Categories
The Session

Session #146: Now that’s great value

Good value in beer is easy to define: it’s when you get more than you expect for the price you pay. Like perfect pints of Butcombe Bitter for £3.

This is our contribution to edition #146 of the (revived) Session which is being hosted by Ding at Ding’s Beer Blog. Each month, a different beer blogger sets a topic and others respond, if they feel like joining in.

We had fun discussing this with each other on a ramble through Varna, Bulgaria, which we’ve just reached on our long trip across Europe by train and bus.

First, we had to unpick the word ‘value’ a bit. It’s almost always used in the context of good value and poor value.

Can a beer have neutral value? As in, we’d expect to pay about £5 for a pint of decent cask ale in Bristol, and when we get that, we’re quite happy. That’s value.

Perhaps it’s also a ‘dog bites man’ situation. Neutral value, acceptable value, goes unnoticed. It’s only when something makes us say “Flipping heck – you’re taking the piss!” or “Wait, are you sure you rang both beers through?” that we particularly notice the price.

Some examples of great value we’ve noticed in recent years include:

Where it gets interesting, we think, is the value we place on the venue. the location, and the quality of the experience.

Those 99p pints of Ruddles Best were actually good. Jess wouldn’t have stayed in the otherwise fairly dingy pub and ordered several more otherwise. If they’d been £3 a pint, would they have been so attractive?

What about the same beer in a much nicer pub at £3 a pint? That would perhaps still feel like a bargain.

If we’re drinking one of the world’s great beers in one of the world’s great drinking venues and the price per pint is 30% higher than we’d normally expect… well, that’s probably still good value.

The point is, we think, that it’s always a multi-directional equation, involving quality, price, location, urgency, occasion, and convenience:

  • mediocre beer + urgent thirst + low price + good location = value
  • great beer + urgent thirst + high price + great location = value
  • great beer + nearby + low price + mediocre location = value
  • good beer + very low price + mediocre location = value

Where do ethics and values, plural, come into this? We’re fortunate that, much as we like a bargain, we can choose what and where to drink based on factors other than price.

So, we might choose to buy interesting beer from a brewery we think is adding something worthwhile to the local scene, even if that means paying a bit more, and having to sit in a draughty taproom.

It gives us food for thought and feels like making a contribution to the community. And so, in a different way, is still good value.

Of the bullet list above, though, only the first item excludes great beer. We do find it hard to consider most instances great value if the beer is not, in itself, enjoyable to drink.

One final thought is around the perception of what beer ‘ought’ to cost.

Up to a certain point, we seem to be able to accept inflation, and that pints get more expensive every year. Until, at a certain point, the price rises begin to seem more sudden and shocking.

We’re entering that phase now and catch ourselves saying “How much!?” quite often, before remembering that, no, actually, that is just the price of beer now.

If you’ve got it fixed in your head that pints ought to cost about £2, nothing can ever have seemed like good value to you after about 2003.

Categories
News

News, nuggets and longreads 19 April 2025: Fortified Churches

Every Saturday we round up the best writing about beer from the past week. This time, we’ve got community pubs, pub communities, and indie beer.

First, some news from the recent Campaign for Real Ale (CAMRA) members’ weekend at which a motion was passed instructing the Campaign’s leadership…

to ensure that all relevant CAMRA publications and communications pledge preferential support to beer producers and suppliers that are independent of the influence of the multinational brewers, and to make the case persistently for this stance…

In other words, to prioritise support for independent producers, and to avoid supporting or publicising multinational brewing businesses – even if they produce cask ale.

The best summary currently available outside CAMRA’s walled gardens for members is via Keith Flett’s blog.

We’ll be pulling together some thoughts of our own in the footnotes post on Patreon that follows this round-up every Saturday.


A jumble of pubs.

Hazel Southwell took on the running of a large, somewhat decrepit pub in South East London last year. A side product of that has been one of the frankest and most interesting newsletters or blogs to have launched in recent years, recording her experiences – and especially her management of relationships with locals and regulars.

This week’s post was particularly impassioned, being a reaction to a UK Supreme Court ruling on the legal definition of the word ‘woman’, and how that might affect trans people. This passage struck us as particularly powerful:

That’s the thing about pubs, everyone in them is a real person. Suddenly both the GB News-pilled bigots and the woke lesbian landlady are real people who have to deal with each other, not the concepts of each other. And not to invent some sort of magical thinking but I think that’s a very important space, in a world that’s badly lost its way with a lot of made-up things, in forums better suited to online roleplaying than political debate.


