Meet co-founder Simon Lynch, our resident horticulturist who’s responsible for our hop farm.
Favourite beers? Pliney the elder, Lovibonds sour, Odell’s Lugene chocolate milk stout and our very own Wicklow hopped Locavore, Elevation and Black Perle Porter.
Favourite beer style? Depends on the day! Anything from sours and IPAs to Porters.
How did you meet Quincy? Two of our kids were in the same class in primary school and we got chatting over our love of good beer and good food. Both of us lived in San Francisco years ago and would reminisce about that and of course California is home to some great breweries and beers. I started helping him with his home brewing as well and it took off from there.
How did you end up setting up a brewery and hop farm? Firstly, this is only the beginning of hopefully a very exciting story. It’s taken a lot of hard work and dedication to create Wicklow Wolf Brewing Co. I would say blood sweat and tears but people might get the wrong idea about our beers and ingredients! We want to show case products from farm field to glass and as a horticulturalist we have the in house skills to be able to add something special to tell a different story. We’ve plans to grow more of our own ingredients in the near future in addition to our own hops, to be as sustainable as possible and do things in a way that has little impact on the environment. Currently we get manure from local farmers for the hop farm, give our spent grain to them for their cattle and to the pigs in Killruddery house, and use the spent hops as mulch for the hop plants.
Best thing about working on the hop farm? Being out in nature in the Wicklow hills! People who work Monday to Friday only get the opportunity to go walking, orienteering and cycling in the Wicklow hills at the weekends whereas my work is there which is great. Although not so wonderful on the days when the weather turns nasty, but when you love what you do it’s not always as difficult.
What’s your hope for the future for Irish Craft beer and Wicklow Wolf? I would like to see more and more quality craft beer being consumed by people over the mass produced beer and that people come to understand that like coffee and wine; there is more quality out there to be appreciated. I hope WW continues to create and produce many more excellent different beer styles, while growing the business in a green and sustainable way. Quincey and I have a philosophy “we only like to brew beers we love to drink ourselves ” and by extension we hope that people who drink our beers do too