Tag Archives: Dahlia’s Pour House

Dahlia’s Pour House owner opening new pub in Murray Hill

murray_hillFans of the popular craft beer bar Dahlia’s Pour House in the King Street Beer District will soon have another watering hole to frequent. The owner of Dahlia’s has announced that her new venture will be located in the Murray Hill neighborhood of Jacksonville. The new establishment is to be called Magnolia’s Pub and will grace the retail district on Edgewood Avenue near Roosevelt Boulevard.

This time around, owner Andrea Dahlia wants to include a restaurant component to compliment her robust beer and wine programs. Described as a family friendly restaurant, the menu will include eclectic items such as waffle sandwiches such as the waffle BLT, Fruit Loop waffles, salads and pub fare.  A Saturday and Sunday brunch menu is also planned featuring French Toast Waffles, Hash Brown Egg Waffles, and create-your-own waffles.

Among the improvements planned for the location is a renovation of the outdoor seating area.

“We (want) to expand and up-date the back patio,” Dahlia enthused. “To make the outside parking lot and patio more appealing and enjoyable.”

Before Magnolia’s can open however, the requisite hearings must take place and the owners are asking for beer-lovers to show their support. According to Jacksonville parking code, the establishment requires 61 off-street parking spots. The problem is that there are only 16 spots available behind the building.

“I am not hearing of any problems with the requests for a parking reduction or outside sales and service,” said Dahlia. “But showing I have community support never hurts.”

The current parking determination includes several other businesses into account nor does it consider shared parking facilities on Plymouth Street.  Dahlia is asking Murray Hill and surrounding area residents to take a moment to complete a short form indicating support for a parking requirement reduction from the city. The hearing for this request is currently scheduled for Thursday, October 8th at 1:00 p.m. The form can be found on Magnolia’s website at:

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Posted by on September 8, 2015 in Beer Bars


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Dahlia’s Pour House to celebrate three years

Dahlias (5)My how time does fly! It seems like just yesterday Dahlia’s Pour House located in the King Street Beer District (even though it is actually on Post Street) of Jacksonville, Fla. The saloon, owned by a spunky and spirited woman, opened with 85 beer taps, a good-natured thumb of the nose at nearby Kickbacks Gastropub that had 84 at the time. Next month, on July 11, 2015, the popular watering hole celebrates its third anniversary with a full day of special beers including a Dahlia’s exclusive brew.

From the beginning, Dahlia’s was always about having a variety of brews to drink and activities to keep patrons entertained. The bar is filled with pool and ping pong tables, a beer pong table sits near a window as well as the first Beertleship game (think Battleship but with shots of beer instead of pegs). Dahlia’s has always been about sharing great beer with friends in a fun-filled, relaxing environment.

For its third anniversary, an unbelievable lineup of beers has been put together with an hourly $4 specials on selected beers. In addition, several breweries will have representatives present to help liven up the celebration with giveaways and special brews.

The schedule for the party so far is:

Noon – 1:00 p.m.: Barley Mow Brewing Company & Persimmon Hollow Brewery

1:00 – 2:00 p.m.: Big Top Brewing Company* with the Prickly Pear Beer! & 3 Daughters Brewing

2:00 – 3:00 p.m.: Bold City Brewery & Cigar City Brewing*

3:00 -4:00 p.m.: Green Room Brewing & JDub’s Brewing Company & Tap Room

4:00 – 5:00 p.m.: Engine 15 Brewing Company & Swamp Head Brewing

5:00 – 6:00 p.m.: Veterans United Craft Brewery* & Big Storm Brewing Co.

6:00 – 7:00 p.m.: Intuition Ale Works* & Pinglehead Brewing Company

7:00 – 8:00 p.m.: Tomoka Brewing Co & Seadog Brewery

8:00 – 9:00 p.m.: Aardwolf Brewery* & Wynwood Brewing Company

9:00 – 10:00 p.m.: Green Bench Brewing Co. & Florida Beer Company

(* denotes breweries with representatives in attendance)

Highlights of the hourly specials include a special beer brewed by Big Top Brewing Company specifically for Dahlia’s with prickly pear. Cigar City Brewing Company will also be providing some special brews including Seasonal Creep Chocolate-Covered Pumpkin, Guayabera and Minaret on nitro.

