between hot chocolate and hot cocoa; it’s like comparing designer tot to Penney’s finest).

What makes a mug of hot chocolate even more uplifting is the effect it has on your brain’s pleasure cen-tre; what you thought was just a little bit of self indulgence could actually have quite a lot to do with the euphoric effect drinking this chocolatey concoction has on your nervous system. When you con-sume chocolate, your body releases phenylethylamine and seratonins, making you feel kind of, well, very mildly ‘high’. In France it was even used medicinally to combat fits of anger. This physiological effect is also why chocolate has been tapped as a potential aphrodisiac, seemingly uplifting in more ways than one. Get sipping, ladies and gents.

But before you get too frisky, here’s another reason to get bet-ter acquainted with the beverage: chocolate has high levels of antioxi-dants, and has even been proven to have higher amounts of the stuff than red wine and tea. Flavonoids, a type of antioxidant, can be found in most chocolate products, and they are extremely beneficial for blood circulation.

But where did this delicious dose of goodness come from? You may be surprised to know that hot chocolate can be traced back to 1000 B.C., and perhaps even further. As chocolate is made from the cacao tree, which is indigenous to the Amazon rainforests, it was a delicacy enjoyed by ancient civilisations

To help you on your quest of the perfect hot chocolate recipe, here are some suggestions.

Alternatively, if you’re looking for a quick fix yourself, some tips for find-ing hot chocolate around town.

Butler’s outlets have amazing take away and sit in hot chocolate options; the classic hot chocolate will satisfy your cravings, and you have the option of topping it off with whipped cream. Chocolate shavings make for the perfect finish, and to round it all off, you get a complimen-tary chocolate with your drink. Other options include white hot chocolate and cookie hot chocolate (crumbled-up oreos anyone?).

Lemon on South William Street and Dawson Street, offer hot chocolate for both take away and sit in as well, with the added bonus of having an ex-tensive menu of sweet (and savoury) crepes and sandwiches to accompany your hot beverage. Treat yourself to a nutella pancake whilst sipping on a cuppa cocoa (marshmallows optional). And, just like Butler’s, they provide a complimentary chocolate with your drink.

For a bit of atmosphere with your cup of chocolate, go to Queen of Tarts on Dame Street. Choose from a selection of cakes and bakes to have with your drink, and sit back and enjoy the homely, jolly nature of this cute café.

Some like it Hot... Some like it Hot...

Hot cHocolate – the answer to many a

wintery woe. Whether you en-joy yours with a dollop of whipped cream, a dash of caramel or a hint of vanilla, there’s a perfect concoc-tion out there that will satisfy your

tastebuds’ needs and guarantee a comforting pick-me-up-

in-a-cup.

Suzanne van der Lingen


w A R M U P

30 ml vanilla flavored vodka 20 ml amaretto liqueur 10 g hot chocolate powder 125 ml hot milk

125 ml cream 250 ml milk 50 ml orange juice 90 g finely chopped bittersweet chocolate 40 ml Grand Marnier

30 g hot chocolate powder 235 ml hot milk 30 ml schnapps (try butterscotch, peppermint, orange or cherry)

250 ml milk 40 g chopped up choc. 80 ml cream 125 ml rum

125 g sugar 125 ml hazelnut or almond liqueur

50ml Coole Swan 100ml fresh milk 1 vanilla pod 35 g dark chocolate (Min 70% Cocoa) Sugar to taste

The Kremlin

Chocolate Marines

Schnappy Choc

The Nutty Professor

Coole Swan Hot Choc

Mix the hot chocolate powder with the liquers in a mug, and slowly add the hot milk whilst stirring. Top with a bit of cream for a bit of a white russian vibe.

Heat the cream, milk and orange juice almost to a boil. Add about 2/3 of the hot milk to the choco-late and whisk until well blended. Add the rest of the milk and stir well. Reheat gently. Add Grand Marnier.

Mix the hot chocolate powder with the milk, and when fully dissolved add the schnapps.