People dining and drinking in a rustic country setting with farming implements on the walls.
The Kramer-Wolf Zoiglstube in the Oberpfalz. SOURCE: Franz Hofer/A Tempest in a Tankard.

At A Tempest in a Tankard Franz Hofer has attempted to pin down what makes a Wirtshaus, from decor to culture:

The Viennese claim the Wirtshaus as a unique ingredient in their culinary identity. But it didn’t take long before I realized that I had seen these kinds of establishments before—dozens if not hundreds of times, in fact. If there is something ineffably Viennese about its Wirtshaus culture, the Wirtshaus itself has a long history in Central Europe… What makes these places so special? It’s no one thing in particular. It’s the rusticity of some places, the homey décor of others. Wirtshäuser come in all shapes and sizes. Still, you’ll notice family resemblances. They all have a certain feel, an atmosphere of cozy comfort. This, if anything, is what sets the Wirtshaus apart from a restaurant. The beer flows more liberally here, the laughter rings louder.


A beautiful beer glass full of golden liquid.

At Beervana Jeff Alworth has made some interesting observations about the convergence of pale ales and pilsners, some of which, he argues, could have their style labels swapped without anyone noticing:

On one track we have lagers, clean and dry, with lean bodies and increasingly fruity and aromatic hop profiles. Instead of herbs and wildflowers, they waft the scents of American hops, and tinge the flavor profile with limes, tangerines, lychee, and cannabis. Sulfur plays no role. They are light and sunny, around 5% ABV, and slide down a throat with the ease of water… On another track are pale ales, stripped of body and sparkling, redolent of American hops. Made with light malts and clean yeast, they are platforms for mid-intensity hopping, with lovely bouquets and flavors crackling with those same citrus, tropical fruits, and a hint of something savory for contrast. They are light and sunny, around 5% ABV, and slide down a throat with the ease of water… Am I drinking a West Coast pilsner or a West Coast Pale ale? Does it matter?


An engraved mirror with the name Sheffield Tap.

Chris Dyson at Real Ale, Real Music has gathered together notes on a bunch of pubs across the UK that didn’t fit into his town-by-town crawls, but which do make sense considered as a type in their own right. That is, pubs near stations where you can hang out while waiting for a train:

It happens quite regularly. Often when on a rail journey where I have to change trains I have enough time for a pint while I wait, so I call in a station buffet bar or nearby pub… One place that I have called in a couple of times this year and numerous times in the past is the York Tap (opening image) which I have mentioned in previous blogs when I have been featuring York, but on both times I have visited this year the beer and ambience has been as good as ever… Another station bar that is an ideal calling point when in-between trains is the Draughtsman Alehouse, which is situated on platform 3b of Doncaster Railway Station, which I last called in on my way to and from Lincoln a few months ago. This is a gem of a micropub converted from a former Victorian buffet bar which had lain empty for 18 years before opening in 2017.


A crowded pub counter.
SOURCE: Wigtown Community Inn/BBC.

We’re suckers for stories about communities taking on the running of pubs and so pounced on this piece by Giancarlo Rinaldi for the BBC about The Plough Inn at Wigtown in Scotland:

The former Plough Inn in Wigtown was at risk of being turned into flats until local residents stepped in and took it over… Craig Hamnett, who chairs the Wigtown Community Inn community benefit society, said it was a relief not to lose the centuries-old hostelry… The pub in Wigtown had been in continuous use for more than 200 years… Its first licence was granted in 1795… Unfortunately the business closed shortly after the Covid pandemic… It has been a long battle but thanks to support from South of Scotland Enterprise the group was able to purchase the building for £330,000 and got the keys on Valentines Day this year… Thanks to an army of volunteers – and more than £30,000 from a community share offer – it recently reopened its doors to great acclaim.


Finally, from Bluesky, some interesting news re: the hype beer of 2025

Can hardly believe it but I’m hearing that ABInbev/Budweiser is launching a sales drive behind draught Bass with new PoS and stuff. Glassware has already been spotted. Interesting development, if true, but let’s see…

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— Phil Mellows (@philmellows.bsky.social) April 18, 2025 at 5:39 PM

For more good reading check out Stan Hieronymus’s round-up from Monday and Alan McLeod’s from Thursday.

