Beer and Food
White Gypsy Imperial Stout Ice Cream
An autumnal desert designed by Chef Owen Murtagh for the Great Irish Beer Festival marrying the classic accompaniment of whiskey and stout with spiced flavour notes of vanilla, nutmeg and toasted oak.
- 1/3 Cup beer syrup
- 1 Cup Cream
- 1 Cup Milk
- ½ cup Sugar
- 4-5 egg yolks
1 tbsp muscavado sugar to 150ml beer and reduce. Heat Milk and Cream. Whisk Sugar and egg together. Gradually add hot cream milk. Back on Hob – up to 70c. When the mixture is thickened to custard add beer. Add to ice cream mixer until consistency is reached
- 225 Dates
- 170 Caster Sugar
- 65 Butter
- 3 Egg
- 120 Flour
- 1 Baking Powder
- 1.5 Bicabonate of Soda
- .25 Cinnamon
- .25 Ginger
- 40 Natural Yoghurt
Butter and Flour your baking tray. Preheat oven to 170c. Soak dates in hot water for two minutes, drain and blend until smooth. Mix sugar and butter together until pale and yellow. Mix in eggs. Mix in Dates. Mix dry ingredients and add yoghurt. Bake in oven for 34 minutes exactly.
Seasonal Berry Reduction
- 250g Blackberries
- 15g Sugar
Boozy Butterscotch Sauce
- 300g Butter
- 1.65l Cream
- 1.5kg Muscovado Sugar
- 1 ½ tsp vanilla
- 10g salt
Add 10ml Jameson Cask Mates to make it extra special and it can be kept in the freezer for 4 months. Serve deserts with Berry reduction, butterscotch, tuille, microplaned orange peel and dark chocolate.
Irish Food Writers Guild Awards 2016
The 22nd Irish Food Writers Guild Food Awards, celebrate indigenous Irish food producers and organisations. They are considered the best in their class as they recognise those who create, make and share great Irish produce and products while helping to maintain Ireland’s outstanding international reputation in food and drink.
This year six award winners were announced, including the first-ever award for an Irish beer, White Gypsy Imperial Stout. The awards ceremony was hosted at the two-Michelin-star Restaurant Patrick Guilbaud, and was then followed by a lunch prepared by head chef Guillaume Lebrun, who incorporated the winning produce into a special menu.
The Awards are unique. No one can enter themselves or their product into the awards and no company knows it has been nominated or shortlisted for an award. Members of the Food Writers Guild nominate and choose the outstanding winners, with quality and excellence in mind. This year the Midlands were well represented, with most of the winners within 40 miles of each other.
See winning recipe here:
Recipes using White Gypsy Beers
Pairing food with beer is simply matching up good food and good beer. The easiest way to get started is to look at the colour-generally dark food goes well with dark beer whilst lighter colour beers are great accompaniment to lighter food choices.
Irish Stouts are surprisingly versatile with food. Stout has the ability to pair beautifully with dishes you would never expect, the big example being Irish Stout and oysters! But mussels, lobster, crab and calamari all pair up well with stout as they have a certain sea sweetness that Irish Stout accentuates wonderfully! Other perfect pairings for Stout are ham, corned beef, steak and beefburgers.
Try making our alternative to Barm Brack or Christmas cake this winter. Sally has used this traditional Welsh recipe and instead of soaking the fruit in tea, used White Gypsy Porter instead. The result is a tasty, moist speckled fruit loaf!
- 150 grams dried cranberries
- 200 grams diced apricots
- 100 grams sultanas
- ½ pint White Gypsy Porter
- 175 grams brown sugar
- 1 medium sized egg
- 1 tablespoon orange zest
- 2 tablespoons orange juice
- 1 tablespoon local honey (we use Hillside honey from Borrisoleigh)
- 450 grams self-raising flour
Extra honey for glazing (alternately you could use apricot jam or marmalade)
- Weigh out dry fruit and mix into a bowl. Pour over stout and mix again.
- Cover and leave overnight
- The following day mix dried fruit with sugar,egg,orange zest,orange juice and honey.
- Heat oven to 160 c.
- Sift in flour and mix well.
- Pour mixture into a buttered loaf tin and cook for 1 ¾ hours.
Baste with honey whilst warm.
Cut into thick slices and smother with Irish butter!!
This is a great beer bread and the flavour and texture change depending on the kind of beer and cheese you use. We have experimented with this a lot and the following recipe is my personal favourite. There isn’t any kneading or rising time required so it is fairly simple. Just add the wet ingredients to the dry ones.
- 250g/8ozs Wholemeal Flour
- 100g/4ozs Strong White Flour
- 1 teaspoon Baking Powder
- 2 tablespoons Brown Sugar
- 125g/5ozs Daru Hard Cheese From Cooleney Farm, roughly grated
- 1 teaspoon Dill
- 1 teaspoon Chives
- Salt and Pepper
- 300ml/ ½ pint Yule-Ol Christmas Beer From White Gypsy Brewery
- 2 tablespoons Rapeseed Oil
- Preheat oven to 190C/350F/Gas Mark 5. Lightly grease a 900g/2lb loaf tin.
- Add the flour, baking powder, sugar, cheese, herbs,salt and pepper to a mixing bowl. Mix well.
- In a jug beat the beer and rapeseed oil together. Add to the dry ingredients.
- Stir mixture until all ingredients are well blended.
- Transfer to the prepared baking tin and bake for 40-45 minutes until golden brown and firm to the touch.
- Allow to cool and serve in thick slices.
- 15g/1/2 oz butter
- 1 tablespoon vegetable oil
- 2lb Stewing Steak(cubed)
- 4 medium onions
- 8ozs Mushrooms
- Salt and Pepper
- 2 tablespoons Plain Flour
- ½ pint White Gypsy Plain Stout.
- 1 Bay Leaf
- 1 teaspoon Soft Dark Sugar
- Heat the butter and oil in a large flameproof casserole dish and cook the meat for 10 minutes until browned all over. Remove the meat with a slotted spoon.
- Add the onions and mushrooms to the pan adding more oil if necessary and fry until softened. Season to taste, add the flour. Stir well so the flour absorbs all the fat.
- Return the meat to the pan and pour in the stout. Add the bay leaf and brown sugar. Stir well to mix.
- Cover and cook gently , either on top of the stove or in the oven at 180C/350F Gas Mark 4 for 2-2 ½ hours or until meat is tender.