19.3.10
17.3.10
My Son's First St Patrick's Day
AIDEN PATRICK HACKETT
8 MONTHS
Saint Patrick was a gentlemen,
Shown through strategy and stealth,
Drove all the snakes from Ireland,
Here's a toasting to his health.
But not too many toastings,
Lest you lose yourself and then,
Forget the good Saint Patrick,
And see all those snakes again!
Beannachtam na Feile Padraig!
Happy Saint Patrick's Day!
FLYING FISH “farmhouse” SUMMER ALE PREVIEW
PREVIEW Friday March 9th
Be the first this year to get a pint of FLYING FISH “farmhouse” SUMMER ALE.
We are getting 4 kegs of our favorite summer brew this Friday.
Perfect for a beautiful weekend
FRIDAY HAPPY HOUR 4-6 it will be $3
(rī)1 Cocktail Party April 1st
April 1st stop by the pub after 7pm and enjoy free bar snacks(7pm - 9pm) & $7 classic cocktails all night. Mike Ojeda will be upstairs at the pub!!
what jim beam says about(rī)1....
“The traditional rye whiskey category takes on a modern look and feel with the introduction of (rī)1,” said Mara Melamed, Brand Manager, (rī)1. “(rī)1 is a cutting-edge spirit for today’s top tastemakers and cocktail drinkers who are looking to expand their ultra-premium spirits repertoire. (rī)1 brings cocktails to life by celebrating smooth rye flavor notes, and its stylish packaging and simple name showcase a fresh take on a classic spirit.”
Bottled at 92 proof, (rī)1 features a light, slightly spicy flavor and a long, luxurious finish. Straight, the nose offers a gentle, peppery nod to its rye heritage. Cut with water, the scents of dried fruit and cinnamon push to the front, providing a rich palate experience.
P&K Needs Some Help
Stop by March 24th or March 25th (11am - 4pm) with a resume for a quick interview. If you cannot make it, email your resume - Pabbit@thepubandkitchen.com
We are looking for: Hostesses, Servers, Food Runners & Line Cooks
If I was in Cork, Ireland Today.. I would be at
Hackett's was originally a Beamish and Crawford pub when it opened in the 1920s and has been a bar ever since - it is a truly authentic Irish rural bar even retaining all of its original features including the stone floor with stones originally gathered from the nearby beaches!
There is a wide range of beverages - different beers from all across Europe as well of course as the old favourites. Unlike many larger bars, kegs are kept under the counter which means a very short distance to travel between keg and tap. There is also an extensive wine list. Hackett’s offers a wide range of live music - jazz, blues, rock, trad - every Friday night and in the summer season more frequently.
Hackett's is also famous for its food - both gourmet lunches and dinners using local fresh produce. It has been awarded a Bridgestone plaque every year since 1999 and was awarded the Gastropub award by the Guardian/ Observer in 2003. Try Trudy's seafood chowder or one of her spicy soups. In the evening, Gabrielle is the chef and offers a wonderful menu of dishes inspired by the French rural tradition.
The evening food is served in the sitting room above the bar and customers can stay as long as they wish and relish the whole experience.
Drop in if you are passing - for a pint, some food, a chat and most of all, some craic!
thanks irck
Lá Fhéile Pádraig
Little is known of St. Patrick's early life, though it is known that he was born in Roman Britain in the fifth century, into a wealthy Romano-British family. His father and grandfather were deacons in the Church. At the age of sixteen, he was kidnapped by Irish raiders and taken captive to Ireland as a slave. It is believed he was held somewhere on the west coast of Ireland, possibly Mayo, but the exact location is unknown. According to his Confession, he was told by God in a dream to flee from captivity to the coast, where he would board a ship and return to Britain. Upon returning, he quickly joined the Church in Auxerre in Gaul and studied to be a priest.
