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

FAQs

Is Guinness good for cooking? ›

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' unique flavour means it can be used to make amazing sauces for all kinds of meals. Steak and Guinness stews, for example, will be richer and have a darker taste than if you used a lighter ale.

Add some bubbles. If you want to pretend to be upper-class as well as Irish this Paddy's Day, get adding some champagne to the black stuff. This brilliant mix is known as a Black Velvet!

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.

"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.

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.

The Trojan horse is also called a Guinness and co*ke, a name which tells you everything you need to mix it up. A popular summertime drink in the United Kingdom, it's a very simple recipe and a brilliant way to liven up the dark stout beer.

What cheese goes with Guinness? ›

There are both alcoholic and non-alcoholic drinks that you can mix with Guinness. Mix champagne for a bubbly finish, rum for a deep richness, or ginger beer for some spice.

Temperature - Best Served Cold

The correct temperature keeps the gas inside of the beer at its proper balance. This is important in maintaining the perfect Guinness taste experience. Beer that is too warm will foam due to overexcited CO2.

Guinness and Black is a pint of Guinness with a dash of blackcurrant cordial, turning the head purple.

Your perfect pint, complete with its creamy white head, just domed proud of the glass rim, is then ready to drink. At home, you should let the can chill for at least 24 hours before pouring the contents of the can into a large glass in one smooth action.

Guinness Stout or Extra Stout produces a dark, rich, flavorful sauce for your marinade that is also an effective meat tenderizer. Use this recipe for any steak, but we like the Rib-Eye, especially if this cut is on sale.

There are few better ways to use up a few glugs of stout than in a steak and ale pie. But if you fancy venturing beyond the comfort food realm, pick up some more unusual cuts of steak and experiment with cooking methods. Try using stout as a marinade for beef cheeks, or to deglaze the pan after browning shin steaks.

For recipes calling for dark beers (porter, stout) mushroom stock will work in place of Guinness or other dark beers. Unless you're baking: A dark, nonalcoholic variety should be used instead of dark beer in baked goods like stout cake and beer bread.

Guinness has a malty sweetness and a hoppy bitterness, with notes of coffee and chocolate. A roasted flavor also comes through, courtesy of the roasted unmalted barley that goes into its brewing.