Brewer Creates Blackberry Sour Ale For Food On The Edge Event
Galway Bay Brewery has created a small batch of blackberry sour, wheat ale called ‘Foreign | Native’ which will be sold exclusively at the international food symposium Food On The Edge, which is taki...
Galway Bay Brewery has created a small batch of blackberry sour, wheat ale called ‘Foreign | Native’ which will be sold exclusively at the international food symposium Food On The Edge, which is taking place in Galway on the 21 and 22 of October.
The concept behind the creation of the beer was made with this year's Food On The Edge's theme in mind.
JP McMahon, symposium director of Food On The Edge, said: "Our theme this year is migration, with regards to how food travels and how that affects people's perception of food, and this beer further questions the idea of what it means to be local and how people moving from place to place has defined us and shaped our food and drink culture.”
The beer was made with a which is a Danish heritage grain - Ølands wheat which is now grown in Ireland, a Norwegian yeast and wild blackberries, which were foraged in the Burren.
Galway Bay Brewery collaborated with Matt Orlando and Tiago Falcone of Broaden & Build, sister brewery to Copenhagen’s Amass Restaurant, and JP McMahon to develop the beer which is exclusive to Food On The Edge 2019.
"Last month we went over to Copenhagen to meet with Matt and Tiago to develop a beer which would illustrate this year’s theme of migration," said Tom Delaney, head brewer at Galway Bay Brewery.
"When the Vikings invaded Ireland they probably brought their own ingredients and methods of cooking and brewing, which over time became native to our own culture."
© 2019 Checkout – your source for the latest Irish retail news. Article by Donna Ahern. Click sign-up to subscribe to Checkout.