Oh almost forgot; where do I go for those free pints of ale?
In the interest of going somewhere with these falsely-named threads:
Thanks for reminding me to go put some in the refrigerator for later.
-and-
Do they do the microbrewery thing in Ireland? Here in Bay Area they are big. When in England in 85, various pubs were known for their “real ale” which i took to be local micro-brewed, namely small production, short shelf life. I was fascinated at a place near Totnes, where one couple that night had driven sixty miles to drink the ale there. Repeated pints, a giant stainless bowl of chips and it was an evening for them. Very endearing and the ale was really good. Simultaneously though, at other pubs, we saw tankers offloading Watneys (sorry, I can’t stand the stuff) via rubber hoses! Environmentally friendly delivery system. Anyway, I had great ale all over the country and haven’t had anything as good since, or so it seems. I mean, we WERE on vacation and that makes things taste better.
Do they do this in Ireland or is it always Guiness and Harp,etc?
See, I took it somewhere Philo.
If you plan to be near NY State’s Capital District, contact me and see if I have any home brew currently available. (that’s where the Brewer in Brewerpaul comes from) Always glad to share that, plus a few tunes.
Actually Paul, that’s an incentive to go on those work trips to Albany (legislative conferences in Feb and April) that I usually weasel out of. When there, the best part is the stop at Andy’s Front Hall (WHich I have to locate anew each time, by the golf course). Maybe see you next trip. Philo
Maybe you could sneak in an extra “business” trip when your Bocote whistle is ready…this area is really pretty in July!!
Actually I can’t complain; I’ll be in the Outer Banks around that time on much needed vacation. Philo
On 2002-06-01 16:46, The Weekenders wrote:
Do they do the microbrewery thing in Ireland? Here in Bay Area they are big. When in England in 85, various pubs were known for their “real ale” which i took to be local micro-brewed, namely small production, short shelf life.
Hi,
There are microbreweries in Ireland, but the beers do not seem to be widely available (certainly not in Dublin). The Porterhouse and Messrs. Maguire pubs in Dublin have in-pub breweries.
A pretty complete list of Irish micros can be found here</a](http://www.asharte.freeserve.co.uk/beerfest.htm">here</a)>
The term ‘real ale’ that you saw in the UK, refers to “unpasteurised, unfiltered beer which continues to ferment in the vessel from which it is dispensed”. A better term is ‘cask conditioned’ ale. In the UK there are many breweries producing cask conditioned ale that are very much larger than micros, and there may be a few (of the many hundreds)of micros producing ale that is not real ale by the above definition (ie where the yeast is killed and removed, and the beer artificially ‘gassed up’ on serving).
–
Keith
Thanks Keith for answering my question. I knew there was more to it than just microbrew aspect. It also makes me realize why it tasted so good. And it was dark and delicious.
Because we don’t use that term here, I guess, I have never known exactly what it was and couldn’t really seek it out.
Valuable information!!!
Also, thanks BrewefPaul for kindly offer. I have always noticed that home-brew guys rarely have any around though because they drink it up! But we can always whistle!
The other thing I didn’t mention in an already OT thread was that I had really GOOD food in English pubs on that trip in 85. Game pies and venison cooked in redwine (Peace and Plenty near Rye), beef cooked in ale (up in Yorkshire and in Scotland), fresh vegetables, all because we bothered to ask local people who had the best pub food. Deserts were stunning, like strawberry tart things in Yorkshire and of course clotted cream in Devon, and Cadbury bars in vending machines everywhere.So contrary to all the cliches about English cooking, we ate well there. Some there said that they had become self-conscious about that image and embarked on a sort of campaign to improve the pub grub. And it was always cheaper to eat in the pub rather than the attached dining room. Saved money so I could get another pint! Gals often like the hard cider, which in Yorkshire was kind of a gourmet item as well.
Very fond memories.
[ This Message was edited by: The Weekenders on 2002-06-03 12:33 ]