Gently melt chocolate in a pan over boiling water. Heat milk, cream and sugar in a separate pan almost to a boil; stir until sugar is fully dissolved. Add 1/3 of the milk mixture to the chocolate and stir until smooth. Add the rest of the milk eventually, fol-lowed by the rum and liqueur. Make sure the drink is hot through and through before serving.

Nothing beats the flavour of real Hot Chocolate. It is simple to make and the result is rich, creamy and indulgent. Coole Swan gives a beautiful smoothness and delicious malt warmth.Gently heat the milk with the vanilla pod until it reached simmering point. Remove from heat, take out the vanilla pod and add the chopped dark chocolate. Stir continuously until all of the chocolate has melted. Add the Coole Swan. Pour into a tall glass. Top with foamed milk or whipped cream and shavings of dark chocolate.

Coole Swan was created by three individuals with a passion and a simple aim: to make the world’s most delicious tasting cream liqueur where every single ingredient is the best of the best.The blend comprises fresh double cream from Ireland’s richest dairylands in the Lake-land heart of the country, combined with the softest, most rounded Single Malt Irish Whiskey. Also unlike any other Irish Cream Liqueur, real Chocolate is gently melted into the cream resulting in a smooth, melt-in-the-mouth experience which is complemented by the rich, dark, bittersweet cocoa from the Cote d’Ivoire and the delicate infusions of finest Madagascan bourbon vanilla.

01 | February 2009 21

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IRISH CRAFT BEER

I was cold, soaked to the skin, my hat had blown off in the wind, but I was nevertheless in a good mood; I was going to a beer tasting in the Bull and Castle. For those not familiar, the Bull and Caste is a friendly (and thankfully warm and homely) gastropub on Lord Edward Street, just off Christchurch. It serves a wide variety of international craft beers, bur it was the homegrown variety I was there to sample. Dave HenDerson

I met with Declan O’Hagan, assis-tant manager, who welcomed me into what I quickly realised was the fantastically surprising, yet sadly under-appreciated, world of Irish Craft beers. Over the last ten or so years, the interest in craft brewing in Ireland has grown greatly, perhaps due to the economic momentum

gathered by the Celtic Tiger. All the breweries I sampled from have only begun brewing in the last 15 years - an interesting development consider-ing this country’s infamous relation-ship with beer.

We deliberated over what to be-gin with, in the end deciding what better than a strong-bodied beer

from the Franciscan Well Brewery in Cork called Rebel Red. The brewery itself has been in opera-tion since 1998, and as the name suggests, is built on an old Francis-can well that, according to legend, had healing properties. If I needed further encouragement, Franciscan Well was voted Best Microbrewery


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in Ireland by Food and Drink maga-zine in May 2008.

I quickly learned what I had been missing out on. A deep amber in colour, it had a sweet aroma that car-ried right through into the aftertaste, with its initially smooth caramel flavour giving way to a sensational effervescent finish. The crystal malt used in the recipe gives it this sweet taste, and adds body and character to the beer. The power of the yeast (imported from Sierra Nevada) used in their brewing process to create a unique and memorable Irish Red is undeniable.

In comparison to the Franciscan Rebel, I was presented with another ale: O'Hara's Red, or as it is sometimes internationally known, Molings Traditional Red Ale. Imme-diately I notice the deeper red colour, and begin to feel thirsty again. On raising the glass, I am stopped by the wonderful fruity aroma, and then by the smooth malty caramel flavour and subtle coffee finish. It’s certainly a refreshing ale that fizzes on the tongue long after the glass has left your lips.

O’Hara’s Red is made by the Carlow Brewing Company, another craft brewer with a keen historical interest, likening the care they put into their brewing process to the dedication of the Celtic monks who used to make beer in the same local-ity many centuries ago. It obviously hasn’t only been the Bull and Castle that took note of this - in 2000, only two years into the Brewery’s life, the O’Hara brothers won the Champion-ship Trophy and the Gold Medal at the Brewing Industry International Awards for O’Hara’s stout.

