18 Guinness Recipes

These Guinness recipes will get you thinking beyond the pint glass. Sure, we love a frothy glass of Guinness with a bowl of stew or shepherd’s pie, but there's no need to stop there. Adding malty, smooth Guinness brings a whole dimension to foods, everything from savory snacks and entrées to desserts.

Best of all, every single one these Guinness recipes will also pair perfectly with a pint!

Jump to:

• About Stout
• Types of Stouts
• RECIPES
• Black and Tan
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About Stout

Stout evolved from porter, the dark brown, hoppy brew that was first produced in mid-1700s London (and still loved today). Decades later, beer makers began using roasted barley, and a darker, chocolaty, bitter brew came into being. Dubbed “stout porter,” this eventually became known as “stout.” Dublin’s Guinness Brewery, founded in the 1750s, wasn’t the first Irish producer of stout, but it was (and is) the largest, creating a beer with the dry, pleasing bitterness that’s considered the iconic flavor profile.

Types of Stouts

There are many types of stout to try. White stouts achieve the classic taste without the addition of roasted malt, the ingredient responsible for stout’s signature dark color. American stouts tend to dial up the hops for a distinctive
brightness. Oatmeal versions are fuller and smoother than traditional dry varieties. Even smoother are milk stouts, which gain creamy sweetness from lactose and occupy the milder end of the spectrum. On the opposite end,
imperial stouts are the generously hopped heavyweights, delivering unrivaled complexity and a serious kick, due to alcohol in the 9- to 20-percent range.

Sipped on its own or with a meal, this brew has certainly stood the test of time. And using it as an ingredient offers cooks many more opportunities to celebrate the beer’s best features. Here are some recipes to try.

RECIPES

Black and Tan

What could be more delicious with a stout-laced chili or stew than a Black
& Tan, the classic layered dry stout and lager concoction? For two drinks, you’ll
need one 12-oz. bottle of a double IPA and one of an imperial stout. Fill
two chilled pint glasses with equal amounts of the ale and stout. Stir
gently, and drink slowly. In this mix, the stout doesn’t rest on top as it does in
nitrogenated dry stouts, but you’ll get a blend of big hops that bitter-brew
fans will love.

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