Quoting Dale Shipp to Dave Drum <=-

I would never have a Guiness either solitary or mixed

Guinness is a stout and stouts tend to be very dry. You might like a
porter, especially the style called "velvet porter" as they tend to
be ever so slightly sweet.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Easy Onion Soup with Stilton
Categories: British, Soups, Beef, Beer, Cheese
Yield: 2 Servings

1 oz Butter
2 md Onions, chopped
Salt
Black pepper
1/2 pt Each beer and stock
Fresh thyme or
Winter Savory
Stilton
Croutons

In a heavy saucepan heat the butter and saute the onions slowly
until golden brown. Season with salt and pepper. Add the liquid
and bring to a boil. Adjust the seasoning and add thyme. Cover and
simmer for 30 to 40 minutes. If you are using Stilton rind, grate
it finely. Otherwise, chop the cheese. Add it half way through the
cooking and stir well. Serve with croutons.

Recipe by: Two Fat Ladies

From: Patty

MMMMM


Cheers

Jim



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On 10-01-21 22:56, Jim Weller <=-
spoke to Dale Shipp about dark beer <=-

I would never have a Guiness either solitary or mixed

Guinness is a stout and stouts tend to be very dry. You might like a porter, especially the style called "velvet porter" as they tend to
be ever so slightly sweet.

I do not know if I have had any other stout. (take that back, once I
brought home a six pack of Murphy's stout from England to share with
Gail [maiden name = Murphy]. It got no better reception than Guiness
did ).

I'm not sure that I have been introduced to a porter. Someday I might
ask for one to see.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: LENTIL SOUP BORRACHO
Categories: Soup
Yield: 12 servings

1 lb Lentils; rinsed
4 c Beer
3 c Chicken broth
1 lb Lean ground beef
1 c Cooked ham pieces
1 lb Smoked sausage or kielbasa
- thinly sliced
1 c Coarsely chopped celery
1 c Chopped red onion
1 ts Chopped garlic
1/2 ts Dried rosemary; crushed
1/2 ts Dried basil; crushed
1 c Sliced mushrooms
Salt, pepper

"Borracho" means drunkard in Spanish. The alcohol in the four cups of
beer cooks away, leaving only the yeasty flavor of the hops.

Combine lentils, beer and broth in large kettle. Bring to boil,
reduce heat and simmer. Brown ground beef in skillet. Drain off fat.
Add beef with ham, sausage, celery, onion, garlic, rosemary, basil
and mushrooms to kettle and cook 1 hour or until tender. Season to
taste with salt and pepper.

Created by: Father John Wishard, Our Lady of Malibu Church

(C) 1992 The Los Angeles Times
From: Karen Mintzias Date: 17 Apr 94

MMMMM


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Quoting Dale Shipp to Jim Weller <=-

I would never have a Guiness
Murphy's stout / no better
I'm not sure that I have been introduced to a porter. Someday
I ask for one to see.

From Casey McLain, a porter pusher at hiconsumption.com who is more
eloquent than me:

There is little more enticing than the sweet, chocolate, roasted
aroma of a freshly poured porter. Porters, which are a close sibling
of stouts, are typically slightly lighter in color, lighter in mouth
feel and lower in alcohol content than stouts. These beers are
usually more sessionable than their fellow dark beers. Contrary to
their appearance, porters don't taste of scorched earth and cooled
basaltic lava. Rather, their flavor is more akin to a milkshake or
an espresso drink. We love porters as dessert beers.

In the late 1900s, however, the style received a much-welcomed
revival. A significant portion of modern breweries offer some form
of porter as one of their flagship beers. The style is now brewed
with chocolate, with coffee, and in barrels of various liquors - all
of which are equally delicious.

None of the huge national labels make any under their own name
although they have recently bought up some former small
independents. You have to search out the local up craft brewers.

This should help:

www.beermenus.com/cities/baltimore-md/nearby/stouts-porters






Cheers

Jim


... Fine beer can be judged with one sip but it's better to be sure.

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