The dark, dry Irish stout brewed at St. James’s Gate, Dublin since 1759. Served on draught in a 568 ml pint glass with a creamy nitrogen-foam head — the proper pour takes two stages and about two minutes.

Pro tip: try one in a quiet old pub like The Long Hall (Dublin) or Tigh Neachtain (Galway) before you visit the Storehouse. Locals say it really does taste different from the export version.