Served up with a smile in the heart of bustling Bangor, Maine.

American pub grub with an Irish flare

Known around the world, providing a home away from home atmosphere.

Tasty meals and delicious craft brews

Offering unique experiences at both of our locations, and across the state of Maine on draft and in cans!

Geaghan’s Pub and Geaghan Brothers Brewing Company

In a large skillet over medium heat, melt 1 tablespoon of butter. Add the chopped onions, carrots, celery, and garlic. Sauté until the vegetables are tender, about 5-7 minutes.

Prepare the Filling

Add the ground beef to the skillet and cook until browned. Drain any excess fat.

Cook the Beef

Pour in the Irish stout, Worcestershire sauce, and beef broth. Stir in the thyme, salt, and black pepper. Let the mixture simmer for about 15 minutes.

Add the Stout

While the filling is simmering, peel and chop the potatoes. Boil in salted water until tender, about 15 minutes. Drain and mash with the remaining butter and season with salt and pepper to taste.

Prepare the Mashed Potatoes

Spread the beef filling evenly in a baking dish. Top with the mashed potatoes and sprinkle with shredded cheddar cheese.

Assemble the Dish

Bake in a preheated oven at 400°F (200°C) for 20 minutes or until the cheese is bubbly and golden.

Bake

Garnish with sliced green onions and serve hot.

Serve

Ground beef

Irish stout (like Guinness)

Potatoes

Onion, chopped

Carrots, diced

Celery, diced

Garlic, minced

Beef broth

Worcestershire sauce

Salt

Black pepper

Thyme, dried

Cheddar cheese, shredded

Butter

Green onions, sliced

In a bowl, mix olive oil, minced garlic, chopped rosemary, lemon juice, salt, and black pepper. Add chicken breasts and coat well. Let it marinate for at least 30 minutes.

Marinate the Chicken

Heat a grill or skillet over medium-high heat. Add marinated chicken breasts and cook for about 6-7 minutes on each side until fully cooked and internal temperature reaches 165°F (75°C).

Cook the Chicken

In a separate pan, sauté mixed vegetables in a bit of olive oil for about 5-7 minutes until tender but still crisp. Season with salt and pepper.

Prepare the Vegetables

Pour craft beer into the pan with the vegetables and cook for an additional 2-3 minutes to incorporate the flavors.

Add Craft Beer

Plate the grilled chicken alongside the sautéed vegetables with craft beer reduction. Enjoy your meal with a refreshing craft brew!

Chicken Breasts

Olive Oil

Garlic

Fresh Rosemary

Lemon Juice

Black Pepper

Craft Beer

Mixed Vegetables (Carrots, Broccoli, Bell Peppers)

Heat 5 gallons of water to 165°F (74°C) and add the crushed pale malt and crystal malt. Maintain the temperature at 152°F (67°C) for 60 minutes.

Mashing

After mashing, sparge with enough water to collect about 6.5 gallons of wort.

Sparging

Bring the wort to a boil and add the Cascade hops. Boil for 60 minutes, adding the Centennial hops in the last 15 minutes.

Boiling

Cool the wort quickly to about 70°F (21°C) using a wort chiller.

Cooling

Transfer the cooled wort to a sanitized fermenter, pitch the yeast, and seal with an airlock. Allow fermentation for about 2 weeks.

Fermentation

After fermentation is complete, dissolve priming sugar in boiling water, cool, and add to the beer. Bottle and cap the beer, letting it condition for an additional 2 weeks.

American Pub Grub With An Irish Flare

Tasty Meals And Delicious Craft Brews

Geaghan’s Pub And Geaghan Brothers Brewing Company