The Feast of St Patrick

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The Feast of St Patrick

“Here's to a long life and a merry one. A quick death and an easy one. A pretty girl and an honest one. A cold pint and another one!”

They say everyone's a little bit Irish on St Patrick's day and we say cheers to that celtic sentiment! It's that time of year when we roll out one of our favourite seasonal beers, the Irish Whiskey Finish.

We've flipped Scotland and Ireland on their heads here, making a rich Scottish stout before aging it over Irish Whiskey infused oak in our Oakerators. Jam-packed with chocolate and crystal malts, along with a healthy dose of roasted barley, make this a brew with a complex bittersweet character.

Our Chef Russell loves cooking with rich, dark beers, and Irish Whiskey Finish works particularly well in stews & casseroles like the one below. The dark chocolate and roasted coffee flavours help give sauces depth, and the beer's earthy hops beautifully complement sweet meats.

Irish Whiskey Stew
Serves 4

Ingredients:
1 lb. lamb shoulder, cut into large cubes
1 bottle Irish Whiskey Finish
1 onion, sliced
1 leek, roughly sliced
1 large clove garlic, sliced
Handful of baby onions
2 carrots, cut into rough cubes
4 potatoes, cut into cubes
1.5 cups of lamb stock
2 bay leaves
3 tbsps. flour

Method:

In a casserole pan, fry the lamb in vegetable oil in 2 or 3 batches to give a really good dark colour all over.
Remove the lamb from the pan, add sliced onions and bay. Gently sweat for 10 minutes to soften and sweeten, stir occasionally.
Add garlic, leek and carrots. Sweat for another 3-4 minutes.
Add flour and stir through before adding the beer. Reduce by half.
Return the lamb to the pan and add stock. Bring the pan to the boil, skim off any foam and scum that come to the surface.
Cover tightly with tinfoil and a lid, place in oven at 160℃ for 1 hour, then add the diced potato and baby onions. Return the pan to the oven for another hour. The lamb should be soft and tender, but still hold together. If not, return to the oven, checking every 20 minutes.
Once cooked, check the seasoning and add salt & pepper to taste. Allow the stew to rest for 15 minutes once removed from the oven. Serve with crusty bread and steamed greens.

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