Pubs are a basic part of the Irish social scene, and, whether you're a teetotaler or a beer-guzzler, they should be a part of your travel here. "Pub" is short for "public house." It's an extended living room where, if you don't mind the stickiness, you can feel the pulse of Ireland.
Smart travelers use the pubs to eat, drink, get out of the rain, watch the latest sporting event, and make new friends. Unfortunately, many city pubs have been afflicted with an excess of brass, ferns, and video games. The most traditional atmospheric pubs are in the countryside and smaller towns.
Pub grub gets better every year—it's Ireland's best eating value. For around $15–20, you'll get a basic hot lunch or dinner in friendly surroundings. Pubs that are attached to restaurants, advertise their food, and are crowded with locals are more likely to have fresh food and a chef than to be the kind of pub that sells only lousy microwaved snacks.
Pub menus consist of a hearty assortment of traditional dishes such as Irish stew (mutton with mashed potatoes, onions, carrots, and herbs), soups and chowders, coddle (bacon, pork sausages, potatoes, and onions stewed in layers), fish-and-chips, collar and cabbage (boiled bacon coated in bread crumbs and brown sugar, then baked and served with cabbage), boxty (potato pancake filled with fish, meat, or vegetables), and champ (potato mashed with milk and onions). Irish bread nicely rounds out a meal. In coastal areas, a lot of seafood is available, such as mackerel, mussels, and Atlantic salmon. There's seldom table service in Irish pubs. Order drinks and meals at the bar. Pay as you order, and don't tip.
I recommend certain pubs, and your B&B host is usually up-to-date on the best neighborhood pub grub. Ask for advice (but adjust for nepotism and cronyism, which run rampant).
When you say "a beer, please" in an Irish pub, you'll get a pint of Guinness (the tall blonde in the black dress). If you want a small beer, ask for a glass or a half-pint. Never rush your bartender when he's pouring a Guinness. It takes time—almost sacred time.
The Irish take great pride in their beer. At pubs, long hand pulls are used to draw the traditional, rich-flavored "real ales" up from the cellar. These are the connoisseur's favorites: They're fermented naturally, vary from sweet to bitter, and often include a hoppy or nutty flavor. Experiment with obscure local microbrews. Short hand pulls at the bar mean colder, fizzier, mass-produced, and less interesting keg beers. Stout is dark and more bitter, like Guinness. If you don't like Guinness, try it in Ireland. It doesn't travel well and is better in its homeland. Murphy's is a very good Guinness-like stout, but a bit smoother and milder. For a cold, refreshing, basic, American-style beer, ask for a lager such as Harp. Ale drinkers swear by Smithwick's. Caffrey's is a satisfying cross between stout and ale. Try the draft cider (sweet or dry)...carefully. Teetotalers can order a soft drink.
Pubs are generally open daily from 11 a.m. to 11:30 p.m. and Sunday from noon to 10:30 p.m. Children are served food and soft drinks in pubs (sometimes in a courtyard or the restaurant section). You'll often see signs behind the bar asking that children vacate the premises by 8 p.m. You must be 18 to order a beer, and the Gardí (police) are cracking down hard on pubs that don't enforce this. A cup of darts is free for the asking.
You're a guest on your first night; after that, you're a regular. A wise Irishman once said, "It never rains in a pub." The relaxed, informal atmosphere feels like a refuge from daily cares. Women traveling alone need not worry—you'll become part of the pub family in no time.
Craic (crack), Irish for "fun" or "a good laugh," is the sport that accompanies drinking in a pub. People are there to talk. To encourage conversation, stand or sit at the bar, not at a table.