A Collaborative brew with Dead End Brew Machine, MashDown, and North Coast Smokehouse

A day of immenseness at Lacada! 4 brewers in one place together! What would unfold? First of all laptops opened, some sheets of paper and of course beer. Weeell it would be impolite not to taste another brewers' beer now wouldn't it, especially at breakfast time. The two Chris's had brought some of their own - a Vienna lager and a Spelt sour. It helped with the 45 minute pow wow on what beer we were going to collab that day.


A big Stout. Yea, but what is going to be different? So then a concept was born. We want it to make people think and taste the shore, salt spray, driftwood bonfire......hooo, a beer. There were, of course. lots of technical questions on water composition, brewhouse efficiency but also quite a bit more hands on skills. For instance, how much dulse to put in? Well, let's just taste it as we go along! I don't think we have tasted a brew so many times throughout a brew day. Well, we had to be sure (shore? arf!). When dealing with dulse we didn't want the beer to be salty but on the other hand we wanted the dulse to be there in the beer, in the right tasty quantities. And then there were the smoked malts.


Suffice to say, at the end of the day when the wort was in the FV and the yeasties were pitched the four brewers passed around the final glass. No turning back now. If we hadn't go it right we would taste it. Four swallys later and no-one had said a word. Then one brewer broke the silence - 'that is going to be one helluva beer!'


And So I Watch You From Afar – Three Triangles


Three Triangles is a collaborative brew made by And So I Watch You From Afar and Lacada, two projects with their roots on the north coast.

We targeted a big IPA with a malt grist of extra pale for a clean slate, wheat and oats for mouthfeel and Lacada's biggest dry hop so far, 15g/L of Mosaic, Simcoe and Equinox.

The finished beer is 7.8%, kicks off with pineapple and citrus, leads into stone fruit before a bitter sweet ending; smooth from start to finish and light for the ABV.


It’s that time of year again when the Eldersauer beer is ready for release. This is a very distinctive beer that needs a little time to condition — we bottled it early July. In fact, one brewer noted about last year’s batch that it would even more excellent in a year, or two. So if anyone does have a bottle or two from last year then do hang on to them and crack open much later on a special occasion.

Actually, that is another distinctive thing about our Eldersauer. It has a die-hard fanbase who hunted off licences for every last bottle last year. We heard tales of people rocking up to a shop that they had heard still had some bottles only to find their brother, perhaps, walking out with the stock – ‘nah mate, you’re too late.’

So, to be sure, folks we have 1,160 bottles of this year’s release. It has the same gooseberry-ish, cider apple notes with the elderflower predominant. A super beer when chilled, it has that tartness and effervescence that makes it such a refreshing beer. Enjoy it, until next year’s batch! Or keep it for a year or two…

…if you can resist the temptation to crack on anyway!


Elephant Rock India Pale Ale

It's International IPA Day today, and as our summer seems to have been submerged with a mini-monsoon season, while World Elephant Day fast approaches, the name for our newest India Pale Ale stands out in the cliffs close to Dunluce Castle.

For this 5.7% IPA , the brewers used a grain bill comprising 20% malted oats. This gives the beer a super smooth, rounded and full mouthfeel. With the malts adding a caramel backbone, we then have the Amarillo, Mosaic and Citra hops combining to deliver a delightful mix of mandarin, passion fruit, pineapple and just a touch of gingery spiciness at the end.

Watch out for 500ml bottles and kegs to arrive in your local stockists over the next few days.

West Bay Citra Pale Ale


Amidst the brilliant bustle of our first Portrush Beer and Food Festival in Portrush Town Hall last year there were a few constants in the feedback at the event. Chief amongst them were ‘great atmosphere’ and ‘that West Bay Citra is fantastic, get that out!’. We had brewed a few specials for the festival and this one definitely resonated with people. So we kept it on the back burner, determined to brew it for a general release in the summer.

In order to attain as much Citra as possible we went with pellets and an old school filtration method. Having seen photos of Cloudwater’s vessels after their dry hopping regimes we thought ‘have a piece of that’. That’s our Citra moon – it’s the bottom of our fv with a green hop encrusted trub and fv walls.

The only thing was, come the time to brew I couldn’t find the recipe. In fact, there wasn’t one. I realised I must have dry hopped a pale ale in the cask. So we simply had to replicate that.

You always wonder, as a brewer, if your best laid plans are going to work. Actually, it’s not wonder but more like ‘brewer’s paranoia’. Things can go awry in many different stages of brewing. You can be calmly talking to someone and then your hand shoots out involuntarily at the fruit fly that just entered the general vicinity. It is a bit embarrassing if it was beside their head. Or you finish a clean in place (CIP) on a vessel and then stop and mumble, walk about and then just for good measure dowse it all in sanitiser (again). It’s only when you crack the cap on a bottle of beer after it is properly carbonated do you get a good idea what you have created.

To cut a long story short, we had some big smiles when we cracked our first West Bay Citra. A big, juicy Citra aroma wafting out of the glass at a pace and then that classic citrus peel taste and bite when you take a mouthful. It’s a super gold hue from single pale malt, well carbonated so it has a real sharpness and zing. Summer in a glass.