Not being a big stout drinker myself, I took a preliminary sip of this deep brown beer with a raised brow and my curiosity peaked. I needn’t have worried, the settled pint looked as it tasted: smooth and creamy, full-bodied, and with a sharpness that gives away to a sweet finish. It’s a

big seller at the Bull and Castle, and O’Hagan is clearly delighted to be able to serve it on draught. He recommends it particularly with a hearty Irish win-ter meal, especially a beef stew.

Against my natural leaning towards European wheat beers, I decided to try another Carlow Brew-ing Company beer: Curim Gold Wheat Beer. At first it doesn’t look like a wheat beer with its clear golden filtered appearance. It has a lightly hopped flavour and smoother in taste. Again, a fine beer from Carlow.

One of my favourite’s of the eve-ning was the Belfast Lager, by the Whitewater Brewing Company. It’s a high-malt lager, with the hops added late in the brewing process to give it extra character, and has a clear golden colour. It’s strikingly crisp and fresh, perfect for an after work beverage - and if we ever see the summer sun again in this country this will be the beer I will reach for.

Whitewater’s flagship brew though is the Clotworthy Dob-bin Ale, winner of the renowned International Beer Challenge 2007 amongst other accolades. The beer is a deep ruby red colour with a creamy tan head and a fruity aroma. It’s a smooth beverage indeed: toffee, fruit, subtle coffee and cream fla-vours linger on the tongue long after

tasting. For these reasons, I would have to agree with its acclaim.

Last but certainly not least, I tried an Irish Pale Ale fan-favourite brewed in Roscommon: Galway Hooker. The strong hoppiness of the beer results in a flowery and very fragrant aroma that surprises you before each drink. It is deep yellow in appearance, and has a biscuity and tangy flavour that fizzes on the tongue. The brewers are an interesting duo aswell: a pair of self-confessed ‘hopoholics’, and with a careful awareness of the environ-ment throughtout their brewing process aswell. An intensely creative and energetic beer that defies you to find it tasteless.

So what had I discovered by the end of my tasting session? Well I had learned that the Irish were reclaim-ing the ancient Celtic tradition of brewing that had been lost in the middle ages. To top this, I learned that they were certainly doing it in style: flavoursome, full, and defini-tively creative craft beers that stand up with the best of them on the in-ternational scene. I was another easy convert, and hopefully many more will be turned onto the great brews being produced right here on this tiny little island with a drinking problem. What problem? We’re not drinking enough Irish beers.

Declan O’Hagan

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01 | February 2009 23


I N T e R N A T I O N A L V I e w

One of the pleasures of residing in Dublin is the relative ease with which we ex-plore some of the lesser known destina-tions around Europe, and aren’t we lucky! One of Ryanair’s offshoot airports, Lubeck (about 60 km north of Hamburg) is one of those little jewels, and Miera Wine Bar typifies this beautiful heritage listed city.

Miera wine bar attracts all players on the wine spectrum, from winemak-ers who can tell which year the grapes were picked, to students with a taste for cabernet. There fantastic selection of tapas serves as a fine accompaniment to the wines, and its Spanish-inspired décor includes gives a striking and welcoming, with great use of light, exposed brick-work, rich accents of colour, ocean blue, burgundy and oxblood red. Ecclectic pieces of local art hang throughout the space.

The bar manages to create the comfort-able atmosphere of a quintessential Mediterranean antipasti bar, and one finds oneself immediately feeling at home,

while at the same time presented with an array of wines you’d be hard pressed to find elsewhere. The list is extensive, and extends beyond wines to many top liquours and spirits.

Miera wine bar specializes in creating an experience. Superb vintages a-plenty, mouth-watering tapas, but above all, a great place to hang out with some friends and enjoy every last drop!

