An east Belfast brewery has stirred up the local craft beer scene by teaming up with a Co Down pickle producer to create a boldly innovative brew called "Dill With It." This new pickle beer, developed by Bullhouse East’s sales manager Brent Nielsen, who hails from New Zealand, uses distinctive pickles crafted by Michigan native Willetta Gabriel of Bethel's Kitchen in Dromore. Beyond its unique flavour profile, the collaboration also serves as a compelling narrative about the positive impact of immigration in Northern Ireland.

Brent Nielsen, driven by a desire to make Northern Irish breweries stand out, identified an opportunity to challenge local palates with something fresh, savory, and slightly controversial. Drawing inspiration from New Zealand breweries that had experimented with pickle beers, he aimed to develop a product that would disrupt the growing independent craft beer market in the region. "People either love pickles or hate them," Brent explained to The Irish News, emphasising that standing out in a competitive brewing landscape was a key motivator.

Central to the success of "Dill With It" was finding the right pickle flavour. Unlike the typically sweet Northern Irish varieties, Nielsen sought American-style pickles with a stronger, punchier taste reminiscent of those found in Michigan. This search led him to Bethel’s Kitchen, where Willetta Gabriel had been producing authentic dill pickles with a balance of garlic, dill, red onion, and whole cloves—an approach that retained the cucumbers' fresh flavour while delivering a pungent kick. Willetta recounted her own journey: after two decades of searching for pickles in Northern Ireland that matched the boldness she was accustomed to in the US, she began crafting her own during the lockdown, giving birth to Bethel’s Kitchen and its distinctive pickle offerings.

Their partnership blossomed naturally, reflecting a cross-cultural synergy, Brent from New Zealand and Willetta from Michigan. Willetta highlighted how the collaboration symbolises the enriching effect of immigrant communities joining forces to create something unique, echoing a positive story about diversity in Northern Ireland.

The brewing process for "Dill With It" involved months of experimentation to harmonise the briny, sour, and salty components without compromising drinkability. Initial attempts to pickle the beer with spices were less successful, prompting the team to ferment a sour base beer with a low pH, boost it with ale yeast, and then infuse it generously with pickle juice. The resulting brew offers a refreshing yet unmistakably savory experience, blending flavours rarely found in traditional beers.

Reception to the beer has been mixed but lively; some consumers embrace its briny twist, while others need time to adjust to the concept of a pickle-flavoured pint. Nielsen sees this divergence as a sign of success—sparking curiosity and ensuring the beer is memorable in the crowded craft market. Willetta added that the launch has significantly boosted interest in her pickles, and seeing enthusiastic fans sporting branded merchandise was exhilarating for her small business.

The innovative beer enjoys strong support from The Woodworkers in south Belfast, a pickling-themed eatery that helped bring "Dill With It" to a broader audience by placing it on tap. Both Nielsen and Gabriel credit The Woodworkers for playing a critical role in introducing the beer to the local community and maintaining momentum for the project.

Looking ahead, the duo harbour ambitions to extend their collaboration’s reach beyond Northern Ireland, dreaming of launching the beer in their native Michigan and New Zealand. While those are longer-term goals, they remain focused on capitalising on the momentum in Belfast, confident that their product has lasting appeal and room to grow. Brent believes "Dill With It" has demonstrated a clear market appetite for novelty and bold flavours in the craft beer scene, and he is eager to revisit and expand the concept in future brews.

Bullhouse Brew Co., known for its hop-forward beers and reinterpretations of traditional styles, provides a fitting home for such experimentation. Their flagship bar, Bullhouse East, acts as both a community hub and a showcase for inventive craft beers like "Dill With It," setting them apart in Belfast’s dynamic brewing landscape.

The emergence of pickle beers is part of a broader trend in craft brewing internationally, with similar sour and briny brews appearing in the US. Examples include Blue Owl Brewing’s "Pickled Little Boss," a sour pickle beer with a tart profile, and New Jersey’s Source Brewing collaborating with Pickle Monster Hot Sauce to produce "Pickle Boi," a gose-style ale featuring fresh cucumber and dill notes. Even the UK has seen innovations like the Brooklyn Pickle Lager from Railhouse Brewery, which offers a more subtle pickle infusion. "Dill With It" thus situates itself within a growing, adventurous niche that reimagines conventional beer flavours with culinary creativity.

In combining heritage, bold flavours, and immigrant stories, "Dill With It" exemplifies how craft brewing can transcend traditional boundaries, creating not just a drink but a shared experience and narrative that resonates within its community.