Saturday, 28 May 2016

What do The Púca and Chloe Dancer have in common?

March 5th 2016 was Boundary Brewing's first birthday party. For any serious Irish beer lover there was only one place to be: Brewbot in Belfast. The best of the best was on show: a tap take-over featuring Boundary's full range, along with great brews from Simon Lambert & Sons, The White Hag, and Galway Bay.

For me it was the first public outing of my winner of Sourfest 2015, brewed by myself under my good friend Matthew's watchful eye at Boundary, and what a buzz it was. Due to scheduling it didn't go on tap till late in the evening, 9.30pm, by which time John The Beer Nut Duffy was on the last train back to Dublin. Misfortunate as I really wanted John to taste it. Howandever. Taking position on Tap 3 it was a wonderful experience to hear people at the bar say "Tell so-and-so the raspberry sour has gone on" and two hours later it was equally gratifying when Steven Barr, my main man behind the bar, told me "It's all gone". Live fast die young. Since then it went on sale in Glasgow and London where the reception was equally as prompt!

Chloe racked up a healthy 4.32 (currently 4.22) on Untapped once the votes from the launch night were verified, making it one of the highest ranked beers from Ireland.

So to answer the question: What do The Púca and Chloe Dancer have in common? Well, the pre-acidification method I used in Chloe Dancer is also used in An Púca. I find it works very well with fruit sours, but of course Joe used it in his own way and has produced another wonderful beer. Chloe has opened doors for me.... watch this space! #Leviathan

The White Hag's Paul, really digging Chloe
The Púca is fairly widely available as The White Hag's batch size is much bigger than Boundary's. If you see it, buy it, you won't regret it! And Boundary's other beers are as awesome as ever.

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