While the Irish brewing and distilling industry is experiencing a resurgence, farmers are feeling left behind in the story. "Farmers feel they are not part of the brewing and distilling success story, the malting companies don't want to pay for our product," said farmer Colm Fingleton, who is part of the Irish Grain Growers Association.
While the Irish brewing and distilling industry is experiencing a resurgence, farmers are feeling left behind in the story.
"Farmers feel they are not part of the brewing and distilling success story, the malting companies don't want to pay for our product," said farmer Colm Fingleton, who is part of the Irish Grain Growers Association.
"I'm concerned the commercialisation of the brewing industry has turned people away."
His comments stemmed from an Agri Guild panel discussion on what the definition of "craft" in the drinks industry should be. The four panellists agreed that the provenance of the grain is important.
I'm paying more than Guinness, but it's a logistical problem as I only get one slot to malt
"There are definitions [of craft] driven by tax breaks. My definition is it must be brewed by brewers not accountants," said Gearoid Cahill from Pearse Lyons distillery.
But David Walsh Kemmis from Ballykilcavan Farm and Brewery in Laois said that in order for him to grow his own grain and brew it he is paying more per bottle for malting barley than Guinness.
"I'm paying more than Guinness, but it's a logistical problem as I only get one slot to malt. A bottle of beer has 2c to 3c of barley in it so another cent doesn't matter to me," he said.
David owns one of 75 craft breweries now in Ireland, up from just 15 in 2012.
The market share of craft beer is experiencing growth despite a decline in overall beer consumption. Consumption of craft beer accounts for 2.8%of overall consumption.
Frustration
The panel said they want to see Irish grain used where possible in the craft industry. Colm Fingleton expressed frustration that while farmers have to be "an open book" in terms of inspections, that's where the book stops.
"When it's delivered to the gate of the malter there's a lack of info where it's going after that," he said. "People value provenance and are conscious of carbon footprint."
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