By Aillinn Brennan • Special to The Current
Beer in Ireland dates back more that 3,000 years to the Bronze Age. The ancient style known as gruit, was a brew of, the grain Barley, and botanicals, such as mud loving bog myrtle, the sacred herb of the Druids, meadowsweet and many more.
Before hops hopped along in around 736 Germany, the herbaceous perennial bog myrtle imparted a eucalyptus (hoppy) like flavor in the beer. A gruit recipe was found at an archaeological dig in the beautiful harbor city of Galway on Ireland’s west coast at an ancient brewery site. Of course modern brewers had to try to recreate it. You can find it!
Dry Irish Stout
If you’ve experienced a perfect pint of Guinness tapped before your eyes a vivid picture comes to mind. The bartender pours a deep caramel-colored glass of bubbling beer excitement which unfurls a dark burnt sienna wall of beer with a perfect white head when it settles in the glass. Behold the perfect pint.
When you taste it, it is surprisingly light bodied and extremely quaffable with a low ABV of about 4.O designed for throwing back pints and enjoying the “craic,” the fun, merriment and witty conversation of the Irish pub. The best-selling alcoholic beverage in Ireland is Guinness Stout!
In 1756 Arthur Guinness signed a 9,000 year (not a typo) lease for an old brewery in Dublin at St. James’s Gate. A modern version is still in operation today known as The Guinness Storehouse, a popular Dublin attraction. Guinness started off brewing dark porters which were very popular at the time and widely imported from London. Over time the style evolved into the quintessential Irish beer style, dry Irish stout.
The invention of the malt kiln in 1817 helped the style to evolve with kilned malted barley imparting the cocoa and expresso, notes we love about the brew. The classic pint of Guinness we enjoy today debuted in 1840.
In 1959 Guinness invented nitrogenation which imparts a carbonation of about 70 precent nitrogen and 30 precent carbon dioxide. With the help of a special piece of equipment on the tap the beer is forced through tiny holes causing the beautiful cascades of bubbles, the creamy texture and the long the long-lasting head.
Pairing For Your Pint
Ireland is famous for is cheese produced from cows who graze in the beautiful green pastures that make up the “40 shades of green.” Dubliner Cheese a combination of a cheddar and Parmigiano Reggiano has a sweet and nutty flavor that pairs perfectly with Guinness Stout. And it’s in our local grocery stores!
Traditional St. Pats fare are all naturals to pair with Stout. If you make a beef stew, gently braising the beef in stout will not only enhance the stews flavor it will make it a natural mate for that pint.
Do the same with Shepherds pie! The fat, salt and acid deliciousness of fish and chips with lashings of malt vinegar will create an opposites attract situation when paired with a nose-tickling creamy pint. Let’s not forget dessert, try rich chocolate, caramel, or coffee flavored sweet treats to savor your last sips of a perfectly paired meal.
Have crack at the “craic” and a shout out to Stout when you’re out and about this St. Patrick’s Day!
Aillinn Brennan is proprietor of The Marion Hose Bar located at 16 W. Broadway in Jim Thorpe.
For more visit www.marionhosebar.com
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