Murphy's is the only one of the Big Three Irish Stout Producers -- Guinness and Beamish being the others -- that produces its own Irish red that you can still find here in the states. Yet another of the dry, malty, caramel-flavored Irish red ales, it's named for the reddish hue that comes from adding just the right amount of roasted barley. Murphy's red dates back to the early days of Lady's Well Brewery in 1856, when it was brewed as Lady's Well Ale. The modern incarnation has a bit less romance to it after being reintroduced by Heineken in 1983 to appease beer-drinking countries Heineken didn't think would take to stout.
Want to mock the folks at the pub drinking cider on St. Patrick's Day? Guess what, boyo? Those folks were there drinking cider the day before and they'll be there knocking back ciders long after your little amateur hour escapades are over. The Irish have been making big batches of hard cider since the mid-1930s, when the first batches were made by William Magner. Cider now accounts for 12% of Ireland's beer market, and that original cider Magner made makes up a huge part of that percentage. Though it's known as Bulmer's in Ireland for reasons involving former ownership by H.P. Bulmer and a lot of evolution we're not going to address, Magners found a huge following among East Coast Irish expats and pub crowds. Sales were up more than 29% last year as the sweet, mild cider set its sights on even more U.S. growth with new varieties, including a peach-and-berry concoction. Its owners, C&C Group, bought E.&J. Gallo Winery's Hornsby's cider brand in 2011 and, just last year, Vermont Hard Cider and its Woodchuck Brand for $305 million. It's battling Boston Beer's Angry Orchard brand for cider dominance and, yes, it's typically best enjoyed with ice. Don't like it? Go ahead and tell that to the team of rugby players who've been waiting for your obnoxious, green-wearing self to finish that drink order and move on. You may think you're Irish on St. Patrick's Day, but Magners is Irish year-round. 1. Black IPA
Irish it ain't, but it draws more inspiration from Irish brewing than much of today's stout. Once again, not of Irish descent in the least. India Pale Ale is a British style that's since been Americanized and has precious little to do with Irish ales and stouts. Black IPA is a dark ale and, as we mentioned earlier with stouts and ports, it can get awfully difficult to find the nuanced differences between the styles. Black IPA cuts some of the mystery by going heavy on the aroma and flavoring hops and tossing in citrus flavors as the prime source of bitterness that would usually come from roasted malt. Escondido, Calif.-based Stone Brewing, for example, comes strong with an 8.7% ABV Sublimely Self-Righteous Ale that's heavy on the hops and citrus, while San Francisco's 21st Amendment cans its 6.8% Back In Black and ships it just about everywhere. Just up the Pacific Coast in Oregon, brewers such as Rogue and Deschutes also dabble in hoppy black IPAs. They're not such a tough find on the East Coast, either, as Lakewood, N.Y.-based Southern Tier Brewing produces a formidable version in Iniquity that mixes smoke and hops in a potent 9% ABV brew. -- Written by Jason Notte in Portland, Ore. >To contact the writer of this article, click here: Jason Notte. >To follow the writer on Twitter, go to http://twitter.com/notteham. >To submit a news tip, send an email to: firstname.lastname@example.org.