As you can tell from some of my recent posts and my plate, pictured above, from the Flying Saucer (that’s a future blog entry), Guinness is one of my favorite drinks in the world. Arthur Guinness started the St. James Gate Brewery in Dublin in 1759, so the brewery has had many, many years to get things right – especially the beer’s thick, creamy head, which comes from mixing the beer with nitrogen when poured.
You may be surprised that a 12 oz. Guinness Draught only has 125 calories. And according to the BBC News (2003), researchers believe that the “antioxidant compounds” in the Guinness, similar to those found in certain fruits and vegetables, are responsible for the health benefits because they slow down the deposit of harmful cholesterol on the artery walls (http://news.bbc.co.uk/2/hi/health/3266819.stm). Of course, the company that manufactures Guinness does not make “any medical claims” for its drinks. Whatever. I just like it because it tastes great, whether I’m drinking it or using it in some of my favorite recipes.
While I like the cans of Guinness that contain the nitrogen, I’d rather have a pint of it on tap (preferably in Ireland, of course). Sometimes I like to mix it up and will get a Black and Tan, which is a combination of Guinness and Bass.
Or I might try a Cream of Wheat, which is Guinness mixed with a Belgian witbier.
If my sweet tooth is calling, then I might get a Lava Lamp, which is Guinness mixed with a pale lager and Lindeman’s Framboise, which is a raspberry lambic (you can see a bit of it in the foam.) Yum!
I tried a Black Velvet, which is champagne floating on Guinness. To be honest, while not bad, I prefer not to mix the two – it’s almost sacrilegious.
As I mentioned earlier, Guinness is great to cook with – in addition to being a great tenderizer, it also adds a wonderful flavor to many recipes, like my corned beef and cabbage:
My slow-cooker Irish Stew:
And even Guinness and chocolate cupcakes:
So on this St. Patrick’s Day, sit back and enjoy a Guinness. I’ll take mine with a shot of Jamesons, thank you.
Eat, drink and be merry!