According to the Mirror, guests will be served champagne and wine, after beer was deemed to be inappropriate for the occasion.
"There won't be any beer. Let's face it, it isn't really an appropriate drink to be serving in the Queen's presence at such an occasion."
"It was always their intention to give their guests a sophisticated experience and they have chosen the food and drink with this in mind."
Quails' eggs with celery salt, mini Yorkshire puddings with roast beef and mini sausage rolls are expected to be served on the day.
The couple have vowed to stay sober for the day.
Showing posts with label beer list. Show all posts
Showing posts with label beer list. Show all posts
Wednesday, April 27, 2011
Monday, May 31, 2010
Beer and food made easy
Pale Ales - Salads, light appetizers, fish and seafood
India Pale Ales (IPAs) - IPAs can stand up to a little more richness and flavor. They can go well with things like pulled pork, pizza, and fried chicken, as well as lighter salads and seafood dishes. And if you like heat, try an IPA with spicy food - the hoppiness really pumps up the spice quotient!
Hefeweizens and Wheat Beers - Fruit dishes, dinner salads, grain salads, and desserts made with warm spices (cloves, cinnamon, nutmeg).
Amber Ales - Ambers are a good middle-of-the-road beer and go well with just about anything: burgers, grilled cheese, roast chicken, soups and stews
Stouts and Porters - Barbecue, stews, braised dishes - any kind of meat dish, really. Also rich desserts with chocolate and espresso flavors.
India Pale Ales (IPAs) - IPAs can stand up to a little more richness and flavor. They can go well with things like pulled pork, pizza, and fried chicken, as well as lighter salads and seafood dishes. And if you like heat, try an IPA with spicy food - the hoppiness really pumps up the spice quotient!
Hefeweizens and Wheat Beers - Fruit dishes, dinner salads, grain salads, and desserts made with warm spices (cloves, cinnamon, nutmeg).
Amber Ales - Ambers are a good middle-of-the-road beer and go well with just about anything: burgers, grilled cheese, roast chicken, soups and stews
Stouts and Porters - Barbecue, stews, braised dishes - any kind of meat dish, really. Also rich desserts with chocolate and espresso flavors.
Wednesday, May 12, 2010
The HangOver
1.
Lots and lots of beer...it can be a bad idea.
Lots and lots of beer...it can be a bad idea.
Know your limits. 75% of people who imbibe alcohol to intoxication will have a hangover the next day. The number of alcoholic beverages it takes to reach a state of intoxication varies from person to person. Don't have more than 3 beverages in 1-2 hours, and no more than 5 beverages in one night.[2] Women and people of Asian descent might want to consider having a little less because they are more susceptible to hangovers. Women tend to have a lower metabolic rate due to a higher ratio of body fat and Asians tend to have lower levels of alcohol dehydrogenase, an enzyme that breaks down alcohol.
2.
Eat before going out so alcohol isn't absorbed as quickly.
3.
Have a glass of milk before alcohol. It coats the lining of your stomach and slows the absorption of alcohol.
4.
Choose light liquors (vodka, gin) over dark liquors (brandy, whiskey). They have fewer congeners, which contribute to hangovers.[1] Overall, alcoholic beverages with more chemicals produce worse hangovers. Red wine is one of the worst culprits.[3] A study found that hangover symptoms varied by the type of alcohol consumed: (in order of decreasing severity) brandy, red wine, rum, whisky, white wine, gin, vodka, and pure ethanol.
5.
Stick with noncarbonated mixers. Carbonated mixers accelerate alcohol absorption.[1]
6.
Choose less concentrated alcoholic beverages. Beer is better than shots of whiskey, for example.
7.
Stick with one type of alcohol. Variety is not the spice of life in terms of a hangover.
8.
Stay hydrated. Alcohol makes you urinate more, which can lead to dehydration. Have a glass of water before, during, and after consuming alcohol. The processes that break down alcohol also produce lactic acid and other chemicals that interfere with the production of glucose (sugar) and electrolytes; that's why sports beverages are a good idea.[2] Avoid caffeinated beverages - those make you urinate more, too. Have one glass of water after each alcoholic beverage. It keeps you hydrated and can also slow your alcohol consumption.
9.
Be happy. Research suggests that guilt about alcohol consumption, a neurotic personality, becoming angry or depressed while consuming alcohol, and having suffered "negative life events" in the past 12 months are better predictors of symptoms of hangovers than how much or what alcohol you consume during the night!
Lots and lots of beer...it can be a bad idea.
Lots and lots of beer...it can be a bad idea.
Know your limits. 75% of people who imbibe alcohol to intoxication will have a hangover the next day. The number of alcoholic beverages it takes to reach a state of intoxication varies from person to person. Don't have more than 3 beverages in 1-2 hours, and no more than 5 beverages in one night.[2] Women and people of Asian descent might want to consider having a little less because they are more susceptible to hangovers. Women tend to have a lower metabolic rate due to a higher ratio of body fat and Asians tend to have lower levels of alcohol dehydrogenase, an enzyme that breaks down alcohol.
2.
Eat before going out so alcohol isn't absorbed as quickly.
3.
Have a glass of milk before alcohol. It coats the lining of your stomach and slows the absorption of alcohol.
4.
Choose light liquors (vodka, gin) over dark liquors (brandy, whiskey). They have fewer congeners, which contribute to hangovers.[1] Overall, alcoholic beverages with more chemicals produce worse hangovers. Red wine is one of the worst culprits.[3] A study found that hangover symptoms varied by the type of alcohol consumed: (in order of decreasing severity) brandy, red wine, rum, whisky, white wine, gin, vodka, and pure ethanol.
5.
Stick with noncarbonated mixers. Carbonated mixers accelerate alcohol absorption.[1]
6.
Choose less concentrated alcoholic beverages. Beer is better than shots of whiskey, for example.
7.
Stick with one type of alcohol. Variety is not the spice of life in terms of a hangover.
8.
Stay hydrated. Alcohol makes you urinate more, which can lead to dehydration. Have a glass of water before, during, and after consuming alcohol. The processes that break down alcohol also produce lactic acid and other chemicals that interfere with the production of glucose (sugar) and electrolytes; that's why sports beverages are a good idea.[2] Avoid caffeinated beverages - those make you urinate more, too. Have one glass of water after each alcoholic beverage. It keeps you hydrated and can also slow your alcohol consumption.
9.
Be happy. Research suggests that guilt about alcohol consumption, a neurotic personality, becoming angry or depressed while consuming alcohol, and having suffered "negative life events" in the past 12 months are better predictors of symptoms of hangovers than how much or what alcohol you consume during the night!
Wednesday, April 28, 2010
Beer Types
brief explanation
Ale
Any beer made with a top fermenting yeast, can be made to a huge variety of styles including Bitter, Brown ale, Indian pale ale, light ales, old ales, scotch ales
Stout
An extra dark top fermented brew made with highly roasted malts, Irish Stouts are essentially dry often containing unmalted barley
Lager
Any beer made frrom bottom fermentation. Usually associated with being golden in color. Pilsner Urquell was the first golden lager in the world (1842) until then lager was dark. The term lager in German speaking countries and the Netherlands usually denotes the most basic of beer
Porter
A London style that derives from Convent Garden, very similar to stout. Stout ales are stronger, heavier and were originally called stout porter
WeissBier/WeizenBier/Weiss
It is top fermenting, so therefore an ale/ Often a fruity, tart taste with a hint of cloves or bubblegum
Trappist
This appellation is only available to the Trappist order of monks, there are six breweries in Belgium and one in the Netherlands. All the beers are strong in alcohol or flavor (6-12%) top fermenting using candy sugar and are bottle conditioned.
Abby, Abbaye, Abdij
Imitating the Trappist style often made under license from an abbey.
Altbier
A top fermenting beer from Germany. Generally found around Dusseldorf, classically copper in colour, only barley malt and cold matured. Alcohol 4.5-4.7% ABV.
Ale
Any beer made with a top fermenting yeast, can be made to a huge variety of styles including Bitter, Brown ale, Indian pale ale, light ales, old ales, scotch ales
Stout
An extra dark top fermented brew made with highly roasted malts, Irish Stouts are essentially dry often containing unmalted barley
Lager
Any beer made frrom bottom fermentation. Usually associated with being golden in color. Pilsner Urquell was the first golden lager in the world (1842) until then lager was dark. The term lager in German speaking countries and the Netherlands usually denotes the most basic of beer
Porter
A London style that derives from Convent Garden, very similar to stout. Stout ales are stronger, heavier and were originally called stout porter
WeissBier/WeizenBier/Weiss
It is top fermenting, so therefore an ale/ Often a fruity, tart taste with a hint of cloves or bubblegum
Trappist
This appellation is only available to the Trappist order of monks, there are six breweries in Belgium and one in the Netherlands. All the beers are strong in alcohol or flavor (6-12%) top fermenting using candy sugar and are bottle conditioned.
Abby, Abbaye, Abdij
Imitating the Trappist style often made under license from an abbey.
Altbier
A top fermenting beer from Germany. Generally found around Dusseldorf, classically copper in colour, only barley malt and cold matured. Alcohol 4.5-4.7% ABV.
Thursday, April 22, 2010
Drinks from the films
A list of some of the greatest drinks that feature in the films
No.10 - Groundhog Day– Sweet vermouth on the rocks with a twist
During the day that Bill Murray has to repeat over and over again, he takes Andie MacDowell to a bar. At first, he orders a Jim Beam on the rocks, a solid drink for any man. She orders this drink and then launches into a monologue about how it makes her think of Rome. The next time Murray orders her drink and impresses her by launching into the same reasoning.
