About Irish Beer

Ireland: Stout Country

Although the country sports a handful of microbreweries, it cannot be said that one goes to Ireland to discover diversity in brewing styles. This is not to say Ireland does not produce noteworthy beer—especially if one likes dry stout, Guinness in particular. Guinness is brewed in a number of places around the world, but most Guinness exported to the U.S. market originate from the St. James Gate brewery in Dublin. Of course, this beer is even more creamy and flavorful when found directly in Irish pubs. Bottle-conditioned Guinness is available in the U.S., as are “widget” cans. Other popular Irish stouts available in the U.S. markets are Murphy’s, made by the Lady’s Well Brewery in Cork, and Beamish, made by Newcastle.
Top Picks for Ireland
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Magners
Pear Hard Cider
Clear bright silver color. Lively, yeasty, funky aromas of overripe pears citrus, brewer’s yeast, baked salted root vegetables, and straw with an even, bright, spritzy, fruity sweet light body and a smooth, swift honeyed apples and melons, vanilla, and minerals finish. A complex and nuanced perry with a solid core of fruitiness.
Date Tasted: 9/30/2015 in our Chicago tasting lab
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Guinness
Nitro IPA
Dusty bright maroon color. Lively, interesting aromas of floral honey, granola, kiwi marmalade, and moss with a supple, soft, bubbly, dryish light body and a smooth, odd, quick white chocolate nuts, fig bread, vanilla-orange custard, and river stones finish. An interesting creamy malty ipa with a soft hop impression that is more of a mild ale.
Date Tasted: 10/13/2015 in our Chicago tasting lab
212781
Magners
Original Hard Cider
Bright clear brilliant gold color. Bright, interesting, sour savory sweaty aromas of apple and peach vinaigrettes, roasted root vegetables, caramelized shallots, and sourdough with a silky, crisp, spritzy, off-dry light-to-medium body and a polished, appealing, breezy honeyed apples and nuts and grassy earth finish. A nice tangy, fruity cider with vibrant acidity and light sourness.
Date Tasted: 9/30/2015 in our Chicago tasting lab