A Guinness sour is a classic spirit-forward drink made with Guinness stout and a selection of spirits, sweet and sour ingredients, and garnishes. To make the cocktail, you’ll need the following ingredients:
-2 oz Irish whiskey
-1 oz freshly squeezed lemon juice
-4 oz Guinness Stout
-1 oz simple syrup
-1 egg white
-Ice
Begin by filling a cocktail shaker halfway with ice, then add the whiskey, lemon juice, Guinness, and simple syrup. Shake the cocktail for 30 seconds, or until well blended. Next, add the egg white to the shaker and dry shake (without ice) for 15-30 seconds.
The egg white helps provide a frothy texture to the cocktail.
Strain the drink into a Collins glass filled with fresh ice. Add a few dashes of Angostura bitters and then garnish with a lemon wheel or wedge.
Enjoy!
How long does it take to sour a beer?
The process of souring beer can vary significantly depending on the methods used, the ingredients used, and the desired amount of sourness. Generally, most methods of souring beer require several days to months of fermentation.
Traditionally, beer is first inoculated with microorganisms, such as yeast and bacteria, which feed on the sugars and convert them into acidic compounds that provide the desired sour flavor. This process can take anywhere from a few days with most wild yeast strains to several months when using lactic or pediococcus bacteria.
More modern methods, such as kettle souring, short-cut the process by introducing the bacteria directly into the unfermented beer and can take as little as one or two days.
Overall, the time it takes to sour a beer can range from a few days to several months.
Can I make my own Guinness?
Yes, you can make your own Guinness! Brewing your very own Guinness is a great way to show your appreciation for dry Irish stouts or explore the exciting world of home brewing. While Guinness is famously a hard beer to imitate due to its unique nitrogen pour, you can still make a delicious clone of the original Irish stout.
Guinness can be brewed on the stove-top with some simple ingredients and equipment, or you can try an all-grain batch with a more advanced homebrew system. Here are a few steps to make your very own Guinness:
1. Gather the supplies. You’ll need specialty grains such as roasted barley, black malt, and flaked barley. You’ll also need hops, barley extract, a specialty yeast, and any additional brewing ingredients that you prefer.
2. Steep the specialty grains. Place the grains in a mesh bag, and steep them in hot water for 30-45 minutes. Discard the solids, and save the liquid.
3. Boil the wort. Heat up your wort, and then add hops and the barley extract to the mixture. Boil everything for an hour.
4. Cool and pitch the yeast. After boiling, you’ll need to cool the wort to a range of 65-72°F before you pitch the yeast.
5. Ferment and bottle. Let the yeast do its work for 1-2 weeks before bottled, and then carbonate 2-3 weeks after that.
Once you’ve followed these steps and bottled your Guinness, you’ll have a rich and flavorful beer that would make even the Irish proud. Cheers!
What happens if you leave beer fermenting too long?
If you leave beer fermenting for too long, the yeast can continue to work and consume the sugars in the beer, leaving it tasting overly dry and bitter. There is also a risk that the beer will turn “flabby”, or oxidize, meaning the flavor changes as oxygen enters and ages the beer.
Another danger is that the beer can over-carbonate, either because the yeast continues creating carbon dioxide or because the oxygen that’s gotten into the bottle reacts with the beer and creates tiny bubbles.
Over-carbonation can cause the beer to be so carbonated that one can’t even drink it. The beer can also become contaminated because bacteria can invade the beer and cause an off flavor or odor. In severe cases, the contamination can cause sickness.
To avoid leaving beer to ferment for too long, it’s best to monitor the fermentation and stick to a set schedule to ensure the beer is ready when you want it.
What country drinks the most Guinness?
Ireland drinks the most Guinness in the world. It is estimated that the Irish consume more than 13 million pints per day, the majority of which is consumed in the Emerald Isle. Guinness has long been an integral part of Irish culture and heritage.
The drink is so popular in the country that it’s practically synonymous with the Irish and has earned its place as an iconic beverage in the global beer market. In addition to its popularity on tap, Guinness is also canned and bottled for worldwide consumption.
Ireland is the largest importer of Guinness products, but the UK is not far behind. Apart from Ireland and the UK, other countries that have adopted the brand include the United States, Canada, Germany, Australia and New Zealand.
How do I know when my ferment is done?
Fermentation is a process that can take anywhere from a few days to a few weeks, depending on the type of ferment you are making and the conditions under which it is being made. You can generally tell when a ferment is done by observing signs such as a reduction in the bubbling of CO2, a change in the smell of the ferment, and by tasting the ferment and comparing it to previous tastings.
If the bubbling has stopped and the flavor has changed significantly, it is a good sign that fermentation is finished. If there is still some bubbling, but it’s significantly slower, it might be time to taste the ferment and make sure it is not overly sour or too alcoholic.
As always, remember to use sanitized utensils when tasting!.
Can you ferment beer in 3 days?
It is possible to ferment beer in as little as 3 days, but this will likely produce a very basic and lower-ABV beer. The typical timeframe for brewing a beer is anywhere between 3-4 weeks. This is because the longer it ferments, the more time the yeast have to convert sugars into alcohol, deepening the flavor and complexity of the beer.
