Green Beer Turns 100 This St. Paddy’s Day

For the days and weeks leading up to St. Paddy’s Day, the green beer will flow in bars, pubs, and restaurants across the country. But did you know that the pint of shamrock-colored brew was not invented recently as a touristy gimmick? According to the Philadelphia Inquirer, green beer is celebrating its 100th anniversary this year, and was invented by an Irish New York City coroner, of all people.

Dr. Thomas Hayes Curtin, a Bronx physician and coroner who hailed from Ireland, allegedly invented the beverage, and unveiled it on St. Patrick’s Day in 1914 at a Bronx social club on E.163rd St. near 3rd Ave.

Want to learn more about St. Paddy's Day? Check out the Daily Meal Slideshow on 10 Things You Didn't Know About St. Patrick's Day

“No, it wasn't a green glass, but real beer in a regular colorless glass,” read a written account from that historic day. “But the amber hue was gone from the brew and a deep green was there instead.”

Dr. Thomas H. Curtin died 35 years later, and is regarded as one of the best surgeons of his time, but, according to Inquirer blogger Joe SixPack, his legacy of the emerald draught has been lost to history.

So what’s the secret of green beer? Dr. Curtin is said to have used a drop of wash blue (a blue iron-based dye used in laundry by early 20th century housewives). Luckily for our stomachs, beer is now made green with just simple food coloring.

This story sounded a bit too good to be true, so we did some digging around. Apparently, Dr. Curtin was a well-known surgeon in the Bronx, but no word on if he invented green beer. Regardless, lift a green pint this weekend and toast the legacy of the man who brought you good old-fashioned shamrock-colored debauchery.

Joanna Fantozzi is an Associate Editor at The Daily Meal. Follow her on Twitter @JoannaFantozzi.

Irish Red Ale "Drunken Lullaby" Irish Red

Batch Size: 5.00 gal
Boil Size: 6.00 gal
Estimated OG: 1.044
Estimated Color: 22 SRM
Estimated IBU: 40
Brewhouse Efficiency: 80.0 %
Boil Time: 60 +/- Minutes
7 days at 62 primary
14 days at 66 bottled

Amount Item
5.00 lbs. Pale Malt Extract
0.50 lbs. Maris Otter Grain (or other UK Pale 2-Row Malt)
0.50 lbs. Cara-Pils/Dextrine (Carafoam 1.5-2 L)
0.25 lbs. Chocolate Malt (UK)
0.25 lbs. Roasted Barley (UK)
0.25 lbs. Vienna Malt (US)
0.25 lbs. Caramalt (Light Crystal) 10 L
0.25 lbs. Cara/Crystal Malt 60L
0.25 bs. Malted Oats

1.00 oz Challenger (LEAF) 9.0% AAU (boil 50 min.)
0.50 oz. Irish Moss (boil 15 min.)
1.00 oz East Kent Goldings 5.5% AAU (boil 7 min.)
1.00 lbs. Brown Sugar (boil 5 min.)

1 packet of Nottingham Yeast

steeped grains for 50 min.

this turned out absolutely awesome - great beer for st. paddy's day and everyone loved it. in fact, one of my friends already paid me in full for ingredients to make another 'personal batch' of it just for him.

it's medium-bodied and crimson colored with a warm opening bouquet of almost fruity flavor with a nice undertone of hoppiness that finishes off with an aftertaste of mellow caramel sweetness. so good. so sad its gone! (the batch didn't even last 5 days!)


Well-Known Member

I'm lookin' forward to brewin' it tomorrow. :rockin:

Did you use 1 oz. of Goldings pellets or whole leaf? Why the brown sugar (more alcohol, I'm guessing)?


Well-Known Member

I'm lookin' forward to brewin' it tomorrow. :rockin:

Did you use 1 oz. of Goldings pellets or whole leaf? Why the brown sugar (more alcohol, I'm guessing)?

I used Goldings pellets, and yes, as you guessed, the brown sugar is to up the ABV to an appropriate level for the holiday

but anyway, since it's come and gone again, I thought I'd post for you guys my updated version of the recipe for this year. Came out wonderful, and everyone was even more into it than last year! It just keeps getting better.

The best taste, however, will be approximately around 48 days from the day you brewed it. So coordinate your schedule for next year accordingly - brewing perhaps on the 15th of Feb or so.

