– Orval Day / 24th March 2018
ORVAL DAY
Saturday 24th March 2018 / midday – 1am
Port Street Beer House
Starring FREE Orval cheese. We’ve got a lot of crackers. Our fridges are stocked with chilled Orval bottles. It’s Orval day!
– Deya Tap Takeover / Easter Sunday 1st April 2018
DEYA TAP TAKEOVER
Easter Sunday 1st April 2018 / midday – late
Port Street Beer House
We are excited to welcome Deya to Port Street this Easter Sunday for their PSBH tap takeover debut. Tap list coming soon. Rest assured it will be juicy.
– 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.”
