What are you brewing and eating for St. Paddy's Day?

[ericbw]

We have an Irish red on tap already. I bought a 12 pound packet brisket, and 5 pounds of corned beef is curing right now.

 

[TomVA]

I have a batch of what I call "cream stout" (has rolled oats and lactose) bottle conditioning now and will be ready by the 17th. The last batch I made was without the oats and was great, so hopefully this one will be even better.

 

[alexnova]

I have a batch of what I call "cream stout" (has rolled oats and lactose) bottle conditioning now and will be ready by the 17th. The last batch I made was without the oats and was great, so hopefully this one will be even better.

I made something very similar back in January. I'll rack some over to a smaller keg and serve on nitro.

 

[JonM]

Same here - I made that sweet oatmeal stout that was in Zymurgy a few months back. I let stouts sit for a while (this one's been sitting for a few months) and it's perfect now. I'll probably pull a pint or two of that on St. Pat's.

 

[treacheroustexan]

I'll give it a shot. Here's what I always do: get a corned beef brisket flat - not a point; points are a PITA - then simmer it in the crockpot on low overnight in a little water. (You can even do this a day or two ahead of time.)

Next morning, pull the fat cap off, let the beef cool a little bit then toss it in the fridge in a 9x13 pan with as much of the juice as you can fit in there. I do that because it's much easier to slice cold than when it's warm. Once it's cold, Slice it thin across the grain - across the grain is really important.

Put it back in the 9x13, cover with foil and warm it up in a 250° oven.

ETA: I've watched the guys at the Jewish deli slice hot brisket super thin, but I could never do it right, so I go with the chill then slice method.

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Thanks!

The recipes I've seen call for just adding carrots, potatoes, onion and the brisket to crockpot with a 12 oz stout and letting it go for 8-10 hours. Any harm in just doing this? I'm not too concerned with leaving with carrots and potatoes go all day. Although, I may just cook the brisket all day and add them to the crockpot an hour or two before serving.

 

[ericbw]

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Thanks!



The recipes I've seen call for just adding carrots, potatoes, onion and the brisket to crockpot with a 12 oz stout and letting it go for 8-10 hours. Any harm in just doing this? I'm not too concerned with leaving with carrots and potatoes go all day. Although, I may just cook the brisket all day and add them to the crockpot an hour or two before serving.

You can do that. Make sure it's on low. I would add the carrots and potatoes near the end. We have to roast them separately anyway because we have a non-meat eater.

Add pickling spice to the crock pot. Or bay leaf and thyme.

 

[brewbama]

I have a Stout on tap for just such an occasion. Roast lamb and potatoes will accompany the Stout.

 

[jmcquesten]

I HAD a stout on tap, but unfortunately it didn't make it to St. Pats day. Kicked the keg about 2 weeks too early. Having a feeling that might happen, I brewed an Irish red a couple weeks and it's pretty good. Used a slightly modified version of the biermunchers oktoberfast ale recipe with Irish ale yeast and a couple oz of roast malt. It makes for a pretty solid red ale. Probably supplement that with some Irish coffees (coffee, Jamesons, and bailey's).

Never been a fan of corned beef & cabbage, so I'll be passing on that and opting for a potato soup and maybe chicken boxty.

 

[Hoppy2bmerry]

I brewed an Irish red that is bottled and primed, and using that yeast cake I brewed a dry Irish stout which will be 3weeks bottle primed on 3/17- so ready! I give it a shot of wine preserving gas (nitro) and it gets a nice fine creamy head pretty much like a Guinness drought. For food I'm going to a local bar for free corned beef and cabbage. I bought a nice piece of flat cut, but I'll be cooking it another day. have a fun and safe day.

 

[ericbw]

I brewed an Irish red that is bottled and primed, and using that yeast cake I brewed a dry Irish stout which will be 3weeks bottle primed on 3/17- so ready! I give it a shot of wine preserving gas (nitro) and it gets a nice fine creamy head pretty much like a Guinness drought. For food I'm going to a local bar for free corned beef and cabbage. I bought a nice piece of flat cut, but I'll be cooking it another day. have a fun and safe day.

How did you give it nitro?

 

[treacheroustexan]

Well is anyone else as excited as I am?

 

[jabba11]

Milk stout (along with a chocolate porter, blonde ale, hard cider, and raspberry wheat already in the keezer) and Korean skewered beef and pork slow cooked on the traeger here at the brewery in prep for our annual St pats vinyl blow out hootnanny

 

[treacheroustexan]

Milk stout (along with a chocolate porter, blonde ale, hard cider, and raspberry wheat already in the keezer) and Korean skewered beef and pork slow cooked on the traeger here at the brewery in prep for our annual St pats vinyl blow out hootnanny

Sounds awesome!

 

[NoIguanaForZ]

Nothing and no one, respectively.

Hoping for better next year. :/

 

[NoIguanaForZ]

...wait, I guess my porter will be readyish tomorrow...

 

[JonM]

I have a very tiny corned beef brisket flat ready to go, and SWMBO requested that I make it into grilled Reubens. Sweet stout is on tap and in the fridge there's some Gumballhead and some of Lakefront's latest in their Vienna SMASH series - this one with Lemondrop.

 

[treacheroustexan]

And it begins. Heading to work soon and should be done when I get home. Red potatoes, carrots, onion, a bay leaf and a can of this nitro stout.

View attachment 1489759105791.jpg

 

[MerlinWerks]

Postponed ours until next weekend, we have a friend who's been out of the country for six months and returning next week. Big party planned, got 22 lbs. of brisket corning and a dry stout and Bass clone for black and tans as well as MysticMeads Irish Red ready to go. Gonna be FUN!!