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Snackshot of the Day: Pint of Guinness

Snackshot of the Day: Pint of Guinness

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Photos of all things food and drink from The Daily Meal

The perfect pint of Guinness.

The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking.

Today's Snackshot is of a pint of Guinness. This beautiful beer comes straight from the source — Gravity Bar at the Guinness Storehouse in Dublin. Gravity Bar is on the top floor of the Guinness Storehouse and offers a 360 degree view of Dublin. This St. Patrick's Day, if you can't make it to Ireland, check out our list of the best Irish pubs in America and head to one near you.

Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at], subject: "Snackshots." Follow The Daily Meal's photo editor Jane Bruce on Twitter.

Guinness bread recipe, perfect for St. Patrick's Day!

The Guinness bread recipe, straight from the Guinness Storehouse in Dublin, Ireland, makes enough for one loaf, but we're willing to bet that you'll be making a few loaves of this tasty treat ahead of St. Patrick's Day.

(May we recommend making a few batches to give to friends as a yummy St. Patrick's Day surprise?)

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Fresh out of the oven, this Guinness bread is tasty on its own, but the pros over at Guinness Storehouse recommend serving it with a slab of Irish butter, or even with some smoked salmon.

Whichever way you serve it, this Guinness bread will be a welcome addition to any St. Patrick's Day celebrations!

Guinness bread recipe from Guinness Storehouse in Dublin


  • 600g wholemeal flour
  • 150g plain flour
  • 75g oatmeal
  • 2.5 teaspoons of bread soda
  • 1 teaspoon of salt
  • 2.5 tablespoons of brown sugar
  • 40g butter
  • 480ml milk
  • 200ml black treacle
  • ½ pint Draught Guinness

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Step 1. Mix butter with all dry ingredients until the dough develops the consistency of breadcrumbs,

Step 2. Add the milk, black treacle, and the Guinness Draught.

Step 3. Mix until you reach a wet dough.

Step 4. Bake in a greased bread tin for 40 – 45 minutes at 170°C in a preheated oven.

Stay up-to-date with all things Guinness here on IrishCentral. To learn more, head over to Guinness's website, Facebook, Twitter, and Instagram.

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Celebrate everything Irish this March with IrishCentral's global community.

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EXCLUSIVE: Toast St. Patrick's Day with a Pint of . Cake?

A tall pour of Guinness is the traditional way to toast St. Patrick's Day, but you can still get down with a beer glass even if you're more into dessert than dark stout.

A tall pour of Guinness is the traditional way to toast St. Patrick’s Day, but you can still raise a pint even if you’re more into dessert than dark stout.

The hosts of popular U.K. YouTube cooking channel SortedFood have a brilliant idea for March 17: a Guinness cake, baked right into a signature half-pint glass, with a topping of frosting that looks just like the beer’s frothy foam. We’ve heard of stout brownies and beeramisu, but this sweet treat sounds especially celebratory (and boozy!).

Follow the fun foursome’s video below (complete with Emerald Isle accents and a little mood music) to make the dessert dedicated to Ireland’s patron saint, which they say 𠇌ouldn’t be easier.”

That is, if you don’t mind a leprechaun in the kitchen. Don’t say you weren’t warned.

Chocolate Guinness Cake

1. Preheat oven to 350F.

2. In a saucepan over low heat, melt the butter with the Guinness. Beat in the brown sugar, sunflower oil and cocoa powder until smooth and lump free.

3. In a separate bowl, mix the egg and yogurt. Whisk in the chocolate and Guinness mixture. Fold in the flour and baking powder.

4. Divide between four half-pint Guinness glasses so they are ¾ full. Set glasses in a baking dish and bake for 40 minutes until risen and cooked through (test with a skewer). Allow to cool fully.

6. Level off the top of the cake where it may have risen unevenly. Crumble the cake you’ve cut off and wedge into any gaps in the glass.

7. In a large bowl, mix all frosting ingredients and beat until smooth and fluffy. Spoon the frosting onto the top of each cake to look like head on a pint.

8. Garnish with a shamrock made from fondant icing or mint leaves, if desired.

RELATED: Sweet on St. Patrick’s Day: 11 Themed Desserts & Drinks

St. Patrick's Day: How to Pour the Perfect Pint of Guinness

This St. Patrick's Day, when you've found a warm corner of a dark pub, and it's time for that obligatory Guinness, pay attention to what the bartender is doing. If you get your pint in the time it takes to pour a lager or an IPA, something is wrong. The perfect pint of Guinness is "all about patience," says Domhnall Marnell, a "Guinness Beer Specialist" based at the Guinness Storehouse in Dublin. And watching the two-minute process—what Marnell describes as the "pageantry of the two-part pour"—is part of the overall experience. Marnell has the pour down to a precise science: the 15 millimeter head, the 90-second settling period, the fact that a pour from start to finish should take exactly 119.5 seconds.