Recipe
Sweet vermouth
Lemon wedge
Fill a double old-fashioned cocktail glass with ice. Pour the vermouth, stir and twist lemon over the glass. Serve with the lemon twist as garnish.
No.9 - The Nutty Professor (original version) - Alaskan Polar Bear Heater
Buddy Love, Professor Julius Kelp’s alter ego, orders this at a bar. Of course, the bartender has never heard of it, so Love laundry-lists the ingredients. The bartender smirks: “You going to drink this here, or are you going to take it home and rub it on your chest?” While the movie meant it to be a joke, the drink has actually entered drink culture. Despite its annoying ingredients and bitter taste, it’s drinkable. It gets points for originality, but honestly it’s not that tasty.
Recipe
2 shots of vodka
A little rum
Some bitters
Smidgen of vinegar
Shot of vermouth
Shot of gin
A little brandy
Lemon peel
Orange peel
Cherry
More scotch
Mix it nice
Pour it over ice in a tall glass.
No.8 - Cocktail - Red-Eye
From the most pivotal bar movie of the ‘80s comes this doozy. When Brian Flanagan (Tom Cruise) walks in to ask for a bartending job, Doug is mixing up a Red-Eye. Later, when Flanagan is trying to cure a hangover with pizza, his mentor explains the ingredients. Various drinks use the name, but it’s conceivable that Cocktail launched this variation into the world. It actually does help hangovers, as long as the egg doesn’t make you too nauseous.
Recipe
1 oz vodka
6 oz tomato juice
1 can of beer
1 raw egg
Into a tall frosty mug, pour the vodka and tomato juice. Pour in the beer, then crack the egg into it. Do not stir.
No.7 - The Seven Year Itch - Whisky Sours
This film has one of the most iconic images from all of cinema: Marilyn Monroe standing over a subway grate as her dress is blown up. The film also features the best recipe for a breakfast of champions. Richard Sherman, the man trying not to cheat on his absent wife, tells his secretary: “I'm perfectly capable of fixing my own breakfast. As a matter of fact, I had a peanut butter sandwich and two Whisky Sours.”
The first published account of a Whisky Sour is from an 1870 newspaper in Wisconsin. Another tale claims an English steward invented it after opening a bar in Peru around the same time, inspired by the abundant limes from a nearby grove.
Recipe
1 1/2 oz bourbon (or rye, or Irish whiskey)
1 1/2 oz lemon juice, fresh squeezed
1/2 - 3/4 tsp sugar
Orange slice
Maraschino cherry
Shake with ice and serve over ice in an old-fashioned glass. Garnish with the cherry and orange slice.
No.6 - It's a Mad Mad Mad Mad World - Old Fashioned
In a classic scene from this screwball comedy, Tyler Fitzgerald (played by the actor who was Thurston Howell III) decides he needs a drink as he’s flying Benjy Benjamin (Buddy Hackett) and Ding Bell (Mickey Rooney) to their destination. “Make us some drinks,” he says. “You just press the button back there marked ‘booze.’ It's the only way to fly!” The FAA may disagree, but Old Fashioneds are perfect if you’re sitting in first class.
One of the first drinks to be called a cocktail, it dates back to the turn of the 19th century.
Recipe
2 oz bourbon
2 dashes bitters
1 splash water
1 tsp sugar
1 cherry
1 orange wedge
Serve over ice in a short round tumbler glass, then garnish with the cherry and orange wedge.
No.5 - Bonfire Of The Vanities - Sidecar
When Bruce Willis’ character, Peter Fallow, meets with Arthur, the husband of gold-digging southern belle Maria Ruskin (Melanie Griffith), the old man orders a Sidecar with Courvoisier VSOP. Due to his health, he’s not supposed to drink, but since his wife is in Italy she won’t know. The drink is so delicious, Arthur is willing to tempt the fates of his health and have one anyway.
The exact origin of the Sidecar is unknown, but it appears to originate around World War I in either London or Paris. One story credits its invention to an American Army captain in Paris, who rode in a motorcycle sidecar to and from the bistro where he drank.
Recipe
1 ½ oz Courvoisier VSOP
1 oz Triple Sec
1 oz lemon juice
Lemon slice
Granulated sugar
You can use a cheaper cognac if you wish, but it won’t be a true Bonfire Sidecar. Wet the rim of a cocktail glass and dip it in the sugar. Combine the first three ingredients with ice in a shaker. Pour everything into a martini glass and garnish with lemon.
No.4 - Casablanca - French 75
Numerous cocktails fill the days and nights of Casablanca. Centered around a bar called Rick’s, the characters in this love story swill regularly. However, no drinks are as interesting as the French 75s ordered by Yvonne and her Nazi suitor.
A bulldog of a cocktail, it gets its name from the 75-millimeter M1897, a light but gnarly gun that became the mainstay of the French field artillery in World War I. Some sources say Franco-American World War I flying ace Raoul Lufbery created the drink after complaining his champagne needed more kick. More than two of these delights and you’ll be kicking down your ex-girlfriend’s door, calling her Ingrid Bergman.
Recipe
2 oz London dry gin or cognac
1.5 oz of fresh-squeezed lemon juice
5 oz of chilled champagne
1 tsp. superfine sugar
1/2 oz lemon juice
Shake with ice, except the champagne, in a chilled cocktail shaker. Pour into a Collins glass half full of ice and top off with champagne.
No.3 - Fear and Loathing In Las Vegas - Singapore Sling
This cloven-footed sweet taste of thunder launched Hunter S. Thompson on his journey in Fear and Loathing in Las Vegas. In a flashback to the beginning of the journey, Raoul Duke (Thompson’s alter ego) explains they were “sitting in the Pogo Lounge of the Beverly Hills Hotel... in the patio section, of course, drinking Singapore Slings with mescal on the side.”
Not just a clever name, the drink was invented in Singapore at the Raffles Hotel around 1910. This original recipe fell into disuse, but decades later the hotel did their best to recreate it from interviews and found notes.
Recipe
1 1/2 oz gin
1/2 oz Cherry Liqueur
1/4 oz Cointreau
1/4 oz Benedictine
1/3 oz grenadine
1/2 oz lime juice
4 oz pineapple juice
Dash of bitters
Serve over ice in a highball glass. Add a side of mescal, a long cigarette holder and a briefcase full of drugs for the true Fear & Loathing experience. Garnish with a maraschino cherry, pineapple chunk and orange slice.
No.2 - The Big Lebowski - White Russian
The New York Times ran an article last year attributing the resurgence of this drink almost exclusively to the cult hit Coen Brothers film. While it bombed in the box offices, the slacker staple is now in every male DVD collection. The Dude drinks White Russians (aka Caucasians) throughout the film and has inspired fans to do the same. It’s the best-known movie cocktail combo since the James Bond martini.
Named after an anti-Bolshevik group from the Russian Civil War, the Oxford English Dictionary cites a 1965 newspaper from Oakland, California as the drink’s first mention. Popular in the late ‘70s, it became uncommon until The Dude revived it.
Recipe
2 oz vodka
1 oz Kahlua or other coffee-flavored liqueur
1 oz light cream
Depending on personal taste, any milk or cream will do. The Dude, at one point, even uses powdered nondairy creamer. Serve in an old-fashioned glass over ice.
No.1 - Casino Royale - Vesper
This began the “shaken, not stirred” craze, but the Vesper is still relatively unknown. Bond author Ian Fleming invented this recipe, or at least named it. Daniel Craig orders one Casino Royale: “Three measures of Gordon’s; one of vodka; half a measure of Kina Lillet. Shake it over ice, and add a thin slice of lemon peel.” On the fly, he names it after double agent Vesper Lynd. “Because of the bitter aftertaste?” she asks. “No, because once you've tasted it, that's all you want to drink,” he answers.
In Fleming’s day Gordon’s gin was 94 proof. Now it’s 80 proof, so look for a 94 proof gin like Tanqueray to stay authentic. Likewise, buy 100 proof vodka, Bond approves of Stolichnaya, for the classic taste. Unfortunately, Kina Lillet, the French aperitif wine that gives this cocktail such a unique flavor, is no longer available in its original blend. Lillet Blanc is the closest thing.
Recipe
3 oz London dry gin
1 oz vodka
1/2 oz Lillet Blanc
Shake with ice until chilled, and serve with a thin slice of lemon peel “in a deep champagne goblet” because as Bond says in the novel: "I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made.”
Looking for more movie trivia? Check out our Top 10: Buddy Scenes and our Top 10: Movies Your Father Loved.
No.10 - Groundhog Day– Sweet vermouth on the rocks with a twist
During the day that Bill Murray has to repeat over and over again, he takes Andie MacDowell to a bar. At first, he orders a Jim Beam on the rocks, a solid drink for any man. She orders this drink and then launches into a monologue about how it makes her think of Rome. The next time Murray orders her drink and impresses her by launching into the same reasoning.
Recipe
Sweet vermouth
Lemon wedge
Fill a double old-fashioned cocktail glass with ice. Pour the vermouth, stir and twist lemon over the glass. Serve with the lemon twist as garnish.
No.9 - The Nutty Professor (original version) - Alaskan Polar Bear Heater
Buddy Love, Professor Julius Kelp’s alter ego, orders this at a bar. Of course, the bartender has never heard of it, so Love laundry-lists the ingredients. The bartender smirks: “You going to drink this here, or are you going to take it home and rub it on your chest?” While the movie meant it to be a joke, the drink has actually entered drink culture. Despite its annoying ingredients and bitter taste, it’s drinkable. It gets points for originality, but honestly it’s not that tasty.
Recipe
2 shots of vodka
A little rum
Some bitters
Smidgen of vinegar
Shot of vermouth
Shot of gin
A little brandy
Lemon peel
Orange peel
Cherry
More scotch
Mix it nice
Pour it over ice in a tall glass.
