The annual Craft Beer & Spirits Summit, which is taking place on October 5th at the Sport Ireland Campus in Blanchardstown, will cover all key aspects of the €44 million turnover Irish craft beer industry and the blossoming craft spirits sector.
There are currently about 75 microbreweries operating in the Republic of Ireland – up from 15 in 2012 – producing over 157,000 hectolitres of beer annually. One in ﬁve microbreweries has a turnover in excess of €1 million. Craft beer consumption in Ireland is continuing to rise and currently accounts for 2.8% of the total beer market.
However, this compares to 12.7% in the US where craft brewing has been encouraged by very strict competition laws. Irish craft brewers face major difﬁculties in gaining a more sustainable foothold in the market due to the dominance of the multinational beer brands with their signiﬁcant distribution networks and big marketing budgets.
A market share of 5% and above is considered to be necessary for the long-term sustainability of the craft brewing sector, according to the Independent Craft Brewers of Ireland (ICBI), a trade organisation representing independently owned microbreweries across the island of Ireland, but this would necessitate a very signiﬁcant increase in consumption levels. To retain viability, the ICBI believes that the sector needs continued supports to grow, primarily to help educate consumers about the beneﬁts to the local economy of switching to Irish owned craft beers.
The Irish craft spirits category, encompassing whiskey, gin, vodka, brandy and poitín, is experiencing a renaissance as new distilleries spring up across the country. The white spirits sector is particularly buoyant, aided by strong new product development activity.
Delegates have registered to attend from:
- Ingredient & Equipment Suppliers
- Independent Brewers
- Independent Distilleries
- Oﬀ Licenses
- Pub Groups
- Online Retail
- Convenience Stores
- Wholesalers & Distributors
- Café Bars
Morning (11 am-12 noon): Whiskey Tasting And Networking
- Chamber X Oran Colhoun
- Selection of canapés to compliment the single malt
- Single malt, honey, and whipped goats cheese on sourdough crisp
- Garnished with fig jam, dehydrated pear, bronze fennel
- Chicken liver and chamber pate, stout brown bread
- Garnish - diced poached pear
The single malt whiskey shows fantastic diversity as it can be used to add balance and exciting flavor this featured ingredient on many Irish menus, we can add it to the recipe or enjoy a dram alongside as it refreshes the palate by cutting through the fat of the cheese and the sweetness of the fig.
Afternoon (12 noon - 1 pm ): The Main Dish, Tasters
- Chamber-cured salmon taco smoked avocado, apple remoulade.
- Garnished with sea purslane.
- 24-hour Braised Beef Rib, Polenta, Parmesan Chamber Sauce.
Curing like whiskey is an old Irish tradition, curing in whiskey - a slightly newer, but brilliant concept. Curing just in salt creates a dry hard fish good for preservation but not on the palette, the addition of chamber and sugar creates a liquid brine, and the salt draws out some moisture, but through osmosis, the whiskey and sugar penetrate the flesh and helps to maintain the beautiful texture while optimizing the flavor throughout the salmon.
Afternoon ( 1 pm - 1:30 pm): Dessert Tasters
- Christmas Sticky Toffee Pudding with Butterscotch Sauce
A destined pairing for our flagship 18/yo single malt, matching the nose, palate, and finish in all tasting notes. Notice how the flavor complements and elevate each other. A perfect finish to a winter celebration meal.