Ale

  • Dwarven Ale

    Brewed with fermented mushrooms, pumpkin rind, honey, and apple rootstock.

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  • Lambs-Wool

    According to William Shepard Walsh, the Gentleman’s Magazine for May of 1784 stated, “this is a constant ingredient at merrymaking on Holy Eve.” He also quotes Vallancey’s etymological speculation: “The first day of November was dedicated to the angel presiding over fruits, seeds, etc., and was therefore named La Mas Ubhal, — that is, the day of the apple fruit, — and being pronounced Lamasool, the English have corrupted the name to Lambs-wool.”

    A popular holy day beverage in 18th century Ireland: roasted apples mashed into warmed milk and ale, with nutmeg, sugar, ginger, and clove.

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