St. Patrick’s Day is just next week but, if you’re like us in Buffalo, the festivities will begin this weekend. At the request of my best friend, I’ll be making my Guinness Cupcakes for a party on Saturday this year, but if you’re more into chewy brownies than mini cakes, this recipe should do the trick for you.

Beamish Stout Brownies

Preheat oven to 375° Butter a 9×13" baking pan and set aside.

In a bowl, whisk flour, cocoa powder and salt until combined well. Set aside.

In a double boiler or your microwave, melt butter, bittersweet chocolate and chocolate chips, stirring constantly. Remove from heat and set aside.

In a large bowl, beat eggs and sugar until light and fluffy. Add in melted chocolate mixture and beat until smooth. Add in flour mixture, mixing well. Whisk in Beamish, then drop toffee bits into the batter, and gently fold.

Pour into baking pan and bake for 25 minutes, or until inserted toothpick comes out clean. Cool brownies to room temperature and dust with powdered sugar before serving.

Cheers!

TAGS [ COOKING WITH BEER | BEAMISH BROWNIES | IRISH STOUT BROWNIES | BAKING WITH BEER ]

Last night I enjoyed my very first Buffalo Good Beer Club meeting, held monthly at Mr. Goodbar (quite possibly the best beer bar in the city). For the month of March, we delved into the world of stouts… 11 of them, to be exact.

Pete (KegWorks model and draft beer guru) and I got there 30 minutes early since the Sabres were playing and we wanted to make sure we had a table. Since I was about to enjoy quite a few stouts, I decided my first beer of the evening would be Ommegang Abbey Ale. If you’ve never had it on tap, you’ve never really understood the delicious complexity that is Abbey Ale. Do yourself a favor and get some. Now.

Enough about the pre-gaming… onto our "St. Patty’s Day Feast and Stout Tasting." Featured brews for the evening were:

• Murphy’s Irish Stout
• Lost Coast 8 Ball Stout
• Rogue Shakespeare Oatmeal Stout
• Goose Island Oatmeal Stout
• Fort Collins Chocolate Stout
• Left Hand Milk Stout
• Coopers Best Extra Stout
• Lagunitas Espresso Stout
• Arcadia Imperial Stout
• Oscar Blues Ten Fidy
• Great Divide Oak Aged Yeti

There was some incredible food after the tastings as well; Irish soda bread with currants, potato leek soup and corned beef with cabbage. All freshly prepared and a perfect end to some yummy stouts. It was great to see Mike of BuffaloBeerBlog.com, too. He’s heavily affiliated with Good Beer Club and helping to promote great brews to Buffalonians in general.

I dug most of the beers I tasted last night but the one that really stood out to me was the Great Divide Oak Aged Yeti. This Russian Imperial Stout weighed in at 9.5% ABV and poured deep black, just as an imperial stout should. Its aroma was of sweet, roasty malts, bitter coffee and chocolate. It was superbly full-bodied and extremely well balanced; sweet when I first sipped and then slightly bitter in the finish. I was very pleased when the boys pouring the brews completely filled up my tasting glass with the Oak Aged Yeti. Very pleased, indeed.

I can hardly wait for Good Beer Club next month. I’ll be sure to have a full report!

TAGS [ BEER CLUB | STOUT TASTING | IRISH FARE ]

I’ve had a number of pumpkin ales in my time but never a pumpkin stout, let alone an imperial pumpkin stout. When I received this from USA Beer Trends I looked it up right away, to find out exactly what "Divine Reserve #9" was; as soon as I read its style, I couldn’t wait to try it.

This particular Divine Reserve has an ABV of 11%, so after tasting the Oskar Blues Ten Fidy just an hour before, I was expecting some heavy alcohol in the nose and palate. This however, was not the case. It poured a deep black with hints of crimson and a thick, caramel colored head. And its aroma? Damn. It smells straight up like fresh baked pumpkin pie. I’m floored that the high alcohol content isn’t overtaking this. Floored. Nutmeg, cinnamon and sweet pumpkin, through and through.

Not gonna lie, though… typically I don’t dig on super spiced beers. The only pumpkin ales I’ve loved, for example, are the ones that have hints of spice and pumpkin. Divine Reserve 9’s aroma had me a tad worried, since it was so very much like pie, but I went into my first sip with an open mind and heart.

The taste. I could not help but savor this imperial stout. It tastes of pumpkin pie; all pumpkin, cinnamon, nutmeg, gingerbread… with just a hint of alcohol in the finish, accompanied by a bit of caraway and dark chocolate. How St. Arnold achieved such a complex, sweet brew with an ABV of 11% is beyond me. Its medium-heavy body was exquisite and a perfect match to the taste and aroma. Honestly, I’ve never had a better pumpkin beer and cannot thank Larry enough for sending it in my care package.

Cheers to St. Arnold; Divine Reserve #9 is a well brewed, high octane pumpkin stout, no doubts about it.

TAGS [ BEER REVIEWS | IMPERIAL STOUTS | IMPERIAL PUMPKIN STOUT | ST. ARNOLD DIVINE RESERVE | DIVINE RESERVE 9 ]

I decided to make Ten Fidy the first to taste, of my four beers from USA Beer Trends. I love dark, thick brews, so I was very much looking forward to trying this Russian Imperial Stout.

