Just in time for St. Patrick's Day, Innis & Gunn, the multi-award winning independent Edinburgh brewer of oak-aged beers, has released its Innis & Gunn Irish Whiskey Aged Stout. It’s a Scottish malt aged over Irish Whiskey infused oak. The complex and creamy brew is a limited edition seasonal release.
Innis & Gunn founder Dougal Sharp says, “Ireland is known throughout the world for producing great stouts and Scotland is famed for its whisky. In making Irish Whiskey Aged, we’ve taken the best of each and produced a Stout made uniquely from Scottish malts, which we then mature over Irish whiskey-infused oak. The chocolate malt and roasted barley both give a real depth of flavor to this brew and the Super Styrian hops add an earthy, balancing sweetness.”Our Irish Whiskey Aged is a complex, smooth and velvety medium-bodied stout (paddy points scored there) aged over Irish Whiskey (extra paddy points) weighing in at a respectable 7.4%. Every year we make more and every year our most popular seasonal brew sells out faster than hot Irish potato cakes."
Irish Stew: Created by Innis & Gunn chef, Russell Smith
1 lb. lamb shoulder, cut into large cubes
1 bottle Irish Whiskey Finish
1 onion, sliced
1 leek, roughly sliced
1 large clove garlic, sliced
Handful of baby onions
2 carrots, cut into rough cubes
4 potatoes, cut into cubes
1.5 cups of lamb stock
2 bay leaves
3 tbsp flour
In a casserole pan, fry the lamb in vegetable oil in 2 or 3 batches to give a really good dark colour
Remove all of the lamb from the pan, add the sliced onions and bay. Gently sweat for 10 minutes to soften and sweeten them, stirring occasionally.
Add the garlic, leek and carrots and sweat for another 3-4 minutes.
Add the flour, and stir through. Add the beer and reduce by half.
Return the lamb to the pan and add the stock. Bring the pan to the boil, and skim off the foam and scum that comes to the surface.
Cover tightly with tinfoil and a lid, and place in an oven at 300 degress fahrenheit for 1 hour. Remove and add the diced potato and baby onions. Return the pan to the oven for an hour. The lamb should be soft and tender, but still hold together. If not, return to the oven, checking every 20 minutes. Check the seasoning. Allow the stew to rest for 15 minutes once out the oven, and serve with crusty bread and