Odell Brewing Company -Take 3- Craft Beers

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I only started drinking beer in the last couple of years...yes I was a very late beer bloomer. I used to drink whiskey and water 'of an evening' as my father would say...and as my father would also drink. I think now is probably the best time to be a beer drinker in Ireland not only because of the recent Irish craft beer explosion but also because of the increased availability of craft beers from beyond our shores.

 Today I want to talk about the The Odell Brewing Company based in Colorado.  One (rare) sunny day on the stoop, our lovely neighbours first introduced us to the Odell Company with a cold bottle of their I.P.A. (India Pale Ale) -one sip and I was hooked. The company has it's roots in the year 1989, in a grain store from 1915, with the number 3 -three Odells named Wynne, Doug and Corkie. It really is a true success story, the 3 muskateers went from brewing in very small batches and delivering in a Datsun pick up, to expanding over time to a 45,000 sq ft operation creating 45,000 barrels full of outstanding craft beers. The company are very community focused, sourcing raw materials locally, running a charity programme and ensuring minimum environmental impact from their activities...other companies in any field could learn a lot from the Odells. They are dedicated to continued experimentation with flavours, yeasts etc...and long may they continue!
A few days after my first taste I trundled off on Black Pudding (my bike) to Whelans Off Licence on Wexford St. because I really wanted...needed another bottle of scrumptious Odell suds and lo and behold, as well as the beautifully packaged I.P.A. there was another Pale Ale and a Red Ale. Costing around the 3 euro mark for 350ml they aren't cheap but they are quality beers with complex, well thought out flavour structures. 

First up we have Odell Red Ale comin' in at 6.5% this is not for the first time beer drinker as it packs quite a hoppy punch. It is a joy to look at...even the froth has a slightly red hue. Flavour wise it has spicy, grassy tones.
Odell   Red   Ale




Second up Odell I.P.A. comin' in at 7% a really flavoursome Americanised version of India Pale Ale -very popular amongst the Irish Odell posse. Grassy, grapefruit and honey notes pleasure the taste buds here.
Odell   I.P.A.



Last but not least Odell % Barrel Pale Ale at 5.2% it is lighter but still has a distinctive hop taste due to use of essential oils from select hops. It is floral and presents a hint of lemon.
Odell  5 Barrel  Pale  Ale
I just discovered that Redmonds of Ranelagh also stock the Odell Cutthroat Porter, which I plan to try very shortly! In the meantime I hope that Whelans and Redmonds will squeeze in a few more varieties as I for one would love to sample some more of the wondrous liquids made by the enterprising, crafty, geniuses at the Odell Brewing Company -God Bless America & Cheers!

Vintage Cocktail Club -Brunch -My Thoughts

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Nice Tiles -Voce Fala Portugues?

 
Hadn't been. Was in town on Sunday. Needed grub. Fancied a cocktail too -et voila, found myself at the 'secret' door of the V.C.C. Rang the doorbell ...felt momentarily nervous...should we smile or look moody & cool or what? Was there a man looking at us on CCTV...one hand stroking a cat in his lap, one hand hovering between a red button and a green button?! Is this what it's like when you get to the gates of heaven?!

This Door. Somewhere in Temple Bar!


We were greeted by a very friendly girl/lady (I'm in my 30's but still like to be referred to as a girl!) who showed us up a dark stairwell and asked if we'd like to sit in the roof bar and she could pull the roof back for us....Well don't mind if we do so! For now the roof bar was empty, apart from the taxidermied duck, everyone else was in the park or at the beach or still trapped at home nursing hangovers -Hurrrah. 

The Perfect Sun Trap


S and myself perused the brunch menu, made quick decisions and moved swiftly on to the vast selection of spirits and cocktails. This decision happened rather more slowly, they are E11.95 for the standard non-aged ones so we would only be having 1. This is where my indecisive nature reeks havoc....I'm feeling pressure to choose the 'right' one...urrrrgh....Okay, okay, relax the furrowed brow...Housemade Marmalade Vodka?!....'Flip Out' SOLD! S went for the rather femininely named 'Baby Bliss' containing Housemade Beetroot, Balsamic & Strawberry Coulis...Aptly named as it did induce a state of bliss...