In 432, he again says that he was called back to Ireland, though as a bishop, to save the Irish, and indeed he was successful at this, focusing on converting royalty and aristocracy as well as the poor. Irish folklore tells that one of his teaching methods included using the shamrock to explain the Holy Trinity (the Father, the Son, and the Holy Spirit) to the Irish people. After nearly thirty years of teaching and spreading God's Word he died on 17 March, 461 AD, and was buried at Downpatrick, so tradition says. Although there were other more successful missions to Ireland from Rome, Patrick endured as the principal champion of Irish Christianity and is held in esteem in the Irish Church.
thanks wiki
12.3.10
Brooklyner-Schneider Hopfen-Weisse
Brooklyner-Schneider Hopfen-Weisse
Available all year round. This unique and exciting beer is a collaboration between brewmasters Hans-Peter Dresler of the Schneider Brewery and Garrett Oliver of The Brooklyn Brewery. Together they bring you a new sensation, a pale weisse-bock fermented with the Schneider yeast, then robustly dry-hopped with a blend of Amarillo and Palisade hops. Brooklyner-Schneider Hopfen-Weisse is a delicious blend of Bavarian craftsmanship and American ingenuity.
ABV: 8.5%
HAPPY BIRTHDAY JON
our first meeting on how the hell we are going to clean this place up. Jon was not a father yet & Mike was late
11.3.10
Irish Farmhouse Cheese
Cashel Blue is a semi-soft blue cows’ milk cheese. It is unique, as it is Ireland’s first farmhouse blue cheese. It is all made on the dairy farm of Jane and Louis Grubb nr Cashel in Co. Tipperary Ireland. While some milk is purchased, the majority of the milk comes from the pedigree Friesian dairy herd on the farm. The cheese is made from pasteurised whole milk. It is sold in many speciality outlets in the U.K., United States and Ireland, as well as being listed by most of the British Multiples. Much of the cheese is sold young, while it is firm and crumbly, but for a fuller flavour it is best eaten at about three months of age, when it has a softer texture and more mature flavour.
Fresh Catch - Steelhead Trout
Next time you go fly-fishing for Steelheads try doing this....
Steelheads, these silver beasts are among the best fighters you'll ever tussle with in a freshwater stream -- if you can find them. Steelhead are an elusive species because of the harsh winter conditions they thrive in along with the unpredictable cycle of the spawn. Here's a list of five classic steelhead tips that will help you be more successful when it comes to fishing for these silver bullets:
1. Equipment
If you're fishing for big steelhead, a two-handed rod might be your best bet. But most anglers typically use single-handed rods, going with something that's 9 feet or longer with a line weight of 7-9. Two-handed models can go as long as 12-15 feet. Sinking line is a good option if you're thinking of swinging a streamer, while floating lines can be used for nymphing.
2. Fly Patterns
Traditional salmon streamers will usually work for steelhead, since the fish are closely related to the salmon. Egg patterns and nymphs will also work. Some of the most popular steelhead flies include the woolly bugger, egg-sucking leech and Kaufmanns Stone. The best option, however, is to stop by a local fly shop for an update on patterns, stream conditions and where the fish might be holding. Nobody knows a stream better than a local guide, and you're bound to get some good tips if you pick up a handful of flies at the shop in the process.
3. Fish Upstream
In rivers that run to the ocean, these anadramous fish will begin to enter the streams after the first few major storms of the season. Once the sandbars break free and the fish can access freshwater runs that lead to spawning grounds, they'll begin to make their journey upstream. The smart move is to follow the path of the fish, from the river mouth upstream toward the spawning grounds and back down toward the ocean once the spawn has passed. Fish typically face upstream, so if you're fishing upstream you're less likely to spook fish.
4. Keep Moving
If at first you don't succeed, keep moving. Steelhead typically stick to a certain area in a pool, so if you don't get a hit on your first couple casts, and don't see any signs of fish in a pool or run, keep moving upstream until you find some. Steelhead usually stack up in nearby pools, so once you find one steelie, another could be on the horizon.
5. Catch and Release
Unlike salmon, steelhead often return to the ocean after spawning. Salmon typically die after the spawn, so while it may be OK to harvest salmon in some instances, it's best to release a steelhead immediately and unharmed so they can carry out the spawning cycle and return next season. If you do that, you could help ensure solid steelhead runs for years to come.