As I’m pouring, I’m thinking, "so far, so good." It looks thick as hell and dark as night, like motor oil, straight from the can. Impenetrable. The 2 finger head was a caramel color that made it all look oh-so-inviting, despite the fact that it dissipated some quickly.

When I took my first whiff, I was blown away by the smell of alcohol. I wasn’t expecting it to be quite so noticeable at 9.5% ABV. This much alcohol I expect from the 13% Bourbon County Stout, but I didn’t quite expect it here… not that that’s a bad thing, just unexpected. Behind the alcohol aroma, I found hints of bitter chocolate and a bit of malty sweetness, somehow sneaking through.

Oskar Blues Ten Fidy which, according to the website is actually 10.5% ABV (my can of Ten Fidy said 9.5%), tastes very much like dark, bitter chocolate and coffee with sweet molasses and a very noticeable alcohol flavor. After taking in the nose, I expected this and it certainly delivered. The only area that I felt it was lacking was in the mouthfeel, quite honestly. From its pour and aroma, I really thought it would be a heavier brew. I mean, I’m a HUGE fan of Oskar Blues Old Chub, their Scottish ale, and if I remember correctly, the Old Chub has about as much body as this Russian Imperial Stout.

Overall, I found this stout dark and complex, just how I like them; I only wish there had been a bit more body. Would I drink it again though? Yes. Yes I would.

Thanks again to Larry at USA Beer Trends for passing it along!

*****Post Update 3/11/10*****

After enjoying 11 stouts at the Good Beer Club meeting yesterday, Ten Fidy being one of them, my opinion on its body has slightly changed. I’m not sure if I had a funky pour for this review or what, but the Ten Fidy was definitely one of the heavier bodied stouts I tasted at the club meeting. That being said, I simply had to update this post.

Cheers!

TAGS [ BEER REVIEWS | RUSSIAN IMPERIAL STOUT | OSKAR BLUES | TEN FIDY | IMPERIAL STOUTS ]

I can’t get enough of this bourbon barrel-aged stout. That being said, I wish it wasn’t so expensive, but when it comes to beer this good, it’s worth it to me.

Goose Island Bourbon County Stout is a Bourbon Barrel-Aged Imperial Stout that weighs in at 13% ABV and pours a deep onyx black. Its tan head doesn’t stick around for too long but with that high of an alcohol content and barrel aging, I didn’t really expect it to.

It’s aroma was one of bourbon—in fact, if I’d been blindfolded, I wouldn’t have picked this out as a beer from its scent alone. Chocolate followed the aroma of bourbon, but overall, the alcohol overwhelmed. In my first sip, I was nearly floored by how high-octane this stout is. All I could think was, chocolate covered bourbon rocket fuel. I don’t want to this thought to scare you though. If rocket fuel tasted like this, I’d drink it all the time. Its carbonation is light and the beer has a heavy mouthfeel overall, which got heavier as it warmed up. Really lovely.

After my palate got over its initial shock, and I swished sips around in my mouth a bit, I was inundated with tastes are deep, dark chocolate, bourbon (my favorite liquor) and toasty malts. There was no hop flavor to speak of, which is ok by me, because I was most definitely in the mood for a winter warmer… and if Bourbon County Stout doesn’t warm you up, I don’t know what will. Further sips and contemplation brought out flavors of caramel and molasses, and I could even taste hints of the barrel this was aged in. Complex and incredible.

I’ve bought a number of 4-packs of this with the intention of cellaring it to see how it tastes over a few years… I need to practice patience with this, as each time I pick some up, I sneak back into the basement and grab a bottle. Bad Hannah. Bad.

Next time I run into it, I’ll pick up two more 4-packs to see if I can’t convince myself to keep my hands off of 5 bottles (I’d like to age them for 5 years, but check one bottle each year to see differences from year to year). Wish me luck!

TAGS [ BEER REVIEWS | BOURBON COUNTY STOUT | IMPERIAL STOUT | IMPERIAL STOUT REVIEWS | GOOSE ISLAND ]

I’ve been wanting to try this for months. From the first time I heard about it, I knew I had to have it. Unfortunately, I can’t buy it around Buffalo (sigh). When Deron (of Top 5 Beers fame) told me his pal, Murf, had picked some up in Boston, I nearly fell out of my chair. Yesterday afternoon, Deron snuck into the office and near-slammed a can of it on my desk. Of course, I just had to try it last night, and I’m glad I did.

Monk’s Blood is 8.3% ABV and brewed with vanilla, fig, oak chips and cinnamon… a combination that sounded far too interesting not to try. It poured a deep ruby with a two-finger head that dissipated with a quickness. It offered up a very sweet aroma, mostly of raisins (I imagine from the fig) with vanilla and a hint of brett. By the end of my second long sniff, some bitter notes burst through the sweet. Intriguing aroma, for sure.

