The ideal temperature for Extra Stout, Draught, and Blonde is 42 degrees Fahrenheit, but no higher than 50 degrees. When the beer is too cold, the aroma and flavor will not open up all the way. The recommended serving temperature for Extra Cold is 38 degrees Fahrenheit. In pubs and for Draught bottles, a two-part pour is employed for Guinness. Begin with a dry glass tilted 45 degrees and pour onto the side of the glass until it's three-quarters of the way full and the head develops.
Let this settle, then top it off. A fun way to test the head's density is to place a bottle cap on top; it should easily rest on top of the foam.
To serve:. Guinness is an excellent stout for food pairings. Keep it authentic by serving the beer alongside classic Irish dishes like Irish stew, bangers and mash , soda bread, and hearty, savory pies.
The stouts are also excellent with savory apple dishes and smoked meats. Try them with British fruit tarts or fruity desserts with a hint of chocolate. Guinness Blonde requires a different approach. It's best with vegetable dishes, including kale salad and Brussel sprouts. The lager is also a refreshing choice for mole chicken and similar spiced white meat dishes. Often used to represent Irish culture and cuisine, Guinness infuses an Irish feel into many culinary creations.
The stout lends a unique, rich, caramelized flavor to food. One of the most popular Guinness dishes is Irish stew in which the beer creates a fuller, more complex gravy. Soda bread, scones, marinades, cakes, and mousse are other popular uses. Create a Guinness float by pouring the stout over vanilla ice cream. As an icon in the bar, Guinness has found its way into many mixed drinks as well.
Its density means it floats easily on top of other beers in layered drinks like the black and tan. Guinness is a staple of beer-drinking culture around the world. The iconic Irish dry stout is sold in upwards of countries across which nearly 2 billion pints of Guinness Draught are drained each year.
The bold ones, along with lager -yeast-fermented friends such as German-style schwarzbier and Czech-style dark lager, are similarly low-ABV and roasty. Almost all the beers below sit between 5 and 6 percent ABV. Some are distributed locally, while many are available in larger areas and regions. And, most importantly, each of them offers a delicious derailment from the usual ho-hum beer that you order time and time again. In the late 18 th century, the then-singularly named Stout grew so successful that Guinness stopped brewing other varieties of beers, focusing instead on porters and stouts.
Of five Guinness-owned breweries worldwide, three are in African nations. Great Britain is first, Ireland comes third, Cameroon fourth, and we in the U.
Trivial pursuit Hold up. Was Freddie Mercury born in India or Zanzibar? Guinness is so dedicated to settling the sort of obscure debates born in bars that in , managing director Hugh Beaver launched a compendium of little-known facts called the Guinness Book of Records. Originally intended as a marketing giveaway, the book became a runaway success upon its commercial release in , and one of the oddest publishing sensations since an auto company named Michelin tackled fine dining.
Progressive pints Arthur Guinness, a wealthy Protestant with minimal beverage experience, founded his now-world-famous St.
As a company, Guinness supported Irish troops in both World Wars, guaranteeing its workers jobs upon return from service and paying their families a portion of their salary in absentia. Although Guinness provides some antioxidants, its negative effects are greater than any health benefits. Excessive alcohol intake harms your health, so be sure to drink in moderation.
Rather, these attributes result from the roasted barley and the amount of hops used for brewing. The calorie load of the different types of Guinness is instead highly influenced by their alcohol content or ABV. While both their barley and hops confer Guinness with antioxidant properties, you should remember to indulge in beer in moderation to reduce your risk of negative health effects.
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