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Roasted barley gives flavours of coffee, toast, dark bread crust, and bitterness.
A proper Irish stout from the 1950s was brewed for long evenings and full pints, not tiny glasses and ceremony. It was everyday beer. A working person’s pint.
Dry stout belonged to labourers, longshoremen, musicians, clerks, pensioners, and men standing shoulder-to-shoulder at crowded bars beneath yellowed nicotine ceilings. It was a beer for long conversations, slow evenings, and familiar faces.
3.8% alc/vol
473ml
Roasted barley gives flavours of coffee, toast, dark bread crust, and bitterness.
A proper Irish stout from the 1950s was brewed for long evenings and full pints, not tiny glasses and ceremony. It was everyday beer. A working person’s pint.
Dry stout belonged to labourers, longshoremen, musicians, clerks, pensioners, and men standing shoulder-to-shoulder at crowded bars beneath yellowed nicotine ceilings. It was a beer for long conversations, slow evenings, and familiar faces.
3.8% alc/vol
473ml