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Black Donkey Underworld Savage Ale 500ml Bottle

A true farmhouse style ale, fermented with a unique yeast, harvested from Owenygat cave in Roscommon, Ireland. Legend has it that Owenygat cave was the lair of the Morrigan, and the gate to the Underworld in celtic mythology. 
Burnt gold colour, with a dense white head. Aromas of candied citrus,and blackberries. Flavours of lemon zest, fruit of the forest and funky wild yeast spice. Clean lingering bitterness on the backend. 100% bottle and keg conditioned

5.6% ABV

It’s finally here!!! Our first special, limited edition batch 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 a light-bodied, dry and citrussy farmhouse ale with plenty of funky and earthy flavours.


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 here last Halloween 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. A full production batch is now fermenting away and ready for release in June 2018. 

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