No.8 - Cocktail - Red-Eye
From the most pivotal bar movie of the ‘80s comes this doozy. When Brian Flanagan (Tom Cruise) walks in to ask for a bartending job, Doug is mixing up a Red-Eye. Later, when Flanagan is trying to cure a hangover with pizza, his mentor explains the ingredients. Various drinks use the name, but it’s conceivable that Cocktail launched this variation into the world. It actually does help hangovers, as long as the egg doesn’t make you too nauseous.
Recipe
1 oz vodka
6 oz tomato juice
1 can of beer
1 raw egg
Into a tall frosty mug, pour the vodka and tomato juice. Pour in the beer, then crack the egg into it. Do not stir.
No.7 - The Seven Year Itch - Whisky Sours
This film has one of the most iconic images from all of cinema: Marilyn Monroe standing over a subway grate as her dress is blown up. The film also features the best recipe for a breakfast of champions. Richard Sherman, the man trying not to cheat on his absent wife, tells his secretary: “I'm perfectly capable of fixing my own breakfast. As a matter of fact, I had a peanut butter sandwich and two Whisky Sours.”
The first published account of a Whisky Sour is from an 1870 newspaper in Wisconsin. Another tale claims an English steward invented it after opening a bar in Peru around the same time, inspired by the abundant limes from a nearby grove.
Recipe
1 1/2 oz bourbon (or rye, or Irish whiskey)
1 1/2 oz lemon juice, fresh squeezed
1/2 - 3/4 tsp sugar
Orange slice
Maraschino cherry
Shake with ice and serve over ice in an old-fashioned glass. Garnish with the cherry and orange slice.
No.6 - It's a Mad Mad Mad Mad World - Old Fashioned
In a classic scene from this screwball comedy, Tyler Fitzgerald (played by the actor who was Thurston Howell III) decides he needs a drink as he’s flying Benjy Benjamin (Buddy Hackett) and Ding Bell (Mickey Rooney) to their destination. “Make us some drinks,” he says. “You just press the button back there marked ‘booze.’ It's the only way to fly!” The FAA may disagree, but Old Fashioneds are perfect if you’re sitting in first class.
One of the first drinks to be called a cocktail, it dates back to the turn of the 19th century.
Recipe
2 oz bourbon
2 dashes bitters
1 splash water
1 tsp sugar
1 cherry
1 orange wedge
Serve over ice in a short round tumbler glass, then garnish with the cherry and orange wedge.
No.5 - Bonfire Of The Vanities - Sidecar
When Bruce Willis’ character, Peter Fallow, meets with Arthur, the husband of gold-digging southern belle Maria Ruskin (Melanie Griffith), the old man orders a Sidecar with Courvoisier VSOP. Due to his health, he’s not supposed to drink, but since his wife is in Italy she won’t know. The drink is so delicious, Arthur is willing to tempt the fates of his health and have one anyway.
The exact origin of the Sidecar is unknown, but it appears to originate around World War I in either London or Paris. One story credits its invention to an American Army captain in Paris, who rode in a motorcycle sidecar to and from the bistro where he drank.
Recipe
1 ½ oz Courvoisier VSOP
1 oz Triple Sec
1 oz lemon juice
Lemon slice
Granulated sugar
You can use a cheaper cognac if you wish, but it won’t be a true Bonfire Sidecar. Wet the rim of a cocktail glass and dip it in the sugar. Combine the first three ingredients with ice in a shaker. Pour everything into a martini glass and garnish with lemon.
No.4 - Casablanca - French 75
Numerous cocktails fill the days and nights of Casablanca. Centered around a bar called Rick’s, the characters in this love story swill regularly. However, no drinks are as interesting as the French 75s ordered by Yvonne and her Nazi suitor.
A bulldog of a cocktail, it gets its name from the 75-millimeter M1897, a light but gnarly gun that became the mainstay of the French field artillery in World War I. Some sources say Franco-American World War I flying ace Raoul Lufbery created the drink after complaining his champagne needed more kick. More than two of these delights and you’ll be kicking down your ex-girlfriend’s door, calling her Ingrid Bergman.
Recipe
2 oz London dry gin or cognac
1.5 oz of fresh-squeezed lemon juice
5 oz of chilled champagne
1 tsp. superfine sugar
1/2 oz lemon juice
Shake with ice, except the champagne, in a chilled cocktail shaker. Pour into a Collins glass half full of ice and top off with champagne.
No.3 - Fear and Loathing In Las Vegas - Singapore Sling
This cloven-footed sweet taste of thunder launched Hunter S. Thompson on his journey in Fear and Loathing in Las Vegas. In a flashback to the beginning of the journey, Raoul Duke (Thompson’s alter ego) explains they were “sitting in the Pogo Lounge of the Beverly Hills Hotel... in the patio section, of course, drinking Singapore Slings with mescal on the side.”
Not just a clever name, the drink was invented in Singapore at the Raffles Hotel around 1910. This original recipe fell into disuse, but decades later the hotel did their best to recreate it from interviews and found notes.
Recipe
1 1/2 oz gin
1/2 oz Cherry Liqueur
1/4 oz Cointreau
1/4 oz Benedictine
1/3 oz grenadine
1/2 oz lime juice
4 oz pineapple juice
Dash of bitters
Serve over ice in a highball glass. Add a side of mescal, a long cigarette holder and a briefcase full of drugs for the true Fear & Loathing experience. Garnish with a maraschino cherry, pineapple chunk and orange slice.
No.2 - The Big Lebowski - White Russian
The New York Times ran an article last year attributing the resurgence of this drink almost exclusively to the cult hit Coen Brothers film. While it bombed in the box offices, the slacker staple is now in every male DVD collection. The Dude drinks White Russians (aka Caucasians) throughout the film and has inspired fans to do the same. It’s the best-known movie cocktail combo since the James Bond martini.
Named after an anti-Bolshevik group from the Russian Civil War, the Oxford English Dictionary cites a 1965 newspaper from Oakland, California as the drink’s first mention. Popular in the late ‘70s, it became uncommon until The Dude revived it.
Recipe
2 oz vodka
1 oz Kahlua or other coffee-flavored liqueur
1 oz light cream
Depending on personal taste, any milk or cream will do. The Dude, at one point, even uses powdered nondairy creamer. Serve in an old-fashioned glass over ice.
No.1 - Casino Royale - Vesper
This began the “shaken, not stirred” craze, but the Vesper is still relatively unknown. Bond author Ian Fleming invented this recipe, or at least named it. Daniel Craig orders one Casino Royale: “Three measures of Gordon’s; one of vodka; half a measure of Kina Lillet. Shake it over ice, and add a thin slice of lemon peel.” On the fly, he names it after double agent Vesper Lynd. “Because of the bitter aftertaste?” she asks. “No, because once you've tasted it, that's all you want to drink,” he answers.
In Fleming’s day Gordon’s gin was 94 proof. Now it’s 80 proof, so look for a 94 proof gin like Tanqueray to stay authentic. Likewise, buy 100 proof vodka, Bond approves of Stolichnaya, for the classic taste. Unfortunately, Kina Lillet, the French aperitif wine that gives this cocktail such a unique flavor, is no longer available in its original blend. Lillet Blanc is the closest thing.
Recipe
3 oz London dry gin
1 oz vodka
1/2 oz Lillet Blanc
Shake with ice until chilled, and serve with a thin slice of lemon peel “in a deep champagne goblet” because as Bond says in the novel: "I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made.”
Looking for more movie trivia? Check out our Top 10: Buddy Scenes and our Top 10: Movies Your Father Loved.
Beer Songs
Acdc Have a Drink on me...
Thin Lizzy whiskey in the Jar
KISS - "Cold Gin"
Sublime - "40 Oz. to Freedom"
Snoop Dogg - "Gin & Juice"
Semisonic - "Closing Time"
George Thorogood & the Destroyers - "One Bourbon, One Scotch, One Beer"
The Beastie Boys - "Brass Monkey"
The Dubliners- "your Drunk"
Jimmy Buffet - "Margaritaville"
Thin Lizzy whiskey in the Jar
KISS - "Cold Gin"
Sublime - "40 Oz. to Freedom"
Snoop Dogg - "Gin & Juice"
Semisonic - "Closing Time"
George Thorogood & the Destroyers - "One Bourbon, One Scotch, One Beer"
The Beastie Boys - "Brass Monkey"
The Dubliners- "your Drunk"
Jimmy Buffet - "Margaritaville"
Thursday, April 15, 2010
Alchol and Weight
1 bottle of wine(12%) = 8 S.D = 550 Calories = Hamburger + medium fries
1 pint cider = 2.3 S.D = 200 Calories = 1 packet of minstrels
1 pint beer/lager = 2 S.D = 165 Calories = Two thirds of a mars bar
1 pint stout(4.3%) = 2 S.D = 165 Calories = 5 Chicken McNuggets
1/4 bottle of wine = 1.8 S.D = 140 Calories = 1 Doughnut
1 longneck alchopop = 1.2 S.D = 200 Calories = Small McD's Fries
1 bottle beer/lager = 1.1 S.D = 95 Calories = 1 milkey way
1 small glass wine = 1 S.D = 75 Calories = 10g pat of butter
1 measure spirits = 1 S.D = 80 Calories = Digestive Biscuit
1/2 pint beer/lager = 1 S.D = 80 Calories = 2 finger kit kat
1 measure
cream liqueur = 0.5 S.D = 120 Calores = ½ cup of baked beans
**** SD = standard drinks
1 pint cider = 2.3 S.D = 200 Calories = 1 packet of minstrels
1 pint beer/lager = 2 S.D = 165 Calories = Two thirds of a mars bar
1 pint stout(4.3%) = 2 S.D = 165 Calories = 5 Chicken McNuggets
1/4 bottle of wine = 1.8 S.D = 140 Calories = 1 Doughnut
1 longneck alchopop = 1.2 S.D = 200 Calories = Small McD's Fries
1 bottle beer/lager = 1.1 S.D = 95 Calories = 1 milkey way
1 small glass wine = 1 S.D = 75 Calories = 10g pat of butter
1 measure spirits = 1 S.D = 80 Calories = Digestive Biscuit
1/2 pint beer/lager = 1 S.D = 80 Calories = 2 finger kit kat
1 measure
cream liqueur = 0.5 S.D = 120 Calores = ½ cup of baked beans
**** SD = standard drinks
Sunday, February 21, 2010
drink of the celtic gods
BOTTLES OF THE WEEK
Whitewater Clotworthy Dobbin
, Northern Ireland, 500ml bottle, 5%, €2.99
This is made by the Whitewater Brewery in Kilkeel, Co Down. All of its beers were very good, including a very tasty lager and one of the best ales of the night. The Clotworthy stood out as one of my favourites, and most of my group agreed. It tastes like a cross between an ale and a porter, with a lovely balance of hops and fruit, fresh and dry but not rasping. It really stood out as something special. Whitewater is a true microbrewery, founded in 1996 with four employees. It is possible to visit the brewery by appointment, or visit the White Horse Inn, their pub in Saintfield, a few miles from the brewery. See whitewaterbrewery.com for further details. Stockists: Very widely available in Northern Ireland, including many independents, Tesco, Sainsbury’s and Asda. In the south, Deveney’s, Dundrum; Redmond’s, Ranelagh; Carvill’s, Camden Street; McHugh’s, Kilbarrack Road and Artane; Martin’s, Marino; Harvest, Galway; Holland’s, Bray.
