The Wicklow Brewery Beers

 

O

ur beers are full of flavour, made from only the finest ingredients including our very own well water. We are proud to have produced these:

01 helles labelx
HELLES - ABV: 4.5% IBU: 24
Appearance: Golden in colour with a slight haze and a persistent white head
Aroma: Malty sweet aroma with notes of subtle spice and herbal hop aroma
Flavour: Medium bodied. Initial malty sweetness is supported by a soft, hop bitterness. The finish is a balance between the malty sweetness and subtle bitterness

03 kevins label ST. KEVIN'S RED - ABV: 4.7% IBU: 32
Appearance: Wonderful sunset red colour with a slight off white persistent head
Aroma: Caramel forward with notes of toffee and biscuit. Slightly toasty and clean
Flavour: Medium bodied. Initial caramel and toasted notes are met with a slight hop bitterness that finishes with a balanced caramel tone

02 weiss label
WEISS - ABV: 4.7% IBU
Appearance: Straw to gold in colour. Cloudy with an appetising white, creamy head
Aroma: Dominant tones of clove and banana and a slight malty sweetness
Flavour: Medium bodied. Combination of wheat and barley malt together with mild hopping gives a very characteristic flavour with slight honey aftertaste

black 16 stout
BLACK 16 STOUT - ABV: 4.9% IBU: 30
Appearance: Black with an off white persistent head
Aroma: Smooth coffee aroma followed by notes of chocolate, vanilla and a slight nuttiness
Flavour: Medium to full bodied. A blend of vanilla, coffee and chocolate is met with a subtle bitterness that tails off into a sweet finish

05 hopknutbeertap HOPKNUT PALE ALE - ABV: 4.9% IBU: 30
Appearance: Copper to orange colour with persistent white head
Aroma: Tones of citrus and orange are met with a mild caramel aroma
Flavour: Medium body. An initial zesty bitterness is met with notes of orange and citrus that tails off into a balanced caramel sweetness

07 gingerknut GINGERKNUT - ABV: 4.7% IBU: 15
Appearance: Golden in colour with a thin white head
Aroma: Lemon, ginger and spicy notes dominate with a slight malty sweetness in the background
Flavour: Light to medium body. Soft carbonation is met with a burst of lemon and ginger flavour. Sweet on the finish with a slight heat from the ginger. Crisp and clean

WB 40 WB-40 DANK IPA - ABV: 6.5% IBU: 35
Appearance: Golden in colour, slightly cloudy with a persistent white head
Aroma: Hugh Citrus Aromas (Grapefruit, Orange & Lemon) Passionfruit and Resinous Pine
Flavour: Medium body with initial hoppy bitterness that give way to a huge hop character that is juicy, earthy, floral and lots of tropical fruit.

 

Our Head Brewer

Bryan Kelly

M

y introduction to brewing came via watching a chef on TV making a nettle ale out of nettles, lemon, lime, sugar and of course yeast. This sparked my curiosity to such an extent that I attempted to replicate the same recipe the very next day. The outcome wasn't what I had hoped for!

From there, I began using "Canned Beer Kits", always adding additional ingredients like lavender, honey, mint and chocolate. Not satisfied with the results I designed and built my own All-Grain homebrew kit. Within 12 months, I had brewed a few successful batches one of which won gold at the National Homebrew Competition.

What started out as curiosity had now turned into an obsession! I began holding craft beer tastings in a local off license as well as dropping some samples in to bar managers, breweries, hotels....basically anyone who would taste them! One of the breweries I offered samples to was Franciscan Well Brewery in Cork. This led to a meeting with Shane Long who offered me a role at his brewery.

I spent over 2 years at Franciscan Well where I learned my craft under the tutelage of Head Brewer Peter Lyall who provided excellent training and guidance, and who continues to offer support to this very day.

During my time at Franciscan Well, I had the privilege of releasing my first commercial bottled beer, a Clementine and Rosemary Saison, which won Bronze at the 2014 International Beer Challenge. A very proud moment for me.

After leaving Franciscan Well, I spent a short term as Head Brewer at The Open Gate Brewery, St. James’s Gate. However, the lure of brewing in a craft brewery again was something that I was passionate about. At the beginning of 2016, the position of Head Brewer at Wicklow Brewery became open. On meeting Ashley and Leigh Williams, owners of the brewery, it was very apparent that they shared my passion and vision of what making craft beer is all about.