Categories
breweries

Old Beer, New Beer: Impressions of Timișoara

Timișoara is Romania’s third city and from certain angles looks and feels as if it belongs further west – with flat whites, avocado toast, and very convincing craft beer.

We were only there for a few nights and so this post is only a record of what we saw and thought. It’s certainly not comprehensive – not least because we only had time to taste beer from two of its six or so breweries.

Our primary beer-related mission in Timișoara was to investigate the local historic brewery,  Timișoreana. Founded in 1718, it brewed through the forming of empires and nations, through wars, and through decades of communism.

Now, it’s owned by Asahi, via its Eastern Europe arm Ursus.

We didn’t have high hopes for the beer, if we’re honest. We’ve never heard anyone say “You simply must try this delicious lager from Romania…” And the packaged variety that turns up in UK corner shops looks rather like a supermarket own-brand budget brew.

But, guess what? We were impressed.

Admittedly, we drank it at brewery taps, both in town and on site at the brewery, where you might expect it to be well cared for.

We also drank premiumised versions, one of which is served unfiltered and hazy, and the other of which, La Tanc, is unpasteurised.

We found the former pleasingly rounded and almost complex, with the suspended yeast adding body, and softening the edges.

La Tanc was clean, sharp, and just bitter enough to feel on a par with, say, Budvar.

Both benefited from freshness and from the care with which they were served. And at the beer hall on site at the brewery, on a weekday afternoon, they seemed slightly less fresh, and so less exciting.

It’s worth noting, too, that these are beers which sing when drunk alongside salty bar food. Without wanting to get into beer and food pairing talk, salt delivered in the form of, say, pickled gherkins, has a way of jolting, resetting, or jump starting the palate. And that helps beers like these land.

The brewery itself is an impressive complex beyond the city’s ring roads. We arrived for our lunchtime session during what we guess was shift change, as a stream of weary looking workers poured from a side door in high-visibility jackets, carrying bags that clinked.

Underfills from the reject bin? Or a continuation of the tradition that brewery workers get a daily allowance? Our impression is that Romania clings to the old ways.

A modern taproom craft beer bar with quirky art on the walls and a chalkboard beer list.
The counter and beer list at Bereta.

Bereta Brewing Co

The Bereta Brewing Co is at the other end of the scale from Timișoreana.

We visited its craft beer bar in the city centre and felt as if we’d been transported back to Bristol, or London, or Amsterdam, or any part of Craftonia you care to mention.

There were street art inspired decorations and slogans everywhere – in English, of course. The other customers included both Americans (“Ah, man, this is what it’s all about!”) and hipsterish locals with bike clips and beards.

Among the 15 or so beers on offer on the blackboard were several from Spain and, perhaps surprisingly (or do we mean inevitably?) Lightbulb from Verdant in the UK.

Our focus was on Bereta’s own beers, though. Most were billed as “heavily-hopped IPA”, with one lager, and one strong pastry stout.

We disagreed over the lager, Social Drink, at 4%. Ray dismissed it, more or less, as like dodgy homebrew. Jess, who drank most of it, found it pleasing, if more like a golden ale. Its carbonation was fairly low and it certainly had some fruitiness you don’t expect in ‘proper’ lager.

The two IPAs we tried, Juicebag (6%) and Is This Real Life? (6.2%) were good executions of the modern hazy style. They’d both fit into the lineup in a British craft beer bar with ease – and, in fact, might stand out as particularly impressive. But perhaps that’s our preference for bitterness speaking.

Finally, there was Circles, a strong cinnamon and coconut stout at 11%, served in a 200ml brandy glass. It suggested that the brewers involved have done their research and calibrated their efforts against international examples of the pastry stout style. We enjoyed it a lot, but very slowly.

The chat at the counter, in a mix of English and Romanian, was exactly as you might expect:

“What do you have in the way of an IPA? Have you got anything more sessionable? What’s the normalest beer you’ve got for my mate? He’s not much of a craft beer guy…”

Postscript: Timișoara beer in Sibiu

Thinking we’d had our shot at Timișoara beer, we were pleased to find, two stops further on in our travels, a craft beer bar stocked with beer from Timișoara breweries.

Sibiu is a prosperous, tidy city with even more avocado toast and more hipster coffee shops.

Flow is a coffee shop by day and a craft beer bar by night. Among the 12 beers on offer on our visit were nine from Timișoara’s OneTwo.

These were similarly accomplished and convincing, covering a range of styles from New England IPA to ‘heavily fruited sour’. The beer that grabbed us most, however, was a Gose based on a Romanian national dish.