In addition, Dahlia’s has secured five bottles of Dogfish Head’s legendary 120-Minute IPA. The bottles will be given away to the first five patrons that order two Dogfish Head beers. There is a strict one-bottle-per-person limit on this highly-sought brew.

Join the celebration Saturday, July 11 beginning at noon at:

Dahlia’s Pour House
2695 Post Street

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Posted by on June 26, 2015 in Beer News


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Dahlia’s Pour House to celebrate two year anniversary

dahlias1It seems like just yesterday that my friend Andrea told me about her desire to open a beer bar of her own in Riverside. After much hard work and more than one setback, her dream came to fruition nearly two years ago in the form of Dahlia’s Pour House in the King Street Beer District.

To celebrate the momentous occasion of two years in business, Andrea and the entire staff of the Pour House are throwing a day-long bash on Saturday, July 12. For the celebration, a line-up of activities has been released including:

• First 50 guests will receive a free Dahlia’s coozie. After those are gone, guests can purchase a coozie for just $1.
• Each hour a different Florida Brewery will be featured with $4 drafts.
• For every two (2) Dogfish Head beers purchased, guests will receive one (1) raffle ticket for a chance to win one of 12 Dogfish Head 120-minute IPA bottles. Loyalty club members get a free raffle entry.
• Free beer swag throughout the night.
• Free Champagne toast for everyone with staff and the owner at 5:00 p.m.
• Coaster Flip Contest at 6:00 p.m. — House cash to top two finishers.
• Connect Four tournament at 7:00 p.m. — House cash to top two finishers.
• Corn Hole Tournament at 4:00 p.m. (Pre-sign up at the bar, $10 per team, house cash, as well as cash prizes awarded).

The Jax Beer Guy has partnered with the UBER car service in Jacksonville. Because of this partnership, you can receive a $20 credit for your first ride by simply using the promo code “JaxBeerGuy” when you register for UBER on your smartphone.

Click HERE to sign up now!

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Posted by on June 26, 2014 in Events


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Mead tasting at Dahlia’s Pour House to highlight ancient beverage

Mead-1-While not strictly considered a beer, mead does loosely fall into the same category. Whereas beer uses mainly malted grains for its fermentable sugars, mead uses primarily honey. Often meads are made with fruits, grains and even hops to impart unique aromas and flavors. It is often a potent drink with alcohol levels ranging from 8% ABV to over 20%.

The exact origin of mead is lost to the veils of time, but many archeologists believe that, like the best discoveries, it was a sort of happy coincidence. Thousands of years ago, man lived a nomadic existence in Africa. He stayed in a particular place only as long as the food held out. As he wandered the plains of Africa, one nomad found himself in need of something to sate his thirst.

A common feature of the African plains is the baobab tree. These massive trees have trunks that are as big around as tanker trucks and its lower limbs were often used by elephants to scratch hard-to-reach itches on their backs. Occasionally, a limb would break off during these scratching sessions causing a hollow in the trunk of the tree.

During the dry seasons, the hollows in the tree trunks made an excellent location for bees to build their hives and make honey. But, during the wet seasons, those same hollows would fill with water swamping the hives and mixing the honey with water. Windborne yeast would infiltrate the honey-water mixture and fermentation would begin.

The nomads, knowing that the hollows in the baobabs often contained water, sought out the trees for the water contained in the hollows. One day one nomad came across a hollow that had held a bee hive and tasted the water collected inside. It was sweet, cool and delicious. After drinking his fill he began to feel a strange euphoria and attributed it to the syrupy liquid. He drank more and, finding himself unable to walk far, decided to lay down for a nap. Unbeknownst to him, he had just discovered one of the world’s first alcoholic drinks and was about to discover the bane of all drinkers, the hangover.

As history progressed, so did the making of mead. Archeologists have discovered evidence that the drink was produced by man as early as 2,000 years before the Christian era by the Chinese. But, they have also uncovered proof that Europeans fermented mead around the same time. Descriptions of mead can be found in the sacred books of Hinduism as well as the teachings of Aristotle. During the Golden Age of Ancient Greece, mead was said to be the drink of choice by both aristocracy and commoners alike.

Today mead is a much more sophisticated drink than it was in history and is brewed with as much care and craftsmanship as craft beers. It is produced in a meadery and, depending on the way it is made, can be classified one of several different ways. Like wine, mead can be dry, semi-sweet or sweet. Mead that is made with spices such as cloves, cinnamon or nutmeg or herbs such as meadowsweet, hops, or even lavender or chamomile, is called a metheglin. While mead that contains fruit such as raspberry, blackberry or strawberry is called a melomel. A mead that is fermented with grape juice is called a pyment. These are just a few of the many types of mead available that are brewed using a variety of methods and adjuncts.