Flip Out & Baby Bliss


The beautifully presented cocktails arrived first, leaving us in a slightly boozy state for the grub -no harm done. They were pretty toothsome and if finances had allowed I would definitely have had more...many more.



I had chosen the Smoked Haddock & Poached Egg E14 on a lovely de rigure granny chic plate with wilted spinach, bacon and hollandaise -personnaly I'd have liked if the dish hadn't been under a grill as it dried the hollandaise slightly and a piece of toast would have been nice too, but it was damn tasty. S had Eggs in a Skillet E10(with toast!) deliciously flavoured shrooms with ricotta and eggs -aesthetically also yum.

Haddock & Eggs


Googs in a Skillet

The bill came to E47.90 and we were happy to pay it. Visually the place is nicely finished, the staff were friendly and we enjoyed our chow down and sip up. I imagine it's not as relaxing at night when apparently the place is pretty busy, but for a lazy, boozy Sunday brunch? I would return...(ahem)...anybody who knows me and wants a guide, I am very willing to show you the way...





A, B, Sea-Spaghetti

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Free Food -Foraged Sea Spaghetti


Early on Sunday morning while I was still in the throws of sleep, my brothers headed off to Brownstown Head, Waterford with the intention of catching some mackerel for a BBQ. Alas they were not fruitful when it came to the fishies, but Rich did return with a few fist fulls of Sea Spaghetti or to give it it's Latin name Himanthalia Elongata. It is a delicious sea vegetable, a kind of Kelp, easy to use, free to gather and of course full of nutrients. We took the saltiness out by sitting it in a bowl of fresh water for a couple of hours. Each time I passed the bowl the hand would dip in and break a piece off crunching on the raw snake like curiosity. To cook it I blanched it for 4/5 mins. in boiling water and then tossed it in the pan with some butter and fresh, wet garlic and chive flowers from my Poppas garden...finishing with a grind of pepper and salt -Yum!

Beautiful Chive flowers



Oh oh Spaghetti Oh



Poppa & Richards first garlic harvest




 

June Supper Event

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We are back and we're bringing the sun with us (fingers crossed behind back). It's been a slow, cold, anxious start to Summer this year but it is happening -albeit intermittently. The Open Door Supper Club is delighted to announce our June event -happening on Saturday June 15th. Once again the event will happen in my home, a Victorian era house, where you will sit alongside others -some friends, some strangers...strangers who will most likely be your friends by dessert! You will all be connected by the shared experience of going on a 7 course edible adventure ...and generally having a bit of craic. 



Apéritif
Rhubarb Schnapps on the Rocks

Amouse-Bouches
Sea Salt & Black Sesame Crackers with Dips

Le Start
Char Grilled Flat Breads 
with Aspargus & Cratloe Hill Sheeps Cheese

Palate Cleanser
Lemon Thyme Sorbet

Le Main 
Slow Cooked Commeragh Mountain Lamb Tagine

Le Sweet 
Iles Flottantes -Poached Meringue 
with Foraged Elder Flower Custard 
Goosegog Coulis & Praline

Le Fin
Herb Teas / Espresso
with Surprise Petits Fours


How to Book?
Places are limited and remember it's first come first served -to reserve your place please email me. As soon as I am able to confirm your place you will receive an email.
theopendoorsupperclub@gmail.com

For those of you new to the experience of a supper club....you may have some questions;

Where does it happen? 
This event will take place at my home in Dublin, (close to the city center) on Saturday 15th June @8.00pm finishing up around 11pm.

What will happen? 
10 people will sit together at one table, getting to know each other, over the shared experience of a meal. 
Can you bring your own wine/beer? 
Yes you can- you will receive a welcome drink on arrival but please bring your own beverages for the rest of the evening.
 
What will it cost? 
There is a suggested donation of E35.

What should you wear? 
Dress as you would if going out for dinner. 