That being said, there are some special styles of beer, such as ‘session’ beers, that are designed to be brewed in a much shorter amount of time. Fast-fermenting yeasts, such as brewers’ yeasts, can be used to accelerate the fermentation process and achieve a drinkable beer in less than a week.
However, with any style of beer, it is always best to give it extra time in the fermenter to produce the best tasting beer.
How much lactic acid do you add to beer?
The amount of lactic acid to add to beer varies based on the desired beer style and the type of lactic acid being used. For example, if using pure lactic acid (88% – 90% solution) in a five-gallon batch, then a general rule of thumb is to add 1 mL of lactic acid per gallon of beer.
If the lactic acid product is a blend of lactic acid and sodium lactate, then the amount of lactic acid needed is generally lower, typically around 0. 5 mL per gallon.
In general, lighter beers like blondes, lagers, and pale ales are more suited to having a bit of lactic acidity, usually around 0. 25-0. 5 mL per gallon. For a beer style typically considered to be slightly more acidic, like witbiers or sour beers, it is typically recommended to increase the lactic addition to the 1 mL range per gallon.
When adding lactic acid to beer, it is important to consider the final pH of the beer. A typical finished beer usually has a pH in the range of 4. 0-4. 5, so be mindful of that when adding lactic acid.
Experienced brewers suggest starting with small additions, measuring the pH of the beer, and adjusting the rate of addition of the lactic acid accordingly.
How do you get a creamy head on Guinness?
The creamy head on Guinness is achieved by a combination of factors, including the beer’s high protein content, the use of nitrogen gas during brewing, and the widget in Guinness Draught cans and bottles.
The proteins in Guinness beer come from the malt and hops used during brewing. These proteins help to create a thick and creamy head when the beer is poured.
To further enhance the creation of a creamy head, Guinness brewers use nitrogen gas during the brewing process. Nitrogen is less soluble than carbon dioxide, which means it comes out of solution more easily.
This results in smaller bubbles in the beer, which create a creamy and dense head when Guinness is poured.
The widget in Guinness Draught cans and bottles also helps to create a creamy head. The widget is a small plastic device that releases nitrogen gas into the beer when the can or bottle is opened. This gas escapes from the beer and forms a barrier on top of the liquid, preventing the escape of carbon dioxide.
This nitrogen gas also helps to create smaller bubbles in the beer, resulting in a creamy head.
What does lactic acid do in beer?
Lactic acid plays an important role in beer. It contributes to the flavor, aroma, and overall profile of the beer. Lactic acid is produced during the fermentation process, when yeast converts sugar into alcohol.
It can be produced by either the yeast or bacteria, and it gives beer its tangy, sour, or even buttery taste. It also helps to preserve the beer and prevents it from going stale or sour. In some beers it adds a distinct tartness or sourness that characterizes styles such as Berlinerweisse, Lambic, Gueuze, and Sour IPA.
Lactic acid also contributes to beer’s body and mouthfeel, as it contributes a certain thickness and viscosity to the beer. It also helps to create a desirable acidity in beer, making it crisper, drier, and more refreshing.
Finally, lactic acid contributes to beer flavor stability, meaning that it helps to maintain the flavor of the beer for longer.
Does lactate raise pH?
No, lactate does not raise pH. Lactate is an anion that is produced during the oxidative metabolism of glucose and is present in both intracellular and extracellular fluids. It is a key component of the buffer system in the body and helps to maintain the normal pH ranges of body fluids, primarily through its role in the hydrogen ion (H+) buffering system.
When acidotic conditions exist, lactate is produced in order to reduce the H+ concentration and prevent further acidosis. Therefore, lactate does not raise pH, but rather helps to keep it in balance.
What makes a sour beer sour?
Generally speaking, sour beers refer to a wide range of beer styles that are characterized by a tart, acidic, and somewhat sour flavor profile. This flavor is usually the result of special brewing techniques, the type of yeast and bacteria used, and/or the aging process.
The most common way to achieve a sour beer is by adding certain bacteria, such as Lactobacillus, Pediococcus, or Brettanomyces during fermentation. These bacteria consume the sugars in the wort and produce lactic acid as a by-product, giving the beer a tart, tangy flavor.
Certain beers may also be soured through the use of wild yeasts which add additional complexity. These wild yeasts can be cultivated from local sources, such as fruits, flowers, or plants, or they can be specifically made by labs.
They tend to vary in their acid profile and can contribute a wide range of flavors, such as citrus or tropical.
In addition to the bacteria and yeasts used in the fermentation process, some beers may also be aged in wooden barrels. This process introduces a wide variety of microbiological organisms, and the barrel itself can interact with the beer, altering its character.
This type of aging gives the beer a unique flavor and is often used to add a layer of complexity to the overall flavor profile.
Finally, some beers may be specifically brewed with the intention of being sour. These include styles such as Belgian Lambics, Goses, and Berliner Weisse, which are known for their tart and acidic notes.