On Friday, February 28, Dahlia’s Pour House in the King Street Beer District, is holding a mead tasting that will include eight meads to try as well as light snacks to enjoy them with. The meads that will be offered include:

Redstone Meadery’s Black Raspberry Nectar made with black raspberries, Sunshine Nectar with apricots and Nectar of the Hops an intriguing blend of hoppiness and honey.

B. Nektar Meadery’s Necromango made with mango juice, honey and black pepper, Black Fang sparkling session mead made with honey, blackberry, clove and orange zest and Zombie Killer an apple cider mead with Michigan honey and cherry juice.

Twisted Pine Brewery’s West Bound Braggot brewed with a light grain bill, orange blossom honey, pungent Citra hops, Tasmanian pepper berries, and Buddha’s Hand, a fragrant citrus fruit, and then fermented this unique ale with Belgian saison yeast.

Crafted Artisan Meadery’s Pollinator that is dry-hopped with Cascade hops and spiced with blackberry hydromel.

Tickets for the event are available at Dahlia’s Pour House and are $35 in advance of $40 at the door. If you are looking for a unique Valentine’s Day gift for your sweetheart, you can purchase a couples’ tickets before February 14th for $60. For more information contact Dahlia’s Pour House at 2695 Post St, Jacksonville, FL 32204.

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Posted by on February 11, 2014 in Beer Tasting


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Firkin tapping at Dahlia’s tonight


So, what’s so special about a firkin? These smaller casks have become a proving ground – a playground of sorts – for the American craft brewer. Firkins have become synonymous with specialty; cask-conditioned ales sometimes called “real ale.” Often, but not always, a firkin is created of an established beer brewed by a craft brewery with additional flavors added to it. These flavors can range from fruits, nuts, or berries to herbs, spices, and liquors. A firkin, then, is a place for a brewer to experiment with new flavor combinations.

But, that’s not all there is to firkins. Cask-conditioned ale is beer that is naturally carbonated, since the beer is put in the sealed cask before fermentation is complete (this is sometimes referred to a secondary fermentation). The gas produced by the fermentation is then absorbed in the beer; the continued fermentation produces a gentle, natural carbonation. The resulting beer is flatter than the beer most of us are used to, but what it lacks in carbonation, it gains in flavor characteristics.

Firkin beer, unlike regular kegged beer, is not pasteurized and therefore is much less stable product. Again, this is not a bad thing. It means that the beer is always fresh and that the pasteurization process has not killed the yeast. The fact that firkin beers still have active yeast in them means that the beer continues to evolve, causing interesting and complex flavors to develop.

What should you expect when you taste your first firkin beer? First, you should notice that the beer, depending on its style, has a deeper than normal color to it. This comes from the cask and the aging process it may have been through, particularly if the firkin is a wooden cask. Next you should smell deep, rich hops and malt notes. The lower level of CO2 brings out natural aromas that higher carbonation masks. Firkin beers are also best served a cellar temperature, which is between 54 and 56 degrees. To many American palates this will seem warm, but to truly appreciate the flavors of a firkin, the beer is best served cool, never cold. The beer will present itself a rather flat on your tongue, but you should notice subtleties of flavor you may never have noticed before. Again, the lower carbonation allows you to experience more of the beer and less of the carbonation. Depending on how the firkin was brewed you may find the beer fruity, or piney. But, what you should really notice is the smooth and mellow flavors of the hops and malt. A well made firkin should be cool and refreshing as well as packed with pleasant flavors.

As a style, firkins are unlikely to catch on in a big way. But, as a delightful diversion they are highly sought-after by beer aficionados who are savvy to the pleasures they can provide.

Tonight you will the opportunity to try a firkin created by Blue Point Brewing and meet representatives from the brewery at Dahlia’s Pour House beginning at 4:00 p.m. and running until the firking thing runs out.

The gang from Blue Point will also being hanging around to answer questions and give away cool Blue Point schwag. Be sure to swing by and see what the firk is going on at one of the best beer bars in the city.

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Posted by on January 15, 2013 in Beer, Beer Styles


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