&#8220DRUNKEN LULLABY&#8221 IRISH RED 2010 (ST. PADDY&#8217S BREW &#8211 first made in &#821609)
Brewed on 2/15/10
Best taste 4/5/10

Batch Size: 5.25 gal
Boil Size: 6.00 gal
Estimated OG: 1.064
Estimated IBU (Tinseth): 25.2
SRM (Mosher): 15.4
Brewhouse Efficiency: 68.0 %
Boil Time: 60 +/- Minutes
7 days at 62 primary
14 days at 66 bottled, at least
6.2% ABV

Amount Item
6.00 lbs. Pale Liquid Malt Extract
0.50 lbs. Vienna Malt
0.25 lbs. Flaked Barley
0.10 lbs. Roasted Barley
0.75 lbs. Cara-Pils/Dextrine (Carafoam 1.5-2 L)
1.00 lbs. Cara/Crystal Malt 60L
1.00 lbs. Torrified Wheat &#8211 (for head retention)

1.00 oz Fuggles (boil 60 min.)
0.50 oz. Irish Moss (boil 15 min.)
1.00 oz East Kent Goldings (boil 5 min.)
1.00 lbs. Brown Sugar (boil 5 min.)

Green Beer turns 100 years old!

IT SHOULD not pass without acclaim that Monday marks the 100th anniversary of one of the great achievements in the history of beer.

On St. Patrick’s Day 1914, a New York City coroner named Dr. Thomas Hayes Curtin stood before his associates and others at a Bronx social club and unveiled his wondrous invention:

Never before had anyone laid eyes on such a spectacle. Beer, the color of shamrocks, filling the mugs of hundreds.

“Everything possible was green or decorated with that color,” an eyewitness reported. “and all through the banquet, Irish songs were sung and green beer was served.

“No, it wasn’t a green glass, but real beer in a regular colorless glass. But the amber hue was gone from the brew and a deep green was there instead.”

It’s possible that someone else deserves the credit for green beer. Until a more exhaustive search is conducted, the following account – pieced together from news reports, books and more – will have to do.

The story of this legendary liquid begins with a short report from Charles Henry Adams, in his syndicated “New York Day By Day” column, filed a week or so after that grand day. It contains few details of the actual invention.

“All the doctor would tell inquisitive people,” Adams wrote, “was that the effect is brought about by one drop of wash blue in a certain quantity of beer.”

Never mind that “wash blue” is actually an iron powder solution that housewives once used to whiten dirty clothes.

Instead, consider that with a single drop, Curtin made the world a better place.

Green beer, after all, is a testament to mankind’s spirit of fun. It is a tweak, an inside joke, a harmless “kick me” sign in a plastic cup.

War, disease, climate change – forget about it for a few sips. Green beer knocks the legs out from under the weight of the world, it tickles the gray monotony of the Serious Man. In an age when even a simple glass of ale can take on an inflated sense of importance, green beer lowers the stakes and reminds you that it’s time to chug.

The boy from County Carlow

Yes, I know the Irish don’t drink green beer. Who cares?

Curtin obviously didn’t. His family emigrated from County Carlow when he was barely 5. Educated in New York’s public school system, he earned a medical degree and was already practicing surgery by the age of 22.

As coroner’s physician for the Bronx, Curtin saw his share of calamity: tenement fires, horse-and-buggy casualties, accidental falls. In 1904, he directed the medical activities surrounding the infamous Slocum steamboat fire, on the East River, the worst disaster in New York City history till the 9/11 attacks. More than 1,000 corpses – drowned or burned – passed through his office.

How that might have changed his outlook on life, who knows?

When St. Patrick’s Day rolled around 10 years later, Curtin joyously joined fellow city workers, physicians, businessmen and politicians at a sprawling building on East 163rd Street near 3rd: the German-American Schnorrer Club of Morrisania (the original name for this section of the Bronx).

Schnorrer (sometimes spelled schnorer) is a mild Yiddish epithet for a beggar – the kind who bums cigarettes, or who just scrapes for everything. For the club’s members, the term was merely self-effacing.

Just four years after its founding in 1881, the club had already established a reputation as a party palace. Its members, the New York Times reported, “are all convivial and nearly all fat, and the club is said to be able to hold more beer than any other society of its size in the United States or Canadas . . . ”

So you can imagine how the place must’ve rocked when Curtin – the toastmaster that evening – unveiled his green invention.

Still, it would be just a blip in the landscape of time and history. Three months later, the world was sucked into war with the assassination of Archduke Franz Ferdinand of Austria.