Different recipes and malt bills can be used to further enhance the sourness and create a wide variety of flavor profiles.
Overall, there are many different ways to make a sour beer. While the main source of the sourness is usually attributed to the bacteria, wild yeasts, barrel aging, and specialty malt bills also play an important role.
As brewers continue to experiment and explore different techniques, there’s no doubt that even more unique sour beers will be created in the near future.
Is lactic acid sour?
Yes, lactic acid is sour. Lactic acid has a sour and acidic taste, similar to that of vinegar and citrus fruits like lemons and limes. This sour characteristic is due to the presence of a carboxylic acid group in lactic acid’s chemical structure, which imparts it with its characteristic sour flavor and strong acidity.
Lactic acid is also responsible for the acidic flavor in sauerkraut and can be used in both food and beverages, including sour beer, yogurts and dairy products. Lactic acid is also frequently used in cosmetics and pharmaceuticals, as it has both antibacterial and moisturizing properties.
Why is Guinness head so creamy?
The signature creamy finis of Guinness beer is a result of settling nitrogen in the beer rather than carbon dioxide. Before serving, Guinness is poured with a low-pressure nitrogen blend. As nitrogen is pushed through the beer and into the glass, rather than carbon dioxide, it forms a thick layer of cream-colored foam.
This foam has a slower rate of dissipation than carbon dioxide bubbles, which creates the creamy taste and texture. Additionally, the nitrogen also binds to the proteins and polyphenols of the beer, further contributing to the creamy texture.
How do you increase mouthfeel in beer?
An important component of beer mouthfeel is foam, or head retention. When beer foam dissipates too quickly it can create a flat and unappealing mouthfeel. A great way to increase mouthfeel is by increasing the foam retention.
This can be achieved by adding an additional protein, such as wheat, oats, or rye. Higher-protein grains will work to stabilize and thicken the foam. Additionally, adding calcium salts, such as calcium chloride, or nitrogen-rich proteins, like lactose, can help create the desired effect of a fuller mouthfeel.
Water composition also has an effect on foam formation and overall mouthfeel. While lower sulfate levels will work to stabilize foam and make a more crisp tasting beer, higher sulfates can make the beer more full-bodied and increase the perceived bitterness.
Furthermore, higher levels of calcium carbonate will soften the water, increase foam stability, sweeten the taste, and provide a stronger beer mouthfeel.
Hops can also contribute to beer mouthfeel. While hops are more commonly known for contributing bitterness, hop flavor and aroma can also impact mouthfeel. And with the increasing popularity of IPA-style beers, hop levels can be increased to provide a fuller, more lingering sensation.
Finally, yeast also has a role in mouthfeel. Different yeast strains can release certain compounds into beer that offer more body and creaminess. For example, England Ale yeast provides a light yeast character with a mild spicy finish that imparts a creamy mouthfeel.
Similarly, Belgian Abbey yeast creates a smooth, lush mouthfeel with bubblegum, clove and banana flavors.
By adding additional proteins, adjusting the water composition, increasing hops and utilizing different yeast strains, craft brewers can increase the mouthfeel of beer and create a unique drinking experience.
Are stouts creamy?
Yes, stouts can be creamy. Typically a stout beer is characterized by its dark color and rich, roasted flavor. While there are a variety of beer styles classified as stouts such as sweet stouts, foreign stouts, oatmeal stouts, imperial stouts, and many more, many of these styles feature a thick, creamy head and a smooth, velvety texture on the palate.
Some beers within the stout style will have more of an alcohol bite while others are more creamy or sweet with a milder finish, but overall you can expect a rich, creamy flavor and texture with a stout beer.
What is the creamiest beer?
A few notable contenders would be Founders Breakfast Stout, Bell’s Two Hearted Ale, and Samuel Adams Cream Stout. All of these beers are very well-rounded, with a strong malt presence that gives them a creamy mouthfeel.
Founders Breakfast Stout is a chocolate and coffee-infused stout that has a rich, creamy body. It is perfect for enjoying on a cold winter day.
Bell’s Two Hearted Ale is a well-balanced IPA with a hint of sweetness and a creamy mouthfeel. It is a perfect beer for enjoying on a warm summer day.
Samuel Adams Cream Stout is a dark stout with a creamy, full-bodied mouthfeel. It is perfect for enjoying on a cool autumn day.
What is milk stout made of?
Milk stout is a type of stout beer that is brewed with lactose. Lactose is a type of sugar derived from milk, which gives the beer a sweet and creamy flavor. In addition to lactose, milk stout is typically made with traditional beer ingredients such as water, barley, hops, and yeast.
The barley is usually malted, meaning it has been allowed to partially germinate to make its starches more accessible to brewers. This process also gives the beer its deep, dark color. The hops are typically added as a bittering agent during the boiling process, with more being added near the end to give the beer aromatics.
Lastly, the yeast is used to convert the sugars of the beer into alcohol and contributes to the overall flavor profile. Once the ingredients have been combined and left to brew, the sugar from the lactose will remain in the beer, resulting in a sweeter and creamier beverage.
