We couldn’t make our March picks without starting off with our Irish favorites. But as St. Paddy’s day comes and goes on the 17th, and no one lives by Irish beer alone (though it might be fun to try), we’ve included a couple more excellent craft brews we think you’ll agree make for a more balanced diet, and we’ve even tossed in a serving of apple pie.
So without further ado, top ‘o the brewin’ to ya, and Erin go Bragh.
In 1752, Arthur Guinness inherited £100 (about US $25,000 today) and set up his own ale brewery in Leixlip, County Kildare, Ireland. Seven years later, Arthur moved his brewery to Dublin and set up shop amid a struggling brewing industry, and on New Year’s Eve of that year he signed a 9000-year lease on a small, poorly maintained and poorly equipped property at St. James’s Gate. Two hundred years later, in 1959, St. James’s Gate Brewery commemorated the bicentennial of that 9,000 year lease by creating Guinness® Draught – a skillful pairing of nitrogen gas and carbon dioxide yielding a rich and creamy, velvety texture. Today, Guinness® Draught is enjoyed the world over as a celebration of an iconic beer and attitude shared by Guinness brewers and drinkers alike.
Guinness® Draught is an excellent choice when you’re serving grilled meats, sharp cheeses, shellfish, ice cream, chocolate, or satisfying, homey comfort foods like this traditional meatloaf:
Prep Time: 10 min
Cook Time: 1 hr
Total Time: 1 hr 10 min
- 1½ lb Ground beef
- 1 Egg
- 1 Onion, chopped
- 1 tsp Butter
- 1 Tbsp Worchester sauce
- 1 cup Milk
- 1 cup Dried seasoned bread OR cracker crumbs
- 1 Tbsp Minced garlic
- Salt and pepper to taste
- 2 Tbsp Brown sugar
- 2 Tbsp Prepared mustard
- 1/3 cup Ketchup
- Preheat oven to 350°F.
- Sauté chopped onion in butter until soft and transparent.
- In a large bowl, combine the beef, egg, sautéed onion, Worchester sauce, minced garlic, milk and seasoned bread OR cracker crumbs.
- Season with salt and pepper to taste and place in a lightly greased 5×9-inch loaf pan, OR form into a loaf and place in a lightly greased 9×13-inch baking dish.
- In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
- Bake at 350°F for 1 hour.
- Serve with mashed potatoes and sweet corn.
Killian’s Irish Red
n 1864, George Killian brewed the first batch of Enniscorthy Ruby Ale, the inspiration for George Killian’s Irish Red. Wanting a better beer to share with friends near and far, he founded Mill Park Brewery in Enniscorthy, Ireland. A few generations later, George Killian Lett III decided that a beer this good ought to be shared with the world, and in 1981 he brought the recipe to America. Today, the 6th and 7th generation of the George Killian family – Douglas and his son Killian – carry on the tradition of sharing the beer that bears their family’s name.
Killian’s Irish Red is a deep ruby color with notes of toasty caramel, bread crust, and a lingering sweetness that hints at citrus rinds and apples. Well-balanced and medium-bodied, Killian’s makes an excellent pairing with fried foods like fish and chips, and embraces the spicy heat of BBQ, buffalo wings, and chili. Try it in (and with!) this excellent recipe:
George Killian’s Irish Red Beef Chili
- ½ cup Butter
- 3½ cups Onion, chopped
- 8 oz (1 can) Diced green chiles
- 1 Tbsp Minced garlic
- ½ cup Green bell pepper, chopped
- 3 lb Ground beef
- 1 lb German sausage links, sliced ¼” thick
- ¼ cup Flour
- ½ cup Roasted red peppers, diced
- 1 tsp Ground cumin
- 1 tsp Ground mace
- 1 Tbsp Oregano
- 4 Tbsp Chili powder
- 2 cans Kidney beans, drained
- 3 (14.5oz) cans Tomatoes
- ¼ cup Semi-sweet chocolate chips
- 1 tsp Kosher salt
- 1 Tbsp Ground black pepper
- ½ cup Beef stock
- 12 oz George Killian’s Irish Red
- Melt butter in large saucepan. Add onions, salt, and pepper, green chiles, garlic and bell peppers. Cook over medium heat until soft.
- Add beef and sausage and cook until browned. Drain off half of fat, retaining at least 4 ounces in saucepan. Return to heat.
- Stir in flour until well blended. After several minutes it will form a paste.
- Add Killian’s and stir to make a thick sauce.
- Add cumin, red peppers, mace, chili powder, canned tomatoes, beef stock, kidney beans and chocolate chips. Bring to a boil.
- Simmer a minimum of 1 hour, 2 hours maximum, stirring occasionally. Salt and pepper to taste.
New Belgium Dayblazer
Dayblazer Easygoing Ale is New Belgium’s year round session beer offering. Deliciously refreshing and brewed to enjoy anywhere, it has a complex yet rewarding finish but with all the drinkability of a summer session beer, and a hint of citrus and honeycomb.
Light and effervescent with an initial sweetness, followed by a subtle hop bitterness and clean quick finish, Dayblazer is a great choice when you’re serving summertime comfort foods that are a cut above the normal fare. Consider pairing it with Mahi mahi tacos, pozole (Mexican hominy stew), fried catfish with cornbread batter, Chicago-style hot dogs, or nachos with white queso, pinto beans, and pico de gallo.
Not Your Mom’s Apple Pie
From the creators of Not Your Father’s Root Beer (and Ginger Ale and Vanilla Cream Ale) comes Not Your Mom’s Apple Pie – a golden brew inspired by the Dutch apple pie baked by Brew Master Tim Kovac’s grandmother.
Five different types of apples go into Not Your Mom’s Apple Pie, two different types of cinnamon, and Madagascar vanilla beans. We swear, on that second sip, and you can even taste the crust.
Not Your Mom’s Apple Pie is a beautiful golden color, like that of a crisp, ripe apple, with an applesauce aroma laced with light cinnamon, cloves and biscuit. Serve with the same sort of food you’d expect to find at Grandma’s table: pork chops, fried chicken, meatloaf and mashed potatoes, shepherd’s pie, and … yes, apple pie.