>>21860919
i like it, it adds some complexity to the stew

>>21860925
Tell your family to prepare for closed casket bub

>>21860919
i like using it because then there's a little more going on, if you know what i mean

>>21860919
I like the complexity it adds

Its good, but it only works with guinness. Ive cooked meals with other stout brands and it always tastes like dogshit. Guinness works because its much much milder than other stouts.

>>21860941
Interesting, that was another question I had.

>>21860919
>>21860942
Guinness needs to be from a fresh barrel. Bottled Guinness sucks ass. You really need a popular pub where people specifically come to drink Guinness and where they finish the barrel within a day or 2. Else it tastes like cardboard.

>>21860942
Same applies to other nitrogen-based stouts. As opposed to carbonated, traditional, quality stouts.

You're far better off making a Belgian beer stew instead.

>>21860919
Drier reds tend to have a cheesy note when you cook with them - it kicks up the umami, adds a bit to the low end, and the alcohol helps to suck out the collagen.
Guinness has less alcohol, but (likely) more sugar. The malted and roasted barley add a bit of caramel sweetness, and some obvious char - something like adding a bit of burned sugar in with the roux, or a light glaze on the meat. The barley proteins help with the maillarding of any meat submerged temporarily and then cooked above the surface.

>>21860941
>>21860942
It works better with a Czech-style dark lager. Less bitterness and chocolate in aroma and more bready, yeasty flavors, which work great in a stew in my opinion.

>>21860919
I like it. It adds a certain je ne sais quois.

>>21860970
You really have not got a clue what you are talking about.
Why didn't you just say that, instead of pretending you are some sort of gourmet?

>>21860941
See above.

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>>21860919
it'll taste like the beer pulse beef stew
>>21860941
>>21860942
thats bs, if its a dark beer it should be fine so long as you like the flavour of the beer. i made Carbonnade Flamande today with 2 bottles of pic, 1.5kg chuck, 6 large onions, handful of prunes and a slice of bread smothered in mustard. came out great

>>21861236
>Carbonnade Flamande
I just checked it out, the bread and mustard is a new one on me but the biggest surprise was the prunes? Interesting.

King Goblin is a premium ale here in Britain, not what I would use in a stew but hey ho!

>>21861264
traditionally they add apple syrup too but it was plenty sweet from all the onions. the beer was all i had left from chirstmas as i've been doing dry january

>>21861278
>the beer was all i had left from chirstmas
Fair enough.

I might give this a go sometime. My favourite stew is the French Daube (which I first had in France back in the early 90s) Takes ages to do though but is well worth it.

>>21860919
Try this, but leave out the prunes; it's complex in its flavour profile. Hoely f, does it detract. Love MPW, otherwise, tho.
https://www.youtube.com/watch?v=-fok7sdsq-k

i appreciate the robust and hearty mouthfeel of a guinness in my stew

>>21861368
... but that hearty and robust mouthfeel is gone as soon as the nitrogen is. Without that biergas fluffing it up, Guinness is fairly light.

>>21861401
>robust and hearty gas
gas is airy and crispy where I come from.

>>21861428
How about foams or gels? You know, gasses dispersed in other forms of matter.

>>21861467
>foam
whispy froth
>gel
slow water vibes

>>21861469
Your stew has Belfast Peace Wall rizz.

>>21860919
it makes it bitter and wish you hadn't done that. also it makes it more complex.

>>21860919
It adds complexity.

Bourgonion style stew with red wine tastes better because of the acidity and sweetness from the wine. I prefer that when making just a stew. I make Guinness meat pie, which is a Guinness stew, with cheese, in a pie crust, that is the best use for Guinness stew since it doesn't have that strong flavor you get from red wine.

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>>21860919
It subtracts from the simplicity of it

>>21863620
He relaxed just for a second.

>>21860919
yeah, it's delicious

>>21860919
Steak and ale is a common stew. Very rich flavour.

Brown ale works better than a stout though.

Mix it with an esb or a white IPA in addition
stout is too flat as is to me desu

>>21860919
>guinness
Mine turned out with a pronounced iron/blood flavor. I didn't do anything wrong, I thought.