Peter Curtin
Burren Brewery N
ine years ago, Peter Curtin set up a microbrewery under the roof of the Roadside Tavern,
which has housed a few generations of Curtins, a bakery, butter market and a pub. And now a brewery. A while ago, he collected wild yeast in the Burren, close to the Atlantic, which he then used to brew a beer following an ancient Irish brewing technique. No hops are used in this gruit beer called “Euphoria”, just wild herbs collected by a local herbalist. It is refreshing and fruity, and induces a mild euphoria, hence the name. All the beers brewed by Peter – the Burren Gold, the Burren Red (ale), the Burren Black and the Euphoria – go really well with the foods on the gastro-pub’s menu. It features Irish cuisine with a modern twist and locally sourced ingredients like the Burren Smoked Irish Organic Salmon from the Burren Smokehouse. People travel from far to be able to taste the Hot & Cold Smoked Salmon Tagliatelle or the Hot Smoked Salmon on a bed of spring onion mash. The Burren Brewery beers are only available in the Roadside Tavern and the Burren Storehouse next door, where the smoked salmon is a firm favourite as a pizza topping. A beer tasting experience is available in the Roadside Tavern, or alternatively, a Meet the Maker tour starting at the Burren Smokehouse and ending in the Roadside Tavern with a beer and a smoked salmon tasting plate. Both experiences are guided by the owners of the premises.
Go Wild Magazine - Staycation Edition 2020
Peter Curtin in the Burren Brewery
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