We got a warning from the barman: “Are you sure? Would you like a taste?”

As we said on BlueSky, about 10% of the time this means you’re going to have one of the best or most interesting beers you’ve ever encountered. And so it proved to be in this instance.

You might not think a beer with no foam, that tastes strongly of red bell peppers, could possibly be enjoyable. Well, readers, we were first flummoxed, then amused, then charmed, then ordered a second round.

If you never go to those outer limits, you never have your mind blown.

Categories
News

News, nuggets and longreads 12 April 2025: Townscaper

Every Saturday we round up the best writing about beer from the past week – even when we’re on holiday, apparently. This time, we’ve got UNESCO, green beer, and the absence of gammon at JDW.

First, a couple of related news stories: there are bids underway to secure UNESCO ‘intangible cultural heritage’ listings for both British cask ale and Czech beer culture. Belgian beer culture was listed in 2016, so there is precedent.

In practice, what does a listing mean? As far as we can tell, it’s mostly about awareness, and supporting further campaigning. It puts preassure on politicians to step up and protect listed cultural assets or, at the very least, not to be seen to be vandalising them. It’s about saying: “These things matter to the world, and you are being watched.”


Hops against green.

At IrishBeerHistory Liam K has been exploring the strange history of Green Beer, which was briefly fashionable in London in the 1930s. As in, beer that was artificially coloured a “strong and clear green”:

One of the earliest mentions of this new beverage is The Yorkshire Post & Leeds Intelligencer in late October 1930… “As to the green beer, I have heard many descriptions of its peculiar and individual flavour, but to me it tasted just like any other sort of beer in spite of its lurid emerald colour. Brewed in Scotland, it is at present the monopoly of the proprietors of a restaurant in Bury Street, who ‘invented’ it…” Hardly a glowing or detailed review but it shows that it had certainly been around for a short while at this point, and a week or so later this new concoction appeared in the society pages of the London Weekly Dispatch when the author Arnold Bennett was seen “drinking the newest drink of all in a Bury Street restaurant – green beer”. The author, one John Grosvenor, goes on to state that the beverage “looks like particularly clear crème de menthe, and tastes like – beer, good beer.”


Illustration of the word 'Zero'.

Anyone who has made beer part of their lifestyle and, dare we say, identity will read Vincent Raison’s piece for Pellicle with a sense of recognition – and perhaps unease. He’s been told to cut down on booze by his doctor but, to cut a long story short, doesn’t want to. He likes beer, and likes being in the pub, and is in the process of attempting to reengineer his lifestyle and habits:

The doctor gently suggested some lifestyle changes. More (or some) exercise. Improved diet. The usual stuff. Then she proposed I take three consecutive days off alcohol a week to avoid gout attacks and otherwise unnecessary medication… I have friends who have gone sober and are very happy about it, but that’s not for me, despite their increased vim and vigour. I needed a Third Way. A strategy for survival that still involves my beloved local pub… I began walking more, cutting down on delicious, empty carbohydrates and beautiful, calorific snacks. Fine. But the real challenge was not drinking from Monday to Wednesday.

The piece is also, somewhat incidentally, a portrait of a particular pub in South London, The Green Goddess, which sounds very much worth a visit.


The sign of the Moon Under Water on Deansgate in Manchester.

The news that the Wetherspoon chain is tweaking its food menu might not seem, at first glance, to be especially interesting. For the Pub Curmudgeon, however, it highlights a fundamental feature of their business model: the willingness to adapt to market pressures to keep prices keen. In a lengthy post, he reflects on what makes Wetherspoon tick, and how it has risen to such prominence in British beer culture:

Wetherspoon’s have ended up reinventing the pub model from the ground up. The fundamental point is that the underlying cost assumptions of the pub trade should not be taken as fixed… This wasn’t something that was in place from the beginning. Tim Martin started out by converting former shops to offer something that most London pubs at the time didn’t – cask beer, food service, consistent opening hours and a comfortable, welcoming, unthreatening environment. In the early days, they weren’t markedly cheap compared with the competition. It wasn’t until the mid-90s that they started expanding outside their initial South-East base – the Moon Under Water in Manchester city centre opened in August 1995… But it is an approach that has evolved over time. Every aspect of the pub cost base has been challenged in the quest to make a lower margin viable.


