Break from the Ordinary

With apple trees growing as far as the eye can see, it’s no wonder that Quebecers have entertained a love affair with this heavenly fruit spanning the centuries! From this passion turned intro expertise was born Dublin’s Pub, apple ciders made in true Irish pub tradition from the best local varieties. Its unique taste is the result of a process involving the crushing of rigorously selected apples and the fermentation of their juices to produce a sensorial profile that resembles the best-loved Irish beers, minus the bitterness.

 

Dublin’s Pub: It’s all the freshness of premium cider without the sharp acidity of more conventional drinks. Cheers!

Dublin's Pub: An urban legend?


History tells us that Dublin’s Pub was the most popular in town. People came for the atmosphere, to meet up with friends, and to drink its famous homemade cider. The owner Paddy Loadness brewed it every evening in the basement, under the amused look of his son Matthew and his bulldog Farry, the official security guard. Every time Matthew asked him to share the recipe for his Dublin’s Pub, his father would reply: “Son, when the time comes, I’ll show you how to carry on the tradition.”

For Paddy Loadness jealously kept the recipe of this precious nectar all to himself. He had written it down on an old, yellowed piece of paper now meticulously buried under Barrack 13.

Farry…


He had trained Farry the Bulldog to pick up the scent of that piece of paper from miles around, before he completely forgot where he had stashed it. One stormy evening, while Farry’s barking filled the air, thunder struck the Dublin’s Pub. The dog rushed in while Dubliners held their breath… but Paddy never walked out. Only Farry emerged, holding in his snout the precious scrap of yellowed paper he laid down at Matthew’s feet. Rumour has it he followed Matthew like a shadow until his death, at the ripe old age of 102 (in human or dog years, nobody knows).

To this day, inspired by the legend, Dublin’s Pub brews the best Irish pub-style apple cider in town, just as Paddy — and Farry — would have wanted.

Hopped Cider


What is dry hopping? This British technique calls for adding hop to cider during its fermentation to provide all the bouquet and aromas of hops without the characteristic bitterness of beer. In other words, the best of both worlds!

The little story of a great recipe: Black Velvet


A refreshing, original cocktail enjoyed throughout the world, the famous Black Velvet was invented in 1861 at London’s Brook’s Club the day after the death of Prince Albert. As the story would have it, one of the waiters, overcome with grief, decided to create a special cocktail named Black Velvet to mark the period of mourning. At first, patrons were shocked by the waiter’s audacity (mixing champagne or cider with dark beer, what a notion!), but soon all were seduced by the refreshingly smooth concoction, which rapidly caught on and became a classic drink.

In a ‘pint’ glass, fill with cider until half of the glass, then trickle the dark beer on the back of a spoon to make it ‘float’ on the cider.