St Peter’s Organic Ale
, England, 500ml, bottle, 4.5%, €3.89
English ales and bitters deserve far better recognition in this country. They offer so much more than the tasteless commercial lagers. St Peter’s Brewery makes a wide range of interesting beers, including a lovely porter. All come in a distinctive bottle, modelled on an 18th-century gin bottle. This is a real session beer, light enough to drink all night but with plenty of interest, too. Fresh, zippy and clean with a subtle hoppiness. Stockists: D6 Wines, Dublin 6; Cheers, Bakers Corner; Mill Wines, Maynooth; McHugh’s, Kilbarrack and Artane; Abbot Ale House, Cork; 1601 Off Licence, Kinsale.
Maredsous Tripel
, Belgium, 330ml bottle, 10%, €3.30
This was an amazing mouthful covering just about every sensation; rich and powerful with a hint of sweet fruitiness, yet with a pleasing bitterness too. Despite the high alcohol, it still manages to retain a lovely freshness. Definitely not a session beer, but enjoy a single glass or have it with fairly substantial food. Originally brewed by Benedictine monks, this is now made by the Duvel Moortgat brewery, which also produces the wonderful Duvel range of beers. Stockists: Deveney’s, Dundrum and Rathmines; Whelan’s, Wexford Street; Drink Store, Manor Street; O’Neills, South Circular Road; World Wide Wines Waterford.
Maisel’s Dunkel Weisse, Germany, 500 ml bottle, 5.2%, €2.35-€2.99
Apparently, there are four kinds of wheat beer: Heffe, the cloudy style we are most familiar with here; Kristal, which has been filtered; alcohol-free; and dark or dunkel. Maisel’s is dark. This is a wheat beer with attitude. Dark brown in colour, with a cocktail of fruits, mainly banana and citrus, along with refreshing spiciness. Brewed in Bayreuth in northern Bavaria. Stockists: Deveney’s, Dundrum; Sweeney’s, Phibsboro; Drinks Store, Manor Street; Bradley’s, Cork; Egan’s, Portlaoise; Harvest, Galway; Dicey Riley’s, Ballyshannon.
La Trappe Bockbier
, The Netherlands, 330ml bottle 7% €2.85-€2.99
This is a Bavarian-style beer, made in a monastery in the Netherlands. Bock beer was traditionally made in Bavaria, where they had top-fermenting yeasts, as used in Pilsners. However, it is made with deeply toasted malts and therefore has a deeper colour and more flavour. La Trappe is produced only in the autumn, and continues to ferment in the bottle. It is big and rich with an attractive dry fruitiness with malt and caramel. This is well worth seeking out. Stockists: Deveney’s, Dundrum; Bradley’s, Cork; Sheridan’s, Galway; The Oslo, Galway.
Sierra Nevada Pale Ale, USA, 250ml bottle 5.6% €2.99
Sierra Nevada was founded in 1979 by science graduate Ken Grossmann. It has grown exponentially in size, and can no longer be considered a micro-brewery. Standards remain high though, with some very good beers coming from here. The Torpedo IPA and Porter are well worth trying if you can find them The Pale Ale is surprisingly light in style, with a fragrant nose, and very moreish, malty citrus fruits. Clean and long, this slips down easily on its own, but would be a good match for lighter foods. Stockists: Deveney’s, Dundrum; Redmond’s, Ranelagh; Drink Store, Manor Street; McHugh’s, Kilbarrack and Artane; Jus de Vine, Portmarnock; Holland’s, Bray.
Whitewater Clotworthy Dobbin
, Northern Ireland, 500ml bottle, 5%, €2.99
This is made by the Whitewater Brewery in Kilkeel, Co Down. All of its beers were very good, including a very tasty lager and one of the best ales of the night. The Clotworthy stood out as one of my favourites, and most of my group agreed. It tastes like a cross between an ale and a porter, with a lovely balance of hops and fruit, fresh and dry but not rasping. It really stood out as something special. Whitewater is a true microbrewery, founded in 1996 with four employees. It is possible to visit the brewery by appointment, or visit the White Horse Inn, their pub in Saintfield, a few miles from the brewery. See whitewaterbrewery.com for further details. Stockists: Very widely available in Northern Ireland, including many independents, Tesco, Sainsbury’s and Asda. In the south, Deveney’s, Dundrum; Redmond’s, Ranelagh; Carvill’s, Camden Street; McHugh’s, Kilbarrack Road and Artane; Martin’s, Marino; Harvest, Galway; Holland’s, Bray.
St Peter’s Organic Ale
, England, 500ml, bottle, 4.5%, €3.89
English ales and bitters deserve far better recognition in this country. They offer so much more than the tasteless commercial lagers. St Peter’s Brewery makes a wide range of interesting beers, including a lovely porter. All come in a distinctive bottle, modelled on an 18th-century gin bottle. This is a real session beer, light enough to drink all night but with plenty of interest, too. Fresh, zippy and clean with a subtle hoppiness. Stockists: D6 Wines, Dublin 6; Cheers, Bakers Corner; Mill Wines, Maynooth; McHugh’s, Kilbarrack and Artane; Abbot Ale House, Cork; 1601 Off Licence, Kinsale.
Maredsous Tripel
, Belgium, 330ml bottle, 10%, €3.30
This was an amazing mouthful covering just about every sensation; rich and powerful with a hint of sweet fruitiness, yet with a pleasing bitterness too. Despite the high alcohol, it still manages to retain a lovely freshness. Definitely not a session beer, but enjoy a single glass or have it with fairly substantial food. Originally brewed by Benedictine monks, this is now made by the Duvel Moortgat brewery, which also produces the wonderful Duvel range of beers. Stockists: Deveney’s, Dundrum and Rathmines; Whelan’s, Wexford Street; Drink Store, Manor Street; O’Neills, South Circular Road; World Wide Wines Waterford.
Maisel’s Dunkel Weisse, Germany, 500 ml bottle, 5.2%, €2.35-€2.99
Apparently, there are four kinds of wheat beer: Heffe, the cloudy style we are most familiar with here; Kristal, which has been filtered; alcohol-free; and dark or dunkel. Maisel’s is dark. This is a wheat beer with attitude. Dark brown in colour, with a cocktail of fruits, mainly banana and citrus, along with refreshing spiciness. Brewed in Bayreuth in northern Bavaria. Stockists: Deveney’s, Dundrum; Sweeney’s, Phibsboro; Drinks Store, Manor Street; Bradley’s, Cork; Egan’s, Portlaoise; Harvest, Galway; Dicey Riley’s, Ballyshannon.
La Trappe Bockbier
, The Netherlands, 330ml bottle 7% €2.85-€2.99
This is a Bavarian-style beer, made in a monastery in the Netherlands. Bock beer was traditionally made in Bavaria, where they had top-fermenting yeasts, as used in Pilsners. However, it is made with deeply toasted malts and therefore has a deeper colour and more flavour. La Trappe is produced only in the autumn, and continues to ferment in the bottle. It is big and rich with an attractive dry fruitiness with malt and caramel. This is well worth seeking out. Stockists: Deveney’s, Dundrum; Bradley’s, Cork; Sheridan’s, Galway; The Oslo, Galway.
Sierra Nevada Pale Ale, USA, 250ml bottle 5.6% €2.99
Sierra Nevada was founded in 1979 by science graduate Ken Grossmann. It has grown exponentially in size, and can no longer be considered a micro-brewery. Standards remain high though, with some very good beers coming from here. The Torpedo IPA and Porter are well worth trying if you can find them The Pale Ale is surprisingly light in style, with a fragrant nose, and very moreish, malty citrus fruits. Clean and long, this slips down easily on its own, but would be a good match for lighter foods. Stockists: Deveney’s, Dundrum; Redmond’s, Ranelagh; Drink Store, Manor Street; McHugh’s, Kilbarrack and Artane; Jus de Vine, Portmarnock; Holland’s, Bray.