On Monday, Marnell traveled to New York to give us a tutorial on the perfect pour at Swift Hibernian Lounge (home, according to the bar's manager, to one of the top five pints of Guinness in the city—we've tasted no evidence to the contrary). There, Marnell took us through the six-step process, from the nitrogen hissing out of the tap to the most important, and oft ignored, part of the pint: the head, which locks in the flavor and aroma. To drink the beer properly, you look straight ahead, not down at your glass, to block the foamy, bitter top and take in the dark beer underneath. Watch it all in the video below.

How to Pour the Perfect Pint of Guinness

As long as the pour is executed correctly, Guinness should taste the same no matter where you are. Marnell makes a point to "debunk the myth" that Guinness tastes better in Ireland. "Whether you are drinking a Guinness in Ireland, anywhere in Europe or North America, every single keg is brewed and exported from St. James’s Gate, so we are all drinking the exact same beer," he says. While that emphasis on quality has been a source of pride since 1759, when Arthur Guinness took out a 9,000-year lease on St. James's Gate, where the beer is brewed, the creamy texture we associate so strongly with Guinness is a fairly recent phenomenon. Marnell tells Traveler that this characteristic, caused by mixing nitrogen with the beer, was only developed in 1959, thanks to an enterprising brewer named Michael Ash, who was looking for a way to mark the 200th anniversary of the lease.

When it comes to St. Patrick's Day, Marnell doesn't shy away from stereotypes—he embraces and is even humbled by them. "There are only a few million people living in Ireland," Marnell points out, "yet we estimate that about 70 million people worldwide will celebrate St. Patrick’s Day and that about 13 million pints of Guinness will be raised in celebration." To Marnell, both St. Patrick's Day and Guinness are celebrations of what Ireland means to him—"being socially friendly and enjoying oneself."

St. Patrick's Day is our Super Bowl. There's nothing quite like it.

And if he wasn't in New York for the holiday? Why, heɽ be at work, of course, where the Guinness Storehouse expects 33,000 visitors to the brewery over a five-day festival that will include parades, tastings, and a marching band arranged throughout the giant, pint-shaped space, hollowed out of the middle of the seven-story building. "It's our Super Bowl," Marnell says. "There's nothing quite like it."

The nitrogenated draught beer that Guinness is known for around the globe is only one of many brews the company currently offers. A Nitro IPA and an American Blonde Lager are two recent additions to the Guinness roster, as well as a slew of revived recipes from centuries past, like the West Indies Porter, first brewed in 1801. Could another recipe ever overtake the black gold of Guinness Draught ? We may be surprised by what the Dublin institution has to offer in coming years. "We have 8,743 years left to go on our lease," Marnell says, "and we’ve got a lot more beer to make."

Three of Guinness' five breweries are in Africa.


It wouldn't shock you to learn that Great Britain is where the most Guinness is consumed, but it might surprise you to know that two of the top five Guinness-consuming countries are Nigeria and Cameroon. That's because Guinness owns five breweries around the world, and they are in Ireland, Malaysia, Nigeria, Ghana, and Cameroon.

As Smithsonian Magazine explains, the reason Guinness is so big in Africa dates back to when the beer began being exported from Ireland to Barbados, Trinidad, and the British Colony of Sierra Leone in the early 1800s. Wherever the British Empire established colonies or stationed soldiers, Guinness shipped their beer. It wasn't long before Guinness developed partnerships with local breweries, who bottled the beer and still sell it to this day.

The Irish Club's Irish Stew

Nigella's Suggestions:

Skip the lean meat on this one. Fattier cuts hold up better to long, slow cooking and keep your meat from getting stringy.

When I was a child I remember eating a distinctly nasty Irish stew: watery, greasy, and singularly unvoluptuous. I haven't been particularly won round by eating it in Ireland, either. But I recently had a bowlful at the Irish Club in London's Eaton Square, and it was velvety in its unctuousness, the meat and its gravy both infused with that sweet, tender viscosity. I don't think I have ever been so bowled over by something I've ordered. Actually, I didn't order it, or not initially. I had played safe and asked for the Irish smoked salmon with soda bread. But then I tasted the stew and felt pierced with envy. I am happy to eat from other people's plates indeed, I don't feel there's any point going out if I can't do that. But this was different: I wanted my own, and lots of it. The Irish Club's Irish Stew, with its inclusion of veal stock (and chicken stock, for that matter), and whole lamb chops, which diners gnaw on, may offend purists, but experiences as voluptuous and pleasurable as this are always going to offend them anyway. Don't worry about making your own veal stock — there are good commercial versions available — but it's important not to leave it out, as that's what produces, or helps produce, the requisite seductive stickiness.


