TASTY TUESDAY!
Mixing it up by making it a Wednesday? You can just call it fusion cooking...
The Hot Press Newsdesk, 25 Jul 2012
Arch traditionalists that they are, Guinness have never been ones to flood the market with new products or betray founding father Arthur J’s stout principles.
All of which makes the official launch last week of their 4.5% ABV Black Lager a very big beery deal.
“The ingredients and the recipe of Guinness Stout are well and truly embedded in the 250 year journey, but at our Centre of Excellence we’re always dabbling – researching into beers and what we can do with them,” Master Brewer Fergal Murray tells Tasty Tuesday. “When the call came from upon high saying, ‘We want a black lager’, we were immediately able to pull something out of our box of tricks.
“It has the Guinness character, but at the same time is very distinctive with the intensity of the roasted barley, fantastic effervescence and the little light hint at the back of the throat.”
As a beer man of long-standing – Fergal’s been with Guinness for 30 years – is he excited by the current craft beer explosion?
“Absolutely,” he enthuses. “Craft brewing has made everyone realise that beer isn’t just for that one night of the week. I love the food pairing that’s going on and restaurants putting together beer lists. Part of me would love to be running a microbrewery so I could try out all sorts of things and get immediate feedback. That said, we’ve one or two other surprises up our sleeve. People are looking for different tastes, and we’re going to be stretching our tentacles with a bit more regularity!”
What would Fergal recommended as a foodie companion to Black Lager?
“It worked wonderfully the other day with a spicy chicken satay,” he concludes. “Anything zesty and with a bit of heat in it. “My partner in crime thought it’d go well with lemon chicken, so that’s on next weekend’s menu!”
TASTY TUESDAY'S TOP 10
1. Hot Press’ The Best Of Dublin, a new stand-alone guide, which hits the racks this weekend and includes the ‘50 Best Dishes To Eat’. I seem to remember writing about bento boxes, pies, goats cheese soufflé, pork belly, feijoda, pit pork burritos, garbanzos con morcilla y espinacas, soft shell crab rolls and quacktastic duck dishes, and extolling the culinary virtues of Capel Street which makes it possible to royally feed your face without ever crossing the Liffey. Pick yours up for a recession-busting €3.95.
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