Ahhh, St. Patrick’s Day. March 17th. A day where we all wear green and head out to our favourite pubs for a pint of Guinness or other stouts, or sometimes, that green food-coloured lager.

While St. Patrick’s Day is often associated with the enjoyment of stouts, this post will delve deeper into the essence of these iconic beers beyond their holiday connections. Whether you’re a seasoned stout enthusiast or new to the world of dark beers, join me as I celebrate the artistry and craftsmanship behind one of the beer world’s most beloved styles.

What is a Stout?

Stouts hold a special place in the craft beer world, renowned for their roasted flavours, creamy texture, and often higher alcohol content. Originating from the breweries of 18th-century England, stouts have evolved into a diverse category of dark beers with a wide range of styles and interpretations. The key characteristics include their dark colour, malt-forward profile, and sometimes hints of coffee, chocolate, or caramel flavours. From the smooth and creamy textures of oatmeal stouts to the bold and robust character of imperial stouts, each variation offers beer enthusiasts a unique tasting experience.

Exploring Stout Varieties:

Just like any beer type, there are a variety of types of stouts. These are listed below with a common example plus one from here in Alberta!

• Irish Dry Stout (examples: Guinness, Arcadia Brewing Ruff Riland Road Dry Irish Stout):
  Light-bodied, dry, with flavours of roasted barley and hints of coffee and chocolate.
• Imperial Stout (North Coast Brewing Old Rasputin Imperial Stout, Blindman Brewing Ichorous Imperial Stout):
  Bold and robust, with higher alcohol content and intense flavours of dark chocolate, espresso, and dried fruits.
• Milk Stout (Duck-Rabbit Milk Stout, Omen Brewing Spilt Milk):
  Sweet and creamy, brewed with lactose for added sweetness and a smooth mouthfeel.
• Oatmeal Stout (St. Ambroise Oatmeal Stout, Hell’s Basement Ghost Train Oatmeal Stout):
  Smooth and silky, brewed with oats for a creamy texture and subtle sweetness.
• Pastry Stout (Du Claw Sweet Baby Swirl Chocolate Peanut Butter White Stout, Town Square White Wedding Pastry Stout):
  Sweet and dessert-like, includes adjuncts that give it flavours reminiscent of a dessert. These stouts typically have a thicker mouthfeel and a sweet finish.

Crafting with Stout: Recipes to Try:

Since I love stouts, I have worked a few of them, including Guinness, into recipes:

• Stews: In the Chicken coq-a-stout, I replaced the classic red wine with a stout to get a rich, warm winter stew. Try the Chocolate Stout Beef Stew for another meal simmered in a rich, velvety broth, accented by the deep, malty notes of a well-chosen stout.
• Cookies: Infusing baked goods with the rich, malty flavours of your favourite stout will add depth and complexity that elevates ordinary treats to extraordinary indulgence. Try the Oatmeal stout oatmeal cookies or Milk Stout Chocolate Chip Cookies.
• Garlicky Guinness Glaze: This savoury glaze elevates ordinary chicken into a gourmet delight.

Conclusion:

In conclusion, as we bid farewell to another St. Patrick’s Day, let’s carry forward the appreciation for stouts beyond the holiday festivities. Whether sipping on a classic Guinness or experimenting with local brew variations in your cooking and baking adventures, raise our frothy glassed to the enduring legacy of stouts, and may their dark, rich allure continue to inspire and delight for generations to come.