Citizens, I’ve had pints (many pints, if we’re being honest) of Caffrey’s and Smithwick’s in front of peaty turf fires an empty pint glass’s throw from the north Atlantic, but this is not going to be about peaty turf fires and Caffrey’s and Smithwick’s and throwing pint glasses. Mostly.
I’m part Irish on both sides – mom’s mom’s family and her grandpa came from Cork City, dad’s from Donegal. I own the entire MacGowan-era Pogues discography (including a sweet live bootleg, but excluding the “Poguetry In Motion” EP and Shane’s early work with the Nipple Erectors). But this has nothing to do with Cork, Donegal, or 1980s Celto-punk. Mostly.
Guinness was my gateway beer and a stylistic and qualitative pole star through my early homebrewing years. But this has nothing to do with qualitative pole stars … maybe something to do with gateway beer.
This is the first March in memory that’s found me without a keg of nitrogenated, homebrewed stout to pour. That was not an accident.
This year I’ve been thinking about Caffrey’s, which I miss, and about the historical Enniscorthy Ruby Ale of Co. Wexford, which elided into a little something called Killian’s Irish Red of Co. Frostbrewed – arguably still ruby, but a lager; and of which, once upon a time in my dissipated youth, I also drank pints (just a couple pints, if we’re being honest) but much farther from the Atlantic.
It’s easy to hate on the end result of what used to (presumably – I wasn’t born) be an authentic example of Irish ale, a holdout from the Victorian era that persevered through a war for independence and two world wars before giving up the ghost (or the license to the name, to be less figurative about it).
But … Irish red lager is here, it’s a best-seller, it’s a fixture in the marketplace and a feature of the landscape, it’s a fact of life, it’s not going anywhere. All we can do is just keep brewing.
Sweeney Astray Irish Red Lager
Target OG: 1.051
- 90% Rahr 2-row
- 4% Weyermann Caramunich II
- 4% Flaked Oats
- 2% Roast Barley
- Single infusion at 152F
- Brewer’s Gold (pellet, 6.5% aa) at 60′ to 25 IBU
- Brewer’s Gold (pellet, 6.5% aa) at 10′ to 5 IBU
- chill to 48F, O2 and pitch with Wyeast 2000 Budvar Lager, free rise to 56-57F over 8-9 days
- crop yeast once TG is reached (1.010 for this batch)
- after 18 days, fine and rack to kegs, crash cool to 35 for a couple weeks, and carbonate
I’ll be honest: this is not what I’ve become accustomed to filling Imperial pints with in the first half of the month of March while listening to the caterwauling and feedback of “Streams of Whiskey: Live in Leysin, 1991” (Kicked out of the Pogues! For substance abuse! How does that even work?) and wondering to myself whether I’ve truly grown responsible enough in the intervening years to not throw an empty pint glass at the house of the neighbor lady who feeds the squirrels. It’s not a dry stout, is what I’m trying to say.
And I have grown responsible enough. And the squirrel she calls Fred was giving me the stinkeye, anyway.
I will say that the toughest part about brewing this “style” is, for a lager nerd, being willing to do it all a little wrong. Noble hops and 100% malt? Hell naw.
It’s real pretty in the glass, with that rusty-iron bloodiness you can only get from roast barley. The Budvar yeast left it nice and clear, even coming out of primary. The body is round and malt-forward as it should be, but the flavors are incongruous somehow – roast barley coffeeness with lagery-smooth cleanness? Candy-apple caramel malt with an Oktoberfest profile? – but not unpleasantly so. The hops, though … God save and keep Brewer’s Gold, they show up here like a cloth-capped bumpkin looking for a fight. They’re rough around the edges, ferally fruity and the quality of their bitterness a touch abrasive. That roughness, layered on top of the lingering sulfur from the yeast, combined with the chunky oat-filled body, plus a borderline-sessionable abv% is exactly the touch of burly and old-school I want for … not throwing pint glasses, turning down the music, and going to bed at a reasonable hour so I can get up for work.
It looks nice, that’s for sure!
Why have you done this as a lager rather than an ale?
I would think that an English ale yeast would give it some fruity esters that could compliment the beer.
Sweet Write-Up! Like poetry Man! If only we could cyber-taste! You’re killin’ me!
Ahh, I drank many pints of Caffrey’s too while eating salt and vinegar chips!
I like the lagerized ales – just finishing off a keg of black lager that shot past Schwarz and headed a bit toward a stout. Is it wrong?
I had an eerie sense of déjà vu when reading the first paragraph; I finally realized you lifted it right from your growler homebrew article. No problem though because both are great reads!
Are you writing for any other sites? I really enjoy your blend of humor, history and knowledge.
Cheers, Carl. Those are the only two right now. And “lifted” … so pejorative. I just use all parts of the buffalo. A couple times.
You’re right, not very minnesota nice of me; how about “I realized you were paying homage to an excellent piece from the growler”?
Any snow inspired brews for (hopefully) our last Snow-nami this monday?
I also found the Growler after searching the web for a Scottish 140 shilling recipe and came upon the Growler mag. Both recipes look great gonna try both. CHEERS!
Awesome stuff. Keep it coming.
Nice. I made a Scottish Strong Lager last weekend with dopplebock yeast. Still fermenting at 48.
Michael, many fond memories of Caffrey’s. I’m still unhappy with Coors for taking one of my all time favorite beers off the market. Any chance you would have a Caffrey’s Clone recipe up your sleeve? I’d love to home brew something close and put it on nitro at my home.
Nothing I’ve ever been happy with … if you hit upon a good formulation, let me know!
Fantastic post. It looks tasty, though if I steal the recipe I’m going to change the yeast and make it an ale. Mostly because I’m too lazy and impatient for lager.
I just kegged up a batch of this and it came out very different from your picture. Mine was almost brown. Still tasty, but it looked like a winter ale.
What is the name of the brewery and town that Sweeney’s is made in? I drank some in a bar in Edinburgh and enjoyed it very much. It was on tap so did not see a bottle. My beer list since 2004 is 1412 different beers as of today. Here in Texas we don’t get many Scottish beers, but I have had luck with Brewdog and Brewmeister.
Sorry, I’m not familiar – is it one of these?
Thanks, but no. If you hear of any thing else please let me know. Thanks again!
Noticed you mention “crop yeast” in the directions on quite a few posts. Can you explain what that means? I’ve tried looking it up on search engines to no avail. Does it just mean you remove a portion of the yeast cake?
Yeah – essentially it’s collecting just yeast (since the cake would include trub and hop solids) from the fermentor for re-use.