Patreon supporters get bonus footnotes on these round-ups most weeks, with extra commentary and even more links. Do consider signing up.


An off-brand bottle of Corona lager.
SOURCE: Jeff Alworth/Beervana.

A while ago, Jeff Alworth at Beervana came across an unusual imported version of Mexican Corona lager that was possibly more ‘authentic’, and certainly better tasting. But he struggled to pin down the story behind this strange variant. Now, further fascinating details have emerged:

The label listed Oz Trading Group of Hidalgo, Texas as the importer, which was an oddly bold move for, to quote the economist Stringer Bell, “a criminal [expletive] enterprise”…. [Now] we finally have some resolution to the mystery: Constellation and Modelo are suing Oz… According to the case against Oz, the charge is counterfeiting… And the suit directly identifies the Corona Mega scam: “While Oz Trading reportedly withdrew its applications for the infringing labels, the lawsuit contends that the company continues to market and sell products that bear the Modelo trademarks, misleading branding, and false advertising…”

Jeff’s follow up questions are good ones, too, such as: “Why was the counterfeit beer so much better than Corona?”


A pint of Guinness.

Here’s a fascinating thing: at Beer & Brewer Jake Brandish has done his best to come up with a brew-at-home recipe for a clone of low-alcohol Guinness… although the message really seems to be “Don’t bother.” As in, brewing low alcohol beer is a considerable technical challenge, and the improved quality of modern LA beer is something of a marvel of the age:

When it comes to home brewing no or ultra-low alcohol beers at home, there are some areas of major concern. Some of the main reasons beer has become such a safe and relatively stable product are the low pH levels and the presence of ethanol. Both factors will keep most spoilage organisms at bay – most! At some point we have all done a bad batch or had a few bad bottles. Am I right? Yes, I thought so. Imagine what would happen in your bottled beer (with a high amount of residual sugars) if there wasn’t ethanol, or very little, to assist in killing these spoilage organisms. There is, however, a way around the risk of having bottles explode for home brewers, but you must be prepared to pasteurise your beer once it is bottled. This will mean heating up your HLT or kettle to 68°C and place your bottled beer in it for a few minutes to achieve the minimum amount of PU (pasteurising units).


Finally, from BlueSky, a post that made us slightly homesick for the UK…

Just huffed and puffed up a massive Yorkshire hill – BUT there was a beautiful Yorkshire pub at the top of it

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— Will Hawkes (@willhawkes.bsky.social) April 9, 2025 at 9:04 PM

For more good reading check out Stan Hieronymus’s round-up from Monday and Alan McLeod’s from Thursday.

Categories
News

News, nuggets and longreads 5 April 2025: The Conversation

Every Saturday we round up the best writing about beer from the past week. Even, it turns out, when we’re travelling across Europe. (We can’t promise to keep this up.)

We’re writing this particular post from a hotel room in Vienna. Having spent much of the past few days sitting on trains, we’ve had plenty of time to catch up on what’s going on in the news, and on various beer blogs.

First, this story grabbed our attention: Richard Percival, the man who collects brewery-branded tin trays, has been profiled by the BBC. We referred to his old website many times over the years and now he has a new one. It’s always interesting to hear from people who are obsessive about some niche aspect of beer. His motivation, it turns out, is that old overlap between football and real ale:

It was always linked to an away match at Notts, where you go to a different part of the world and they had different breweries, so you knew you were going to get a different tray… I started to realise, after I’d picked up about 10 from matches, that these things were really quite ornate so I decided to start collecting.


The interior of a wonky old pub with lots of dark wood and dark corners.
The Mermaid, Rye. SOURCE: Sean McEmerson/Pellicle.

For Pellicle Fred Garratt-Stanley has written about how the pubs of Rye in East Sussex have been shaped by its history as one of the medieval Cinque Ports. Although it begins with some tales of smugglers’ tunnels beneath a 900-year-old pub (you learn to ask “Are they?” and “Is it?” in this game) it quickly brings in the voices of historians, and begins to dig deeper:

Dr. Chris Moore’s research often centres around uncovering these stories by digging into architectural quirks. For example, when he learned that The Mermaid’s central chimney is made from Caen stone (a type of limestone quarried in northern France and usually shipped to England to construct religiously symbolic buildings like Canterbury Cathedral,) he was immediately intrigued… “Caen stone is basically a religious stone used to construct most of our big cathedrals, it would not have been used on a pub,” he explains. “So that’s probably Reformation stone from a dissolved monastery close to Rye that’s been reused. There’s symbolism to that; did the landlord make a conscious decision to go ‘It’s a shame that monastery’s been destroyed, let’s keep a bit of it in the pub’?”


