The Grubfather

Grub and adventure around the globe with Sal DiBenedetto.
Food - Travel - Culture - Style
Guinness Storehouse: 1837 & Beyond

Guinness Storehouse: 1837 & Beyond

Written by Salvatore DiBenedetto [The Grubfather]

The wind was at our backs as we trekked through the streets of Dublin to the infamous Guinness Storehouse. Approaching the black and gold gate, I was consumed in the idea that in some way the brewery serves as a modern day Willy Wonka Chocolate Factory for adults. Situated at the helm of allure, myth, legend and history, Guinness has transformed from an “Irish brand” to a deeply woven element of Irish culture, specifically in Dublin. 

I've long cited Guinness as one of my favorite beers on Earth for it’s sultry, smooth, dark creaminess. Upon hearing of their newest venture, 1837, I was brimming with excitement to try it immediately upon my arrival to Dublin. The brassiere, which is located in the iconic Guinness storehouse, seeks to provide guests with an interesting food & beer pairing experience. 

Now to be honest, I didn’t need to know a damn thing else; I was determined to swim through the menu, mouth wide open. What I didn’t expect was to learn so much more about one of my most beloved beers. 

Upon arrival, friendly service stood out: The smiling hostess, the inquisitive manager, the waiter who steered conversation that evoked an experience of approachable, yet knowledgable fun. And perhaps his best Irish accent tinged words of the evening were “Are you gentlemen ready to try some different types of Guinness?” To which we replied in a thick NY accent, "Hell yeah we are, bruh." 

We kicked it off with a traditional draft before a wooden paddle of different Guinness varieties appeared before us. Did you know Guinness brews a selection of other beers outside of their classic dark draft? Varietals like the Dublin Porter, Guinness Golden Ale and Guinness Foreign Extra Stout shocked me with a high quality, unique taste that offered Guinness’ lovers a radically different experience. Cheers to that!

Now the grub. 

To begin, the restaurant’s name “1837” is drawn from the year where the first Guinness & food pairing is documented. The dish? Oysters and Guinness - an insane combination I had never thought of before. So of course, that’s where we started. 

The oysters were fresh, subtly salty and when washed down with a Guinness, proved to be briny dream come true. Following suit we dined through the following dishes:

Scottish Egg: Boiled egg wrapped in sausage meat and deep fried. Served with saffron aioli. 

Skin on Cheese Fries: Drenched in a Guinness cheese sauce and parmesan cheese.

Beef & Guinness: Traditional Irish stew filled with savory notes

Guinness Beef Burger: Served with a delicious Guinness chutney 

Perhaps one of my favorite features of the brassiere was it’s ability to maintain a busy vibe while giving customers an entirely spacious experience void of shoulder rubbing tourism. I could enjoy the energy of others while still being able to breathe at my own table. I consider that a notable achievement for such a high traffic tourism destination. 

And as the sun began its climb down, we finished up the meal with a honorable creme brûlée, deeply flavored Guinness’ chocolate mousse and prosecco infused with a variety of Guinness’. As Pete and I crushed the last few bites and slugged back a coffee, a young Irish woman appeared before us; she was our Guinness guide, ready to take us on an epic brewery adventure. 

Stay tuned for my review of the Guinness Storehouse experience and my interview with Guinness' executive chef, Jac. 

Always Hungry,


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