guinness

Stout lovers get excited: for the first time since it began exporting to the US, Guinness is introducing a new stout beer to select markets.

On April 24, to celebrate its quarter-of-a-century draught legacy, Guinness is launching a limited-edition beer, 250th Anniversary Stout, which will be available in bars and stores in the US, Australia, and Singapore. The anniversary brew honors Arthur Guinness's signing of a 9,000-year lease in 1759 at St. James's Gate Brewery in Dublin, where the company's flagship brewery is located.

Less creamy than its original counterpart, the special-release brew will have a heavy malt flavor and more effervescence, along with a slightly higher alcohol content. Instead of nitrogen and carbon dioxide (used in original Guinness draught), the new stout will use carbonation, as well as two types of malt, and triple hops. The resulting beer is intended to have a more refreshing taste and a simpler pouring process.

Unlike Guinness's famous two-part pouring process (which involves filling the glass 75 percent of the way at an angle, letting the surge of foam settle, and then topping it off with the rest), the anniversary stout can be poured at once.

Since I love a bold, zippy beer, this stout sounds like something I can get behind — possibly even more so than traditional Guinness. When April 24 arrives, stock up while you can, since the commemorative brew is only slated to be around for six months. Do you have plans to seek out the special-release stout?

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Every once in a while it's nice to have a little indulgence in life. This weekend, I made a decadent chocolate-stout cake to celebrate the start of the new year. The addition of Guinness creates an incredibly moist cake with a delicious, bittersweet aftertaste. For chocoholics, the cake is absolutely heavenly!

To balance the dense richness, I served each slice with a dollop of vanilla ice cream. Whipped cream would also be lovely on the side. The original recipe calls for three, 8-inch cake pans, but I own 9-inch pans, so I halved the recipe and made a two-layer cake. To satisfy your chocolate craving, read more

Earlier this week, I tipped you off to the winners of the Chocolate Adventure Recipe Contest, and while the top three spots do sound delicious, I was more intrigued by the runner-up. The name is Chocolate Ginger Delight, and it's a Guinness stout with sweetened condensed milk, ground ginger, and chocolate. Creator Karen Ariele Imm has really taken this pub favorite to a new level. If it sounds intriguing to you, get the recipe when you read more

If you've ever gone to a pub and ordered yourself a Guinness, you know that there's a bit of waiting involved. The bartender starts to pour your beer, walks away, mixes up several other drinks, comes back pours some more, and eventually after a few cycles of this, you're presented with a lovely, perfect Guinness. It's definitely a good things come to those who wait sort of a thing.

Keeping that in mind, director Nicolai Fuglsig has created a new Guinness commercial called "Tipping Point" that is a large scale domino-style ripple effect ultimately leading to a finished gigantic pint of Guinness. The commercial cost a reported 10 million pounds — roughly 20 million dollars — and includes 6,000 dominoes, 10,000 books, 400 tires, 75 mirrors, 50 fridges, 45 wardrobes and six cars. With all those items, the domino chain takes quite a while to finish, but it is really fantastic when it does. I guess good things do come to those who wait.

To check out the commercial, read more

The rambunctious holiday tradition of wearing green and guzzling beer is just a few days away. For most of us that means hitting the bars and drinking green beers, but wait! Do you think true Irish drink beer? No way, they drink Guinness (although, a friend was just telling me about an article stating that more Irish are drinking wine instead of beer, but that's a whole other story...)! And apparently they're not alone because 13 million pints of Guinness are poured across the planet, that's more than 150 pints every second!

So to ensure that your pint is poured just right, Guinness Brewmaster Fergal Murray has some great tips:

• Use a clean, dry glass -- preferably an Imperial 20-ounce pint with branded logo
• Hold the glass at a 45-degree angle and never allow the spout to touch the beer or glass
• The Pour: Pull faucet down and allow beer to fill glass. You will see the surge commence
• The Settle: Allow the nitrogen bubbles create the theater and wonderful surge event, creating the beautiful creamy head
• The Top Up: The beer has settled (there is a distinct gap between dark liquid and head) and the glass is topped up slowly to create a domed effect with the head proud of the glass
• The Presentation: Give the creation of the perfect pint to the adoring customer

Oh and speaking of Guinness, their online webstore has a bunch of things you never knew you needed, including Guinness T-shirts, salt & pepper shakers, awesome posters, socks and underwear. Yes, they even have underwear.

Source: KSAT

This week YumSugar and I are all about highlighting fabulous ways for you to enjoy St. Patrick's Day to the fullest. There are many people who believe you can't celebrate St. Patrick's Day without drinking a glass of Ireland's most famous beer, Guinness. However Guinness with its dark, creamy thickness is not a beer for everyone. Even after pouring countless glasses way back in my Irish pub working days, I never developed a taste for it. How will we, the non-Guinness drinkers, really truly celebrate St. Patty's (without having to down several Irish Car Bombs)? By drinking a black velvet! A black velvet is a seductive mix of equal parts Guinness and champagne. Don't be scared or disgusted, be adventurous and experimental. To make this for your pals at your St. P Day soirée, read more

Yesterday I provided the recipe for a hearty Guinness Beef Stew and today I'm wondering what to do with the leftovers. I've come up with a bunch of different ideas (hollow out a small loaf of bread and serve it inside a bread bowl, get some large tortillas and create a irish stew wrap, serve it over pasta or rice, heat it back up with a little bit of cornstarch to thicken it up and serve it in a sandwich), however what I really want to do is just heat up the stew and eat it again! And, since the flavors have had some time to hang out and meld more, I know the stew is going to take even better today.

In case you missed the recipe, I'm putting it up again, but this time with step-by-step picture instructions. To check it out, read more

St. Patrick's day is coming up and I thought it would be fun to celebrate with (aka: a nice excuse to make) a hearty Guinness Stew. I had been looking through several different recipes when the latest issue of Cook's Country arrived in my mailbox and what do you know, there on page 8 was a recipe for a well-tested Guinness Beef Stew. Since they usually have pretty good recipes, I have decided that I'm going to give theirs a try. This recipe is an all-day affair (although the work required is pretty minimal), so why not go out and get your supplies and join me?! I'll take pictures of my endeavor and post them up here later this evening (assuming there's no kitchen fiascos...). To check out the recipe, read more