TOPIC:

"EoinMag":8k4jw3sr wrote: Selllin a little bit of shamroguery to the yanks[/quote:8k4jw3sr]And now available in Ireland too. They don't seem so keen to say who the UK brewer is. I've heard Robinson's mentioned.

"kev2403":24jm00sz wrote: So, Basically, their "Irish Ale" is brewed in the Uk and sent to the states for bottling[/quote:24jm00sz]No -- there are separate contract operations in the US and UK.

"kev2403":24jm00sz wrote: is any of it brewed here or is it just the receipe which is owned by the "brewery" in Ireland?[/quote:24jm00sz]It stretches the limit of the word "brewed". Only the wort is made here, and is then shipped off to Britain and the US to be hydrated, fermented and packaged. Brewed in Ireland but not an Irish beer.

"TheBeerNut":2js9lbl3 wrote:

"kev2403":2js9lbl3 wrote: So, Basically, their "Irish Ale" is brewed in the Uk and sent to the states for bottling[/quote:2js9lbl3]No -- there are separate contract operations in the US and UK.

"kev2403":2js9lbl3 wrote: is any of it brewed here or is it just the receipe which is owned by the "brewery" in Ireland?[/quote:2js9lbl3]It stretches the limit of the word "brewed". Only the wort is made here, and is then shipped off to Britain and the US to be hydrated, fermented and packaged. Brewed in Ireland but not an Irish beer.[/quote:2js9lbl3]

Ah well it's about as Irish as most of the intended market will be then....

"TheBeerNut":3aazp6b6 wrote: Yes, but that's not what I'm talking about: I mean dehydrating a mostly-water liquid and then simply rehydrating to get the same water profile. The observation that it's only really relevant to the mash pretty much answers my question[/quote:3aazp6b6]

Ah yes, but a bit of calcium sulphate would help with yeast flocculation and helping the hops come through but I suspect there is probably enough in the mash /boil

"TheBeerNut":3j0wx7hl wrote: I'm intrigued by an assertion made recently by the boss of Strangford Lough Brewing Company about how their beer is made. They are, effectively, producing commercial grade beer kits: a hopped liquid wort supplied to the contract brewery with finishing hops and yeast. The recipient just adds water and ferments.

Now, Tony says the contract brewer adds "neutral" water, and that the wort contains all the local water chemistry of where it's made, which then ends up in the finished beer. Really? Does that work? Even theoretically, if the wort is brewed to high gravity it's not going to replicate the same water chemistry once diluted with distilled water. Leaving aside exactly what constitutes "neutral" water, can water profiles be concentrated and rehydrated this way?

The whole discussion, including my usual cranky contributions, is here[/url:3j0wx7hl].[/quote:3j0wx7hl]

Its certainly stretching the truth to call this an irish beer, i see in his reply that he maintains its brewed in county down, is that right were is the brewery in co down, my understanding was that it was in england somewhere, I don't even think the barley is from here, I know a couple of people involved with barley and im pretty sure none of the barley in NI at least gets malted for brewing.

I noticed that you haven't tried any of them yet, i'll save yout the bother, they are rank, i'd suck alcohol out of a sweaty sock and i didn't finish them.