Carlow Brewing Company Leann Folláin - Beer of the Month

For September, our expert columnist, food blogger - and joint author of Slainte! The complete Guide To Irish Craft Beers and Ciders - KRISTIN JENSEN introduces a delicious stout from one of Ireland’s oldest craft breweries. Try it for yourself with a classic autumn food pairing at the Galway International Oyster Festival (25-28 September).

ABOUT THE BREWERY

Better known as O’Hara’s Brewery, Carlow Brewing Company was founded in 1996 by the O’Hara family and is one of the most successful and oldest of Ireland’s craft breweries.

The brewery is located in Bagenalstown, Co. Carlow, the heart of Ireland’s historical hop- and malt-growing Barrow Valley region, where the water supply is particularly suited to brewing stouts and ales.

The brewery is independent and family owned. A new custom-built brewery was opened in 2009 and expanded in 2011 with the addition of a new automated kegging line, more tank capacity and more warehouse space.

A new partnership with the Lexington Brewing Company in Kentucky will see the Carlow Brewing Company move into new territory when they start to distil whiskey. They are also now acting as importers for the Lexington Brewing Co.’s Kentucky Bourbon Barrel Ale.

Founder Seamus O’Hara explains the philosophy: ‘We have gone back to basics and brew our beers as they used to be brewed – with natural ingredients and no artificial additives. We believe this leads to a superior quality product with robust body, taste, flavour and aroma.’ Enthusiastic consumer response certainly bears this out as well as a host of awards over the years.

ABOUT THE BEER

Beer style: Stout
ABV: 6%
Colour: Black
Serve in: Snifter or mug
Matches well with: Beef, berries, black pudding, chocolate, oysters, roasted and smoked food, shepherd’s pie, steak, stew, venison

The Carlow Brewing Company was one of the first pioneers of what is now a burgeoning industry, and this stout is a stalwart of the ever-changing stable of craft beers. Its Gaelic name translates as ‘wholesome stout’ and the brewery calls it the big brother of their regular stout, with a bolder flavour and more full-bodied mouthfeel.

It pours an opaque black with a striking tan head. Chocolate and dark roasted coffee aromas and flavours are to the fore, and it has spicy, bitter, slightly smoky notes too that follow in close behind.

The brewers recommend serving this stout at 6°C to 8°C, but they say that some drinkers, particularly in the southeast, enjoy it at room temperature. It has more oomph than a regular stout, which makes it particularly good for slow sipping or matching with a meal.

Stouts are a famous match with oysters, which are in season now. The bitter, smooth, roasted flavour of a dry Irish stout is a classic contrast to creamy, salty, sweet oysters. Try it for yourself at the Galway International Oyster Festival, which takes place from 25-28 September this year.

Stouts are also a good match for heartier winter fare such as beef, berries, black pudding, chocolate, roasted and smoked food, shepherd’s pie, steak, stew and venison.

Blue cheese is a beautiful match with stout, but you might also like to try Alpine-style cheese, such as Hibernia or St Gall, or a hard cheese like Coolea or a Cheddar.

Kristin Jensen is a freelance editor specialising in cookery and food books and has worked with many of Ireland's top food writers and chefs. She writes the Edible Ireland blog and is a co-founder of the Irish Food Bloggers Association