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Posts Tagged ‘stout’

Beer is good for a lot of things. Like getting drunk. And helping me become that more well-rounded person I’ve always wanted to be (talking about curves this time). Like wine, beer goes well with a lot of different foods. But what a lot of people don’t know, also as with wine, it goes well in a lot of different foods.

Now you have your classics, like beer battered fish, beer battered chicken, beer battered calamari, beer can chicken and The Pub’s famous beer cheese soup, but for the purpose of DML! I wanted to do something a little different, and also potentially vegan-friendly, as good as beer battered calamari sounds. So I found a recipe for something that combines two of my favorite things — Guinness and diabetes-inducing food: Guinness Stout brownies.

The secret ingredient is happiness

The secret ingredient is happiness

  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted room temperature butter, cut into cubes
  • 8 ounces dark bittersweet chocolate, chopped
  • 3/4 cup white chocolate chips
  • 4 large eggs, at room temperature
  • 1 cup superfine or granulated sugar
  • 1-1/4 cups (10 ounces) Guinness Extra Stout beer
  • 1 cup semi-sweet chocolate chips
  • 1/8 cup (about) confectioners’ sugar for dusting

Now, the recipe calls for eggs, butter and white chocolate chips, but if you’re looking to veganify this, you can substitute applesauce for the eggs, margarine or vegetable oil for the butter, and semi-sweet chocolate chips for the white chocolate. I also recently learned through College Green Tooth that Guinness isn’t vegan friendly either, so you can substitute that with Samuel Adams Cream Stout.

So the process was long and boring, and the recipe is posted above, so instead of going through exactly how I made these brownies, I thought I’d just post a happy little slide show:

Vodpod videos no longer available.

more about “untitled”, posted with vodpod

 

They turned out better than I expected, with my lack of baking skills. The brownies are super thick and somewhere between fudge, mousse and traditional brownies in texture. They taste just as chocolatey as you’d expect, and though you can’t really taste the Guinness, the maltiness of the beer brings out the chocolate. My roommate Bob, who doesn’t like anything, shrugged and said “meh, they’re pretty good” when he tried them, so I consider it a success.

What are some of your favorite recipes involving beer?

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I have a man-crush. And a new favorite bar.

On Wednesday, a friend came over, already piss drunk, wanting to go to the bars. I had just been sipping on bourbon and watching a movie, so I thought, hell, it’s a Wednesday night, what else do I have to do?

So we headed out to Broney’s, mostly out of convenience’s sake, as it’s just down the street from me. I’ve never been too hot on Broney’s, as I always thought it was kind of a snooty and pretentious classy place. It’s just a lot, well, cleaner than one would expect a college bar to be. Certainly more so than any other bar on campus. But I digress.

We walk up to the bar and the bartender asks “what kind of stout will you have?”

Be still my heart.

A) you never get immediate service at a bar in Athens. Unless you have boobs. I usually have to sit at the bar for 11 minutes with rolled up $20s in my nose just to get service (come to think of it, that might be why I have to wait so long for service…). And 2) I love stouts!

I tried to play it coy.

“I don’t know, what would you recommend?”

Shout out to my boy, Obeezy

Shout out to my boy, Obeezy

He poured me a Jefferson’s Reserve Bourbon Barrel Stout. And how appropriate, considering my choice of libation earlier in the night. After a few of those, I didn’t remember too much else about that night (it was 8.5 percent ABV!) so I ended up buying a four pack from the dreaded Lucky Dog.

What makes this stout special is that it’s aged in Jefferson’s Reserve bourbon barrels for 60 days before bottling, giving it a distinct bourbon flavor.

Too much head can be a bad thing

Too much head can be a bad thing

When poured into a glass from a bottle the beer practically exploded, leaving 11 fingers of head. I’ve had some pretty poor pours before (see what I did there), but I’m more inclined to blame it on the beer here, as it happened bottle after bottle. I just let it sit, though, and after a while it settled, and the rest of the bottle went in fine.

alrightThe beer actually smelled like bourbon, with hints of caramel. It tastes much like it smells, bourbony with hints of caramel and chocolate. The bourbon is the most prevalent flavor, but it isn’t overpowering. The beer is sweet, but not to a fault. It’s a thick beer, but that’s how I like them. It would go well with Cincinnati chili, steak, or just for sipping by itself. Because of its price ($10.99 for a four pack) and high ABV, I wouldn’t recommend it for drinking before going out, but if you want a beer to enjoy with dinner or on a Sunday afternoon while watching the game, this is for you.

Overall Grade: B+

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