Monday, February 1, 2010
Drink + Food = Awesome
JOHN WILSON
BEER: When matching beer with food there are very few absolute disasters, so you can have lots of fun trying out combinations
THE TRADITIONAL IRISH pub was never noted as a centre of culinary excellence. If you fancied meeting up for a chat, to watch the match or listen to music, there was nowhere better, but any request for food beyond a packet of cheese and onion was likely to be viewed with suspicion. Times have moved on, and most pubs are now keen to supply you with a plate of grub, particularly at lunchtime, when few people now think of downing a pint. The quality of the food varies, but some pubs now make a real effort, and have been rewarded with a very brisk midday trade. These days we even have a gastropub or two to try out, but here we are often encouraged to drink wine with food rather than beer. We know that beer goes with pizza, curry and barbecues, but maybe now is the time to expand our repertoire of beer and food matches?
On the European mainland beer is considered a natural accompaniment to food. Most northern European countries drink it with their meal in the same manner as those further south consume wine. Ask for anything other than an Altbier (a red ale with real flavour) to wash down your Schweinshaxe or Bratwürst in the brew pubs of Düsseldorf, and you will be treated with contempt by the waiting staff. A few kilometres further south in Cologne, the local Kölsch beer, lighter and more floral, is considered the only thing to drink with the area’s excellent black pudding. A Pilsner of some sort is an essential part of the Danish lunch, sitting alongside a chaser of aquavit to wash down all those herrings and other goodies.
But what beer to drink with what food? Even more than with wine, I am convinced there are very few absolute disasters, so you can have lots of fun trying out all sorts of combinations to see if they work. We are already familiar with a few perfect partners; stout and oysters, for one, is a triumph. I am very fond of the English ploughman’s: a plate of cheddar-style cheese, pickles and good bread with a pint of light ale. I have also tried stout and beef stew, and stout with chocolate, too – both a success. A friend who has done a bit of study on the subject advised me to think of darker beers as similar to red wine, full of flavour and quite powerful, and therefore better with red meats, stews and hard cheeses. Lagers and light-coloured beers tend to be more delicate in flavour, so think of these as white wine, to match with chicken and fish.
Dean McGuinness of Premier International Beers gives two other rules of thumb: the stronger and more characterful the beer, the greater the need to have richer, stronger food. The opposite also applies with delicate food – go for a lower-alcohol beer. He also suggests that the spicier the food, the less hoppy the beer – the bitterness of beer can really jar with spices.
THE EXPERTS’ CHOICE
I asked three beer experts to come up with their favourite beer and food matches:
Tripel Karmeliet and roast pork
Aidan Redmond and his brother Jimmy have a passion for beer, and one of the finest selections in the country in Redmond’s of Ranelagh. Jimmy went for roast pork (preferably with the crackling to enhance the sweetness), alongside a bottle of Tripel Karmeliet, a Belgian Trappist-style beer. “It’s a big beer , very robust, but very smooth, with lovely fruit. There is a natural sweetness, which works perfectly with your apple sauce. As with all Belgian beers, it must be drunk from a proper glass, or failing that a wine glass, to get the full flavour.” Tripel Karmeliet is available from specialist beer outlets (€8.50 for 75cl bottle, €3.25 for 33cl).
Chimay Blue and Cashel Blue
Dean McGuinness works with Premier International Beers, the leading importers of speciality beers from around the world. He also has 15 years’ brewing experience. He can be heard on Movies and Booze, a feature on Moncrieff on Newstalk every second Friday afternoon. “I have chosen Cashel Blue with Chimay Blue as my favourite match. The rich, port-like flavours in the Chimay Blue perfectly complement the depth and complexity and subtle, rich character of Cashel Blue. Chimay make their own cheeses in the monastery, so all of the Trappist beers are well suited to go with cheese.” For the more adventurous, there is a range of three Chimay beers to try out. Chimay Blue is widely available in off-licences and some supermarkets. It is 9 per cent alcohol; some outlets stock a gift pack containing the three types. Otherwise, it can be ordered online from www.realbeers.ie, who stock a range of 200 beers online.
Guinness and Belgian chocolate
Marc Stroobandt is a renowned beer expert who works with the Beer Naturally campaign. He will be in Dublin to deliver a series of his highly regarded beer-and-food matching sessions at the Beer Naturally Academy at the Taste of Dublin festival (June 11th to 14th). The Beer Naturally website (www.beernaturally.ie) is worth a look. “I have combined two great traditions: Guinness with a Belgian dark chocolate tart. The two help each other out very nicely; the stout takes away the edge of the dark chocolate in the tart, and brings out the cocoa flavour, whereas the taste smooths out the bitterness of the Guinness. Taken together your senses get this amazing succession of beer, chocolate, beer, chocolate.” Will any Dublin pubs try this out?
jwilson@irishtimes.com
FOUR BEERS TO MATCH WITH FOOD
Budejovicky Budvar (Czech Republic)
5 per cent, €2.69 for a 50cl bottle.
Lager is supposed to go well with curry, but I find some wines are a better match. It is great with chicken dishes, hams, salads and other lighter foods, where freshness and acidity is called for.
Hoegaarden (Belgium)
4.9 per cent, €2.39 for a 33cl bottle.
Hoegaarden is a wheat beer, flavoured with spices – coriander in particular – and orange too. It is naturally cloudy. With its spicy, fruity notes, wheat beer is a great summer drink. It is also very versatile with food, one of the few drinks to hold its own with both eggs and smoked bacon, making it the perfect brunch drink. Wheat beers tend to be light and floral, so go very nicely with fish and seafood, as well as spicy Thai and Indian food – so long as they are not too hot.
Fuller’s London Pride (UK)
4.7 per cent, €2.80 for a 50cl bottle.
The English are famed for their cask-conditioned ales, served at room temperature. Some are amazingly complex, delicious to drink, with a characteristic bitter finish. A lighter ale is a very good thirst-quencher with spicy food from India and elsewhere.
Guinness Extra Stout
4.2 per cent, around €2 per 50cl bottle.
What should we eat with the national drink? As well as oysters, the dry hoppiness of stout also goes well with other seafood. I can also see myself tucking into a beef casserole (made with stout) or a hearty pie (steak and kidney would be perfect). If it is not too dry, the natural cocoa element in stout can be the perfect match for good dark chocolate.
BEER: When matching beer with food there are very few absolute disasters, so you can have lots of fun trying out combinations
THE TRADITIONAL IRISH pub was never noted as a centre of culinary excellence. If you fancied meeting up for a chat, to watch the match or listen to music, there was nowhere better, but any request for food beyond a packet of cheese and onion was likely to be viewed with suspicion. Times have moved on, and most pubs are now keen to supply you with a plate of grub, particularly at lunchtime, when few people now think of downing a pint. The quality of the food varies, but some pubs now make a real effort, and have been rewarded with a very brisk midday trade. These days we even have a gastropub or two to try out, but here we are often encouraged to drink wine with food rather than beer. We know that beer goes with pizza, curry and barbecues, but maybe now is the time to expand our repertoire of beer and food matches?
On the European mainland beer is considered a natural accompaniment to food. Most northern European countries drink it with their meal in the same manner as those further south consume wine. Ask for anything other than an Altbier (a red ale with real flavour) to wash down your Schweinshaxe or Bratwürst in the brew pubs of Düsseldorf, and you will be treated with contempt by the waiting staff. A few kilometres further south in Cologne, the local Kölsch beer, lighter and more floral, is considered the only thing to drink with the area’s excellent black pudding. A Pilsner of some sort is an essential part of the Danish lunch, sitting alongside a chaser of aquavit to wash down all those herrings and other goodies.
But what beer to drink with what food? Even more than with wine, I am convinced there are very few absolute disasters, so you can have lots of fun trying out all sorts of combinations to see if they work. We are already familiar with a few perfect partners; stout and oysters, for one, is a triumph. I am very fond of the English ploughman’s: a plate of cheddar-style cheese, pickles and good bread with a pint of light ale. I have also tried stout and beef stew, and stout with chocolate, too – both a success. A friend who has done a bit of study on the subject advised me to think of darker beers as similar to red wine, full of flavour and quite powerful, and therefore better with red meats, stews and hard cheeses. Lagers and light-coloured beers tend to be more delicate in flavour, so think of these as white wine, to match with chicken and fish.
Dean McGuinness of Premier International Beers gives two other rules of thumb: the stronger and more characterful the beer, the greater the need to have richer, stronger food. The opposite also applies with delicate food – go for a lower-alcohol beer. He also suggests that the spicier the food, the less hoppy the beer – the bitterness of beer can really jar with spices.
THE EXPERTS’ CHOICE
I asked three beer experts to come up with their favourite beer and food matches:
Tripel Karmeliet and roast pork
Aidan Redmond and his brother Jimmy have a passion for beer, and one of the finest selections in the country in Redmond’s of Ranelagh. Jimmy went for roast pork (preferably with the crackling to enhance the sweetness), alongside a bottle of Tripel Karmeliet, a Belgian Trappist-style beer. “It’s a big beer , very robust, but very smooth, with lovely fruit. There is a natural sweetness, which works perfectly with your apple sauce. As with all Belgian beers, it must be drunk from a proper glass, or failing that a wine glass, to get the full flavour.” Tripel Karmeliet is available from specialist beer outlets (€8.50 for 75cl bottle, €3.25 for 33cl).
