Non-alcoholic beer brand wins the Irish Food Writers’ Guild 2026 Food Awards

Fierce Mild, the Dundalk based non-alcoholic beer was announced as the drinks winner of the Irish Food Writers’ Guild 2026 Awards

The Irish Food Writers’ Guild announced the recipients of its 2026 Food Awards on 3 March, recognising excellence, sustainability, community and outstanding contribution across Ireland’s food and drink sector.

Irish drink brand Fierce Mild, was celebrated for producing an innovative and flavour driven non-alchoholic beer of exceptional quality. Launched in 2024 by childhood friends and brothers-in-law Fergal Carroll and Cathal Byrne, Fierce Mild is made in Dundalk, Co Louth.

Unlike other big name brands on the market Fierce Mild does not strip alcohol out of the beer after brewing – instead they use a specialised yeast that naturally limits fermentation – but not flavour.  In under two years, Fierce Mild has earned significant national recognition, including Gold at Blas na hÉireann, selection for Food Works (Bord Bia, Enterprise Ireland), and the inaugural Love Irish Food × Sky Media Taste of TV Fund.

Celebrating the best of Irish food and drink

The IFWG awards were presented at a ceremony held at Ananda at Dundrum Town Centre, as invited producers, chefs, food writers and industry leaders gathered to celebrate the very best of Irish food.

Welcoming guests, chairperson Paula McIntyre said it was,  “my very great pleasure to welcome you all to Ananda for today’s Food Awards presentation and lunch” and extended, “a particularly warm welcome to all our 2026 award winners, who have travelled from Cork, Clare, Derry, Louth, Fermanagh, Wicklow and Galway”.

Reflecting on the Guild’s history, she noted that the awards were launched in 1993 to highlight the work of small, independent Irish food producers and organisations of the highest quality. “More than 30 years later, we’re proud to celebrate the food and drinks that are the cornerstones of Ireland’s reputation as a provider of wholesome, innovative and sustainable food”.

She emphasised the independence of the judging process, stating that the Guild prides itself “on the integrity of the awards through our unique nomination and judging process, with members remaining the sole nominating and decision-making body”.

Describing this year’s winners, she said, “The IFWG Food Awards are a celebration of this country’s thriving, world-class artisan food and drink industry… The award winners this year exemplify our ethos”.

She added, “Emigration and immigration are how we evolve, and long may we welcome, adapt and cherish food from other nations – it only makes us stronger.”

2026 Award Winners

Community Food Award

• Duhallow Community Food Services, honoured for its vital work in strengthening local food networks and supporting community wellbeing.

Environmental Award

• Lúnasa Farm, recognised for its dedication to regenerative agriculture and responsible environmental practises.

Irish Drink Award – Non-Alcoholic Beer

• Fierce Mild, celebrated for producing an innovative and flavour driven non-alchoholic beer of exceptional quality.

Contribution to Irish Food Award

• Gary Harty of Galway Gourmet Oysters, acknowledged for his significant impact in championing Irish oysters and promoting Irish seafood at home and abroad.

Irish Food Awards

• Moyletra Moileds – Irish Moiled Beef, awarded for excellence in producing premium heritage Irish Moiled beef.
• The Curly Pigs – Ór Bán Whipped Lard, recognised for craftsmanship and for reimagining a traditional Irish ingredient with care and quality.
• Coolattin Cheddar by Tom Burgess, honoured for outstanding cheesemaking and contribution to Ireland’s artisan dairy sector.

Lifetime Achievement Award

• Hilda Crampton and Dominic Quinn, Castleruddery Organic Farm, presented in recognition of their lifelong dedication to organic farming and their enduring influence on sustainable food production in Ireland.

In keeping with Guild tradition, guests enjoyed a bespoke lunch created by Ananda led by chef Sunaraj Kuttappan Thadiyil, that showcased the winning products throughout the menu, with impeccable service by Manager Anand Priyardarshi’s front of house team.

Canapés featured The Curly Pigs Ór Bán Whipped Lard on coriander naan bread alongside Galway Gourmet Oysters served with Fierce Mild non-alcoholic beer and paired with Moltès Crémant d’Alsace Blanc de Blancs 2020 Organic.

The starter presented Coolattin Mount Leinster Clothbound Cheddar incorporated into an aloo tikki with Castleruddery Organic Farm leaves with a curry leaves dressing, accompanied by Domaine Gresser Brandhoff Pinot Gris 2023 Biodynamic.

For the main course, Moyletra Irish Moiled Beef was served as a Wellington alongside braised shin parcel with sides of crispy potatoes and masala sauce, paired with Domaine Derey Frères Marsannay Copiacum 2023 Organic.

Dessert of gulab jamun with candied beetroot ice cream was served with Château Chamboureau Chevalier Buhard Savennières Moelleux 2013 Organic.

The paired wines were kindly supplied by Whelehan’s Wines, the Guild’s new wine sponsor for 2026, whose support was warmly acknowledged during the welcome address .

Paula McIntyre also thanked Bord Bia for its continued support of the awards, and expressed appreciation to Asheesh Dewan and Rupa Dewan and the team at Ananda for hosting.