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.

The Irish government passed a law making all pubs in the Republic smoke-free. Smokers now take their pints outside, turning alleys into covered smoking patios. An incredulous Irishman responded to the law by saying, "What will they do next? Ban drinking in pubs? We'll never get to heaven if we don't die."

It's a tradition to buy your table a round, and then for each person to reciprocate. If an Irishman buys you a drink, thank him by saying, "Go raibh maith agat" (guh rov mah UG-ut). Offer him a toast in Irish—"Slainte" (SLAWN-chuh), the equivalent of "cheers." A good excuse for a conversation is to ask to be taught a few words of Gaelic.

Traditional music is alive and popular in pubs throughout Ireland. "Sessions" (musical evenings) may be planned and advertised or impromptu. Traditionally, musicians just congregate and play for the love of it. There will generally be a fiddle, a flute or tin whistle, a guitar, a bodhrán (goatskin drum), and maybe an accordion. Things usually get going around 9:30 (but note that Irish punctuality is unpredictable). Last call for drinks is usually around 11:30.

The music often comes in sets of three songs. The wind and string instruments embellish melody lines with lots of tight ornamentation. Whoever happens to be leading determines the next song only as the song the group is playing is about to be finished. If he wants to pass on the decision, it's done with eye contact and a nod. A céilí (KAY-lee) is an evening of music and dance...an Irish hoedown.

Percussion generally stays in the background. The bodhrán (BO-run) is played with a small, two-headed club. The performer's hand stretches the skin to change the tone and pitch. You'll sometimes be lucky enough to hear a set of bones crisply played. These are two cow ribs (boiled and dried) that are rattled in one hand like spoons or castanets, substituting for the sound of dancing shoes in olden days.

Watch closely if a piper is playing. The Irish version of bagpipes, the uilleann (ILL-in) pipes are played by inflating the airbag (under the left elbow) with a bellows (under the right elbow) rather than with a mouthpiece like the Scottish Highland bagpipes. Uilleann is Gaelic for "elbow," and the sound is more melodic, with a wider range than the Highland pipes. The piper fingers his chanter like a flute to create individual notes, and uses the heel of his right hand to play chords on one of three regulator pipes. It takes amazing coordination to play this instrument well, and the sound can be haunting.

Occasionally, the fast-paced music will stop and one person will sing a lament. Called sean nos (Gaelic for "old style"), this slightly nasal vocal style may be a remnant of the ancient storytelling tradition of the bards whose influence died out when Gaelic culture waned 400 years ago. This is the one time when the entire pub will stop to listen as sad lyrics fill the room. Stories—often of love lost, emigration to a faraway land, or a heroic rebel death struggling against English rule—are always heartfelt. Spend a lament studying the faces in the crowd.

A session can be magical or lifeless. If the chemistry is right, it's one of the great Irish experiences. Between songs, talk to your neighbor. Locals often have an almost evangelical interest in explaining the music.

Irish Pub and Music Words
The Irish love to socialize. Pubs are like public living rooms, where friends gather in a corner to play tunes and everyone is a welcome guest. Here are some useful pub and music words:

Trad: traditional Irish music
Céilí (KAY-lee): Irish dance gathering
Bodhrán (BO-run): traditional drum
Uilleann (ILL-in): elbow (uilleann pipes are elbow bagpipes)
Poitín (po-CHEEN): moonshine, homemade liquor
Táim súgach! (taw im SOO-gakh): I'm tipsy!
Slainte (SLAWN-chuh): Cheers! To your health!
Go raibh maith agat (guh riv mah AG-ut): Thank you

Rick Steves (www.ricksteves.com) writes European travel guidebooks and hosts travel shows on public television and public radio. E-mail him at rick@ricksteves.com, or write to him c/o P.O. Box 2009, Edmonds, WA 98020.

© 2010 Rick Steves