THE CULTURE OF craft beer in Ireland has enjoyed a particularly fruitful decade. With endless varieties available – both with brands and, more importantly, interesting flavours – we’ve become spoilt for choice when it comes to speciality beer.
Better still, the quality and quantity of Irish-made and owned craft beer bars and breweries operating throughout the country demonstrates its prominence in our nightlife habits and therefore dismissing any scepticism of this being a fad. In many cases, these brewery-come-bars are fast becoming the new local spots to convene with friends and family. One such leading example of this model is Rascals Brewing Company.
Tucked away in Inchicore, Rascals has produced a wide variety of the finest speciality beers on the market. Founded in 2014 by Cathal O’Donoghue and Emma Devlin, Rascals has not only become an integral part of its local community but their delicious drinks have fast replaced some of the larger named brands for people’s chosen tipple.
Having previously worked in the pharmaceutical industry as an engineer, Rascals co-founder Cathal O’Donoghue told The Journal about the background of the business, how he was able to translate his previous work into brewing and the unlikely spot where the seedling for the business was planted. “[Emma and I] initially got the idea of opening a brewery while living in New Zealand. There were loads of small breweries opening up over there during that time. We were also avid homebrewers and really wanted to give it a go and so we started Rascals in 2014 and have been doing it ever since!”
Commenting on the increasing popularity of craft beers in Ireland, O’Donoghue credits curiosity and exposure to other cultures as contributing factors to our expanded palettes. “Irish people have travelled all over the world and have seen and tasted other beers. People are now aware that beer isn’t just lager or stout. There are 100s of different styles and loads of interesting beers are imported from the UK, Belgium, Germany, USA etc. Finally, I would say that people are generally more interested in what they eat and drink. They want to know where and how it’s made and if it’s Irish.”
In 2018, Rascals expanded their customer experience when they opened their restaurant bar. As well as taking a tour of the brewery and seeing the beer’s journey from grain to glass, you can sit and enjoy a pizza and pint. The atmosphere in the restaurant, which extends to an outdoor seated section, is always inviting. Further demonstrating their love for their surrounding community, you can choose from a “Shrooms by the Coombe” or “Meat Me in Inchicore” pizza to enjoy with your pint of Rascals.
Along with their regular and popular beers on tap, such as Happy Days Session Pale Ale or Big Hop Red, Rascals keep things interesting for their customers with the limited release of special flavours to explore and enjoy. O’Donoghue explains the process behind crafting some of Rascals’ more experimental beers and what’s in store later this year.
“We often sit down together as a team and brainstorm ideas for beers. Everything is written down and then we narrow it down to what we think will work and if the public will like it. Sometimes one of the team will come in on a Monday morning with an idea inspired by a beer that they had or food they ate. We have a few interesting beers in the bar at the moment. Hazelnut Brown Ale, Lemon & Coconut Sour and in December we’re releasing a Coffee & Oatmeal Stout.”
Having now become a go-to destination for many craft beer connoisseurs, O’Donoghue relishes seeing customers enjoying their space to the fullest. “I love seeing the bar full and the atmosphere is buzzing, people enjoying the pizza, beers and music.” It’s not just the customers who get to enjoy the fruits of their labour, as O’Donoghue reveals. “Getting together with the team and enjoying a few beers is one of the best parts. We all work hard, so when we get the chance we like to play hard too!”
On the subject of playing hard, Cathal O’Donoghue shares his favourite spots to spend time away from the brewery. From leisurely weekend strolls in Phoenix Park and pints in Stoneybatter, O’Donoghue describes his ideal Night Out, Night Off.
Down the Local: “The Glimmer Man in Stoneybatter is a good spot and is close to our home. It always has an interesting mix of people in there enjoying a pint.”
Dream Night Out: “Dinner with a group of friends. Either Asian or Mexican, which are my favourite types of food. I love M&L Chinese on Cathedral Street and for Mexican food, it has to be 777. I’d follow food with a gig, either live music or a DJ. As long as the music makes you dance!”
Morning off Ritual: “We like to cook a nice breakfast at home. We tend to make scrambled eggs with scallions and feta on sourdough bread with some grilled tomatoes on the side. Then a walk in the Phoenix park to the visitor centre or over to Farmleigh House for a coffee or tea.”
Hidden Gem: “Slatts in Inchicore is a great local’s bar. For food, Ramen Co in Stoneybatter is a nice little place for a quick bite.”
Weekend Getaway: “Anywhere along the west coast of Ireland. We’ve been going to County Clare for the past few summers. There are some great bars in Ennistymon and Hotel Doolin has a great outdoor area with live music. West Cork is also excellent. (I’m not biased at all!) It’s full of lovely towns and villages with a lot of great food on offer. There’s the Skibbereen Farmers Market, Baltimore & Ballydehob have nice restaurants. Connolly’s of Leap is a brilliant little venue that gets the best Irish acts for gigs.
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