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Guinness Mid-Strength, a low-alcohol stout test-marketed in Limerick, Ireland in March 2006 [63] and Dublin from May 2007: [64] 2.8% ABV. Guinness Red, brewed in exactly the same way as Guinness except that the barley is only lightly roasted so that it produces a lighter, slightly fruitier red ale; test-marketed in Britain in February 2007: 4 ...
Close-up view of an Irish stew, with a Guinness stout. Stewing is an ancient method of cooking meats that is common throughout the world. After the idea of the cauldron was imported from continental Europe and Britain, the cauldron (along with the already established spit) became the dominant cooking tool in ancient Ireland, with ovens being practically unknown to the ancient Gaels. [5]
In Ireland, Guinness Stout is commonly added along with bacon and onions, and the result is commonly referred to as a Steak and Guinness Pie (or Guinness Pie for short). A Steak and Ale pie is a similar creation, popular in British pubs, using one of a variety of ales in place of the Guinness.
AOL Lifestyle got a firsthand, behind-the-scenes look at what goes down at the Meatopia Festival -- from the brews to the meat.
Compact and savory, these beef hand pies are made with a full cup of Guinness stout. Use store-bought pie crusts to cut down on cooking time. Recipe: Spache the Spatula
With the beginning of March comes everyone's favorite excuse to toss back a few — Saint Patrick's Day. And while some may think that green-colored beer is the only way to enjoy a cold one this ...
Pâté – finely chopped, finely ground or pureed highly seasoned meat, prepared using beef, pork, liver, or animal organs [10] Pheasant paste Potted meat food product
In this collection of the 7 best Guinness recipes, you'll see how the hoppy Irish ale is a perfect ingredient match for cakes, pies, cupcakes, biscuits—even jello shots—which means you can now ...