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“Change of use of first and second floors of existing licenced premises from existing bar/lounge area (at first floor) and existing storage rooms & ancillary accommodation (at second floor) to new guest accommodation to provide 7 no. guest bedrooms with ensuite bathrooms at first floor & 6 no. guest bedrooms with ensuite bathrooms at second floor (total 13 guest bedrooms) & ancillary storage accommodation. To include material alterations to facilitate works inc. new accommodation/escape stairs, remodelled entrance lobby at ground floor, and associated internal layout changes & external alterations, inc. alterations to fenestration, alterations to roof, removal of redundant services & chimneys etc.”
Planning reference 5059/23.“Development will consist of alternations to previously permitted development permission ref. 5059/23 to comprise of flat roof extension to rear of second floor level and alterations to previously permitted 2nd floor layout to provide 2 additional ensuite guest bedrooms to 2nd floor, increasing 2nd floor bedrooms from 6 bedrooms to 8 bedrooms (total of 15 no. Bedrooms in overall development), to include all associated material internal and external alterations to facilitate works as indicated on drawings.”
Planning reference WEB2313/24I’d say that was just the standard Dundalk Bay stout. I don’t think Dublin City ever got as far as hiring a brewer or developing recipes.
I went along to Priory Market yesterday afternoon. It’s an impressive set-up. They don’t have all the advertised beers on yet, but there were more than I expected. From the four serving tanks they have a session IPA, IPA, pale ale and Helles. On keg there’s a weissbier, red, double IPA and pils, plus Whiplash Slow Life as a guest beer. They’re advertising their own stout, a bock and a sour ale as well, but they weren’t pouring yet. Pints are €6.
The quality was pretty good: all solidly-made brewpub crowd-pleasers. I really hope they manage to keep it up. It has the feel of Messrs Maguire/JW Sweetman just after one of its optimistic reboots. It would be a shame if it went the way they did.
Stand back, influencers. Old-school beer blogger coming through.
Any idea what they’re doing for a licence, Cian? Nothing on the Revenue list yet, but presumably they’ll need a 7-day pub for beer and wine until 11pm.There might still be some in Blackrock Cellar for the next while. That’s the only place I saw it in Dublin.
The updated website is here: https://dublinbeerfest.ie/
The international breweries are in need of helpers to cover breaks – four per day. If anyone’s interested in assisting, in exchange for free admission, let me know and I can put you in touch with the organiser.
Thanks John.
With one nomination each for Chair and Treasurer, these positions will be filled by me and John respectively. I’ll make arrangements regarding the PRO and Cider Officer positions.
This is up on YouTube now: https://www.youtube.com/watch?v=oaLKtqMxf88
I left this thread sitting to see if there was any further interest, because I think it would be a very labour intensive project. I think we have our answer, unfortunately.
You don’t need to buy bottles if you drink bottled beer, just keep and re-use ones you have. You just need caps and a capper.
Priming sugar is for batch priming, which is the best way to ensure consistent carbonation. When you’re ready to bottle you measure the amount of sugar you need for the desired carbonation level, dissolve it in boiling water and add it to the fermenter before bottling.
Carbonation drops are easier: they’re just lumps of sugar and you pop one in each bottle as you add the beer. You don’t have any control over the level of carbonation, though, and occasionally it doesn’t take.
So I’d be inclined to go for the priming sugar, but if it sounds too complicated for first time out, carbonation drops are the simple option.
Either of the Woodforde’s or St Peter’s ones are pretty reliable:
https://www.geterbrewed.com/beer-kits/woodfordes-beer-kits/
https://www.geterbrewed.com/beer-kits/st-peters-beer-kits/
