If your Irish eyes are eying some Irish beer as St. Patrick’s Day approaches, you have the luck of the Irish – Vermont has plenty of options for Celtic-inspired brews made by local breweries.

Green beer, packed bars, corned beef and cabbage, wear green or you’ll be pinched; these are things most commonly remembered when it comes to the Irish tradition of St. Patrick’s Day.

Add the beer, stock, jelly, tomato paste and mustard; bring to a boil, stirring and scraping up the browned bits on the bottom of the pan. Return the meat to the pan and add the thyme and bay leaves.

Flechner, Roy. Saint Patrick Retold: The Legend and History of Ireland's Patron Saint. Princeton University Press, 2019. Patrick, Saint, and Aeterna Press. The Confession of Saint Patrick. Aeterna ...