As Americans celebrate another St. Patrick’s day with parades and parties on Monday, Guinness’s consumption will most likely see a blow.
Arthur Guinness began to create Ales in Dublin, Ireland, in 1759, and exported his first barrel 10 years later, according to Guinness’s website – long before St. Patrick’s Day became an official public holiday in that country. The first state -sponsored St. Patriarch parade did not make its way to Dublin until 1931.
As for SH.BA, dates are a little different. The first parade of St. Patrick’s Day, held in New York City, was on March 17, 1762 – 14 years before the signing of the Declaration of Independence.
While St. Patrick’s Day celebrations have spread all over the world over time, so does people’s love for Guinness.
On average, more than 13 million Pints Guinness are consumed worldwide on St. Patrick’s Day, according to Wallethub.
Guinness was the fastest growing beer to the United States last year, and 2024 scored a record year on sale, according to Dublin -based beer.
What Americans may not know about Irish popular beer is that it has a trail in the JBA
The only other Guinness beer outside Ireland are in Baltimore (Guinness Baltimore Blonde) and Chicago, which opened in 2023.
While it is certain that there will be plenty of traditional Irish tariffs such as Shepherd’s pie, and beef with corn and cabbage, served on this day of pleasure, which foods best with the dry Irish slaughter?
‘To be honest with you’
To discover, the Fox News Digital spoke with Colm O’Connor, a beer ambassador for the Guinness store in Dublin, who is celebrating its 25th anniversary.
“You can’t beat a guinness stew, be honest with you,” O’Connor said.
O’Connor said Guinness can be used as the basis for marinating beef or lamb, “but mostly beef”.
Another common pairing, he said, is “Guinness and Sea Goca”.
“People are not surprised to hear this, but they are always curious to know why,” O’Connor said.
The main reason is that Guinness is a dry Irish.
A strong is a kind of dark beer that is determined by the use of the melted barley that is ripe, “which gives it its color and gives it a fragrance,” O’Connor said.
Irish dry stouts are a kind of “subgenre of this”, said O’Connor – and are created with unforgettable mature barley.
Roasted mature barley “will give you a sweet finish,” said O’Connor.
“Not so” with a dry Irish strictly, he said.
“Due to the use of uncontrolled mature barley, you will get the three essential fragrances – sweetness, baking, coffee – and you will get hops,” said O’Connor.
“And once the type of hops of removal, then you are actually left with a delicate dryness.”
This dryness means that Guinness also goes well with cheeses and meat.
“Basically, it renews your palate,” said O’Connor. “Basically it is the same reason why people would pair dry champagne with goca or dry seafood. It is the same tool for this purpose. But this is more like an equivalent beer of this.”
O’Connor said he matures even with Guinness.
It can be used in Irish soda bread, but O’Connor likes to “take it one step further” and use it with toasted bread and flowering sunflower seeds.
Guinness can also be good for dessert.
O’Connor said he is known some people to make the Guinness Caramel ice cream.
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