Chimay Blue and Cashel Blue
Dean McGuinness works with Premier International Beers, the leading importers of speciality beers from around the world. He also has 15 years’ brewing experience. He can be heard on Movies and Booze, a feature on Moncrieff on Newstalk every second Friday afternoon. “I have chosen Cashel Blue with Chimay Blue as my favourite match. The rich, port-like flavours in the Chimay Blue perfectly complement the depth and complexity and subtle, rich character of Cashel Blue. Chimay make their own cheeses in the monastery, so all of the Trappist beers are well suited to go with cheese.” For the more adventurous, there is a range of three Chimay beers to try out. Chimay Blue is widely available in off-licences and some supermarkets. It is 9 per cent alcohol; some outlets stock a gift pack containing the three types. Otherwise, it can be ordered online from www.realbeers.ie, who stock a range of 200 beers online.
Guinness and Belgian chocolate
Marc Stroobandt is a renowned beer expert who works with the Beer Naturally campaign. He will be in Dublin to deliver a series of his highly regarded beer-and-food matching sessions at the Beer Naturally Academy at the Taste of Dublin festival (June 11th to 14th). The Beer Naturally website (www.beernaturally.ie) is worth a look. “I have combined two great traditions: Guinness with a Belgian dark chocolate tart. The two help each other out very nicely; the stout takes away the edge of the dark chocolate in the tart, and brings out the cocoa flavour, whereas the taste smooths out the bitterness of the Guinness. Taken together your senses get this amazing succession of beer, chocolate, beer, chocolate.” Will any Dublin pubs try this out?
jwilson@irishtimes.com
FOUR BEERS TO MATCH WITH FOOD
Budejovicky Budvar (Czech Republic)
5 per cent, €2.69 for a 50cl bottle.
Lager is supposed to go well with curry, but I find some wines are a better match. It is great with chicken dishes, hams, salads and other lighter foods, where freshness and acidity is called for.
Hoegaarden (Belgium)
4.9 per cent, €2.39 for a 33cl bottle.
Hoegaarden is a wheat beer, flavoured with spices – coriander in particular – and orange too. It is naturally cloudy. With its spicy, fruity notes, wheat beer is a great summer drink. It is also very versatile with food, one of the few drinks to hold its own with both eggs and smoked bacon, making it the perfect brunch drink. Wheat beers tend to be light and floral, so go very nicely with fish and seafood, as well as spicy Thai and Indian food – so long as they are not too hot.
Fuller’s London Pride (UK)
4.7 per cent, €2.80 for a 50cl bottle.
The English are famed for their cask-conditioned ales, served at room temperature. Some are amazingly complex, delicious to drink, with a characteristic bitter finish. A lighter ale is a very good thirst-quencher with spicy food from India and elsewhere.
Guinness Extra Stout
4.2 per cent, around €2 per 50cl bottle.
What should we eat with the national drink? As well as oysters, the dry hoppiness of stout also goes well with other seafood. I can also see myself tucking into a beef casserole (made with stout) or a hearty pie (steak and kidney would be perfect). If it is not too dry, the natural cocoa element in stout can be the perfect match for good dark chocolate.
Who Makes the Good Shit
1. Arainn Mhor Brewing Company
The beautiful island of Arainn Mhor is off the coast of County Donegal. Irish is commonly spoken and certainly the local brewery will aid your fluency. Two bottled ales are made, one golden (Ban), one dark (Rua), both made without additives or artificial carbonation.
CONTACT: Arainn Mhor Brewing Company (00 353 87 630 6856; ambrewco.com).
2. The Biddy Early Brewery
In the middle of nowhere in the west of Ireland in County Clare. Allegedly this was Ireland's first brewpub, started in 1995. It produces four beers - Black Biddy, a stout; Blonde Biddy, a pilsner; Red Biddy, a red ale; and Real Biddy, an ale.
CONTACT:The Biddy Early Brewery (00 353 65 683 6742; beb.ie).
3. Carlow Brewing Company
This microbrewery produces the award-winning O'Haras Celtic Stout, Curim Gold Celtic Wheat Beer and Molings Traditional Red Ale.
CONTACT: Carlow Brewing Company (00 353 59913 4356; carlowbrewing.com).
4. The Franciscan Well Brewery
On the site of an old monastery which had a well with healing properties, this pub makes Rebel Red (red ale), Blarney Blonde (a fruity kolsch), Shandon Stout, Rebel Lager and Friar Weisse (a white beer).
CONTACT:The Franciscan Well Brewery (00 353 21 4210130; franciscanwellbrewery.com).
5. The Hilden Brewing Company
Its motto is "keep it real" and Seamus Scullion must have done an excellent job because he celebrates no less than 25 years of brewing this November. There's a visitor centre and restaurant where you can indulge in a top-class lunch in a relaxing atmosphere. Beers include four ales and a porter.
CONTACT: Hilden Brewing Company (028 9266 0800; hildenbrewery.co.uk).
6. Kinsale Brewing Company
Founded in 1997 in the foodie capital of Ireland, this brewery produces a golden, hoppy lager using spring water, natural ingredients and no additives.
CONTACT: Kinsale Brewing Company (00 353 21 4702124; kinsalebrewing.com).
7. Strangford Lough Brewing
A Viking king has two beers named after him - Barelegs Brew and Legbiter. The latter is the name of his sword, while the grave of St Patrick has inspired St Patrick's Gold (wheat beer), St Patrick's Best and St Patrick's Ale - one smashed saint.
CONTACT: Strangford Lough Brewing Company (028 4482 1461; slbc.ie).
8. Messrs Maguire
You might get the tail end of Maguire's Octoberfest and be able to taste its new porter, specially developed for winter. Otherwise its tried and tested Rusty Red would be my tip.
CONTACT: Messrs Maguire (00 353 1670 5777).
9. The Porter House
With at least nine regulars on tap and possibly a couple of seasonal specials it's good that Porter House provides the choice. It is doing a dark lager (Vienna) for the winter, a bit like Sam Adams.
CONTACT: The Porter House (00 353 1679 8847; porterhousebrewco.com).
10. College Green Brewery
Situated in Molly's Yard, this is the city's only brewery producing Molly's Chocolate stout, Belfast blonde lager and Headless Dog amber ale.
CONTACT: College Green Brewery (028 9032 2600)
Acton's Country Pub and Microbrewery
The BrookLodge & Wells Spa
Macreddin Village
Co. Wicklow
Telephone: +353 (0) 402 36444
Fax: +353 402 36580
Email: brooklodge@macreddin.ieThis e-mail address is being protected from spam bots, you need JavaScript enabled to view it
http://www.brooklodge.com/
Barrelhead Brewery
c/o 23 Broadstone Avenue
Dublin 7
Company Profile: Though Dublin based, Barrelhead beer is brewed at the White Gypsy plant in Templemore, Co. Tipperary. The first appeared at the Craft Brewing Festival in The Franciscan Well at Easter 2009.
Beers Brewed: Bull Island Pale Ale.
Availability: At time of writing, beers were not yet on sale
Beoir Chorca Dhuibhne
c/o Tig Bhric
nr. Ballyferriter
Co. Kerry
Telephone: +353 66 9156325
Email: info@tigbhric.comThis e-mail address is being protected from spam bots, you need JavaScript enabled to view it
http://www.tigbhric.com
Company Profile: Established 2008. 400L brewery adjacent to Tig Bhric pub.
Beers Brewed: Béal Bán.
Availability: Beers are available during the summer season only, at Tig Bhric in Riasc, nr. Ballyferriter and Tigh Uí Chatháin in Ballyferriter.
Bluestack Brewing
Main Street
Ramelton
Co. Donegal
bluestack@mail.comThis e-mail address is being protected from spam bots, you need JavaScript enabled to view it
Not in production yet, but plans are for a Lager, an Ale, a Stout and a Wheat Beer.
The beautiful island of Arainn Mhor is off the coast of County Donegal. Irish is commonly spoken and certainly the local brewery will aid your fluency. Two bottled ales are made, one golden (Ban), one dark (Rua), both made without additives or artificial carbonation.
CONTACT: Arainn Mhor Brewing Company (00 353 87 630 6856; ambrewco.com).
2. The Biddy Early Brewery
In the middle of nowhere in the west of Ireland in County Clare. Allegedly this was Ireland's first brewpub, started in 1995. It produces four beers - Black Biddy, a stout; Blonde Biddy, a pilsner; Red Biddy, a red ale; and Real Biddy, an ale.
CONTACT:The Biddy Early Brewery (00 353 65 683 6742; beb.ie).
3. Carlow Brewing Company
This microbrewery produces the award-winning O'Haras Celtic Stout, Curim Gold Celtic Wheat Beer and Molings Traditional Red Ale.
CONTACT: Carlow Brewing Company (00 353 59913 4356; carlowbrewing.com).
4. The Franciscan Well Brewery
On the site of an old monastery which had a well with healing properties, this pub makes Rebel Red (red ale), Blarney Blonde (a fruity kolsch), Shandon Stout, Rebel Lager and Friar Weisse (a white beer).
CONTACT:The Franciscan Well Brewery (00 353 21 4210130; franciscanwellbrewery.com).
5. The Hilden Brewing Company
Its motto is "keep it real" and Seamus Scullion must have done an excellent job because he celebrates no less than 25 years of brewing this November. There's a visitor centre and restaurant where you can indulge in a top-class lunch in a relaxing atmosphere. Beers include four ales and a porter.
CONTACT: Hilden Brewing Company (028 9266 0800; hildenbrewery.co.uk).
6. Kinsale Brewing Company
Founded in 1997 in the foodie capital of Ireland, this brewery produces a golden, hoppy lager using spring water, natural ingredients and no additives.
CONTACT: Kinsale Brewing Company (00 353 21 4702124; kinsalebrewing.com).
7. Strangford Lough Brewing
A Viking king has two beers named after him - Barelegs Brew and Legbiter. The latter is the name of his sword, while the grave of St Patrick has inspired St Patrick's Gold (wheat beer), St Patrick's Best and St Patrick's Ale - one smashed saint.
