On 23 May 2011, a helicopter flew in to Moneygall, a village of about 350 people, and a pint was poured at Ollie’s Bar. The man holding it downed it, by the Associated Press’s count, “in four slurps”. He came away with a foam moustache, and the whole pub, and a good part of Ireland watching on television, approved.
The pint in Moneygall
The drinker was Barack Obama, on a visit that began in Ireland. He had come to Moneygall because his great-great-great grandfather, Falmouth Kearney, was born there. Kearney emigrated in 1850, aged 19. There the visitor met his nearest Irish relative, Henry Healy, a 26-year-old accountant, and the two of them stopped in at Ollie’s Bar for a Guinness.
Here is the part we like. A government clerical worker named Christy O’Sullivan, taking a long lunch break to watch the live pictures, told the AP: “The president actually killed his pint!” It was a compliment to a man who finished a Guinness properly, with no sipping and no leaving the last inch in the glass.
How Moneygall found out
The connection was not known for long. According to the AP, it was in 2008 that the family link came to light, when Canon Stephen Neill, a priest of the local Anglican church, found the baptismal records that established it. Three years later the village had its pint, its crowd and its place in the news.
If the Irish roots of well-known Americans interest you, we have a longer read on US presidents with Irish heritage. This page is about the pint, and about what the pint is good for besides drinking.
What to do with the rest of the bottle
Most of us will never down a pint in four slurps in front of the cameras. What we do instead is put a good dash of stout into a pot of beef and leave it on a low heat for two hours. The Guinness turns bitter-sweet and dark, and the sauce goes glossy. It is a cold-evening dish in November, and it needs no skill, only patience.
We have a slower, longer take in our Irish beef and Guinness stew, and a lighter use of the same stout in mussels in Guinness and cream. The pour itself is covered in our Guinness guide.
Cook the real Irish classics at home ☘️
Get our free guide, 10 Real Irish Recipes: the dishes Irish families actually cook, written the way Granny made them.
How to make beef and Guinness stew (serves 4 to 6)
Ingredients
- 1 kg stewing beef (shin or chuck), cut into 4 cm chunks
- 3 tablespoons plain flour, seasoned with salt and pepper
- 3 tablespoons oil or beef dripping
- 2 large onions, sliced
- 3 carrots, cut into thick chunks
- 2 tablespoons tomato purée
- 440 ml can of Guinness Draught
- 500 ml beef stock
- 2 sprigs of thyme and 1 bay leaf
- 600 g floury potatoes, peeled and cut into large chunks
- Chopped parsley and buttered bread, to serve
Method
- Heat the oven to 160°C (140°C fan). Toss the beef in the seasoned flour.
- Heat half the oil in a heavy casserole and brown the beef in batches until dark on all sides. Lift out and set aside.
- Add the rest of the oil and soften the onions for 8 minutes. Stir in the carrots and tomato purée and cook for 2 minutes.
- Pour in the Guinness and scrape up the browned bits from the base. Let it bubble for a few minutes.
- Return the beef, add the stock, thyme and bay leaf, and bring to a simmer. Cover and cook in the oven for 1 hour 30 minutes.
- Add the potatoes, cover again and cook for another 45 minutes to 1 hour, until the beef is tender and the potatoes are soft.
- Taste for salt, remove the thyme stalks and bay leaf, scatter with parsley and serve with buttered bread.
Would you have finished the pint in four slurps, or taken your time?
Sources
- Obama’s Irish homecoming, The Associated Press via NBC News, 23 May 2011
Checked November 2026.
Tours & experiences you might love
.jpg){kind=link}
Powered by Viator. Some links are affiliate links — we may earn a small commission at no extra cost to you.
Secure Your Dream Irish Experience Before It’s Gone!
Planning a trip to Ireland? Don’t let sold-out tours or packed attractions spoil your journey. Iconic experiences like visiting the Cliffs of Moher, exploring the Rock of Cashel, or enjoying a guided walk through Ireland’s ancient past often sell out quickly—especially during peak travel seasons.
Booking in advance guarantees your place and ensures you can fully immerse yourself in the rich culture and breathtaking scenery without stress or disappointment. You’ll also free up time to explore Ireland’s hidden gems and savour those authentic moments that make your trip truly special.
Make the most of your journey—start planning today and secure those must-do experiences before they’re gone!