Miera Wine Bar Hüxstraße 57 Lubeck Germany Tel: + 49 451 7 7212

01 | February 2009 25

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C e L L A R

In choosing a wine, it is important to note how its history affects the finished product we see before us. The Old World is the heartland of wine growing, where viticulture has evolved since 7000 BC. These wines originate from European regions including France, Italy, Spain, Austria, Bulgaria, Germany, Greece, Hungary, Portugal, Romania, and Switzerland, which all have a long history of tradi-tion in viticulture. Other regions which are also integral parts of the long his-tory and tradition of wine growing are the Mediterranean Basin, North Africa and the Near East. Although all areas are well known for producing Old World wines, each produces vastly unique styles, having variety even within their own borders.

Old World wines have two prima-ry influences, which are also its main characteristics; tradition and “terroir”. The influence of tradition consists

of the long history of the region, its geography and unique characteris-tics of the landscape. The techniques and practices of the wine growers have been adapted to exploit the full potential of the grape by harnessing their unique climates and landscapes. These techniques are subject to a number of laws and regulations which are abided by in the growing of and production of the grapes for each particular area. You may be enjoying that glass of wine, but it’s tough work getting it to the table!

The influence of “terroir” refers to the aspects of the wine region, such as the soil, the climate and topography (the natural and psychical features of the area). These attributes are com-pletely out of the wine makers’ control and the terroir communicates a sense of place, signifying where the wine originated from. The terroir generates a flavour in the wine that is true to the area, representing the special charac-teristic that has been inherited by the geographical lye of the land.

The Old World’s attributes are created through the handing down of

tradition and geographical features of the land, and this creates certain qualities in the wine which also pro-motes a unique sense of place. These quirks include a flavour of earth, dust, dirt and rock inducing a taste which is often dry and complex, ripened and mature, which provides a challenge for the palette, if you think you can handle it!

Old wines are sophisticated - they thrive on aging, slowly maturing to realise its traditional characteristics over time, and an astonishing amount of effort is put in by the winemaker, just for your pleasure. Because of this focus on tradition and culture, smaller but more sophisticated wines are produced. Recently, some wine companies have been promoting Old World wines by introducing custom-ers through wine tasting, allowing them to experience the traditional and local character of the wine, whose heritage is incomparable to that of the New World wines. In this respect, Old World wines are labelled on the region they’re from, for example Montrachet or Ribera del Dueuso. Old World wine-

It reMaIns a Mystery as to which particular corner of the wine-loving world produced the first

wine-bearing grape. What is known, however, is that for thousands of years, the custom of wine drinking has been an important and symbolic act – calming feuds, giving courage in battle, sealing pacts, celebrating festivals and seducing lovers. So as we look into our glass or bottle of wine, where we may see simply an enjoyable tipple, we are in fact looking at one of the oldest known and most culturally significant agricultural products in the world!

Grace Michelle

01 | February 2009 27

C e L L A R

makers believe unique terroir-driven elements play a more distinct role in shaping the resulting wine rather than the grape variety, which is a driving force amongst New World wines.

These New World wines in ques-tion are found in regions which hold the pioneering vineyards of the Southern Hemisphere and Northern America. New World wines come from outside the traditional wine-growing areas of Europe – specifically Argentina, Australia, Canada, Chile, New Zealand, South Africa, Mexico and the U.S and more recently, India.

With the Old World wine-making providing such a unique and diverse flavour, one must ask the question, what exactly triggered the introduc-tion of New World wine-making?

An epidemic which occurred in 1863 brought much devastation to local vineyards, this in turn brought about a huge amount of research and exchange of ideas between vine growers and winemakers around the world including immigrants who brought with them the art and tradi-tions from their own wine regions. More relevantly, with the growth of air travel, an awareness of styles and winemaking traditions were promot-ed, making it easier to import a vari-ety of vines. There is less distinction between Old and New World wines emerging now because of the globali-sation of wine (these grapes clock up some air miles!), winemakers can buy grapes that carry different traits which belong to contrasting regions, making the Old World accessible to

the New, becoming experimental in style.