And on the day after Christmas that year, tragedy struck at home. A fire broke out in Curtin’s apartment, trapping his screaming wife, Lillian. The doctor’s 9-year-old son rushed into her room and smothered the fire with a blanket, but it was too late. Lillian fell unconscious and died a few hours later.

The war overseas raged on. In 1918, Curtin suddenly quit his job in the coroner’s office and joined the American Expeditionary Forces, the first U.S. troops to join the war in France.

When he died, 35 years later, Curtin’s obituary mentioned his work as a highly regarded eye surgeon, his establishment of the Bronx Eye and Ear Infirmary, his award as Bronx Citizen of the Year in 1945.

His sudsy invention didn’t merit a line.

So, maybe it’s time to raise a belated glass in memory of that night 100 years ago, when Irish songs were sung and a room full of happy schnorrers, led by Dr. Thomas H. Curtin, toasted the night with glasses of beer that was green.

Toast to St Patrick’s Day

St Patrick’s Day – a religious tribute to Ireland’s most famous saint or an excuse to drink until you turn green? Well, they are not mutually exclusive. Having done the overseas thing seemingly many years ago, I was always a bit surprised to find that the day meant more to Americans – who certainly celebrated in style – than it did in Ireland. Friends tell me that the Irish have more than rectified this in recent years.

So, who was Patrick? What did he do? And what should you drink?

Words by drinks writer, Ken Gargett

Lá Fhéile Pádraig – the day of the festival of Patrick, celebrated on March 17 – the day he is supposed to have died – has been an official ‘Christian feast day’ since the 17th century. It is now the most celebrated national festival on the planet and is a public holiday in Ireland, Newfoundland and Montserrat.

Judge for yourself whether the liberal application of alcohol has anything to do with that. In fact, so widespread and beloved is this day that it is regularly celebrated by the astronauts on the International Space Station, to the extent that one felt the need to post a clip of himself singing Danny Boy. He should consider himself lucky to have been allowed back to earth.

What do we know about Patrick, other than that he was a fifth-century Christian missionary? Well, apparently very little other than what Paddy wrote himself (which then got him dubbed a saint). Nice work, Paddy.

He claims to have been kidnapped by Irish pirates as a youth and whisked away to the Emerald Isle, to tend sheep, among which he found God. What God was doing hiding amongst the sheep was never explained.

So, not that one ever wishes to rain on any parade, especially not a St Paddy’s Day parade, but he was not Irish.

Miracles? Well, according to legend the bloke drove all the snakes out of Ireland (he is welcome at my place any summer). But according to history books, more than likely not, with the Ice Age beating him to it by several centuries. One theory has it that legend swapped snakes for druids, whom he was known to despise.

On this one day, the entire world seemingly turns green – Irish green that is, not environmentally so. Green clothes are dragged from the back of the cupboard, the beer turns green and in Chicago, they even transform their river green. However, it seems that St Patrick was originally associated with blue, not green, so why the change?

Adopting the Irish green perhaps? There is a little more to it than that. St Patrick’s green began in America. Irish Americans supposedly believed that leprechauns would pinch anyone they could see. They also believed leprechauns could not see green. Hence, to avoid being pinched, green was the colour of the day. That sounds like the sort of tale a leprechaun would tell.

I mentioned the American fascination with St Patrick’s Day. The first St Patrick’s Day parade took place in New York in 1762. Ireland did not hold a parade until 1931. Indeed, the pubs in Ireland remained firmly closed on March 17 until the 1970s. That did not mean, of course, that there was not the occasional drink behind closed doors, one suspects.

So where does that lead us to…five suitable tipples for everyone, from the true Irishman to those who don the green for a single day.


Perhaps the most famous beer, a stout, in the world. From humble beginnings in 1759, the brewery now makes some two billion Euros worth of Guinness every year. Not bad and not surprisingly, it is the most popular drink in Ireland. Arthur Guinness must have been some businessman, as well as a brewer. When he commenced operations in Dublin in 1759, he convinced locals to give him a 9,000-year lease on the brewery, for a mere £45 per annum. Ten years later, the first Guinness arrived in London.

There are, of course, many other fine Irish beers, but St Paddy’s Day must seem like Christmas to shareholders. But then, Guinness is a bit more difficult to turn green.