What brewing means to me

In its simplest form, it’s about selecting the best raw ingredients and working with them to produce the beer that you have designed from concept. Above all else, it allows me to be creative which is something that’s very important to me. The creative aspect is interesting in brewing because you start off with a concept, choose your raw ingredients, decide how you’re going to brew it and it’s not until a number of weeks later that you know if you’ve achieved what you set out to brew! The real award is in seeing someone buying your beer and hopefully enjoying it. That’s the real payoff for me.

 

Stockists of our beer

 

Co. Wicklow

  • Woodenbridge Hotel & Lodge, Arklow
  • Tinakilly Country House Hotel, Rathnew
  • The BrookLodge, Macreddin Village
  • Phil Healys Pub, Wicklow Town
  • The Meetings, Avoca
  • Bridge Hotel, Arklow
  • Powerscourt Hotel, Enniskerry
  • Horse & Hound, Delgany
  • Glenview Hotel, Glen O'The Downs
  • Glendalough Hotel, Glendalough
  • Leitrim Lounge, Wicklow Town
  • Romany Stone, Ashford
  • Arklow Bay Hotel, Arklow
  • West Wicklow House, Blessington
  • Fitzpatricks Bar, Wicklow Town
  • Phelans, Ballinaclash
  • Arklow Rugby Club
  • Box Burger, Bray
  • Grand Hotel, Wicklow Town
  • Christies Lounge, Arklow
  • The Glenmalure Lodge, Rathdrum
  • The Hollywood Inn, Hollywood
  • Byrne & Woods, Roundwood
  • Mountkennedy Inn, Newtownmountkennedy
  • The Chester Beatty Inn, Ashford
  • Farriers In, Avoca
  • P O'Connor, Wicklow Town
  • The Beehive, Coolbeg Cross
  • D'Arcy McGee's, Arklow
  • Wicklow Rugby Football Club, Wicklow Town
  • Hollands of Bray
  • Jacob's Well, Rathdrum
  • Plucks of Kilmac, Kilmacanogue
  • The Saltee Bar, Aughrim

Co. Dublin

  • Arthurs Pub - 28 Thomas Street, Dublin
  • The Beer Market - 13 High Street, Dublin
  • Peter's Pub - 1 Johnson Place, Dublin
  • 57 Headline Bar - 56/57 Lower Clanbrassil Street, Dublin
  • The Duke Pub - 8-9 Duke Street, Dublin
  • Porterhouse - Temple Bar, Dublin

Co. Wexford

  • Katie Daly's - Gorey
  • Ozzies - Courtown
  • Simon Lambert & Sons - Wexford Town

Co. Cork

  • Rising Sons - Cornmarket Street
  • Abbot's Ale House - 17 Devonshire Street
  • The Bierhaus - 29/30 Popes Quay

 

Wicklow Brewing Process

Wicklow Brewing Process

 

B

eer tastes best when it’s made fresh, not having spent weeks in a warehouse or on a shelf.
That’s why Wicklow Brewery beers are made right here in Redcross on a daily basis. We use only the best ingredients like home grown and imported malted barley and hops, fresh liquid yeast and our pure water. Because we use no preservatives you are guaranteed a fresh and natural glass of beer each and everytime.

brew process content

 

1. Milling

The specially selected malted grain for each different beer is run through the mill


2. Mashing

The crushed malt drops into the mash tun and is mixed with hot water where the starches in the grain are converted to sugar


3. Lautering

The liquid is now referred to as wort. The wort is strained from the malts and is transferred into the brew kettle


4. Boiling

The wort is brought to a vigorous boil in the brew kettle which ensures its sterility. Hops are added at various times in the boiling process to impart hop bitterness, flavour and aroma


5. Whirlpooling

The wort is sent into the whirlpool where the so called teacup effect forces the more dense solids such as vegetable matter from hops into a cone in the centre of the whirlpool tank


6. Cooling

The wort is cooled by passing it through a plate heat exchanger chilled with cold water from the water tank. Oxygen is added after cooling to stimulate yeast growth


7. Fermenting

Wort is pumped into fermentation tanks and yeast is added. At this point, the product is called beer. Sugars won from the malt are converted into alcohol and carbon dioxide


8. Maturing

Beer is transferred to maturation tanks. When sugars have been almost completely digested, beer is cooled to around freezing which encourages yeast to settle to the bottom of the tank


9. Kegging

Beer is put into kegs and dispatched to customers