An intriguing newcomer to our beer aisle caught my attention:Guinness Black Lager. Famous for its dry,dark stout and light Harp lager,this new Black Lager is an interesting fusion of crispy roasted malts is worth considering for your next meal.
As a beer enthusiast I take note of whether my brew is a lager or an ale and what time of year I enjoy it. I also tend towards darker beers,like stouts and porters. At the beginning of autumn I am looking for a bridge between the bright,hoppy flavors of India Pale Ales and shimmering blonde ales and the comforting embrace of smokey porters and beefy stouts. Enter Guinness Black Lager –it’s perfect for the limbo between grilling outside and simmering inside.
Lagers are made with bottom fermenting yeasts and are matured in cold temperatures. In contrast to ales –which can be ready as early as 3 weeks –lagers can take 6 to 8 weeks to develop. Many European brews,along with American Budweizer,are lagers. They often have a crisp,lighter flavor than ales,which can possess increased residual sugars and hop bitterness.
What I Drank:Guinness Black Lager from Guinness &Co.,Dublin,Ireland / 4.5% alcohol by volume
What I Ate:Double Gloucester Cheddar from Ford Farm in England,a lovely orange wedge of it (available in the Co-op’s cheese),alongside fresh local organic Honeycrisp apple slices and a hearty Breadfarm Rosemary and Sea Salt bread roll.
What I Thought:This new Euro style black lager makes for easy drinking. Its aroma carries notes of charred wood,coffee and toasted malt. The promise of rich flavor is met by a delicate,crisp body,matching deep color with a refreshing taste. The cheddar cheese offers a creamy acidity that pairs nicely with sweet,fragrant rosemary and the cold smokiness of the black lager. Guinness’newest combination will also be delicious when enjoyed with heartier fare,including chili,vegetable stews and burgers.