Want to start a fight between the Irish and the Scots? Mention soccer or rugby or pretty much anything, but for a real ding-dong battle, ask them who first created whisk(e)y (in Ireland, whisk(e)y is spelt with the ‘e’). The Irish have long insisted that Irish-Christian monks discovered the secrets of distillation while travelling in Arabia some 1,500 years ago and returned to put this knowledge into practice. The Scots can point to records showing that whisky was produced in Scotland as early as 1494 and point out that the Irish can put forward no such evidence. Ponder the question over a good Irish whiskey – Jameson, Knappogue Castle, Glendalough, Redbreast, Bushmills, Tullamore Dew, Green Spot and more.


Simple, but simply delicious – it can be enjoyed 365 days of the year. A cup of good coffee to which is added some sugar (try a teaspoon of raw sugar – others like brown), a good slug of Irish whiskey and thick cream. Some will swap the whiskey for Bailey’s. Others just keep the Baileys and pour it over ice.


Here’s a shocker. Ireland is no more immune to the worldwide explosion of gin than anywhere else. They have them coming out the proverbial wazoo. Hold out no longer. Try Drumshanbo’s Gunpowder Irish Gin, Von Hallers, Feckin Irish Gin, Short Cross or Mor, among many, many others.


Granted, I have never tried this and I’m not sure I’ll be lining up, but I’m told it is a trendy Irish cocktail and even more so on St Patrick’s Day, as when mixed, it turns bright green. Blend WKD Blue, Bacardi Orange and Smirnoff Ice. For those not familiar, WKD Blue is a popular RTD based on vodka. At least in Ireland, it will be safe from snakes.

No matter how much you want to cut down on alcohol, parties or nights on the town can lead to drinking and, in turn, to over-imbibing. Controlling the environment—say, by inviting friends over for some Canadian Irish stew and a bit of O’ Blarney in the kitchen—tends to lead to less alcohol consumption.

Make a list of activities you enjoy that don’t have to involve booze—watching movies, hiking, photography, getting it on, the list goes on—and slot them in at those times when you’re likely to be tempted to drink too much. Hike home from the bar after you’ve enjoyed a couple brews, for instance, or head for the bedroom well before last call.

And if you want to bust out a naughty limerick, more power to you!

Do you know of any other nifty ways to cut down on drinking? Help your bros by sharing them in the comments below!

A Favorite St. Patrick’s Day Dish

It’s that time of year again, in America, when the beer turns green and the aroma of corned beef and cabbage fills the air. The dish is so comforting, but just what is corned beef? The term has nothing to do with corn, but was the English term for a small granule, such as a grain of salt. In days before modern refrigeration, salting meat was a way to preserve it and keep it from spoiling.

Corned beef is an Americanized addition to the traditional Irish diet. While colcannon (boiled potatoes, cabbage, and leeks in buttermilk flavored with wild garlic) was a common Irish dish, as was brown soda bread, corned beef was produced primarily for export to England. Upon arriving in America, however, it’s thought the Irish chose to celebrate their holiday with food that was typically not available to them in their home country, so corned beef was added to the menu, as was white soda bread studded with currants and caraway.

Corned beef is typically made from beef brisket, which is a cut of meat from the breast or lower chest, but the rump, bottom round, and even tongue, can be used. In America, the term “corned beef” is used to describe both the cured meat and the canned stuff found on grocery store shelves. In Britain, they call the canned stuff “salt beef.”

To make corned beef the meat is simmered in a blend of corned beef spices that usually include peppercorns, garlic, mustard, tarragon, thyme, parsley, cloves, and nutmeg.

In New England, you most often see corned beef served as a St. Patrick’s Day main dish or in a sandwich. As the main ingredient in New England Boiled Dinner, corned beef often pairs with potatoes, carrots, turnips, and cabbage in a hearty, savory, brothy bowl of goodness. When used in a sandwich, the most popular corned beef sandwich is the Reuben. Considered the quintessential Jewish deli sandwich, a Reuben is toasted rye bread stuffed with hot slices of corned beef, usually piled high, and topped with sauerkraut, Swiss cheese, and either Russian or Thousand Island dressing.

In New England, a frequent point of interest is also whether you prefer red vs. gray corned beef. The difference is “Red” brisket is cured with nitrite, which gives the meat its signature color. “Gray” corned beef, which is considered the authentic New England variety, is not cured with nitrate, so color forms naturally as it brines.

If you have corned beef leftovers a New England favorite is corned beef hash, which is typically served for breakfast.

Craft Yourself a Great St. Patrick’s Day

We’re all Irish on St. Patrick’s Day! Hair turns green, beer turns green it’s green, green, green all day long!

