Ever wonder where the tradition of green beer came from?

The tradition of green beer likely started with clover in one’s drink and drinking it down for good luck. A four leaf clover is a little difficult to find in the desert landscape of Las Vegas, but with a little interpretation, a couple of drops of blue food dye goes a long way to turn your light pilsner or lager into a green celebration!

However, the first recorded beer being turned green on St. Patrick’s day is believed to be at the Schnerer Club in New York City in 1914. That night the kick off for the festivities started off by the ringing of a large green bell, and everything in the bar was decorated in green. Like many St. Patty’s day celebrations the booze was ever flowing, and lively Irish songs were sung with drunken enthusiasm. Nothing much has changed since then, and it looked to the proprietor at that time that it would be.

Perhaps even more interesting, and more fun and relevant is the translation of brewing a green colored beer in the craft beer industry world. T’was the year, 2005, when Dogfish Head paid homage to the tradition of green colored beer and perhaps St. Patrick’s day, by creating a draft named Verdi Verdi Good. A splash of Italian, name for an Irish tradition makes perfect sense because during that time in history the Romans occupied Ireland and Patrick was yet to be canonized a saint. Perhaps this is seriously connecting dots on a deeper level than I ever thought possible.

Unfortunately, in Dogfish words, “We brewed this beer once – turns out it wasn’t at the top of our list of successes!” Dogfish Verdi Verdi Good was brewed with green spirulina algae giving it a brilliant green color and a fresh cut grass or shall we say an organic aroma – probably not unlike a handful of mashed four-leaf clovers in your pint.

A TOAST ~ May you always have a clean shirt, a clear conscience and enough coins in your pocket to buy a pint!

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