Any house rules?
You will be in a house that is a home -please treat it as you would your own. Do come with an open mind, a sense of humour and a willingness to engage with others in conversation. You are welcome to come alone, in pairs or larger groups.
If you are unable to attend please do your best to give me at least 24 hours notice and try get a replacement for your space if possible. Understand that the food is purchased in advance and we are not a restaurant.

Menu is subject to change -depending on availability of ingredients.

Please alert me, when booking, to any special dietary requirements you may have and within reason I will do my best to cater for you.

Peas & love,            
Aoife x

Vin d'Orange - Aperitif of Sunshine

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Vin d'Orange or as those of us whose native tongue is English would say 'Orange Wine' is a delicious, liquid gold apéritif. For a nation that is well known for it's ability to drink we have surprisingly no tradition for a pre dinner tipple, an apéritif, an apertivo and probably due to that, liquers before grub and indeed the digestifes that follow suit, without question, on the continent just don't feature here-pity I say, pity! And much like the tradition of consuming beverages on mainland Europe there is a point to the consumption of these liquid 'amouse-bouches' - apéritifs enliven the senses and prepare you for the food to come and digestifes are taken after a meal -to aid digestion. An amazing Italian digestivo is called Cynar it is derived from atichokes & tastes quite bitter -but the bitter is good it stimulates the gall bladder to produce bile which aids digestion. This is a beautiful French recipe taken from Diane Henrys 'Salt Sugar Smoke'. It is so simple, cost effective and delightful that you'll wonder where it's been all your life.


What you need;
  • 500g Organic Oranges -roughly chopped
  • 1x750ml Dry White Wine
  • 200g Sugar
  • 6tbs Brandy


What you need to do;
  • Combine the oranges and wine and leave in a cool dark place for 2 weeks giving it a shake every now and then
  • Strain the wine and over a very low heat dissolve in the sugar
  • Add the brandy and bottle -leave in a dark place for at least a week...if you can!
  • Serve over plenty of ice

'Summer May Come' Supper Event

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After a little sojourn the door is opening again for our next supper event, which will take place at my home on Saturday May 18th. So, Irish 'Summer' begins on May 1st, but really, all things considered it sort of, kind of, only just about...feels like Spring. We are very excited about the arrival of double figures, the impending scent of coconut sun lotion and the imminent eating of 99's. But before you root out the picnic blanket why not come and indulge yourself, experience something out of the ordinary and meet some new & interesting people -yes that includes you! Booking info below menu.

Le Menu

To Hydrate
Vin D'Orange

To Nibble
Fresh Baked Cream Crackers
Watercress Hummus
Wild Garlic Pesto

To Begin
Hand Picked Nettle & Feta Cheese Parcel
w.Crunchy Salad

To Cleanse
Cucumber Sorbet

To Feast
Bouillabaisse Fish Stew w.Rouille 
Bread for mopping

To Sweeten
A sort of Lemon Meringue Tart

To End
Herb Teas/Builders Tea/Espresso
Petits Fours

For those of you new to the experience of a supper club....you may have some questions;

 Where does it happen? 
This event will take place at my home in Dublin, (close to the city center) on Saturday 18th May @8.00pm finishing up around 11pm.

 What will happen? 
10 people will come together at one table, getting to know each other, over the shared experience of a meal. 
Can you bring your own wine/beer? 
Yes you can- you will receive a welcome drink on arrival but please bring your own beverages for the rest of the evening.
 
 What will it cost? 
There is a suggested donation of E35.

 What should you wear? 
Dress as you would if going out for dinner. 

Any house rules?
You will be in a house that is a home -please treat it as you would your own. Do come with an open mind, a sense of humour and a willingness to engage with others in conversation. You are welcome to come alone, in pairs or larger groups.
How do I book?
Places are limited and remember it's first come first served -to reserve your place please email me. As soon as I am able to confirm your place you will receive an email.
theopendoorsupperclub@gmail.com  
 
If you are unable to attend please do your best to give me at least 24 hours notice and try get a replacement for your space if possible. Understand that the food is purchased in advance and we are not a restaurant.

Menu is subject to change -depending on availability of ingredients.

Please alert me, when booking, to any special dietary requirements you may have and within reason I will do my best to cater for you.
Peas & love,            
Aoife x