– Whiplash Tap Takeover / 2nd March 2018
WHIPLASH TAP TAKEOVER
Friday 2nd March 2018
Midday-Midnight
Port Street Beer House
Whiplash is the independent side project of brewer Alex Lawes.
Utilising available fermentation space in his own workplace at Rye River Brewing Company or brewing with friends around Ireland and abroad – beers and planning are free and easy and done in a single batch brews. Packaging formats are chosen to suit each beer style, no style pigeon-holing or core ranges. Just beer for the sake of enjoying beer based on ideas, fresh available ingredients and seasonality.
Beer list coming soon…
– Trois Dames Tap Takeover / 8th March 2018
BRASSERIE TROIS DAMES (Switzerland) TAP TAKEOVER
+++ HOLY CRAB POP-UP SEAFOOD (from 5pm)
Thursday 8th March 2018 / Midday-Midnight
Port Street Beer House
After wowing us at IMBC 17, we are excited to present a tap takeover with Switzerland’s Trois Dames.
We will also be joined by the excellent Holy Crab who will be dishing up fresh oysters and crab burgers, zing!
Tap list soon…
“Raphaël Mettler and his team have been brewing beer with a passion since 2003, and their enthusiasm is eminently contagious: the Trois Dames beers from Ste-Croix challenge the taste buds and flatter the eye, and that is exactly what makes them original. We believe in making a top-notch product, the reason why we carefully select fresh ingredients.
Raphaël Mettler has “three ladies” at home, his wife and two daughters, which is why he chose to call his brewery “Trois Dames.” The malts used are from Weyermann in Bavaria and Castle Maltings in Belgium, hops from the finest growers in the Spalt region of Bavaria, Kent, in England and the Yakima valley in the U.S.
Following the creation of the Oud Bruin in 2008 — inspired by the sour brown ales of Flanders, but obtained rather heretically through blending fermented apricots and a strong porter — a whole new brewing universe has opened itself to the Brasserie Trois Dames. We discovered the taste potential and complexity of sour beers and wild yeasts found in fruits and wooden barrels, opening up new taste horizons and bringing a distinct new crispness.
Five years on, and with numerous experiments under our belt, we’re now introducing our own creations. Our trademark is the blend of three fermentation processes: fresh brews, fermented fruit and brews aged in oak barrels. This enables us to source ingredients locally, at least the fruit, since there’s no malting in Switzerland, and barley mostly comes from France, Belgium, or Germany.”
– Culture Club / various dates
CULTURE CLUB
Monday 29th January 2018 / 6pm-8pm
Monday 26th February 2018 / 6pm-8pm
Monday 26th March 2018 / 6pm-8pm
A monthly meet-up to discuss and share all things fermented. Bring down your stuff in jars or just attend, listen and taste if you have an interest in pickling and the like. All welcome of all levels of experience, novices to ninjas. An informal drop-in event. Come drink a beer!
Free to attend
– PSBH 7th B’day Cloudwater Tap Takeover & Wizard King Stout Launch
PSBH 7th BDAY CLOUDWATER TAP TAKEOVER & COLLAB LAUNCH
Thursday 25th January 2018
7pm – late
Free entry
To celebrate our 7th year on Port Street as a Beer House, we have locked horns with our friends Cloudwater to bring you a very special Birthday beer collaboration AND a fully fledged Cloudwater tap takeover.
We hosted Cloudwater’s debut Spring range of beers way back in February 2015, and we’re very excited to welcome them back for a monster tap takeover. Expect the unexpected and the tastiest new Cloudwater yield. Did somebody say cask? Wait and see!
Cloudwater have kindly made a birthday beer with us, “Wizard King Stout”. Join us for the first taste of this 12% Belgian Imperial Stout. First pour on keg at 7pm. Tap list…
KEG
Black Forest Stout / Lervig collab / 11.5%
Bourbon BA Black Forest Stout / Lervig collab / 12%
IPA Simcoe Chinook / 6.5%
NE DIPA Citra Mosaic / 8.5%
Small Vic Secret Pale / 2.9%
Red Wine BA Kettle Sour w/ Raspberry & Blueberry 7%
Pompettes / Brasserie du Mont Salève collab / 8.3%
Small Nelson Sauvin Rye / 2.9%
Spirit Animal Elderflower Loquat / Jester King collab / 4%
Bourbon BA Christmas Cake / To Øl collab / 13.5%
Barrel & Ardi (BA Loral & Ardi) / Lost & Grounded x Verdant collab / 9%
Wheat Ekuanot / 6%
Session IPA Vic Secret Mosaic / 4.5%
DDH Pale NZ Chinook / 5.3%
Pilsner Motueka Mandarina / 5%
DIPA Ekuanot Mosaic / 8%
Helles Mandarina / 4.8%
WIZARD KING STOUT / Port Street Beer House collab / 12%
CASK
DDH Pale NZ Chinook 5.3%
WIZARD KING STOUT / Port Street Beer House collab 12%
+++
WIZARD KING (live) at 8pm / upstairs
The man, the myth. He likes imperial stout. Once an evil necromancer, Wizard King has Mellowed out since having the responsibilities of a kingdom on his shoulders.
Now he speads musical joy across all worlds. Not king of wizards, just a wizard who happens to be a king!
+++
PSBH 7th BIRTHDAY CAKE from BLAWD @ 7pm
Chocolatey goodness from our bezzies Blawd. Be quick if you want a slice!
Thanks for all your patronage over the years, much appreciated. Come party!
+++
FREE FAR FAR from BUNDOBUST @ 7pm
We’ve got 50 tubs of the beauteous rice puff spiced goodness from our lovely friends Bundobust. Wooop!
Facebook event page HERE.
