The many faces of Guinness
Plenty o'ways to ingest a Guinness this St. Pats Day.
Erica Gannett
Firkin & Pheasant's Guinness steak and mushroom pie
Few drinks are more closely associated with St. Patrick’s Day than Guinness—that 250-year-old stout, chock-full of roast barley and treated with fishes' air bladders. Yum. So-called purists will argue that the only ingredient that should be added to a pint is more Guinness, but some bartenders and chefs around the city are coming up with creative ways to serve up this delicious drink. From macaroni and cheese to black-and-blues, Decider investigates a few ways to get your fill.
Guinness steak and mushroom pie
This hearty pie, which is enclosed in a puff pastry crust, relies on Guinness for its creamy texture and richness. Max Nazabl, chef at the recently opened The Firkin & Pheasant, uses 4 quarts of Guinness when cooking it up, but reduces the Guinness to about 2 quarts by simmering it for more than two hours. While the bitterness of Guinness helps complement the spices, the stout also serves to tenderize the beef.
Where to get it: The Firkin & Pheasant
Bonus: Though F&P serves Guinness ice cream floats on a daily basis, it will also be featuring a Guinness and Baileys cheesecake to satisfy sweet and boozy tooths on St. Patrick's Day.
This hearty pie, which is enclosed in a puff pastry crust, relies on Guinness for its creamy texture and richness. Max Nazabl, chef at the recently opened The Firkin & Pheasant, uses 4 quarts of Guinness when cooking it up, but reduces the Guinness to about 2 quarts by simmering it for more than two hours. While the bitterness of Guinness helps complement the spices, the stout also serves to tenderize the beef.
Where to get it: The Firkin & Pheasant
Bonus: Though F&P serves Guinness ice cream floats on a daily basis, it will also be featuring a Guinness and Baileys cheesecake to satisfy sweet and boozy tooths on St. Patrick's Day.
Black velvet
Those who have trouble downing a whole pint of thick Guinness might want to consider ordering a black velvet. Half of the pint glass should be filled with hard cider—like Strongbow or Woodchuck—and then a pouring spoon should be used to float Guinness on top of the cider. The Guinness cuts the sweet and tangy cider, but if the bartender can’t properly float it, then the drink will taste like an awful amalgam of rotten fruit and skunked stout.
Where to get it: Charlie’s Ale House pours a great one, but anyplace with Guinness and cider on tap will do.
Bonus: Ordering a black velvet might mean a glass filled with Guinness and champagne, depending on the bar. Some people argue that the Guinness and cider combo should be referred to as “the poor man’s black velvet.”
Those who have trouble downing a whole pint of thick Guinness might want to consider ordering a black velvet. Half of the pint glass should be filled with hard cider—like Strongbow or Woodchuck—and then a pouring spoon should be used to float Guinness on top of the cider. The Guinness cuts the sweet and tangy cider, but if the bartender can’t properly float it, then the drink will taste like an awful amalgam of rotten fruit and skunked stout.
Where to get it: Charlie’s Ale House pours a great one, but anyplace with Guinness and cider on tap will do.
Bonus: Ordering a black velvet might mean a glass filled with Guinness and champagne, depending on the bar. Some people argue that the Guinness and cider combo should be referred to as “the poor man’s black velvet.”
Guinness pizza
Though Frasca commonly serves beer-infused pizza crust, the restaurant will unveil its Guinness pizza this St. Patrick’s Day. Using a gallon of Guinness to make about 40 pies, owner Josh Rutherford says the stout darkens the crust and adds to the yeastiness of the dough. It comes topped with potatoes, appropriately, along with white onions and béchamel. While the Guinness won’t overshadow the toppings, its beery flavor will certainly be noticed in each bite.
Where to get it: Frasca
Bonus: Anyone who orders the Guinness pizza is also likely to pay $4 for Guinness.
Though Frasca commonly serves beer-infused pizza crust, the restaurant will unveil its Guinness pizza this St. Patrick’s Day. Using a gallon of Guinness to make about 40 pies, owner Josh Rutherford says the stout darkens the crust and adds to the yeastiness of the dough. It comes topped with potatoes, appropriately, along with white onions and béchamel. While the Guinness won’t overshadow the toppings, its beery flavor will certainly be noticed in each bite.
Where to get it: Frasca
Bonus: Anyone who orders the Guinness pizza is also likely to pay $4 for Guinness.
Black and blue
The popularity of Blue Moon has skyrocketed during the past few years. Not surprisingly, it has also become rather popular to mix the white ale with Guinness. This concoction doesn't require much—just the ability to float the stout on the ale. As the two beers mix, the spices from the Blue Moon add a crisp taste to the Guinness.
Where to get it: Lucky’s Sandwich Company, or anyplace that has Guinness and Blue Moon on tap.
Bonus: This combo goes by a few names, including: eclipse, black moon, and dark side of the moon. Certain bars translate black and blue to mean blueberry-flavored beer mixed with Guinness, or even a PBR with the stout.
The popularity of Blue Moon has skyrocketed during the past few years. Not surprisingly, it has also become rather popular to mix the white ale with Guinness. This concoction doesn't require much—just the ability to float the stout on the ale. As the two beers mix, the spices from the Blue Moon add a crisp taste to the Guinness.
Where to get it: Lucky’s Sandwich Company, or anyplace that has Guinness and Blue Moon on tap.
Bonus: This combo goes by a few names, including: eclipse, black moon, and dark side of the moon. Certain bars translate black and blue to mean blueberry-flavored beer mixed with Guinness, or even a PBR with the stout.
Guinness macaroni and cheese
Geanne Carlson, executive chef at Mrs. Murphy and Sons Irish Bistro, says, “Too much Guinness in anything is not good,” and this attitude shows in her baked macaroni and cheese. With just a quart of Guinness in three gallons of cheese sauce, there’s no beer taste in the dish. But, the small amount of Guinness does help to thicken the sauce and gives it a slightly bitter edge.
Where to get it: Mrs. Murphy & Sons Irish Bistro
Bonus: The Guinness mac and cheese is served as a side dish to a full rack of ribs, which is glazed in whiskey marmalade barbecue sauce. What a combo.
Geanne Carlson, executive chef at Mrs. Murphy and Sons Irish Bistro, says, “Too much Guinness in anything is not good,” and this attitude shows in her baked macaroni and cheese. With just a quart of Guinness in three gallons of cheese sauce, there’s no beer taste in the dish. But, the small amount of Guinness does help to thicken the sauce and gives it a slightly bitter edge.
Where to get it: Mrs. Murphy & Sons Irish Bistro
Bonus: The Guinness mac and cheese is served as a side dish to a full rack of ribs, which is glazed in whiskey marmalade barbecue sauce. What a combo.