In my first sip, I could most definitely taste the fig. This Belgian Strong Dark Ale is lightly sweet while it’s swirling around in my mouth, with an aftertaste that’s reminiscent of sour cherry. The yeast is also very present; I could taste the brett that I smelled before sipping. Some people may not dig this (best way to describe it is like a band-aid) but I assure you, if you like Ommegang Biere de Mars, you’ll enjoy Monk’s Blood. Heat from the cinnamon and alcohol danced together through the finish.

In regards to mouthfeel, I could only feel its light, crisp carbonation on the edges and tip of my tongue. The rest of the sip is a more full-bodied one. I’d have to say overall, it has a medium mouthfeel; not so heavy that I couldn’t have more than one. I wouldn’t call this a session beer, as too many would leave me on the floor, but I’d definitely like to come into Monk’s Blood again. If you have it by you, I recommend you try some for yourself.

And Deron, thanks again. You’re the best, mang.

TAGS [ BEER REVIEWS | 21ST AMENDMENT | MONK'S BLOOD | BELGIAN ALE | BELGIAN STRONG ALE | DARK ALE ]

Since the greatest drinking day all year is slowly starting to become larger than just a blip on everyone’s radar, I figured it would be a great time to chime in with my top 5 Irish Dry Stouts. That smooth, creamy, roasty, inky abyss that, thanks to Arthur Guinness were all very familiar with and at times, can drink enough to fill up a small swimming pool without getting super full, or even better, super drunk. Thankfully, that makes it a very appropriate beer to be enjoying when some of us are at the bar at 8:00 in the morning on parade day.

The History of Irish Dry Stout

Truly a beer style that is associated more to one single brewery than any other style, Irish Dry Stout was born in 1759, when Mr. Guinness signed a 9,000 year lease on the St. James Gate Brewery in Dublin, Ireland. He had some experience brewing, but he made this move to make his fortune, and in an effort to capitalize on the success of London Porters, hired an expert porter brewer to help him. Intended to be a stronger, roastier version, it was originally called Stout Porter, although the Porter was eventually dropped and modern versions are brewed from a lower original gravity and no longer reflect a higher strength than porters. As of this writing, Guinness brews 20 versions of stout in more than 40 countries and sells it in 135 countries. An immensely successful and popular beer, as most bars that serve beer and have a stout on draft, most of the time it will be the big G.

Irish Dry Stout Characteristics

As were all aware, Irish Dry Stout is jet black to deep brown in appearance, with some garnet highlights here and there. It can be clear or opaque, and its second signature is its thick, creamy, long-lasting tan-to brown-colored head. They have a moderate, roasty, grainy sharpness of flavor, with some light to moderate acidic sourness and medium to high hop bitterness. The roasted grains provide a dry, coffee-like finish with some bittersweet or unsweetened chocolate character in the palate, and the creaminess will provide a lot of balance. Dry Stout can be medium light to medium-full in body, with low to moderate carbonation, and for a beer with high hop bitterness and a large proportion of dark grains present, this style of beer is exceptionally smooth. It’s no wonder so many of these stouts are served on a nitro system, because that’s what ices the cake for them in the smooth and creamy department.

Irish Dry Stout Food Pairings

Incredibly versatile with food, Irish Dry Stout may throw you a few curveballs with what it can pair with. Some versions of the style are actually brewed with oysters, because their briny texture and sea flavors pair so well with the dry, profound bitterness of the beer. Basically, any member of the shellfish family is a great call with this style, the sweetness from the sea is amplified ever so well when paired. Another great food family to place on the table with IDS is pork, be it ham, sausage, bacon or tenderloin, especially if it’s roasted. Most heartier, richer foods apply here, be it a meat pie, barbecued beef, a burger or a ribeye steak. Everyone out there, Irish or not, probably has a recipe for corned beef and cabbage, and a bottle of IDS is almost essential to be poured into the pot as the meat and veggies simmer away. And if you’re making a pot of beef stew and happen to run out of stock, (which happens to me WAY too often) a bottle of IDS will complement it magnificently. Cheese isn’t exactly a perfect partner here, but an aged Dubliner cheddar would work well. And as far as desserts go, fruit tarts or pies are an excellent choice, as is chocolate soufflé, tiramisu or mousse.

So there’s the (or my) 411 on Irish Dry Stout. I may get flamed a bit for not including the mighty Guinness on my list, but I digress. It truly is a magnificent beer, however I find the following 5 a bit better, if for any reason other than they’re a bit more unique and/or harder to find. IDS has yet to really be viewed, or brewed as a seasonal beer, but I have noticed the past few years that they are more prevalent in your local pub this time of year. Hopefully in the upcoming weeks when you’re giving your liver its annual test of resiliency and stamina, you can seek a few of these out instead of downing 14 of the aluminum Budweiser bottles with the shamrocks on them. On St. Patty’s day, that’s just not good game.

Murphy’s Irish Stout

Beamish Irish Stout

Victory Donnybrook Stout

North Coast Old #38 Stout

Sly Fox O’Reilly’s Stout

TAGS [ IRISH DRY STOUT | GUINNESS | MURPHY'S | BEAMISH | ST. PATRICK'S DAY | IRISH STOUTS | BEER REVIEWS ]