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The Canonbury Tavern has been a public house since the early 1700's and boasts a rich and varied history. Having one of the best and largest pub garden spaces in the city, it has long been a destination for pub-goers and diners taking advantage of our urban oasis.
In 1846 The Canonbury Tavern was demolished and rebuilt on the same land. In the early 20th century the top floor was removed following a fire and never replaced. This is why the wonderful staircase leads to nowhere.
George Orwell, who lived in Canonbury Square, wrote part of 1984 whilst sitting under the tree in the garden in the 1940's.
In 2009, after several years of closure, the pub was close to being turned into residential accommodation before Lord Northampton decided that the building should remain a pub, as it has done for almost 300 years. Since its renovation in 2015 it has become a haven of Islington. Attracting everything from intimate Sunday roast gatherings to grand wedding parties there is a little something for everyone.
At Gipsy Hill we focus on big flavour, moreish brews. We make no nonsense, full flavoured, medium strength beer.
Gipsy Hill. Drink it and talk to people.
Mead (honey wine) is the new buzz among beverage hobbyists as more and more consumers start to make their own. This up-to-date title tells the novice how to begin and the experienced brewer or winemaker how to succeed in this newest of the beverage arts.
Some stories suggest that mead was originally discovered when one of our not-yet-upright forebears stuck their hand in a fermenting bee hive and came away with a honeycomb containing a little more than they bargained for. Whatever the truth, brewers have brought this beverage into the twenty-first century, and you can rest assured that The Complete Guide to Making Mead is a thoroughly up-to-date, modern, and authoritative guide to homemade mead. Best of all, it has something for everyone, from the stone-cold beginner to the seasoned veteran. Award-winning mead-maker Steve Piatz begins with a brief history of the fermented beverage; a rundown of the various types of mead; and a discussion of the many types of honey that are available, their characteristics, and where to source them. Readers will be treated to discussions of yeast and special ingredients, as well as what equipment is necessary and reccomended and an illustrated and detailed look at the basic process. Readers will also discover advanced techniques, such as oaking, clarifying, aging, spicing, and blending. There are even sections on developing recipes and troubleshooting problems with the brewing process.With more than 100 color photos, The Complete Guide to Making Mead includes dozens of recipes for basic meads (honey only), melomels (honey and fruit), metheglins (honey and spices), and braggots (honey and malt).
Easy to brew, easy to customize, and enormously delicious!
Looking for a crisp, clean, and scrumptious alternative to beer? On a gluten-free diet or allergic to the grains used in brewing beer? Want to experience the pride that comes when your friends crack open one of your bottles and exclaim, "You made this?"
Then welcome to the world of hard cider. Suddenly it's everywhere--it's on the menu in pubs and restaurants, and there's a dizzying array of ciders available in stores. And some cider lovers, just like craft beer drinkers, are looking for ways to create their own brew.
The Everything Hard Cider Book takes you step by step into the fermentation and bottling process, with tips on finding the proper equipment, sourcing ingredients, varying flavors, and creating unique packaging. You'll also find advice on advanced techniques, like evaluating the finished product, varying recipes for your own taste, and even growing fruit for cider.
And with thirty-five essential and adaptable recipes for apple and other fruit ciders, you'll find everything you need to make your own distinctive and delicious beverages.
All around the world, the public’s taste for fermented cider has been growing more rapidly than at any time in the past 150 years. And with the growing interest in locally grown and artisanal foods, many new cideries are springing up all over North America, often started up by passionate amateurs who want to take their cider to the next level as small-scale craft producers.
To make the very best cider―whether for yourself, your family, and friends or for market―you first need a deep understanding of the processes involved, and the art and science behind them. Fortunately, The New Cider Maker’s Handbook is here to help. Author Claude Jolicoeur is an internationally known, award-winning cider maker with an inquiring, scientific mind. His book combines the best of traditional knowledge and techniques with up-to-date, scientifically based practices to provide today’s cider makers with all the tools they need to produce high-quality ciders.
The New Cider Maker’s Handbook is divided into five parts containing:
- An accessible overview of the cider making process for beginners;
- Recommendations for selecting and growing cider-appropriate apples;
- Information on juice-extraction equipment and directions on how to build your own grater mill and cider press;
- A discussion of the most important components of apple juice and how these may influence the quality of the cider;
- An examination of the fermentation process and a description of methods used to produce either dry or naturally sweet cider, still or sparkling cider, and even ice cider.
