This is a difficult date on the calendar for me. Like in many places, the Irish, lapsed or otherwise, and their fellow travelers in small town eastern Ontario have gathered and tightly packed themselves into traditional bars like the Douglas Tavern or the Tweedsmuir drinking macro lager dyed green and/or Guinness and/or whatever else is going. But I am not of them. Scots me. These celebrations can get quite elaborate and have been mentioned in our national Parliament. They seem to rival the... err... passion seen in the larger urban St. Paddy's events in US centers like Syracuse where it lasts so long it forms its own season. The day seems to serve the need for a New Year's Eve party ten weeks after that hammering of the brain cells - and one with less of the pretense, more of the getting pickled for being legitimately pickled sake.
I say legitimately as these descendants of the Irish in this part of North America embrace themselves and the generations before them through this ritual. Me? It's been tea and water for me today. A Saturday even. I am being sensible, see. Sensible. Four years ago, I called for the embracing of March 17th by the fans of good beer. Things may have changed. From the Twitter feeds and Google news items floating by good beer fans seem to be rejecting rejection. And some craft brewers are getting into the day. Beaus, as Bryan recently noted, has a seasonal beer out now called Strong Patrick. Are there others? Why not? If ever there was a reason to brew a seasonal beer it is in response to a season focused on beer. One problem, however, is that craft beer has somewhat abandoned standard Irish stout. As Andy noted last fall, it was the least competitive category at the 2012 Great American Beer Festival. Imperial Irish reds are all very fine in their way but why not make an Irish dry stout for when the Irish are dry? I might even join in.