March 17, 2021
Local Journalism Initiative Reporter
St. Patrick’s Day has a lot of symbols attached to it like shamrocks, leprechauns, green clothing and eating corned beef and cabbage. Another notable part of this Irish holiday, perhaps to go with that corned beef and cabbage, is green beer. But, how did green beer become synonymous with St. Patrick’s Day in the first place? It all started down in New York with one Dr. Thomas Hayes Curtin, back in the early part of the twentieth century.
Curtin was an Irish American physician who made green beer for a St. Patrick’s Day party at the Schnerer Club of Morrisania in the Bronx in 1914. While there were reports of other green beers appearing around the same time, he is generally credited with being the first to come up with it.
Thankfully, the technology that turns beer green has been updated.
It’s customary on St. Patrick’s Day to not just celebrate with a beer, but to have a drink that’s been dyed green. While this may be commonplace nowadays, the history of green beer is more complicated than most may think.
The tradition of drinking green beer was started by a man named Dr. Thomas Hayes Curtin in 1914, Irish Central reports. Curtin, an Irish immigrant, worked professionally as a coroner in New York City at the time. The tradition of drinking green beer was started by a man named Dr. Thomas Hayes Curtin in 1914.
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