Bump. I live in Northern Ireland. I can still get Cafferys. Although it depends what beer shop or pub you are in. Can be tricky to find.
I also have my eyes on this as a first all grain brew. Still a few steps to go for me.
The pictured beer does not seem to have that deep amber hue I'm familiar with though. Is it possible to shift the recipe towards the red with different crystals without losing the creamy caramel tone?
Edit, actually, if it tastes anything like Cafferys then I don't care what it looks like
BTW, the cans I last had, where "widget" cans. I think they are basically canned flat under pressure, with a sealed compartment at the bottom which is held down, sealed by the pressure of the beer. As soon as you crack the pull, the pressure drops, the false bottom lifts releasing a solid which releases nitrogen into the beer rapidly. I was told the best way to pour was to open the can wait 1 or 2 seconds and completely invert into your glass, then lift it out as it empties. Seems to work, gets a better head than pouring like a lager.
Guinness had a similar gizmo in their cans, don't know if they still do, been years since I had Guinness, not a big fan.