STRONG TRADITION

Stout is strong, dark beer, made from hops, water, brewer’s yeast and roasted malt or barley, or a combination of the two. The flavour is rich and often slightly bitter, but smooth like a good quality dark chocolate or coffee, and these notes are often present. The velvety texture noted particularly in Guinness comes from the use of nitrogen in the brewing process, which creates smaller bubbles. When a glass is held to the light, its deep ruby colour shines out. The term stout does not refer to a single drink but rather a family of beers, comprising many varieties. Milk stout contains lactose which, because it cannot be fermented, adds sweetness and body; oatmeal stout, containing oatmeal, is smooth and dry. To make oyster stout, oyster meat or shells are sometimes included in the brewing, but it can be given the name simply to indicate how well it complements the shellfish. Stout pairs beautifully with a range of foods, adding a distinct roasted flavour with a hint of bitterness. Stout, particularly Guinness, is often drunk on St Patrick’s Day, 17 March. Though historically a more sober occasion, Lenten restrictions were lifted for the day, so people could celebrate with food and drink. One tradition, ‘drowning the shamrock’ consists of dropping a sprig in a glass of beer or whisky before drinking it in honour of Ireland’s patron saint. Consuming traditional Irish food, such as cabbage and bacon, and drinks, has become a key part of the annual celebrations. Stout was originally brewed in London in the 18th century, but Guinness, developed by Irish brewer, philanthropist and entrepreneur Arthur Guinness, has since become the best-selling stout in the world and a point of national pride.