WHAT WE DO It’s all about graft and craft. We take malted barley from Athy in County Kildare and traditionally-grown hops from pretty much everywhere you can find the good ones. We never thought it would be easy but we reckon it’s worth it. Of course, we don’t stop there. That’s only half the story. The rest is all about how we create unique beers – beers that you’ll never confuse for anything else. In fact, that’s not the whole story either. We brew using renewable energy and there are a whole lot of deliriously happy cows out there who work tirelessly for us by recycling our spent grain and hops. WHAT WE DON’T DO… …is just as important. We don’t add anything to what we brew. No additives, no chemicals, nothing to “homegenise” our beers. And we don’t pasteurise. Fresh, we believe, is not just better – fresh is the only way to go, and the only way we know. JUST LIKE DUBLIN, WE’RE OFF KILTER Were we mad? Maybe, but two years later we took gold at the international “Beer Oscars” in Burton-on-Trent for our Plain Porter, the first of many. And meantime, customers had become converts to real beer. That was our real vindication. Sometimes, it pays to be off your rocker. Or, at least, a bit off kilter. Someone once pointed out that Dublin, one of the great brewing cities of the world, is 6º off kilter (6.6º off the Greenwich Meridian to be precise). So, just like us. We’re not joking when we say that we’re the largest Irish-owned brewery. We are. But we’re still refreshingly small. It’s because we believe in flavour, from grain to glass. If we didn’t, we might still be drinking…well, you know…ordinary beer. Perish the thought…