Inspired by Ireland
Mark Dewolf | By the Glass
With St. Patrick’s Day fast approaching, it’s a great time to investigate local beers inspired by Guinness, Ireland’s most famous brew. Guinness is defined as a Dry Stout.
The brand is so dominant in this segment that brewers are as likely to say they are crafting their beer in the “Guinness style” as they would say in the “Dry Stout” style.
According to the BJCP Style Guidelines, a beer made in the Dry Stout style should be a “very dark, roasty, bitter, creamy ale.” What makes this style standard out from others? It is their combination of a creamy palate, accentuated by a relative low to moderate carbonation level, and the use of unmalted barley in the production, which along with fairly high hop bitterness levels contributes to the distinctively dry finish of the style.
While many enjoy a pint of Guinness and other Dry Stouts on their own, they do pair well with food. The classic pairing is oysters, but the style is very versatile when it comes to food pairing. It makes a great match to robust stews and even grilled meats.
While Nova Scotia makes a number of great stouts, few are made in the Dry Irish Stout style. Most are in fact made in the North American style, or in one of the alternate stylistic variations of the style such as Oatmeal Stout, Sweet Stout, Russian Imperial Stout and even Oyster Stout.
This St. Patrick’s Day enjoy a pint of Guinness or better yet, enjoy a locally made stout, such as Cape Breton’s own Big Spruce Brewing’s Cereal Killer Oatmeal Stout. While it is not made as an Irish-style Dry Stout, it is one remarkably tasty brew.
Simple Leek & Potato Soup
Serves 4 to 6
INGREDIENTS
2 tbsp butter
3 large leeks, washed, thinly sliced
1 sprig thyme, leaves removed
1 bay leaf
2 cloves garlic, minced
2 ½ cups diced Yukon gold potatoes
1 litre chicken stock
Salt & pepper
DIRECTIONS
Melt butter over medium-low heat in heavy pot.
Add leeks, thyme and bay leaf, sauté until soft.
Add garlic and sauté until fragrant.
Add potatoes and chicken stock.
Bring to a boil, then reduce to a simmer.
Cook for approximately 20 minutes.
Remove the bay leaf.
Transfer a quarter of the soup to a blender; purée.
Return the purée soup back to the pot.
Season the soup with salt and pepper to taste.
