Tag Archive | "Guinness"

Beer of the Week: Guinness Stout



Beer of the Week is sponsored by the Lion & Rose. Each week, we introduce you to a wonderful brew that’s a little bit different and well worth seeking out.




Guinness Stout

Thirsty yet?

Vintage Guinness ads.

Guinness Stout needs no introduction. This beer has been enjoyed by folks from Ireland and around the world for more than 250 years. More than 10 million glasses of Guinness beers are poured every day.

But here are some facts about Guinness that you might not have known:

  • The Guinness brewery was founded in 1759, when glasseArthur Guinness signed a 9,000-year lease on the property near St. James Game in Dublin. “It costs him an initial £100 (about $147 U.S. dollars) with an annual rent of £45 (about $66 U.S. dollars) — this includes crucial water rights,” the Guinness website says. “The brewery covers four acres and consists of a copper, a kieve, a mill, two malthouses, stabling for 12 horses and a loft to hold 200 tons of hay.” His first beers are porter and ale.
  • Irish people come by their love of Guinness seemingly naturally. In Ireland, new mothers were once given Guinness to drink in the hospital to aid lactation.
  • Guinness is not high in alcohol. Though the stout is hefty on the tongue, it’s not terribly loaded. Its alcohol level is 4.1 to 4.3 percent, which is in the average range of beers. A Busch beer, by example, has 5.11 percent alcohol, while Miller Genuine Draft has 5 percent and a Molson Golden has 6 percent. (For a list of alcohol levels of beers, click here.)
  • Strict vegetarians should not drink Guinness. You won’t find any beef floating in your beer, but the makers do you isinglass, which is made from dead fish. This is used in filtration, and some may end up in the find product.
  • Guinness in Ireland tastes differently from Guinness in America. Believe this all you want, but taste test after taste test shows that tasters cannot tell the difference in where the Guinness comes from. If you enjoyed it in Ireland more than here, it probably has more to do with the fact of where you were, who you were with or what you were eating with the beer. The Guinness website states it this way: “We always use pure, fresh water from natural local sources for the Guinness stout brewed outside Ireland. That said, in blind tests (with a bunch of highly cynical journalists) none of our sample could tell the difference between Irish-brewed Guinness and the locally produced variety. All the Guinness sold in the UK, Ireland and North America is brewed in Ireland.”

You can also cooked with Guinness. Here is a recipe for Irish Lamb Stew with Guinness Stout. (Use beef if you don’t have or like lamb, but don’t use any stout but Guinness.)



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Beer of the Week: Beer Drinks to Enjoy During the Holidays


Beer of the Week is sponsored by the Lion & Rose. Each week, we introduce you to a wonderful brew that’s a little bit different and well worth seeking out.





Beer Drinks

In pubs, it has long been popular to layer Guinness or your favorite stout on top of a lighter beer, creating what is known as a black and tan. At the Lion and rose, the bottom brew is usually a Bass Ale, though Newcastle could be used as well.

There’s an art to pouring a proper black and tan, as Cara Anderwald of the Lion and Rose tells us in this video. And the art is the proper use of what is known as a Guinness Pouring Spoon, which you can order online at

Or you might want to call any of the three San Antonio beer supply stores to see if they carry the magic spoon:

  • Home Brew Party, 15150 Nacogdoches Road, 210-650-9070
  •  San Antonio Homebrew Supply, 2809 N. St. Mary’s St., 210-737-6604
  •  Home Brew Fetish, 6533 Bandera Road, 210-680-1877

Once you have the proper equipment, you could try any of the drinks Anderwald mentions in the video. Or you could go to the Lion and Rose at 700 E. Sonterra Blvd. and have her make one for you.

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Restaurant Notes & Quotes: Wine, Winners and a Special Dinner

Robbie Nowlin (Photograph courtesy The Lodge at Castle Hills)

Lodge chef heading to Napa, French Laundry

As we reported last month, the chef de cuisine at The Lodge at Castle Hills, Robbie Nowlin, is headed to a new position at the French Laundry, Thomas Keller’s famed restaurant in Napa Valley, Calif. (Click here for details.)

To celebrate this achievement, Nowlin will be preparing a “Last Dinner” from 6 to 9 p.m. Saturday. This will be an over-the-top menu featuring caviar, uni steam buns, Moulard duck foie gras en terrine, butter-poached Maine lobster tail, sous vide Akaushi New York strip and crème brulée.

The Lodge is at 1746 Lockhill Selma Road. Call for reservations at (210) 349-8466. Price is $120 a person plus tax and tip.

A win for South Side Whataburger team

San Antonio Whataburger GM Juan Salinas and nine of his employees are $1,000 richer this week, after they took a bronze medal in the Burger Olympics, held in Grapevine. The team is from the Whataburger unit at 503 S.W. Military Drive.

Salinas and the team competed with 16 teams during a two-day competition at the Gaylord Texan Resort. The three-part competition involved a simulated 30-minute lunch rush at a nearby Whataburger restaurant, a game-show style competition and a card game related to Whataburger’s procedures.

Employees who stayed in San Antonio to run the restaurant each also received $100 for their part in making the San Antonio restaurant excel.

