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.

Steak and Guinness stews, for example, will be richer and have a darker taste than if you used a lighter ale. But the stout can also add a wonderful, caramelised flavour to BBQ sauce that would be perfect for sticky ribs, burgers, hunters' chicken, and countless other dishes.

"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.

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.

Guinness is a great beer to drink at the pub, but it's also a fantastic cooking ingredient. Known as "The Black Stuff," Guinness Stout is a very dark beer with an unmistakable taste. When that rich, roasted wheat flavor finds its way into food, it lends a new dimension to the dish.

Guinness and Ginger Ale: If you're looking for a lighter and more refreshing option, try mixing Guinness with ginger ale. Fill a glass with ice, then pour in equal parts Guinness and ginger ale. Give it a gentle stir and garnish with a slice of lime.

What is a snakebite with Guinness? ›

The Snakebite is a layered beer co*cktail made with equal parts beer and hard cider. It gained popularity in the United Kingdom in the 1980's where they primarily use a lager beer. As it grew in popularity in the U.S., it became common to use an Irish stout, like Guinness, in place of a lager.

Guinness brews different beers but the ones from Dublin will taste the same wherever you drink them. The caveat is its age and storage conditions.

Guinness (the regular variety) is served from draught in the ballpark of 6 degrees (c) while Guinness extra cold has an additional cooler in the line to be served (you guessed it) extra cold at around 3.5 degrees. Some (more specialised) pubs have two separate taps for each variety while most have one.

And none of this is to dismiss the notion of Guinness stew, which is delicious. But one could use any type of malty beer such as a porter, a different type of stout, or even a milder type of ale in chili – anything that works with the bolder flavor of beef. Some recipes for Irish stew call for red wine instead.