Meet one of the newest members of our sales team, Mike Shanahan, who is out there pouring samples at tasting events, serving up beers at festivals and  ensuring our pack is available around the country.

What brought you to Wicklow Wolf?

I actually applied three times before I got in, which goes to show persistence is vital… and timing! I’ve admired the beer and the brand for at least two years now. I fell for the Elevation first, then the IPA got me and then  A Beer called Rwanda!

What got you interested in beer?

I studied Food Science in college, we had a module on fermentation and that lead me to buying a home-brewing kit from Blackrock Cellar. I was working in a really good coffee spot nearby at the time, after shifts I would get a new bottle from a new brewery, constantly wanting to develop my palate. From carrying out sensory analysis tastings in college, to brewing up some of the finest coffee to casually trying out new beers my career path weirdly makes sense in my head!

Favourite beer style?

I love sours… Belgian sours also. I spent a year in California and we would go to breweries that specialised in sours. I just find the complexity of their flavour profiles fascinating.

Favourite brewery?

In the States – Beechwood Brewery in Long Beach. I’m a big fan of Yellowbelly’s sours and their unbelievable graphics.

Best thing about working in a brewery?

The tastings! No, I love the sense of comradery. Everyone here is so passionate about the product and the brand, and all we want is to see it do well… That’s so nice to be a part of.


On your hops, get fermenting, go!

We’re excited to announce our inaugural Ready Steady Brew is taking place here at the brewery tomorrow. The best home brewers from the Garden County Brewers, North County Brewers, Munster Expat Brewers, Wooden Skull Brewers and Liffey Brewers will gather to compete in a head-to-head brew-off where only one team can claim beer glory.

In order to get their brew on we’ll supply the teams with a fresh delivery of Cascade hops picked from our hop farm in Roundwood. They’ll also be supplied with Irish pale malted barley and bittering hops to work up their creations.

Brewing gets underway at 12pm and come 5pm the beer will be left to ferment until  the all important taste testing gets under way. Our pack of judges will run the rule over the beers on a number of criteria including colour, quality, aroma and taste.

The winning team will take home the Ready Steady Brew trophy, a supply of our hops and ingredients and plenty of our beers to celebrate!

Follow all the brewing action on our Facebook page, Instagram and Twitter where we’ll have live updates and interviews with the brewers over the day.

Aine, the latest member of the team, joined us at the start of the year as a process brewer and here she explains her position and her responsibilities.

As the process brewer my main responsibilities are to organise our new brewery and to ensure we are currently working in the most effective ways we can. I also help with what ever else needs to be done, but when I’m in the brew house I do tend to slow things down, my spent grain handling skills are not what they used to be.

What brought you to Wicklow Wolf?
I was very impressed with what the brewery has achieved in its short life as well as the variety and high quality of the beers they produce. Who wouldn’t want to be involved!

What got you into brewing?
Nope, I never home brewed. I got into brewing when I went to college. I studied Biotechnology at DCU which was  half genes, half fermentation science. I was lucky enough to be placed into the Harp brewery in Dundalk for my college placement and it was there I realised  I loved brewing. As a result I continued on to Heriot -Watt University in Edinburgh to do my masters in brewing and distilling and I’ve never looked back.

Favourite beer style?
It depends on the weather. It depends on the day. Mostly I go for Stouts and Porters.

Favourite brewery?
I cant pick one, so many have great beers!

Best thing about working in a brewery?
The variety of the work and the fact so much of it is hands-on. I also love the passion and pride among the team.

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