CONTACT: Strangford Lough Brewing Company (028 4482 1461; slbc.ie).
8. Messrs Maguire
You might get the tail end of Maguire's Octoberfest and be able to taste its new porter, specially developed for winter. Otherwise its tried and tested Rusty Red would be my tip.
CONTACT: Messrs Maguire (00 353 1670 5777).
9. The Porter House
With at least nine regulars on tap and possibly a couple of seasonal specials it's good that Porter House provides the choice. It is doing a dark lager (Vienna) for the winter, a bit like Sam Adams.
CONTACT: The Porter House (00 353 1679 8847; porterhousebrewco.com).
10. College Green Brewery
Situated in Molly's Yard, this is the city's only brewery producing Molly's Chocolate stout, Belfast blonde lager and Headless Dog amber ale.
CONTACT: College Green Brewery (028 9032 2600)
Acton's Country Pub and Microbrewery
The BrookLodge & Wells Spa
Macreddin Village
Co. Wicklow
Telephone: +353 (0) 402 36444
Fax: +353 402 36580
Email: brooklodge@macreddin.ieThis e-mail address is being protected from spam bots, you need JavaScript enabled to view it
http://www.brooklodge.com/
Barrelhead Brewery
c/o 23 Broadstone Avenue
Dublin 7
Company Profile: Though Dublin based, Barrelhead beer is brewed at the White Gypsy plant in Templemore, Co. Tipperary. The first appeared at the Craft Brewing Festival in The Franciscan Well at Easter 2009.
Beers Brewed: Bull Island Pale Ale.
Availability: At time of writing, beers were not yet on sale
Beoir Chorca Dhuibhne
c/o Tig Bhric
nr. Ballyferriter
Co. Kerry
Telephone: +353 66 9156325
Email: info@tigbhric.comThis e-mail address is being protected from spam bots, you need JavaScript enabled to view it
http://www.tigbhric.com
Company Profile: Established 2008. 400L brewery adjacent to Tig Bhric pub.
Beers Brewed: Béal Bán.
Availability: Beers are available during the summer season only, at Tig Bhric in Riasc, nr. Ballyferriter and Tigh Uí Chatháin in Ballyferriter.
Bluestack Brewing
Main Street
Ramelton
Co. Donegal
bluestack@mail.comThis e-mail address is being protected from spam bots, you need JavaScript enabled to view it
Not in production yet, but plans are for a Lager, an Ale, a Stout and a Wheat Beer.
Where to find good shit list
Co. Antrim
The Botanic Inn, Malone Road, Belfast
Belfast Ale (Cask)
The Crown, Victoria Street, Belfast
Various Whitewater casks.
Hilden, Lisburn, Co. Antrim
Scullion’s Irish (amber) Ale, Hilden Ale, Molly Malone Ale (red porter), Silver (pale ale), Hilden Halt (Irish red)
The John Hewitt, 51 Donegall Street, Belfast
Hilden Ale, Belfast Ale
Katy Daly's, 17 Ormeau Avenue, Belfast
Belfast Ale, Clotworthy Dobbin.
The King's Head, Lisburn Road, Belfast
Whitewater casks
The Kitchen, 1 Victoria Square, Belfast
Whitewater casks.
McHugh's, 29-31 Queens Square, Belfast
Whitewater casks.
Molly’s Yard, 1 College Green Mews, Botanic Avenue, Belfast
Hilden range
Ryan's, 116-118 Lisburn Road, Belfast
Whitewater casks.
Co. Clare
The Biddy Early Brewery, Inagh, Ennis
Occasional specials
Co. Cork:
Abbot's Ale House, Devonshire Street, Cork City
Rebel Red
Tom Barry's, Barrack Street, Cork City
Rebel Red
Bierhaus, Popes Quay, Cork City
Rebel Red, Galway Hooker, O'Hara's Stout,
O'Hara's Red (b)
Blair's Inn, Cloghroe, Co. Cork
Blarney Blonde
The Bosun, Monkstown, Co. Cork
Kinsale Lager
Bradley-D, 56 Barrack Street, Cork City
Rebel Red
Bru, 57 MacCurtain Street, Cork City
Rebel Red
The Bullman, Kinsale, Co. Cork
Rebel Red
Corner House, Coburg Street, Cork City
Rebel Red, Friar Weisse
Crane Lane Theatre, Cork City
Rebel Red, Friar Weisse
An Cruibin, Union Quay, Cork City
Rebel Red, Friar Weisse
Fionnbarra, Douglas Street, Cork City
Blarney Blond, Friar Weisse, Rebel Red
The Franciscan Well Brewpub, North Mall, Cork City
Blarney Blond, Rebel Red, Shandon Stout, Friar Weisse, Occasional specials
Fred Zeppelins, 8 Parliament Street, Cork City
Blarney Blond, Rebel Red
The Hi-B, Oliver Plunkett Street, Cork City
Rebel Red
The Long Valley, 10 Winthrop Street, Cork City
Rebel Red
Dan Lowry, MacCurtain Street, Cork City
Blarney Blonde, Rebel Red
LV, MacCurtain Street, Cork City
Blarney Blonde, Rebel Red
P.F. McCarthy, 14 Main Street, Kenmare, Co. Cork
Kenmare Beer
Mutton Lane Inn, Mutton Lane, Cork City
Blarney Blond, Friar Weisse, Rebel Red
The Oval, South Main Street, Cork City
Blarney Blond, Friar Weisse, Rebel Red.
Sin É, Coburg Street, Cork City
Blarney Blond, Rebel Red, Friar Weisse
An Spailpín Fánac, 28 South Main Street, Cork City
Rebel Red
The Twins O'Brien, 32 Marlborough Street, Cork City
Blarney Blonde, Rebel Red
Co. Donegal
Dicey Reillys, Ballyshannon
Curim Wheat
Co. Down
The Dirty Duck, 2-4 Kinnegar Road, Holywood
Hilden range
The White Horse, 49-55 Main Street, Saintfield
Whitewater range, Galway Hooker
Co. Dublin
Anseo, Camden Street, D2
Galway Hooker
Beggar's Bush, 115 Haddington Road, D4
Rebel Red
The Bull and Castle, Christ Church, D2
Galway Hooker, Blarney Blonde, Rebel Lager, Castle Red (Rebel Red), O’Hara’s Stout, O'Hara's Celebration, occasional specials.
The Dice Bar, 79 Queen Street, D7
Galway Hooker
The Elephant & Castle, 18 Temple Bar, D2
O'Hara's Stout (b)
The Farm, 3 Dawson Street, D2
O’Hara’s Stout (b).
The Gingerman, 39-40 Fenian Street, D2
Writers Red (Rebel Red), Writers Block (Rebel Lager) and Friar Weisse.
Jo'Burger & Bar, Blackrock, Co. Dublin
Temple Bräu, Porterhouse Plain.
Mao, 2-3 Chatham Row, D2
Mao, The Mill Pond, Dundrum Town Centre, D16
Mao, The Pavilion, Dún Laoghaire
Mao Lager (b)
Messrs Maguire, 1-2 Burgh Quay, D2
Plain Porter, Weiss, Haus, Rusty Red ale, occasional specials.
O'Neill's, 2 Suffolk Street, D2
O'Hara's Stout, Rebel Red, Galway Hooker
Paddy Cullen's, Ballsbridge, D4
Rebel Red, Friar Weisse
The Palace, 21 Fleet Street, D2
Galway Hooker, Temple Bräu
The Porterhouse Temple Bar, 16-18 Parliament Street, D2
Porterhouse Central, 45-47 Nassau Street, D2
Porterhouse North, Cross Guns Bridge, Glasnevin, D9
Lagers: Hersbrucker, Temple Bräu, Chiller. Ales: TSB (cask conditioned), Porterhouse Red, Brainblasta. Stouts: Plain, Oyster Stout, Wrasslers XXXX.
Galway Hooker
Occasional specials
O'Hara's Stout, Curim Wheat, O'Hara's Red (all bottles)
Ryan's, 28 Park Gate Street, D7
Galway Hooker, Blarney Blonde
The Schoolhouse, 2-8 Northumberland Road, D2
Blarney Blonde
Sin É, 14-15 Upper Ormond Quay, D7
Galway Hooker
Solas, 31 Wexford Street, D2
Solas Lite
The Thirsty Bull, Tyrrelstown, Dublin 15
Porterhouse Plain
The Winding Stair Restaurant & Bookshop, Bachelor's Walk, D1
Curim Wheat (b)
Co. Galway:
Bazaar, Quay Lane
Galway Hooker
The Bierhaus, Henry Street.
Galway Hooker, O'Hara's Stout
The Blue Note, William Street
Galway Hooker
The Cottage, Lower Salthill
Galway Hooker
The Cottage, Moycullen
Galway Hooker
Dock Eight, The Docks
Galway Hooker
The Hop Inn, Athenry
Galway Hooker
Jordan's Bar, Clarinbridge
Galway Hooker
The King's Head, High Street
Galway Hooker
Lohan's Bar and Restaurant, Salthill
Galway Hooker
Massimo, William Street
Galway Hooker
Munroe's Tavern, Dominick Street
Galway Hooker
NUIG, College Bar
Galway Hooker
The Roisin Dubh, Dominick Street
Galway Hooker
Sheridan's on the Dock, The Docks
Galway Hooker, O'Hara's Stout (b)
Tigh Neachtain, Cross Street
Galway Hooker
Twelve Hotel, Barna
Galway Hooker
Co. Kerry
D. O'Shea's Bar, North Square, Sneem
Blarney Blond, Rebel Red, Friar Weisse
Tigh Bhric, Reask nr. Ballyferriter
Beoir Chorca Dhuibhne beers
Tigh Uí Chatháin, Ballyferriter
Beoir Chorca Dhuibhne beers
Co. Leitrim
The Oarsman, Bridge Street, Carrick-on-Shannon
Galway Hooker
Co. Limerick
Java's bar, University of Limerick
Galway Hooker, Porterhouse Red, occasional seasonals.
