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Originated in Colonge, Germany, in the 1800’s as a lager style with top fermenting ale yeast. A Kolsch style is a clean, crisp, delicately-balanced beer usually with a very subtle fruit and hop character. Subdued maltiness throughout leads into a pleasantly well-attenuated and refreshing finish. Expect a delicate flavour profile with a brilliant clarity, similar to a Cream Ale or Pilsner. The ideal summer drink in place of the mass produced lagers.

ABV: 4.4-5.2%
IBU’s: 18-30
SRM: 3.5-5
Examples: Wicklow Wolf Arcadia Kolsch, Fruh Kolsch, Northbound 08 Kolsch, Kentucky Ale Kolsch
Food Pairings: A versatile accompaniment for a wide range of dishes including white meat, fish and BBQs


The Harbour Bar, 1-4 Dock Terrace, Bray

Why not start the list with our near neighbours, friends and owners of the greatest pub in the world. No, we’re not being biased, the title was conferred by none other than Lonely Planet and we’re certainly not going to disagree. From intimate gigs and stand-up comedy upstairs to trad sessions in the bar, there’s always something going on. And if you’re looking for a quiet pint their Snug has you covered. When enjoying a Wicklow Wolf in their outdoor terrace and the sea air makes you hungry Colm of Fulacht Fia next door will sort you out with some delicious grub.


Durty Nelly’s, Bunratty, Co Clare

There aren’t many beer gardens that can boast of being in the shadow of a 15th Century castle. Durty Nelly’s in Co Clare is one of those famous landmark pubs and for good reason. Great food, hospitality and music set against the backdrop of the stunning Bunrartty Castle. Named after a woman of the same name who legend has it collected a toll, in various forms, from people who crossed the bridge. Later she was to create a poitin that became famous throughout the land for its medicinal benefits and ability to cure all ills. While a Wicklow Wolf won’t do the same, a pint of American Amber with a view of Bunratty Castle will make you feel pretty good about life all the same!


The Barge, 42 Chalemont Street, Dublin 2

On a summers day office thirsty office workers flood to the Grand Canal at Charlemont street where they can catch the last of the sun’s rays as it sets over Dublin. The Barge provides one of the most well-known outdoor drinking venues as you can sit on the lock or the canal bank watching city life go by and you won’t be the only one who finds yourself still there long after the sun has set. But one word of warning, watch out for cyclists when coming back with your round!


The Camden Exchange, 72-73 Camden Street, Dublin 2

If you do find yourself moving on, only a few minutes down the road is the Camden Exchange with an intimate outdoor area at the back. There’s a fantastic menu, including tasty street food served from a Citroen Hy van in the bar itself! Not hipster. Just really cool. The lively crowd creates a great atmosphere and combined with their craft beer selection makes for an ideal night out.


Meet the latest member of our team, Garrett Fitzgerald who join us full time as an assistant brewer.

I’m from Dublin and spent a J1 summer in San Francisco and there I fell in love with craft beer. When I came back I immediately started home brewing and when I finished my degree I went back to San Francisco to pursue my dream of becoming a brewer. I worked for a brewery in there called Thirsty Bear Brewing Company and loved every minute of it. I came back to Ireland in 2015 and found a great fit as an assistant Brewer with Wicklow Wolf. I love working in here because there is a tremendous sense of achievement I find from creating something brilliant from start to finish.

Favourite beer style? It changes daily but today it’s a hoppy Amber.

Favourite Wicklow Wolf beer? Has to be Kentucky common, I find it complex and crisp.

Favourite brewery? 21st Amendment in San Francisco, but that’s probably just nostalgia. Or else the Trappist brewery Westvleteren in Belgium.



 Oatmeal stout can trace its roots back to the 1880s when Scottish breweries recognized that adding oats to beer made it “healthier” and as a result was used to treat illness. It had a resurgence in England between the World Wars and it is again being revived in recent years through the global craft beer market.
It’s a very dark, full-bodied, roasty, malty beer with the complementary oatmeal flavor. Oatmeal or malted oats account for between 5%-20% of the total grain used in the brewing process to enhance fullness of body and complexity of flavour. Chocolate and Caramel malts also round out the profile.
The level of bitterness varies, as does the oatmeal impression. Light use of oatmeal may give a certain silkiness of body and richness of flavor, while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel, dryish finish, and slight grainy astringency.
ABV: 4.2-5.9%
IBU’s: 25-40
Examples: Dungarvan Brewery Coffee and Oatmeal Stout, Young’s Oatmeal Stout, Samuel Smith’s Oatmeal Stout
Food Pairings:  Ideal for hearty stews during Winter and most red meat or game dishes. Try pairing with a creamy sweet cheese.  If you’re having it with a dessert go with something chocolaty, caramel or with dark fruits.
Malt: Pale, Oats, Chocolate, Caramel, Roasted Barley


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