Food & Beer Culture

What do you eat with stout in Dublin? Traditionally, a Dublin coddle: sausages, bacon, and potatoes simmered gently in broth for a long time. The dish is a Dublin specialty, simply cooked and hearty but not spicy, and the dry beer cuts through the fat without overpowering the flavor.

Boxty also belongs here, a fried potato pancake that in Dublin is often served filled with meat or fish. Alongside it comes soda bread, a yeast-free bread leavened with baking soda, dense in crumb and slightly tangy. Stout and bread go well together, since both carry roasted notes.

Sweet pairings work too: chocolate cake and stout share the same notes. Oysters are considered a classic match, even though Dublin tends to think more of potatoes and stew than seafood.

The pub in Dublin is more than just a place to drink. People come to talk, sing, or listen to music. Some old pubs still have a snug, a small separate room with a door where you can sit undisturbed.

The Guinness Storehouse at St James's Gate is the brewery's visitor center: seven floors arranged around an atrium shaped like a pint glass. At the very top is the Gravity Bar, with panoramic views over the city, where you can enjoy your pint with a view. For something cozier, you'll find a pub on almost every corner in Dublin, where a pint at the end of the day is as much a tradition as the chat at the bar.