NewburyportNews.com, Newburyport, MA

PortWatch

March 13, 2013

Guinness, it’s not just for pint glasses anymore

Guinness, it's not just for pint glasses anymore

On a normal day, thirsty revelers easily drain two kegs of Guinness at Boston’s Black Rose tavern. Come St. Patrick’s Day — an official holiday in Bean Town — and they’ll plow thorough 55 kegs.

“It’s pretty crazy over there,” says Keenan Langlois, corporate chef for The Black Rose and the seven other restaurants in Boston’s Glynn Hospitality Group. “People start early and spend all day there.”

And these days, not all of that Guinness is going down parched gullets. With what he says is the largest Guinness account in the state of Massachusetts, Langlois figured it was time to use it as an ingredient in food, too. His Black Rose burger stacks prime beef with Irish bacon, shredded cabbage and Guinness-spiked ketchup. And he’s not alone.

Chefs have long known that the hearty Irish stout, brewed in Dublin since 1759, can add complexity to stews, soups, dips and even desserts. They use its bitterness and toasty malt flavor to offset rich, fatty meats, and echo its notes of chocolate and coffee in cakes and ice cream. Its creaminess offers a great platform for cheese, they say, especially Irish blues.

“It has a rich spectrum of uses,” says Paul Hartley, author of “Guinness: An Official Celebration of 250 Remarkable Years” (Hamlyn, 2009). “It’s this rounded velvety feel and it fuses with all the right things. Like oysters and blue cheese and chocolate. From time to time, I marinate chicken in Guinness and lime and grill it. It brings all that to life.”

Hartley’s idea of the perfect St. Patrick’s Day starts with Guinness-marinated Irish bacon, moves onto crepes with Guinness-poached mushrooms for lunch, and ends with a dinner of Irish “beef cobbler,” that is, Guinness-braised beef served with scones.

Pastry chef Alice Medrich would add dessert. Medrich has laced Guinness through chocolate cupcakes, reduced it to a syrupy essence, concocted creamy, egg-yolk-based ice cream from it and made Guinness granita to scrape over vanilla ice cream.

Text Only | Photo Reprints

Special Features
AP Video
Deadly Avalanche Sweeps Slopes of Mount Everest Police Arrest Suspect in Highway Shootings Drought Concerns May Hurt Lake Tourism Vermont Goat Meat Gives Refugees Taste of Home Calif. Investigators Re-construct Fatal Bus Cras Mayor Rob Ford Launches Re-election Campaign Appellate Court Hears Okla. Gay Marriage Case Author Gabriel Garcia Marquez Dead at 87 Beau Biden Plans 2016 Run for Del. Governor Chelsea Clinton Is Pregnant Horseless Carriage Introduced at NY Auto Show Obama Hopeful on Ukraine, Will Watch Russians Flamingo Frenzy Ahead of Zoo Construction Crew Criticized Over Handling of Ferry Disaster Agreement Reached to Calm Ukraine Tensions Raw: Pope Francis Performs Pre-easter Ritual Boston Bombing Survivors One Year Later Sister of Slain MIT Officer Reflects on Bombing
Special Features