Kinnegar's roots are deeply embedded in the hilly fields and farms of northeast Donegal. This is the perfect environment for the way we make beer. Kinnegar Brewing doesn’t filter or pasteurise, and they let their industrious little friends, the yeast, carbonate the beer naturally during fermentation. With the opening of K2, a new state-of-the-art facility in nearby Letterkenny in March 2017, the clinking of bottles coming off the line no longer mingles with the bleating of sheep from the surrounding fields. The farmhouse ethos is at the core of what they do however remains the same.