dead-centre
Beer by Dead Centre

BACKGROUND

Dead Centre is not a faceless corporation…milking the beer industry for all it’s worth. Instead, we’re a tight knit crew that relies on friends, family, colleagues and other breweries to create a product that we can truly be proud of.

INGREDIENTS

Fresh, flavoursome and (wherever possibly) local ingredients are what give our beer it’s character. Cutting corners here is not an option at Dead Centre Brewing. We believe you get out what you put in…so only the best goes in.

PROCESS

A hands on approach is how we know we can stand over every drop of beer that leaves the brewery. As attractive as sitting in a control room and pressing a button to let the computer do all the hard work for you is, it’s not how we work.

PACKAGING

Cans are the shit. They are light, easily recycled, quick to chill and most importantly protect the beer from both light-strike and oxygen. On top of all that, it means we get to hang with our buddies in Irish Craft Canning.

BREWPUB

We have installed our beautiful copper clad brewery in our Brew Pub right on the banks of the River Shannon. Serving a full range of wines, gins, soft drinks teas and coffees…our focus is first and foremost on great quality craft beer from our own brewery as well as local, guest breweries.

The brewpub is casual, laid-back and chilled. We have 4 Dead Centre taps constantly pouring as well as 4 guest taps to make sure we always have a wide and interesting range available at the bar.

KITCHEN

Leo Flanagan heads up dcKitchen – our on-site pizza kitchen. Using premium ingredients, Leo produces spectacular pizzas daily alongside pizzaioli Joas and Manuel. Ingredients include Caputo 00 flour, San Marzano Tomatoes, cubeti mozzarella and our own house made dough.

Dough is made fresh daily and proofed for 48 hours before being hand-stretched and topped with high quality Italian ingredients as well as fantastic local produce including ham from Horan’s Pork Shop, smoked meats from Rogan’s Smokehouse and ‘Nduja sausage from Pigs on the Green.

the-story

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our-team
Liam Tutty_Dead Centre Brewing_Co Westmeath-8515

Liam Tutty

Founder

The founder at Dead Centre Brewing and General Manager in Athlone.

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Paudie Sweeney

Operations Manager

The man that takes care of business in our bar, brewery and on our tours too.

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Leo Flanagan

Pizza Chef

The guy who sets your taste buds on fire! The boss @ dcKitchen, our artisan pizza outlet.

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Petra Havoernikova

Marketing

All these photos here…they’re Petra’s babies! Petra works the bar and runs our marketing!

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Roger Rotheroe

Head Brewer

The man with the recipes, the know-how and the permanent smile!

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John Doyle

Duty Manager

A craft beer nerd (chat to him about Belgian beers), John Doyle is our Duty Manager in the taproom.

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Joas Burgano

Pizza Chef

Joas joins us direct from Italy. He rolls his r’s and makes deadly pizza. Nuff said!

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Gabi Jackson

Floor Staff

Former top customer turned current top staff…Gabi takes chalk-boards up a notch!

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