All this — and bubble-and-squeak, too!

Check out the Saturday drink specials at all locations of the Lion and Rose British Restaurant & Pub. Guinness Stout, Harp Lager, Half & Halfs pints are $3.95; Bushmills is $4.50.  From 4-7 p.m. on Saturdays, well drinks are $2.99 and a selection of domestic bottled beers are $2.75. From 10 p.m. to 1 a.m., it’s karaoke time, hosted by KJ Krystal and more than 100,000 song titles to choose from.  Check out Lion and Rose locations by clicking here.

Champagne Sunday’s at Max’s

The Sunday brunch menu at Max’s Wine Dive includes several specialty eye-openers: Pomegranate or Blood Orange Mimosa Sunrise (sparkling wine, orange juice and splash of POM pomegranate); Raspberry Mint Mimosas; Peach Bellinis (Prosecco, peach, fresh squeezed orange juice); and Clementine-Ginger Mimosas. You can order each by the glass or get a flight of three.


• All  sparklers sold on-premise are sold at a special “Champagne Sunday” price.

• All sparklers sold for retail (to-go) through The Black Door are sold at case price per bottle.

• Popular trivia, for prizes every hour.

• Drawings — tables can enter by supplying a business card or filling out a Black Door sign up form. Drawings are weekly.
Each Sunday six winners will win a prize and a chance to be entered in the Tête de Cuvée prize drawing — a VIP Champagne/sparkling wine tour for 6 people with Chef James and Max’s Wine Guru, Chris Renteria.

Max’s Wine Dive is at 340 E. Basse Road.  210-444-9547

Texas Pride Barbecue proud to offer Bike Night, Friday Night Fish Fry

The barbecue is good, the peach cobbler sensational, at Texas Pride Barbecue, 2980 E. Loop 1604 in Adkins.

But this time of year there’s even more on the menu.

Celebrating its sixth year while drawing upwards of 500 motorcycle enthusiasts on rides from mild to wild, Bike Night runs from 6:30-10:30 p.m. every Thursday. There is no cover charge.

A favorite for everyone from teenagers, families with toddlers and grandparents, the ninth annual Friday Night Fish Fry & Free Dance takes place from 7-11 p.m. every Friday.

“I want everyone to know that Texas Pride Barbecue is all about families,” owner Tony Talanco said. “All events are family oriented, even Bike Night. The No. 1 reason for doing all these events is to bring families together to have a good time.”

Both events will run weekly through October. Kids can have fun in the safe environment of a large playground.

For more information on upcoming music events, click here. Call for more information at 210-649-3730.

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Pizzabella Offers a Tasty Slice – and More

If you live on the Northwest side of town and are looking for a comfortable place for a slice of New York-style pizza, a well-tended salad bar or a pint of Guinness on the tap, then Pizzabella delivers.

The slices ($3.29 each) I’ve had in recent visits were cut wide, perfect to fold in half before biting into. The crust may not be quite as charred on the bottom as you’ll find in New York, but the balance of cheese to sauce to crust made it a pleasure. Bella, indeed. Plus, my request for anchovies ($.59 per topping) was met with about eight of the salty delights on each slice.

Food: 3.5
Service: 3.5
Value: 3.5

Rating scale:
5: Extraordinary
4: Excellent
3: Good
2: Fair
1: Poor

The whole pizzas I’ve had in the past, such as the Mucho Meat ($21.99 for a 20-inch pie) with pepperoni, sausage, beef, Canadian bacon and bacon, have also been good.

If you want a twist on a couple of slices, check out the Italian Job ($8.59), a kind of pizza sandwich in which the rolled up dough is filled with melted cheese, salami, ham and turkey along with roasted red peppers.

I have become quite partial to the Sicilian, a sandwich that just seems to get all of its ingredients playing together to form a genuine treat. Start with a toasty roll, then fill it with a flavorful mix of ham, salami and capicola. Add some provolone, fairly ripe tomatoes, lettuce and the tangy of olive salad, and you may find a 12-inch sandwich too small.

The ham and provolone works along similar lines, but without the pepper addition of the salami. The Meatball “Parm” was loaded with excellent meatballs and plenty of cheese, and the bread was strong enough to hold the filling together. (The sandwiches are $5.99 for a 6-inch sub, $8.99 for a 12-inch.)

Dessert was a letdown, as the cannoli shell was a little soggy while the filling was too sweet. I’d rather order another glass of wine from the well-chosen list or one of the beer drinks (why limit yourself to a black-and-tan when you can have a layered beer-cider drink?).

Service has been friendly and efficient, though the foot traffic wasn’t always busy in the late evenings when my friends and I have visited.

For those of you with heftier appetites: The restaurant’s website says that the all-you-can-eat buffet is available at lunch Monday-Friday and from 5:30 to 8 p.m. Monday evening.

14218 Nacogdoches Road
(210) 946-5202
Open daily for lunch and dinner

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Irish Lamb Stew With Guinness Stout

The richness of this stew is a real taste of Ireland — and makes me wish I were celebrating St. Patrick’s Day there. But we can certainly do so here with this rich, stick-to-your-ribs recipe that is so much more authentic than corned beef and cabbage.