This book will appeal to both serious amateurs and professional cider makers who want to increase their knowledge, as well as to orchardists who want to grow cider apples for local or regional producers. Novices will appreciate the overview of the cider-making process, and, as they develop skills and confidence, the more in-depth technical information will serve as an invaluable reference that will be consulted again and again. This book is sure to become the definitive modern work on cider making.
A modern session IPA, hopped with Citra and Mosaic in the boil for a tropical flavour and dry hopped with Simcoe for a juicy fruit aroma
Selling Local, National & International Craft Beers, Real Ales & Ciders.
Come for the beer. Stay for the community.
Beer Specialists, Whiskey Fiends, Wine Lovers, Gin Drinkers, All Round Legends!
Gastropub in Dundrum serving great food 7 days a week, a wide range of Irish and International craft beers, cocktails and wines.
Quaff & Scoff
One of only two Gastropubs in Dublin
to be recommended by
the Michelin "Eating out in Pubs" Guide in 2016, 2017, 2018 & 2019
The Old Spot is a classic and timeless Gastropub owned and operated by a young and passionate team. We offer delicious food, quality wines, select craft beers, bespoke cocktails and great service in a warm and friendly atmosphere.
We are one of the few bars in Dublin that serves Craft Beer exclusively. With 13 of the top Irish beers always on tap and 11 rotational taps you are sure to enjoy our selection time and time again. We also stock an extensive range of Irish Gin and Whiskey with tasting trays available to sample whats on offer.
Our chefs are constantly working to create new and exciting dishes using in season, local produce on a constantly rotating menu as well as staples that keep customers coming back time after time. You are sure to find something to suit your taste! Don’t forget to ask your server about the specials too!
We have 2 fully stocked bars at 57 which can accommodate groups and parties. Our lively downstairs bar can cater for parties of up to 10 people with our relaxed upstairs bar catering for larger groups. Booking is advisable for all groups to ensure you not let down. Be sure to mention if you are popping in for dinner or just a few drinks.
A (very)proper Irish pub serving grown-up pub food, nose-to-tail delights, a roast in a roll each day and 20 craft beers.Chateaubriand & haggis and the rest....
A gastropub serving quality food, beers & craft beers, fine wines & spirits. Huge Gin & Whiskey selection.
11th Hour Brewing Co. was opened on August 31, 2017 by Matt McMahon along with his wife Keana and stepson Justin. 11th Hour has a 20 barrel brewhouse and a 1200 sq. ft. taproom that focuses on making a variety of beers that appeal to everyone.
Matt is the head brewer and has the help of two assistant brewers. His stepson Justin Strzelczyk, Jr. who attended the Siebel Institute in Chicago and Phil Lehman, a former chemical engineer turned brewer.
We are centrally located to all the great things the city has to offer, a block from a NextBike station, several bus stops & right down the road from Uber tech center. We encourage customers to check out all the different modes of transportation the city has to offer, as parking in our area is limited. We do have several parking spaces in the front of our building as well as a handicap accessible entrance for those in need.
RayGray Snacks is a specialist manufacturer of top quality pork snack products and take pride in providing every client,large or small, with an excellent customer service.
Based in Rugeley, in the heart of Staffordshire we have been producing high quality pork snacks and supplying the Wholesale, Licence and Retail trade since 1995.
We ensure that we supply the best tasting, highest quality snacks by staying true to the long-standing, traditional methods of cooking and preparing the countrys favourite savoury pork snack and by using the finest quality Danish Pork Rind and seasonings.
Owners Graham Jebb and Ray Hipkiss have over 50 years trade experience between them and have built RayGray’s excellent reputation by delivering consistently high quality products and a very personal customer service.
Nestled on a hill overlooking the River Tyne, surrounded by workshops and fishmongers, Flash House Brewery opened the doors to our North Shields home in April 2016. From our 5bbl Plant, only a stones throw from the revitalised Fish Quay, we brew small batch, expertly crafted world beers in the old heartland of the industrial North East.