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St. Patrick's Day Beer and Food Pairings

03-11-2015

The countdown is on for St. Patrick’s Day. Now is the time to prep for a singularly excellent day celebrating your Irish pride (regardless whether you’re Irish for a day or life). Keep in the theme for the day by enjoying delicacies from the Green Isle paired with these excellent beers for a day filled with cheer.

 

 

Murphy’s Dry Irish Stout Paired with Shepherd’s Pie

The original rebel stout’s roasted malt flavor holds up well against the hearty shepherd’s pie. The stout’s relatively light body serves as a contrasting note to the heavy meal.

 

Rochester Mills Beer Co. Rochester Red Paired with Corned Beef and Cabbage

The caramel and roasted malt notes in the red ale perfectly match this meaty dish that is a favorite for the holiday. Additionally, the underlying bitterness and crisp finish help as a refresher between bites of this salty dish.

 

Boddington’s Pub Ale Paired with Irish Soda Bread

This English-style pub ale’s creamy head and mouthfeel create the perfect contrasting accompaniment to the dense and dry profile of Irish Soda Bread. It’s clean and simple flavor, with a touch of sweetness, helps bring out the bread’s character while cleansing the palate between bites.

 

 

Magner’s Irish Cider Paired with Shortbread

Crisp, tart and, overall, refreshing Magner’s Irish Cider cleanly cuts through the buttery body of shortbread while adding to the light sweetness of the biscuit.

 

St. Patrick's Day Food and Beer Pairing

03-14-2014

St. Patrick’s Day Pairing: Murphy’s Stout and Corned Beef with Cabbage

 

Nothing says St. Patrick’s Day quite like beef and beer, the food and succor of our (honorary or real) ancestors.

 

 

The beer is Murphy’s Irish Stout and the beef is corned beef served up with cabbage. Why do these two go so well together? Well, there’s the historical side of it and then there’s the flavorful aspect, as well.

 

A great way to start off in creating complementary dishes is to create dishes with ingredients that are sourced from the same region. Grown from the same dirt and acclimated to the same environment, these food items often are mutually complementary. Although corned beef and cabbage may not be considered a completely traditional Irish meal (at least according to articles like this), Murphy’s Stout is known as the rebel stout throughout Ireland. The beer has been a part of Irish culture since 1856 when the Murphy family first started brewing up the liquid. Now, the Irish stout and the American-Irish dish are both synonymous with St. Patrick ’s Day.

 

Murphy’s shows off the characteristics a true Irish stout with its creamy head and rich black color that is chock full of roasted malt flavor. Available on nitro, it has a light-bodied mouthfeel with little to no carbonation and finishes on a chalky, dry note. These characteristics make it the perfect accompaniment to corned beef and cabbage. The thin mouthfeel of the Irish stout matches the light texture and flavor component of the steamed vegetables. The main attraction – the salty meat – is counterbalanced by the acrid roasted malt flavor and dry finish from the stout. Together, there’s a feast to be had for St. Patrick’s Day.

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