Celebrate the luck of the Irish with these delightful green crafts and a few treats, too! There’s something for the whole family to make and enjoy!

(Please note that we’re taking a little liberty with the word “shamrock.” Shamrocks traditionally are three-leaf clovers for our purposes here, we’re including four-leaf clovers.)


We think your beverage is bound to taste better when you add this topper to your straw and toast with a friend!

  • green card stock
  • scissors
  • bendable drinking straws (green, or white with green stripes)

1. Cut card stock into 2 1/2-inch squares.

2. Fold each square in half diagonally to make a triangle. Fold in half diagonally two more times. You will end up with a tiny triangle.

3. Holding the point of the tiny triangle in one hand, begin to trim a half heart, starting about one third of the way down the fold, trimming up and around. End the cut just over halfway down the other side. (Do not cut down to the point.) 4. Trim just the very tip of the point to make a tiny hole for the straw to fit into.

5. Unfold the shamrock and slide it onto the end of a straw.


Fun and festive, this garland adds a touch of leprechaun’s luck wherever it’s hung! Try your stair railing, mantel, doorway, chair back, photo booth or even in your office!

  • scissors
  • pen
  • ruler
  • shamrock template
  • crepe-paper streamers (green, or a couple of variations of green)

1. Print or draw a shamrock template. Trim it, if necessary, until it measures 2 1/4 inches at the widest point and 2 1/4 inches tall at the tallest point. (These measurements can vary slightly depending on the width of your streamer.)

2. Accordion-fold a 24-inch piece of crepe-paper streamer. (If you fold a longer piece, it will be difficult to cut.)

3. Trace the shamrock template onto the streamer. (The accordion folds of the streamer should be on the sides.) The upper half of the left and right leaves should extend just slightly over the folded edge of the streamer. (You will not cut the folds at these points.)

4. Carefully cut out the shamrock, not trimming the folds on the upper half of the left and right leaves of the shamrock.

5. Unfold and hang to decorate!


No trick needed here to get your little (and big) people to eat their greens!


  • two green bell peppers (serves 3-4)
  • cutting board
  • knife for slicing peppers
  • serving plate and dipping bowl
  • your favorite dip (We used french onion, but Bronner’s Flavorful Favorites staff cookbooks have great options too.)

1. Slice one green pepper and half of the other green pepper width-wise into 1/3-inch thick shamrock heads.
2. Trim the remaining half green pepper length-wise into strips to form stems.
3. Remove all seeds and membranes from the shamrock heads and stems.
4. Arrange the shamrock heads and stems on serving plate and place dip in a small bowl.

Shamrock Hair Pin

You will enter the no-pinch zone when you wear a shamrock hair pin on St. Patrick’s Day!

  • bobby pin
  • scissors
  • pen
  • needle
  • dime
  • heavy green thread or embroidery floss
  • craft glue
  • green felt

1. Trace three circles on the felt using a dime.

2. Cut out the circles and trim a rectangular stem from the scraps or original piece of felt.
3. Slightly overlap the three circles (center) and stitch them together.
4. Stitch the stem to the middle of the back side of the shamrock.

5. Dot a little craft glue on the middle of the back of the shamrock and press it onto the closed end of the bobby pin. Secure the shamrock onto the bobby pin with half a dozen stitches.

And what is St. Patrick’s Day without an Irish dinner?

Add colcannon to your St. Patrick’s Day menu! The recipe for this traditional Irish dish can be found in “Bronner’s Flavorful Favorites, Book 2” staff cookbook.



– 4-5 medium potatoes, unpeeled, cut into quarters, for mashing
– 1/2 c. milk, heated (more if needed)
– 1/2 head cabbage, sliced into 1/4-inch strips
– 1/2 red onion, sliced into 1/4-inch strips
– 3 cloves garlic, minced
– 6 slices center-cut (lean) bacon


1. Boil potatoes beginning with cold salted water until fork tender.
2. Meanwhile, fry bacon in a large pan over medium heat until crispy. Remove, crumble and reserve bacon.
3. Wilt the cabbage and onion in the bacon grease until softened but still slightly crunchy, 5-10 minutes, adding garlic towards the end and stirring frequently to prevent burning. (Deglazing the pan with a splash of your favorite vinegar is always a good idea.)
4. Season with salt and pepper of choice.
5. In a large bowl, mash potatoes, adding milk, butter-flavored salt, and pepper to taste.
6. Stir in bacon, cabbage and onions, and serve.

