22 Cheers-Worthy Recipes to Cook (and Bake) With Guinness (2024)

FAQs

Which Guinness is best to cook with? ›

The flavors of beer intensify as the liquid reduces, so a hoppy beer will taste even hoppier if it's cooked for a long period of time, but because Guinness Draught is actually low in hops, it is ideal for reducing into sauces and glazes.

What shot pairs with Guinness? Irish Cream Liqueur, Jameson, and bourbon are shots that pair well with Guinness.

Arguably Guinness works best with rich food, with the flavours enhanced by the roasted bitterness of the stout, and why it has become such a potent combination partner to certain foods, such as dark chocolate, oysters, and beef stew.

"When you cook a Guinness, the alcohol tones down to a sweet sugar, but then you have the bitterness of the hops, so it's a sweet and sharp balance. The best of both worlds, but not too overpowering," he said. "When you're cooking with any other beer, the lingering taste just doesn't last with an ale.

Unlike Guinness Draught, which has a standard alcohol content, the ABV of Guinness Extra Stout may vary depending on the region. In North America, most bottles have an ABV of 5.6%. This makes Guinness Extra Stout notably stronger. This beer is perfect if you want something more powerful to quench your thirst.

The Snakebite Drink made with equal parts Guinness and hard cider may just be your new favorite beverage!

A drink with a controversial name, which features an IPA at the base and topped with stout, is seeing a revival, much to the dismay of Irish drinkers. The beer serve, named a 'black and tan' refers to the colours of the beer as the pale ale is poured at the base and the stout layered on top.

The usual reason you hear for Guinness being suggested in pregnancy is that it's a great source of iron. Iron is needed for the production of red blood cells and during pregnancy a mother-to-be needs 50% more than iron than usual (27mg per day compared to 18mg).

What does Guinness do to meat? ›

Guinness Stout or Extra Stout produces a dark, rich, flavorful sauce for your marinade that is also an effective meat tenderizer.

Stouts, like Guinness, are known for their bitterness. If the stew is cooked too quickly or if it doesn't include ingredients to balance the bitterness, this flavor can be very pronounced.

Start by ensuring that your bottle is perfectly chilled, we would recommend refrigerating it at 8 degrees Celsius for at least 24 hours before you serve.

It's essentially a small, white nitrogen filled ball that sits inside the can, and the second the can is opened, the widget does what it has so patiently been waiting to do. It releases the magic surge of bubbles, replicating the draught experience in a can.

If you have leftover Guinness then you could freeze it and use it another time for cooking (it won't be good for drinking), such as for a half quantity of the Irish Oaten Rolls or to top up the amount of Guinness needed for the No-Knead Black Bread.

Guinness is brewed in slightly different ways, depending on the market, so it may have been a slightly different beer from what you are used to. Another factor may be the way it was drawn from the Keg, pulling a pint of Guinness is an art, and can take two or three minutes to do right.

Extra Cold is a lighter, crisper version of the classic Guinness Draught, with a slightly sweeter taste and a smoother finish.

Pouring the Perfect Pint of Guinness

First Pour – angle the glass at 45 degrees, aim at the harp and pull the tap towards you for full flow. Let the Guinness flow gently down the glass. Slowly straighten the glass as it fills, keeping the spout out of the drink. Stop when it reaches the top of the harp.