There once was a man from Des Moines,
Who kept a glass jar full of coins.
When the Ides did arrive,
His pulse gave a rise,
As it did when presented pork loins.
For on March seventeenth,
There’s stew made of beef,
For Guinness aplenty,
Just five hundred pennies,
Celebratin’ the four-petalled leaf.
At half past eleven,
You’ll think you’re in heaven.
A sea of green clothing,
We’ll England be loathing.
It’s not just the bread t’will be leavened.
Join me at Biddy’s
At Glisan and sixty.
By bus or by car,
It’s not very far.
It’s guaranteed you’ll leave giddy.
If it’s breakfast you crave,
A seat I can save.
I’m eating at Zells
(not that shitty old Kell’s)
Nine-thirty, with your old pal Dave.
A good time I can promise,
In fact, I insist.
We’ll toast Gerry Adams
And Ireland’s madams.
You’re sure to leave pretty pissed.
or, Sunday Stouty Sunday. 3PM, Dave’s place.
Let’s get together, bottle some stout, and taste test various varieties of Guinness. Currently, Guinness is available as “Guinness Draught” in bottles, and 20 oz. cans, as well as “Guinness Extra Stout” in bottles (5% ABV). For comparison’s sake, bring a bottle of another kind of stout. I’ll provide the Guinness and the wee glasses.
I also propose a bottling session for BS Brewing’s newest stout (with notes of cinnamon and brown sugar). Name is up for grabs … please suggest names!
Guinness Fun facts:
- The bottled “Draught” is designed to eliminate the need for a glass; the widget reactivates with every tipple.
- Canned “Draught” has been widgetized since the 1980s, but is meant to be poured in a glass
- Contrary to popular myth, Guinness suggests a drinking temperature for its packaged goods of 38.3°F
- On tap Guinness should be served at 42.8°F
- According to Guinness, it takes 119.5 seconds to pour the perfect pint.
- Guinness on tap in America comes from the main brewery in Dublin
To St. Patrick’s Day, that is.
Biddy’s has a web site now! Is it really true they sell more Guiness on March 17th than any bar in the nation? Find out in 10 short days …
I was thinking a stout tasting might be a good idea this weekend … any takers?
Well, the sweet taste of victory still lingers after a successful night at the Brass. We’re not the worst anymore, but I can also say we’re not the best.
Maybe it was the 23 points we gained, but it was just an exceptional night at the bar last night. Dogfish Head’s 60-minute IPA was on tap, which I had never seen before. I believe it tastes better in pints, particularly as it warms up a little. Such a great herbal aroma on that beer. I had four.
The best part of the evening, better than the IPA, better than the darts – Sheepdog guy. More than a year ago, I spent another night at the Brass, probably throwing darts, definitely drinking too much, and I ended up in the Ranger’s Corner area sometime late-ish. I began talking with Sheepdog guy, whose name I never got, and he mentioned he was heading to Iraq the next day, just getting a last HB night in before shipping out to drive for Halliburton. Before I knew it, he’d ordered a Chimay Blue and shared it with me. We polished off the bottle and I wished him good luck as I stumbled out to the car where Sarah was waiting.
Fast forward to present-day. Last night, Andrew spotted Sheepdog guy, back safe and sound. I bought him a bottle of Chimay (Red, they were out of blue) and reminded him of that night a year ago. Well, Andrew reminded me, and I reminded him. I think we all remembered. A very beer moment – not something easily done with a bottle of wine or whiskey (and hope to wake up).