3/4 cup pear barley
3 pounds rib lamb chops not less than 1 inch thick, trimmed of any fat
5 medium onions, chopped, or 12 boiling onions
5 medium carrots, peeled and chopped, or 12 baby ones, peeled
3 large parsnips, peeled and chopped
1 1/4 cups chicken stock
1 1/4 cups veal stock
Salt and freshly milled black pepper
Leaves from a medium rosemary sprig, minced
3 sage leaves, minced
1 tablespoon chopped parsley
8 medium potatoes, peeled and sliced about 1/4 inch thick

Cook the barley 20 minutes in boiling salted water, drain it, and reserve.

Preheat the oven to 325 F. In a casserole in which you're sure everything's going to fit, brown the lamb. You shouldn't need to add any cooking fat to the pan. Remove the meat. Add the vegetable to the casserole, turn them in the fat, and cook for about 5 minutes, stirring frequently, until slightly softened. Meanwhile, combine the stocks and heat.

Remove the vegetables to a plate for a moment, then layer the casserole with the chops, the vegetables, and the parboiled barley, seasoning well with the salt and pepper and sprinkling with rosemary, sage, and parsley as you go. Pour over the warmed stock and arrange the potatoes on top overlapping like a tiled roof, and season again. Cover the casserole so that the potatoes steam inside. Put in the oven for 1 1/2 hours, or until the potatoes are soft and the meat is thoroughly cooked. If you want the potatoes browned on top, dot with butter and blitz under the broiler or in a turned-up oven when cooked.

The whole point of this stew is that it needs not accompaniment — except for bread, and lots of it.

From How To Eat by Nigella Lawson. Copyright 2007 Nigella Lawson. Published by Wiley. All Rights Reserved.

    1. In large nonreactive mixing bowl, whisk together egg yolks and sugar.
    2. Open can of Guinness and slowly pour into 4-cup measuring cup, pouring down side of cup to reduce foaming. Pour half of Guinness (about 7/8 cup) into heavy-bottomed 3-quart saucepan. Add 2 1/4 cups cream and whisk to combine. Set over medium heat and heat, whisking occasionally, until bubbles just begin to form at edges. Remove from heat, add chocolate, and whisk until smooth.
    3. Slowly pour hot chocolate mixture into eggs, whisking constantly to prevent curdling. Return mixture to saucepan and set over moderately low heat. Cook, whisking constantly, until mixture thickens and coats back of spoon, about 15 minutes. (Pudding will look separated.) Pour into blender and blend on high for 1 minute. Divide pudding among glasses, leaving at least 1 inch of space at top of each. Cover with plastic wrap and refrigerate until chilled and set.
    4. Meanwhile, pour remaining Guinness into small saucepan and bring to boil over medium heat. Reduce heat to moderately low and simmer, uncovered, until reduced to 1 tablespoon, about 20 minutes. Pour syrup into small bowl and let cool.
    5. Beat remaining cream until soft peaks form. Add Guinness syrup and beat until combined. Divide cream among 6 glasses of pudding and serve.

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    The Black Velvet

    Guinness is dropped in a champagne to create the famous cocktail. The drink was invented in 1861 to celebrate the life of Prince Albert.

    &bull 1 part Guinness draught, 1 part champagne, splash of Cassis

    • Make sure all ingredients are chilled
    • Mixing the Cassis with the Guinness
    • Slowly pour the mixture down the side of a champagne flute
    • Top with champagne, poured over a bar spoon

    The Black Velvet is a classic cocktail to mark St Patrick's Day

    Drink Me, I’m Irish: 3 Recipes for Guinness Floats

    Feeling a little iron deficient? Craving a sundae? Need to tie one on? Whatever the case, have we got a treat for you. We’re big fans of an ice cream float around here and with St. Patty’s just around the corner we thought we’d sub the root beer for a nice dark one (that's Guinness we're talking about).

    Now, don’t just walk in the kitchen and pour a pint of Guinness over a bowl of ice cream. That would be crazy. Take your time, use a nice tall glass, and for goodness sake treat yourself to a straw. Also, we found the float benefited from a little extra loving to balance the bitterness of the beer, whether from chocolate or simple syrup or (our favorite) a shot of espresso. It’s OK to add a little more of any of those things if you like, just make it nice.

    We’ll leave you with a few ideas for ice cream flavors but don’t let that stop you from experimenting. What about coffee ice cream or butter pecan? Or coffee and butter pecan?! Heath bar and salted caramel! Hazelnut! Cookies-n-cream! Sorry, we get excited.

    Watch the video: How to Pour the Perfect Pint of Guinness (June 2022).


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