Speaking of beef — you can also make your Irish stew with beef, if you prefer, as shown in the photo below. Make some simple but delicious Irish Soda Bread while you’re cooking, too.

Make this savory stew with beef or lamb.

Make this savory stew with beef or lamb.

Irish Lamb Stew With Guinness Stout

1 cup pearl barley (optional, see note)
3 (3-inch) stems fresh rosemary
1/2 bunch fresh thyme
1/2 bunch fresh parsley
3 pounds lamb shoulder with a little fat, cubed
1/2 cup flour
Salt, to taste, divided
Oil for browning meat
3 large carrots, peeled and sliced
6 ribs celery, cut into 1/2-inch slices
2 large yellow onions, peeled and cut into large dice
3-4 cloves garlic, minced
12 ounces Guinness stout
3 large Russet potatoes, peeled and cubed
2 quarts lamb or beef stock, or as needed
Freshly ground black pepper, to taste
2 teaspoons cornstarch
1 cup green peas, fresh or frozen (optional)

Note: For a real Irish country touch, include the barley.  Cook it for 20 minutes in 3 cups of lamb or beef stock, then add when you return the meat to pot with the vegetables.

Cut off some of the parsley leaves and chop enough to make 2 tablespoons and reserve.  Cut off the rest of the parsley stems and tie them into a bundle with the rosemary and thyme. Reserve.

Season the meat with salt and brown the meat in a little oil. Remove and reserve, and sprinkle with a little flour, shaking off excess. Add the carrots, celery, onions and garlic to the pan and sauté, tossing to coat with the fat. Add the Guinness and deglaze, scraping up any caramelized meat juices. Add the potatoes; return the meat to the pot (and the cooked barley if you’re using it). Add enough stock to barely cover. Add the bundle of herbs. Cook over medium heat until just boiling, then reduce heat to very low and simmer 2-3 hours, until the meat is tender, stirring occasionally.

Check seasonings, add salt and pepper to taste, then remove from heat. Take out the bundle of herbs and discard. Stir in chopped parsley and the cornstarch (mixed into 4 teaspoons water) and stir. Add peas. Cook over low heat for a few more minutes to thicken. Serve with plenty of Irish brown or white soda bread, tea and more Guinness if you like.

Makes 6-8 generous servings.


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Baby, It’s Cold Outside!

As the winter continues to blast the region with icy gusts of wind and below-freezing temperatures, the time has come for some hearty fare cooked slowly to add warmth to your home as well as your body.

And what could be more welcome than beef cooked until it falls apart with the touch of a fork? SavorSA offers two complementary yet different takes on braised beef with mushrooms. One is Pot Roast With Wild Mushrooms and Thyme, which is cooked in red wine. The other, Pasta With Braised Beef and Mushrooms, has wine with a hint of  cream.

We also include a recipe for Guinness Stew, an old favorite whose appeal extends far beyond Ireland.

No matter what you cook, just remember to stay warm this weekend.

Recipe: Pot Roast with Wild Mushrooms and Thyme

Recipe: Pasta With Braised Beef and Mushrooms

Recipe: Make Guinness Stew in a Slow Cooker

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Make Guinness Stew in a Slow Cooker

This variation on an Irish classic stews in a slow cooker, such as a Crock-Pot, for hours before its flavors meld together into a savory whole.

Guinness Stew in a Slow Cooker

8-10 red potatoes, skin on, quartered
6 carrots, peeled, sliced into thick chunks
2 stalks celery, cut in chunks
3 bay leaves, divided use
3 pounds stew meat, cubed
1/2 cup flour
Dash of salt
Dash of black pepper
Dash of garlic powder
2-3 tablespoons olive oil
1 medium onion, diced
4 large garlic cloves, minced
8 ounces baby portobello mushrooms, halved
2 (8 ounce) cans tomato sauce
10 3/4 ounces beef broth
1 envelope Lipton Onion Soup Mix
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon Creole seasoning
1 teaspoon Italian herb seasoning, such as Mrs. Dash
12 ounces Guinness Stout
1 cup frozen peas, if desired

Put potato, carrot, and celery chunks in the bottom of slow cooker or Crock-Pot. Top with 2 bay leaves.

Season flour with a dash of salt, pepper and garlic powder and coat the beef with the flour mixture. Heat a couple of tablespoons of olive oil over med-high heat in a large skillet and add 1 bay leaf. Sauté beef in batches, just until browned. Add more oil to pan as necessary for each batch. Remove and set aside.

Add onion and garlic to the same pan and sauté over med heat for a few minutes, then add about half the can of beef broth to deglaze, scraping up the brown bits on the bottom of the pan.

Add meat and onions to slow cooker, top with mushrooms.

Mix remaining beef broth with tomato sauce, onion soup mix, remaining seasonings, and add to slow cooker. Pour in most of bottle of beer (whatever fits, I had a few sips left for me).

Cook 8 hours on low heat. Stir in frozen peas when done, they’ll heat up on their own. Serve with crusty French bread.

Makes 10 servings.

Adapted from

(Photo: Nicholas Mistry)

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