{"id":2886,"date":"2014-02-24T16:57:42","date_gmt":"2014-02-24T21:57:42","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=2886"},"modified":"2021-12-10T14:54:41","modified_gmt":"2021-12-10T19:54:41","slug":"welcome-to-the-dark-side","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/welcome-to-the-dark-side\/","title":{"rendered":"Cheese + Beer: Irish Dry Stout"},"content":{"rendered":"

Right now in taverns worldwide, there\u2019s a ritual being repeated. Drinkers are sidling up to bars, sitting on stools, and ordering a particular stout. While it takes less than ten seconds to pour a typical pint, this dark brew requires a bartender\u2019s patient hand. Seconds stack into minutes as the raven-colored beer slithers from the tap like maple syrup, the bubbles racing upward to form a head as creamy and luscious as a latte\u2019s.<\/p>\n

\u201cMy, that\u2019s a good-looking Guinness,\u201d the grateful customer will say, lustily sipping a centuries-old tradition. Since the late 18th century, beer drinkers have happily turned to the dark side, hoisting billions of pints of that inky Irish favorite. But despite Guinness\u2019s international popularity, few fans understand the brewery\u2019s role in creating a singular beer style: the roasty, deceptively light-bodied, compulsively drinkable dry Irish stout.<\/p>\n

In 1759, entrepreneurial Irishman Arthur Guinness commandeered an unused brewery at Dublin\u2019s St. James\u2019s Gate. Initially, he brewed his version of the era\u2019s popular British porters, which were often called \u201cstout\u201d to describe their potency. By the early 19th century, maltsters (the men who roast grain) discovered new techniques to blacken barley malt, thus imparting an onyx tint and subtle roastiness to beer. Taking advantage of these technological advancements, in 1821 Arthur Guinness II used darker grains to create a recipe that, over the decades, evolved into the creamy Guinness drinkers adore today.<\/p>\n

\"A<\/a><\/div>\n

While Guinness<\/a> is among the best-known Irish dry stouts\u2014along with Emerald Isle offerings Murphy\u2019s<\/a>, Beamish<\/a>, and O\u2019Hara\u2019s<\/a>\u2014American craft brewers have also begun releasing their riffs on the classic quaff. Great versions hail from Maine, where Gritty McDuff\u2019s<\/a> and Shipyard Brewing Co.<\/a> brew, respectively, the Black Fly Stout<\/a> and Blue Fin Stout<\/a>. In Pennsylvania you\u2019ll find Sly Fox<\/a>, which offers O\u2019Reilly\u2019s Stout<\/a>. On the West Coast, California\u2019s North Coast Brewing Company<\/a> turns out the terrific Old No. 38 Stout<\/a>, while Wisconsin\u2019s Furthermore Beer<\/a> makes the tasty Three Feet Deep<\/a>.<\/p>\n

No matter which dry stout you select, you\u2019ll want to find a cheese to match the style\u2019s bitterness and coffee-like quality. Opt for a nutty-sweet Dubliner cheese hailing from\u2014where else?\u2014Ireland. Marketed under the Kerrygold<\/a> brand in America, the flagship Dubliner is a delicious option, as well as the Dubliner with Irish Stout, which incorporates beer concentrate. You can also look to try smooth, caramel-nuanced Coolea<\/a>, which is comparable to gouda, from Coolea Farmhouse Cheese<\/a> in County Cork. Upping the flavor intensity, match Cashel Blue<\/a> from Ireland with Guinness Foreign Extra Stout\u2014a highly hopped beer that packs a decidedly roasty punch. (If regular Guinness were a cup of coffee, then the FES version would be a supercharged espresso.) Finally, I can\u2019t resist recommending a personal favorite pair: dry stout and raw oysters. The brew\u2019s roastiness perfectly offsets the bivalves\u2019 salinity. So grab a few wedges of cheese and a half-dozen ocean-fresh oysters, and give these five Irish dry stouts a spin:<\/p>\n

5 to Try<\/h2>\n

Guinness<\/a><\/h3>\n

Guinness is a rich and velvety delight that, despite its dark hue, drinks deceptively light and nimble. It tastes a bit bittersweet with roasted-coffee flavors too, but the thick, silky head ties everything together and makes Guinness a nice, easy ride.<\/p>\n

Shipyard Brewing Co. Blue Fin Stout<\/a><\/h3>\n

First released by the Portland, Maine, brewery in 1993, Blue Fin remains a delicious take on the traditional style. The midnight-dark stout is capped by a rich beige head, which clings to your lips as you sip the silky brew with flavors of rich malt and bittersweet chocolate and a crisp, bitter aftertaste.<\/p>\n

Starr Hill Dark Starr Stout<\/a><\/h3>\n

Virginia\u2019s Starr Hill makes one of America\u2019s finest Irish dry stouts. The secret is heaps of roasted barley, which give Dark Starr a chocolaty, coffee-like character while retaining a nimble body. In the words of the brewery, \u201cThis signature brew pours like velvet and drinks like a slice of grandma\u2019s pumpernickel bread.\u201d<\/p>\n

North Coast Brewing Co. Old No. 38 Stout<\/a><\/h3>\n

Named for a retired steam engine that once rode a line through the redwoods, this California-made stout comes from a bottle the color of midnight. It has a strong aroma of sweet chocolate and tastes of well-roasted malts, dark fruits, and java. The beer goes down smooth and creamy, with a refreshingly dry close.<\/p>\n

Porterhouse Brewing Co. Wrasslers XXXX Full-On Stout<\/a><\/h3>\n

Porterhouse\u2019s Wrassler comes into the glass with a crown of khaki foam over an obsidian pour and, thanks to a quartet of hops, an assertively bitter scent. But the bitterness never overwhelms the stout; it drinks dry and balanced, with a flavor charge led by coffee, baker\u2019s chocolate, and loads of roasted malt.<\/p>\n","protected":false},"excerpt":{"rendered":"

Despite their serious inky tint, Irish dry stouts are easy on the palate<\/p>\n","protected":false},"author":6,"featured_media":26146,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[543],"tags":[148,572,27837,27836,11564,27838,27835,4086,24971,27833,27834,20691,27832],"coauthors":[309],"class_list":["post-2886","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-beer","tag-cheese-and-drinks-2","tag-furthermore-beer","tag-gritty-mcduffs","tag-guinness","tag-guinness-stout","tag-irish-stout","tag-joshua-m-bernstein","tag-kerrygold-dubliner-cheddar","tag-north-coast-brewing-co","tag-porterhouse-brewing-co","tag-shipyard-brewing-co","tag-starr-hill"],"acf":[],"yoast_head":"\nCheese + Beer: Irish Dry Stout - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/welcome-to-the-dark-side\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cheese + Beer: Irish Dry Stout\" \/>\n<meta property=\"og:description\" content=\"Despite their serious inky tint, Irish dry stouts are easy on the palate\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/welcome-to-the-dark-side\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/grantgbradley\" \/>\n<meta property=\"article:published_time\" content=\"2014-02-24T21:57:42+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-12-10T19:54:41+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/02\/GuinessBeer_ftr.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Joshua M. 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