Category: Beer Style of the Week

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


 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


Have you ever wondered what’s the difference between Ales and Lagers? Why to barrel age a beer or why ‘hop bombs’ are only dangerous to your taste buds? We will be giving your a weekly beer education about what makes craft beer truly ‘Craft Beer’. Each week we will also post a new Beer Style of the Week.

There are currently 100+ different styles of beers out there and over the coming weeks and months we will go through many of these to give you a greater appreciation of the world of beer of beer and how immense it is.

We will also brush up your craft beer slang and terminology, brewing techniques, history of beer and the finer details that go into making a perfect pint. Pete, our head brewer, and your headmaster for this series will take you on this beer journey and first up is the first beer he brewed here: American Amber Ale.
Beer Style 1: American Amber Ale
A hoppy, moderate-strength American craft beer with a pronounced caramel malt character, ranging from amber to copper in colour.  It’s flavour and aroma showcases American and new world hop varieties and is supported by the malt sweetness of caramel malts. The balance between malty and hoppy can vary quite a bit depending in the brewer.


It originated on the West coast of the States in the 1970’s during the early American craft beer movement and was originally called a red ale. While it origins lay in American Pale Ales it is closer to an Irish Red Ale in terms of appearance and mouth feel however it’s the use of citrus/floral accented American hops that give it it’s unique flavour.

ABV: 4.5-6.2%
IBU’s: 25-40
Commercial Examples: Wicklow Wolf American Amber, Rogue American Amber Ale, Brew Dog 5AM Saint, Rascels Big Hop Red
Food pairings: BBQs, meat dishes, cheese
Hops: Any combination of hops to showcase American hop character
Malt: 2-Row Malted Barley, Caramel Malts, Dark Malts, Specialty Malts


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