Or you could just go to P&K and Order it for $19
The Bruery - RUGBROD -
Meaning "rye bread" in Danish, we took our inspiration for this beer from the Danes' staple dark, whole-grain rye bread. Brewed with three types of rye malt, this robust brown ale showcases the earthy, spicy character of the grain, complemented by bready, nutty barley malts and a hint of roast. Loosely based on the Scandinavian Christmas beer or "Julebryg" tradition, this beer is perfect for the colder weather of winter, although it will be available year-round (because who doesn't love a dark beer now and again, regardless of weather?)
ABV: 8%, IBU: 30, SRM: 18, Release: Limited Year Round
12oz Pilsner $7
A Little history..
The founding of The Bruery was rather meager. It started as the first homebrew batch brewed by Patrick Rue, his brother Chris, and his wife Rachel who was wondering if they were actually going to clean the kitchen stove once the batch was finished. This first batch was an amberish ale with Cascade hops, consumed after four days of fermentation, one day of crash cooling, and a few seconds after force carbonating. These were proud moments. Patrick started homebrewing as a diversion in the first year of law school. As the years went by, his skill and passion for brewing came to a point where the only thing he wanted to do with the rest of his life is make beer. Thus, money was raised, grey hairs were formed, and the rest is history (at least to us).
Our calling is to create beers with character and depth using the simplest and purest of means. We do not filter or pasteurize our beers. All of our bottled beers gain carbonation through 100% bottle conditioning, allowing carbonation to naturally occur through a secondary bottle fermentation. We strive to use unconventional ingredients, and we will proudly state what we put in our beers.
We are inspired by those in the brewing community who are pushing the limits of what 'beer' is. We wouldn't be here if it weren't for great brewers who came before us. We aspire to be an influential force in craft brewing.
5.3.10
2.3.10
471 Small Batch IPA
471 Small Batch. Big taste profiles in little, limited releases.
471 IPA
471 is a small batch, limited edition ale that was created by our Brewmaster to separate the weak from the strong. 471 is a double IPA, that combines Pale, Munich, Caramel-30, Carapils and Torrified Wheat malts, with Chinook, Centennial, Simcoe and Fuggles hops. It has a big sweet mouthfeel, followed by more hoppiness than you've ever had at one time.
St. Peter's Old Style Porter
My new favorite beer.
This fine beer is a blend of a mature old ale and a younger light beer – just as a true Porter should be. The marriage produces an extremely characterful brew which is dark in colour and complex in taste. CAMRA Champion Beer of Suffolk 2005 / Bronze medal CAMRA Winter Beers Festival 2007.
16oz btl = $9
Listen to this....
The brewery at St. Peter’s is housed in listed former agricultural buildings which were last used in the late Sixties. They then became derelict but offered a superb site both for a working brewery and a visitors’ attraction.
Today, the brewery produces ‘real ale’, Over 90% of this is bottled, the remainder being for cask beer with over half of our bottle volume is exported. Our capacity is now 15,000 barrels per annum (83,000 pints per week).
Our oval Bottle is a 500ml copy of one from Gibbstown, near Philadelphia which dates from c. 1770. It was produced for Thomas Gerrard, an innkeeper with a tidewater inn on the Delaware River
Some of our beers are now sold in a round version of this bottle in export markets.
New Pilsner
Czech Rebel, founded in 1834, is a well-balanced, golden
pilsner produced from a small hand brewery that dates back
to 1673 in Luxembourg. This long-standing brewery has won numerous awards including 2nd place for Beer of the Czech Republic in 2000, 2nd place for World Beer Cup 2000 in New York, and 1st place for the Golden Seal of Quality for Beer in 2001.
1.3.10
Jon Cooking at Blackfish Tonight
Jon & Chip are cooking together at Blackfish tonight - Call and grab a last minute reservations.
Blackfish
119 Fayette Street
Conshohocken, PA
(610) 397-0888
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