Brewers talk of “brew length” and the most frequently named unit of measurement is a hectolitre (that’s 100L, for those of us who don’t hail from continental Europe).
So in technical lingo, Minniegar was a 0.5HL brewery, our current set-up is 10HL and K2 will be 35HL. But we prefer to use a more familiar unit of measurement to give a layman’s impression of the scale. Here’s Zack on the current site in early April 2013 when the walls had just gone up.
Zack’s a Jack Russell, not a Doberman. We’ll photograph him in K2 as soon as we get him in there…
(Read more about building K1 here.)
We recently changed our distribution partner for the west of Ireland. And while we hope the transition will go as smoothly as possible, we can’t rule out the odd bump or two in the supply chain.
But don’t despair! Should you find yourself unable to get your favourite Kinnegar in your favourite pub, restaurant or off-license, be sure to let the staff know that they can either contact us here at the brewery or else call Paul Russell of Grand Cru Beers on 086 185 2944. Between us, we’ll get the beer flowing to them again.
And a big thanks, as ever, for your continued support.
As the clock ticks rapidly in the direction of K2, it’s hard not to think back to what was going on when K1 was coming to life. We’re going to root out some photos of the development phase over the next few days but this photo provides the answer to the first question.
Four years ago, in January 2013, we were still working in the pilot brewery. Rick brewed. Libby packaged. Very straightforward. Here’s a rare photo of Rick at work in what our future American intern, Maxmarie, would immortally dub “Minniegar”. Photography in the steam-filled room was always a bit of a challenge.
We brewed 50L batches and production, by the time we moved out of Minniegar, was 150L per week. That translated into an average of 120L of packaged product, or 240 bottles of beer a week.
Limeburner, Devil’s Backbone, Scraggy Bay and Rustbucket were all born in Minniegar.
To salve your conscience and balance your seasonal indulgences with some proper eduction (and entertainment), plan a visit to the brewery to discover how Kinnegar beers are made. Tours are planned as followed:
Saturday 19 December, 12 noon
Tuesday 29 December, 1pm
Thursday 31 December, 1pm
We’ll add additional tour times on these days, if needed. Remember that you must book in advance on 086 830 1392. Tours cost €10 and last approximately one and a quarter hours.
Ever wondered what kind of a machine we have for labelling our specials? It’s a very unusual custom-made model called a Louandron and is absolutely unique to Kinnegar Brewing. Here it is concluding the labelling of Geuzberry yesterday in record time.
Note that the pallet of cases in the photo below is the sum total of the 384L of bottled Geuzberry stock. Please don’t give your local outlet grief if they don’t have any — there’s just not enough to go round!
Although our Irish customers swallow every drop of beer we can produce, sending the odd shipment abroad to test the continental European waters is a lot of fun. The case of Rustbucket we sent to Breandán at Belgian Smaak for his Irish beer tasting (read about it here) earlier in the year was well received.
Tonight Kinnegar takes a French bow, chaperoned to a tasting this time by Liam Dunn. News is in that our case of beer has just landed safely at The Green Goose on Rue des Boulets in Paris. It was left to Libby’s surgical skills to ensure that Geuzberry was properly costumed for his Parisian début.
Kinnegar Brewing Academy & Rathmullan House combine the theory and practice of brewing with country house hospitality
Not many breweries rub shoulders with 4-star country house hotels but Kinnegar is lucky enough to do just that. Those of you who have already visited Kinnegarland know that our taproom resides in the cellar of Rathmullan House, a much-loved seaside retreat on the shores of Lough Swilly. Now you have the opportunity to spend a weekend at the hotel while you learn the theory and practice of brewing.
Day 1 – Brewing Theory (at Rathmullan House)
We cover the cornerstones of brewing, from raw materials through brewhouse operations, fermentation, conditioning and packaging.
Day 2 – Practical Brewing (at Kinnegar Brewing)
As a group we will formulate a recipe for and brew a Kinnegar Special. So, put your wellies on and grab a shovel, it’s time to dig out that lauter tun!
This will be a hands-on experience so we can accommodate a maximum of 12 pupils on the course. For more information and reservations, visit the Rathmullan House website. If you entered our Festival competition to win a spot on this wonderful weekend, we’ll be announcing the winner this week!