That was a Waterford thing though?
Is that different to Smithwicks barley wine? Couple of locals here keep that in stock for one customer
Oh yes. Barley wine is a much stronger concoction and as a consequence was sold in smaller bottles. Used to have one in Donie McLoughlins when I’d get in off the train on a Friday night.
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Very much so. We were reared on large bottles.
I couldn’t get on board with drinking cider like that
You would want a pack of rennie in the arse pocket
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How would you chaps have coped at the Siamsa Cois Laoi or the trip to Tipp when all you could consume were warm cabs that you would have smuggled in?
I think an awful lot of pubs serve Guinness at way too low a temperature which seems to take away from the body of a pint. Just below room temperature is as good as it gets
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'Large bottle off the shelf ’ - divine.
Risky business to be at it in Wexford send then have to drive the length of the country with the family in the confines of a car the next day.
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Did ye ever try a black and tan? Pint of Smithwicks topped off with Guinness.
That’s a “Kilkenny”
Common enough. I believe the logic is that the drop of stout helps keep the head on the pint
I think its called a special up around the Wesht
We would have called that a pint of Smithwicks with a Guinness top. But then we were very literal down our way.
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Up in Roscommon it was a pint of “special”
It’s like a pint of bad Guinness
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By Jaysus it was
The whole temperature thing with Guinness I only appreciated over Lockdown. Never was one for drinking stout from cans before and like a mug was pulling them straight from the fridge. Watery and bitter.
What is the optimum for cans of Guinness? Fridge for a half hour/hour or so before cracking it?
Not when it comes to the Irish Sea being the Atlantic Ocean
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You’re starting early. 
I would have said the freezer for at least half an hour would be better.