It’s all in the grapes!Elementally, New World vintages

tend to be more alcoholic and full bod-ied. This is due to the hotter climate region through which they are being grown, so the grapes are more likely to be riper. Alcoholic content tends to be high, ranging up to 15% with a bottle of Allee Bleue. The appeal of New World wine is due to more than its alcohol content, however, and the wine has often been described as a fashion accessory, with a look, style and fragrance which aligns itself with current market demands. In terms of flavour it holds more boldness and has a fruitier style, it comes more “drink ready” and its age potential gives it the ability to be mass produced.

Typically, New World wine used names of well known European re-gions such as Burgundy, Champagne, Sherry, and Port, this gave customers a general idea of what the wine would taste like. More recently however, by the availability of different sources of grapes, there is no particular locality associated with these new wines. This also led to a discovery of blending wines which is a new tradition emerg-ing with the New World wine style, including examples of the Shiraz/Cabernet Sauvignon/Semillon and the Sauvignon/Blanc wine. As well as being less dependent on geography, there is an emphasis on branding as a marketing tool such as Germany’s ‘Blue Nun’ and Portugal’s ‘Mateus Rose’; they are labelled on the vari-etal. Another style of popular brand-ing you may see on New World bottles is known as ‘Critter Wines’ where an image of an animal is used on the la-bel of the bottle as a means of indicat-ing where they come from, adding to the cultural appeal of the wine.

In comparison to the production of Old World wines, New World wine

companies are of much greater size and are often a product of multinational drink companies. They focus on com-mercial marketing methods, enabling them to produce larger quantities with a quick turn around. Because the wines can now be mass produced, a trend to-wards wine drinking is being created, urging drinkers to diverge from their normal beer or spirits and these mea-sures mean that Wine has now become a lot more accessible, allowing you to enjoy that glass all the more easily.

So which wine do I go for I hear you say?

Well there is a great wine for every occasion. Wine should take the mood and what you’re trying to accomplish into play. There is always a great way to integrate wine into mood and meals (Italian red wines are said to complement food especially well!). There are so many wines to explore, it is quite the challenge to find out what your palette enjoys. Do you like wine which is terroir driven or wine which is bold and fruity? If you’re sophisticated, with money in your pocket, and if history and culture is your thing, Old World wines such as Burgundy or Bordeaux come highly recommended. Whereas if you’re keen on experimenting with big fruit wines which are bold, powerful and high in their alcohol content, your money will go a longer way by choosing one of the vast range of New World gems available.

B A R f L y

Karim Mehdi, Norbert Schuk, Liam Davy, Raphael Agapito @ The Morrison

Evan Lin & Chris Brennan @ The bar with no name

Osman Sanli @ Darkey Kelly’s

Brad @ Rush

Dave Mc Neill @ Bull and Castle

Francis Lakes @ Dandelion

Sean O’Sullivan @ Sin É

Eric Gilloz-Carru @ Le Cirk

Enda Keogh @ Peter’s Pub

Conor @ McNeills

Ronan Rogerson, Jonah Lomu, Conrad Boult @ adidas Originals Launch

Akafa Boglo @ Sin É

Mukesh Kunar @ Dakota

Rory Francis @ ThunderRoad Cafe

Anna Borsukova @ Bull and Castle


the spirit of innovation

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“Quality co�ee requires skill at a number of levels, from the farming, roasting and brewing of the co�ee to the equipment I use and the ingredients I choose, such as milk. For that reason, I only use Avonmore Milk as they have a quality programme in place to ensure the freshest, premium tasting milk is available, all year round.” Stephen Morrissey, World Barista Champion 2008.

Milk can make up to 80% of your cappuccino.

To make the best cappuccino, you need the best milk. That’s the view of Stephen Morrissey, reigning World Barista Champion.

Stephen insists on using Avonmore milk. Why? Because not all milk is the same.

At Avonmore, we take our milk from a select group of farms that supply only our dairies and we have

the strictest quality control system of any milk producer in Ireland. On average

Avonmore milk is tested thirty-�ve times before it reaches the shelf.

Result? - milk that is fresh, creamy and frothy every time.

After all, great co�ee needs great milk!

45349 FMilk Bartender A4 FP.indd 1 13/02/2009 17:09:36

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