Great add-ins or toppings are melted butter, shredded cheddar, crumbled feta or blue cheese, sauteed leeks, green onions and parsley.

*submitted by Dietrich Bronner

How do you celebrate St. Patrick’s Day?

Tell us in the comments below – and here’s an Irish blessing before you go!

Power greens

Everything from bagels to beer turns up green in the days leading up to St Patrick’s Day. You can enjoy bright, verdant dishes without going crazy with the food coloring (though if you do feel like experimenting, we do have a recipe for adding homemade color to your food).

Fruits and veggies bring an emerald hue to your plate and extra doses of nutrients to your body. And you'll need them: though it is not yet officially spring, one of the best features of the season – the lengthening days – will get a boost this weekend when our clocks spring ahead. Be sure you have the nourishment you need for all the adventuring you will be inspired to do now that it isn’t dark when you get out of work.

For a sweet treat, make a batch of Almond Avocado Pudding. Sweet, nutty and perfectly creamy, this light green dessert is sure to hit the spot. And since it's loaded up with good fats from the avocado and protein from the almonds, it would also make a satisfying snack.

Start your days off right with brightly colored breakfast. Potato hash with swiss chard and eggs will give you the energy you need to take on spring days. For an afternoon pick me up, try a Kiwi Banana Smoothie.

This Week's Local Produce

Happy Valley Organics
(Hadley, MA)

Misty Meadows Farm
(Grand Isle, ME)

Mousam Valley
(Springvale, ME)
Oyster Mushrooms

Dwight Miller and Son Orchard
(Dummerston, VT)

Red Fire Farm
(Granby, MA)
Watermelon Radishes

Deep Root Organic Coop
(Johnson, VT)
Beets | Parsnips

Winter Moon Farm
(Hadley, MA)
Daikon Radishes

All of the fruits and vegetables we deliver are grown without synthetic pesticides and are USDA certified organic. Interested in receiving produce that's both organic and locally sourced all year round? Check out our Local Dogma Box.

Similar to a CSA or farm share, our Local Dogma Box is filled with the best organic produce from local and regional farms and brought right to your door each week. It's the easiest way to eat like a locavore!

Dublin is home to several universities as well as scientific and cultural institutions. In 2018, 11 Dublin colleges will be among the top 15 within the county of Dublin, with Trinity College, which was founded in 1592 and has between 15,000 and 20,000 students and an annual tuition fee of 750.00 euros to 1,800.00 euros, naturally leading the way.

The 10 Best Colleges of Dublin County

  1. Trinity College Dublin, University of Dublin (Ireland, Rank 1 – World Rank 219)
  2. University College Dublin (Ireland, rank 2 – world rank 261)
  3. Dublin City University (Ireland, rank 4 – world rank 488)
  4. Dublin Institute of Technology (Ireland, rank 7)
  5. Royal College of Surgeons in Ireland (Ireland, Rank 9)
  6. Dún Laoghaire Institute of Art, Design and Technology (Ireland, rank 18)
  7. National College of Ireland (Rank 19)
  8. Institute of Technology Blanchardstown (Ireland, rank 20)
  9. Institute of Technology Tallaght (Ireland, rank 21)
  10. National College of Art and Design (Ireland, Rank 25)

How to drink local beer in Denver for St. Patrick's Day

For the love of the Irish, skip the green beer this year — and the imports like Guinness, too.

Drink smart: Colorado breweries and beer shops offer plenty of great red ales and stouts to mark St. Patrick's Day on Wednesday.

  • The old-school red ale is actually making a return to popularity right now as a malty alternative to the IPA craze.

Reality check: Irish beer styles differ quite a bit from their American counterparts, which are typically hoppier and sweeter.

Beer lover's picks: Here's a few local options for St. Patrick's Day.

  • Platt Park Brewing's Astronaut Amber: One of the few Irish-style red ales on tap year-round.
  • Elevation Beer Co.'s Monarch Throwback: A special release red ale that hits all the right notes.
  • Left Hand Brewing's Milk Stout Nitro: Far from the Irish style, but a great beer in a shamrock can.

My thought bubble: Pouring a nitro beer into a glass (even if it's Guinness) is one of the most beautiful sights in the world. The chemistry of the cascading bubbles is like a beer ballet. Sláinte!

This story first appeared in the Axios Denver newsletter, designed to help readers get smarter, faster on the most consequential news unfolding in their own backyard.

Watch the video: St. Patricks Day Celebration in Dublin, Ireland. SmarterTravel (January 2022).