March 12, 2018 admin

Follow us on our wild yeast chase

It’s finally here!!! Our unique, first in Ireland, one of a kind ‘Savage Ale’ brewed with Roscommon yeast.

Morrigan Strain 1 was the yeast eventually propagated for use, and named after the legendary warrior goddess who once inhabited the Oweynagat cave. It was harvested from a blackberry bush just above the cave’s tiny entrance.

‘Underworld Savage Ale’ is available in kegs and bottles and is a light-bodied, dry and citrussy farmhouse ale with plenty of funky and earthy flavours.

Catch up on the Wild Yeast Chase story :   In 2017 Black Donkey initiated a project, the “Wild Yeast Chase” in conjunction with IT Tallaght and Enterprise Ireland, to harvest wild yeast strains from the Roscommon countryside. The goal is to isolate a unique, strain of yeast, indigenous to the locality of the brewery that will become the base for new recipes, which are truly unique to Black Donkey. Located at Rathcroghan is a heritage site extending over 6 square kilometres encompassing national monuments, natural limestone caves, burial mounds and ringforts. The ancient landscape was witness to the rise and fall of great tribes, chieftains and dynastic families. It was home to the great Iron Age Warrior, Queen Medb who ruled all of Connaught from Rathcroghan, and also legendary heroes Battle Goddess Morrigan and the boy hero Cúchulainn. Work started on Halloween 2017 when we gathered yeast samples from Oweynagat cave, also called ‘Hellsmouth of Ireland’, one of the many natural limestone caves. These samples returned to IT Tallaght where they were isolated, purified and yeast strains identified. The resulting samples were then propagated, monitored, analysed and classified. Three successful strains returned home to Roscommon in early January. On March 8th 2018 the first viable yeast strain called ‘Morrigan Strain #1’ was used in a pilot batch. The first production batch was released in June 2018. The entrance to Owenygat cave
Follow our Facebook live video series which documents the progress of our very own ‘Morrigan Yeast’ – where we literally went to hell and back to introduce a brand new yeast.
And read some of the local and international articles written about our very own yeast.