A row of handpumps on a pub counter including one for Titanic Classic Mild, and another for Greene King IPA.
Ale pumps. SOURCE: Jane Stuart.

Jane Stuart continues her exploration of the pubs of the north of England with a visit to Lytham, just up the coast from Blackpool:

Taps is a must visit on any trip to Lytham. It’s a Greene King pub but you wouldn’t know it. There is an excellent range of ales – and, crucially, there’s always a mild on… So here’s me, sitting in an old armchair, under an old lampshade, drinking a pint of mild. I sometimes wonder if I’m turning into Ena Sharples… To add to the escape from the outside world, I can never get any phone signal in here. I’m sure that has its advantages for some, but I have beer admin to do – mainly checking into Untappd before I forget what I’ve had – so I was happy to discover they had WiFi, so I faffed about logging into that for a bit with some success… Right now it’s time for the first #LooReview of the day. My first impression was that they smelled lovely, which is always a good start. I then spotted lots of Lowry art on the walls.


Tasting flight at the Driftwood Spars beer festival.

At Beer & Soul on Substack Sayre Piotrkowski has written about the challenge of reigniting people’s passion for craft beer when the market is saturated and nothing feels new. This is the follow up to an earlier post from February. In the latest piece, Piotrkowski writes:

Perhaps it is time for us Cicerone-types to shift our focus from going broad to diving deep.… feigning enthusiasm to entice customers into an experience that does not serve them is what “carnival barkers” do. Our new normal begs that we “evangelists” update our sense of purpose. Headwinds are not a reason to surrender or shrink our ambitions. They are a reason to once again innovate on behalf of our customers, whether that entails showing them something new or adding nuance to a familiar experience.

(And here are our thoughts on whether ‘The thrill has gone’ from 2023, if you want more on this subject.)


A glass of dark beer with a thick white head next to a keg lens advertising Whiskey and Coffee Irish stout from Galway Bay Brewery.
SOURCE: The Beer Nut.

The recent round of The Session hosted by Matthew Curtis had the theme of ‘critique’ which made us appreciate that The Beer Nut didn’t need prompting to do this – it’s what he does on his blog every day. A recent post, for example, dissects beers from Galway Bay, dishing out both praise and considered suggestions for improvement:

It looks like there’s a story to be told about Whiskey & Coffee, the stout they launched, quietly, in March. The badge implies that it’s one in a series called “Modern Classics” and that it’s a “celebration stout”. Celebrating what, and how do the whiskey and coffee enter the picture? Not in the flavour, anyway. This tastes very plain indeed, and though it’s not powerhouse-strength, 5.5% ABV is plenty to give a stout character. Here, the extent of the coffee is no more than you’d find in any typical dry stout. There’s nothing resembling whiskey at all, so I doubt it’s barrel-aged. Whisky-soaked oak chips, maybe? Sorry, there are more questions than answers with this one. I was a bit bored by it, not to mention confused.


A pub with a neon sign that reads 'Hedigans' and a mural of an Irish king on a horse.
Hedigan’s The Brian Boru, Dublin. SOURCE: Lisa Grimm.

Also reporting from Ireland, Lisa Grimm continues her Weirdo Guide to Dublin Pubs with notes on a pub that’s due to be demolished to make way for a public transport scheme:

This week, we are visiting a pub that will eventually (in theory) be disappearing to make way for the proposed MetroLink: Hedigan’s The Brian Boru. But all things planning- and/or transit-related in Dublin take much, much longer than they do in most other places, so you likely have a goodly amount of time to visit the pub in advance… there have been proposals to name the future station here for the pub, possibly including some of the pub’s architectural details. And while the MetroLink wouldn’t be anything on the scale of the Tube, there’s plenty of precedent for naming stations after both extant and long-vanished pubs over on the Neighbouring Island. And it’s not as though this part of Dublin, where Phibsborough turns into Glasnevin, is short of pubs – there are many excellent ones in the area.


Finally, from Bluesky…

I regret to inform you that I have discovered the 'wackiest' pub in England.

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— Paul Clammer (@paulclammer.bsky.social) March 29, 2025 at 7:03 PM

For more good reading check out Stan Hieronymus’s round-up from Monday and Alan McLeod’s from Thursday.