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BARFLY CLOCKWORK VELVET STOUT It has been a busy
couple of months for Changing Times Brewery which opened in Glasnevin at the end of last year. Backed by the families behind fifteen of Dublin’s best known pubs, the latest addition to the city’s brewing scene has just added a third product to their fledgling range. Publican Keith O’Brien of The Ferryman says that the new brew was created in response to repeated requests from regulars looking for a new consistent and ‘sessionable’ stout experience. He tells us that the result - Clockwork Velvet Stout - delivers in spades for those keen to move beyond the standard fare without sacrificing flavour or smoothness. Made using extra pale ale, brown malt, double roast crystal, chocolate malt, roast barley, Goldings hops and Nottingham yeast, the draught boasts a caramel sweetness, balanced bitterness, and some interesting notes of toast, chocolate, coffee, with roast and earth hop aromas. With an ABV of 4.2%, the stout comes served in traditional, old school tankard glassware and O’Brien says that it’s already been getting great reviews from those who’ve supped some early samples. “We can’t wait to see how more customers react now that it will be on tap in our pubs. Good things come to those who change.” changingtimesbrewery.com CAPITAL COCKTAILS AND COLLABORATIONS Down on Capital Docks Allta Bar has been brightening up the early Dublin spring with a series of cocktails inspired by the islands dotted around the country’s coastline. They recently showcased their take on the classic Old Fashioned, inspired by the fudge created in the Aran Islands to produce what they describe as a ‘spirit forward pudding drink with notes of miso and wild mushroom’. The delicious cocktail is well worth checking out this month, before heading next door where Chef Niall Davidson is hosting a special March series featuring a number of cool collabs showcasing the work of contemporary Irish chefs, producers and craft people. In addition to three Four Hand dinners with luminaries such as Danny Africano, Ciaran Sweeney and Christine Walsh, Saturday March 22nd sees the culinary wonder that is Assassination Custard staging a kitchen takeover lunch there. For their Allta outing Ken and Gwen will be plating up lunch in their own inimitable style, featuring a set sharing menu with optional drinks pairings. We can’t wait! @alltabar 34