Guinness Reduction –
I’ve got a confession to make: I’ve got a bit of a problem. I love Guinness. It’s definitely one of my favorite beers. I love the creamy foamy head, the rich aroma, the smoothness, the taste… it’s just so great. But I hate having too much of it. I mean I love it, but I hate it. So, I’ve made it my goal to drink less Guinness, or at least cut back on it. This is where you come in. I’ve got two things I want you to do for me.
I have heard a lot of people talking about Guinness reduction recently and wondering if it is a real thing. Well, it is – and it is a real thing that you can do! In this article I am going to cover the general process required to reduce Guinness, as well as provide a few recipes you can use to help reduce the amount of Guinness consumed. I am going to cover the general process required to reduce Guinness, as well as provide a few recipes you can use to help reduce the amount of Guinness consumed.
Being a Guinness lover, you’ll be sure that the Guinness Reduction is your cup of tea. So if you’re a Guinness lover, you’ll surely enjoy this blog.
It’s my birthday month, as well as Saint Patrick’s Day month.
I’m not sure why I get so enthusiastic about Saint Patrick’s Day; I believe it’s because I have pleasant childhood recollections of the holiday.
Spring is in the air – the days are becoming longer, the birds are singing, and summer plans are taking form.
Saint Patrick’s Day was always a huge thing in my family, so it may have rubbed off on me a little. Mom made sure I had a beautiful, new piece of green clothes to go to school every day.
So I wanted to try something that shouted “Irish” while still fulfilling my appetite for small plates. (One year, one of my New Year’s Resolutions was to eat more appetizers……)
Guinness was the first thing that sprang to mind.
There are just two components in this Guinness reduction: equal quantities of Guinness Stout and brown sugar.
I experimented with granulated sugar. It was delicious, but I like the taste of the brown sugar batch.
We served the Guinness reduction with a variety of cheeses, olives, and prosciutto from our local grocery shop, as well as a range of cheeses, olives, and prosciutto.
Reduction in Guinness
|1 & 1/2 cup
|Time: 45 minutes
|Total amount of time
Without the “tang,” the Guinness reduction sauce reminds me of balsamic vinegar. It’s a simple recipe, but it does need some patience while the sauce warms up and thickens into a wonderful syrup. Drizzle some olive oil into a bowl, then dip baguettes in it and enjoy!
- 1 pint of Guinness
- 1 cup finely packed brown sugar
This Guinness reduction sauce thickens as it sits in the fridge. This is a positive development.
|This is so easy that you don’t even need a “recipe” for it —
In a sauce pan over medium heat, combine the Guinness and brown sugar.
Continue to stir until the sugar has dissolved and the mixture has begun to boil.
Reduce heat to low and continue to cook for 45 minutes, stirring periodically. Be patient; it’ll be well worth it!
While this mixture is simmering, I recommend paying close attention to it. Because there is so much sugar, it is possible that it will burn.
In addition, I noticed that the mixture would sometimes rise to the top of the sauce pan (maybe my saucepan should have been larger). If this occurs, just remove the pan from the heat and wait for the mixture to cool down. Lowering the temperature will also help.