Co. Sligo:
Tobergal Lane Café, Sligo Town
Galway Hooker
Co. Tipperary:
Finn's Bar, Main Street, Borrisoleigh
St Cuilan's (MM Rusty)
Co. Waterford:
McAlpin's Cottage Bistro, Cheekpoint Village
O'Hara's Stout (b)
The Tannery Restaurant, Dungarvan.
O'Hara's Stout (b), Curim Wheat (b), O'Hara's Red (b)
Co. Wicklow
Acton's Pub, Brooklodge Hotel, Macreddin Village
Organic Lager, Organic Wheat Beer
The Porterhouse, Strand Road Bray
Lagers: Hersbrucker, Temple Bräu, Chiller. Ales: Porterhouse Red, Brainblasta. Stouts: Plain, Oyster Stout, Wrasslers XXXX.
Occasional specials.
The Botanic Inn, Malone Road, Belfast
Belfast Ale (Cask)
The Crown, Victoria Street, Belfast
Various Whitewater casks.
Hilden, Lisburn, Co. Antrim
Scullion’s Irish (amber) Ale, Hilden Ale, Molly Malone Ale (red porter), Silver (pale ale), Hilden Halt (Irish red)
The John Hewitt, 51 Donegall Street, Belfast
Hilden Ale, Belfast Ale
Katy Daly's, 17 Ormeau Avenue, Belfast
Belfast Ale, Clotworthy Dobbin.
The King's Head, Lisburn Road, Belfast
Whitewater casks
The Kitchen, 1 Victoria Square, Belfast
Whitewater casks.
McHugh's, 29-31 Queens Square, Belfast
Whitewater casks.
Molly’s Yard, 1 College Green Mews, Botanic Avenue, Belfast
Hilden range
Ryan's, 116-118 Lisburn Road, Belfast
Whitewater casks.
Co. Clare
The Biddy Early Brewery, Inagh, Ennis
Occasional specials
Co. Cork:
Abbot's Ale House, Devonshire Street, Cork City
Rebel Red
Tom Barry's, Barrack Street, Cork City
Rebel Red
Bierhaus, Popes Quay, Cork City
Rebel Red, Galway Hooker, O'Hara's Stout,
O'Hara's Red (b)
Blair's Inn, Cloghroe, Co. Cork
Blarney Blonde
The Bosun, Monkstown, Co. Cork
Kinsale Lager
Bradley-D, 56 Barrack Street, Cork City
Rebel Red
Bru, 57 MacCurtain Street, Cork City
Rebel Red
The Bullman, Kinsale, Co. Cork
Rebel Red
Corner House, Coburg Street, Cork City
Rebel Red, Friar Weisse
Crane Lane Theatre, Cork City
Rebel Red, Friar Weisse
An Cruibin, Union Quay, Cork City
Rebel Red, Friar Weisse
Fionnbarra, Douglas Street, Cork City
Blarney Blond, Friar Weisse, Rebel Red
The Franciscan Well Brewpub, North Mall, Cork City
Blarney Blond, Rebel Red, Shandon Stout, Friar Weisse, Occasional specials
Fred Zeppelins, 8 Parliament Street, Cork City
Blarney Blond, Rebel Red
The Hi-B, Oliver Plunkett Street, Cork City
Rebel Red
The Long Valley, 10 Winthrop Street, Cork City
Rebel Red
Dan Lowry, MacCurtain Street, Cork City
Blarney Blonde, Rebel Red
LV, MacCurtain Street, Cork City
Blarney Blonde, Rebel Red
P.F. McCarthy, 14 Main Street, Kenmare, Co. Cork
Kenmare Beer
Mutton Lane Inn, Mutton Lane, Cork City
Blarney Blond, Friar Weisse, Rebel Red
The Oval, South Main Street, Cork City
Blarney Blond, Friar Weisse, Rebel Red.
Sin É, Coburg Street, Cork City
Blarney Blond, Rebel Red, Friar Weisse
An Spailpín Fánac, 28 South Main Street, Cork City
Rebel Red
The Twins O'Brien, 32 Marlborough Street, Cork City
Blarney Blonde, Rebel Red
Co. Donegal
Dicey Reillys, Ballyshannon
Curim Wheat
Co. Down
The Dirty Duck, 2-4 Kinnegar Road, Holywood
Hilden range
The White Horse, 49-55 Main Street, Saintfield
Whitewater range, Galway Hooker
Co. Dublin
Anseo, Camden Street, D2
Galway Hooker
Beggar's Bush, 115 Haddington Road, D4
Rebel Red
The Bull and Castle, Christ Church, D2
Galway Hooker, Blarney Blonde, Rebel Lager, Castle Red (Rebel Red), O’Hara’s Stout, O'Hara's Celebration, occasional specials.
The Dice Bar, 79 Queen Street, D7
Galway Hooker
The Elephant & Castle, 18 Temple Bar, D2
O'Hara's Stout (b)
The Farm, 3 Dawson Street, D2
O’Hara’s Stout (b).
The Gingerman, 39-40 Fenian Street, D2
Writers Red (Rebel Red), Writers Block (Rebel Lager) and Friar Weisse.
Jo'Burger & Bar, Blackrock, Co. Dublin
Temple Bräu, Porterhouse Plain.
Mao, 2-3 Chatham Row, D2
Mao, The Mill Pond, Dundrum Town Centre, D16
Mao, The Pavilion, Dún Laoghaire
Mao Lager (b)
Messrs Maguire, 1-2 Burgh Quay, D2
Plain Porter, Weiss, Haus, Rusty Red ale, occasional specials.
O'Neill's, 2 Suffolk Street, D2
O'Hara's Stout, Rebel Red, Galway Hooker
Paddy Cullen's, Ballsbridge, D4
Rebel Red, Friar Weisse
The Palace, 21 Fleet Street, D2
Galway Hooker, Temple Bräu
The Porterhouse Temple Bar, 16-18 Parliament Street, D2
Porterhouse Central, 45-47 Nassau Street, D2
Porterhouse North, Cross Guns Bridge, Glasnevin, D9
Lagers: Hersbrucker, Temple Bräu, Chiller. Ales: TSB (cask conditioned), Porterhouse Red, Brainblasta. Stouts: Plain, Oyster Stout, Wrasslers XXXX.
Galway Hooker
Occasional specials
O'Hara's Stout, Curim Wheat, O'Hara's Red (all bottles)
Ryan's, 28 Park Gate Street, D7
Galway Hooker, Blarney Blonde
The Schoolhouse, 2-8 Northumberland Road, D2
Blarney Blonde
Sin É, 14-15 Upper Ormond Quay, D7
Galway Hooker
Solas, 31 Wexford Street, D2
Solas Lite
The Thirsty Bull, Tyrrelstown, Dublin 15
Porterhouse Plain
The Winding Stair Restaurant & Bookshop, Bachelor's Walk, D1
Curim Wheat (b)
Co. Galway:
Bazaar, Quay Lane
Galway Hooker
The Bierhaus, Henry Street.
Galway Hooker, O'Hara's Stout
The Blue Note, William Street
Galway Hooker
The Cottage, Lower Salthill
Galway Hooker
The Cottage, Moycullen
Galway Hooker
Dock Eight, The Docks
Galway Hooker
The Hop Inn, Athenry
Galway Hooker
Jordan's Bar, Clarinbridge
Galway Hooker
The King's Head, High Street
Galway Hooker
Lohan's Bar and Restaurant, Salthill
Galway Hooker
Massimo, William Street
Galway Hooker
Munroe's Tavern, Dominick Street
Galway Hooker
NUIG, College Bar
Galway Hooker
The Roisin Dubh, Dominick Street
Galway Hooker
Sheridan's on the Dock, The Docks
Galway Hooker, O'Hara's Stout (b)
Tigh Neachtain, Cross Street
Galway Hooker
Twelve Hotel, Barna
Galway Hooker
Co. Kerry
D. O'Shea's Bar, North Square, Sneem
Blarney Blond, Rebel Red, Friar Weisse
Tigh Bhric, Reask nr. Ballyferriter
Beoir Chorca Dhuibhne beers
Tigh Uí Chatháin, Ballyferriter
Beoir Chorca Dhuibhne beers
Co. Leitrim
The Oarsman, Bridge Street, Carrick-on-Shannon
Galway Hooker
Co. Limerick
Java's bar, University of Limerick
Galway Hooker, Porterhouse Red, occasional seasonals.
Co. Sligo:
Tobergal Lane Café, Sligo Town
Galway Hooker
Co. Tipperary:
Finn's Bar, Main Street, Borrisoleigh
St Cuilan's (MM Rusty)
Co. Waterford:
McAlpin's Cottage Bistro, Cheekpoint Village
O'Hara's Stout (b)
The Tannery Restaurant, Dungarvan.
O'Hara's Stout (b), Curim Wheat (b), O'Hara's Red (b)
Co. Wicklow
Acton's Pub, Brooklodge Hotel, Macreddin Village
Organic Lager, Organic Wheat Beer
The Porterhouse, Strand Road Bray
Lagers: Hersbrucker, Temple Bräu, Chiller. Ales: Porterhouse Red, Brainblasta. Stouts: Plain, Oyster Stout, Wrasslers XXXX.
Occasional specials.
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