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Posted on Dec 11, 2017

Metalman Bar Logo

When Tim and Gráinne decided to set up the brewery back in 2010, it was always on their radar to someday open a beer bar. They didn’t put it on the agenda for the first few years while they concentrated on the Metalman brand, but they would always keep a sneaky eye out on what was on the market, in case the perfect opportunity presented itself.

Metalman Bar sign

And November 9th 2017 was precisely when it did.

A bar which had been vacant for the preceding few months was available to lease. One of our customers let us know and suggested we go look at it, which we did.

And it was perfect : the right size, the right location and – perhaps crucially – the right timing. We knew we were going to have a challenge ahead of us though – with no background in running pubs, and because we wouldn’t be soliciting infrastructural support from big global drinks companies, it was going to take everything we had to get a functional (and awesome) Metalman bar open for business.

So why go down this route at all?

Well, beer bars are such an integral part of beer discovery –  visiting brewpubs and specialty bars, trying new beers, finding out about upcoming releases – there was always something to learn, and we feel that the bar is one of the best places to learn – especially bars where the bartenders are even more excited about good beer than you are! As a brewery, we manufacture and wholesale beer, but we don’t have nearly as much opportunity to talk to the people who are drinking our beer as we would like. We knew that standing across the bar from them would change that completely, and help us to learn even more about what our customers are looking for.

Metalman Bar Waterford

Commence three manic weeks of fit-out and prep, and we tentatively opened the doors on Friday December 1st.

Metalman Bar Taps

Our aim was to open a bar that fundamentally echoed what we do at the brewery. We only sell beer from independent breweries. We have a nice wine selection, because there’s no point going to great lengths over the beer and then expecting people to drink crappy wine. (We plan to change it regularly as well.) We have coffee from local coffee suppliers. We have a lovely range of Irish whiskey. (And a little bit of scotch as well.) We’ve got some good gin going on, and Irish tonic waters.We sell mixers in cans rather than glass when possible, because we believe it’s a great package, and it’s better for the environment. And we even have a non-alcoholic beer that’s pretty drinkable 🙂


So come on down and tell us what you think – all feedback appreciated while we navigate this new adventure! We’re open from 4pm every day (2pm on Saturday/Sunday) and we’ll post our Christmas opening hours a bit closer to the time.





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Nitro Fest with Left Hand Brewing

Posted on Nov 1, 2017

Nitro Fest 2017 - Left Hand Brewing

Colorado, Here We Come!

Shortly, one of our beers will take it longest voyage to date – almost 7000km – where it will land in Colorado and so begins a list of firsts for us here at Metalman.

Our first time shipping beer to the US.

Our first beer festival in the US.

We are the first Irish brewery to attend Nitro Fest.

And of course, our first nitro beer – specially brewed for NITRO FEST 2017! (Thanks again for the invite Left Hand Brewing). Here, our Nitro Ironmonger, along wth 40+ breweries will be pouring in in the home with the most famous nitro beer of all, Left Hand Brewing’s Nitro Milk Stout.

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Obliquity – Collaboration with Solvay Society

Posted on Sep 20, 2017

Every Good Story Begins in a Pub – and So Begins the Story of Obliquity.


Anyone who is part of the beer loving scene, whether its brewer, blogger or boozer, realises that one of the most interesting aspects is the people you meet within the industry, And that’s exactly how the story of our collaboration brew, Obliquity begins.

 Obliquity begins -Gráinne, Tim and I met by chance; I saw that they were in town (I was already following the MEtalman twitter at the time) and they said they were at the Euston Tap"

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Look What’s Back – Windjammer!

Posted on Jun 30, 2017


Fun Fact: A Windjammer is a class of Tall Ship. We first brewed this beer in 2011 ahead of the Tall Ships’ visit in July 2011. Can you believe that was 6 years ago?

An Antipodean extravaganza, find out all about Windjammer here.



 Metalman Windjammer

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Indie Beer Week

Posted on Jun 6, 2017

Indie Beer Week

Indie Beer Week – We’re Celebrating Real Irish Beer

Indie Beer Week is a week long celebration of independent Irish brewing. From Waterford to Donegal, Galway to Dublin, your local breweries will be opening their doors for fun and excitement. Tours, tastings, music, food, and much, much more, awaits. This year 26 breweries will partake in events in their local communities.

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The Razzbeer Razzmatazz

Posted on Nov 14, 2016

Razzbeer Can‘Razzbeer?’

‘A spicy sour beer?’

‘Raspberries and chillies?’

We thought this one might take a little explaining. It’s a lot to take in…and fit in to one can, but we did it!

Firstly, what’s a sour beer?

Sour beers have been gaining more and more popularity in the beer world in the last few years. The first time we really noticed it was when we were at Craft Brewers Conference in Portland, Oregon in 2015 – there were sour beers everywhere.

Concept : The history of sour beer is very varied – sometimes beer goes sour by mistake, but sometimes it is soured intentionally, as the souring bacteria can create interesting flavours in the beer. In the cases where it is soured intentionally, it is done by introducing souring bacteria to the beer at some point in the brewing process and allowing the beer to go sour in managed conditions. Now the thing about bacteria is that they are really really really small, and can be very hard to find if they escape their managed conditions! Therefore deliberately souring a beer is inherently risky in terms of cross-contamination in your brewery. One way to avoid (or at least minimise) the risk of this is do brew what is known as a “kettle sour”. This process used the brew-kettle as the souring vessel – the brew is started as normal and continues to the start of the boil process, but instead of adding hops, the wort is cooled to the appropriate temperature and the souring bacteria are pitched into the warm liquid. Once the souring process is complete, the wort is then boiled up again and the brew continued as normal, which kills all the souring bacteria and keeps the rest of the brewery safe. (Assuming sensible sanitation practices are followed!)

So now we have our sour beer base but what makes it Razzbeer?

Once the brewday process was complete, we transfer the brew to a fermenter as normal and pitched our normal house ale yeast to start the saccharomyces (yeast) fermentation. When the fermentation was complete, we transferred some of it to wine barrels, some of it to casks with other fruit infusions (like cucumber and mango!) and the rest of it went into a fermenter with lots of raspberries and some dried chillies – the maturation took about 10 days, by which time the beer had gained a lovely raspberry blush colour, and was tasting damn good! In the meantime, we did a can design, came up with a name and got the beer ready to leave the brewery  – Razzbeer was on its way!

To keep up to date with what’s brewin’, check us out on social media.




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