I should note that I’ve never made it, this recipe or any other. But I have eaten it, and much enjoyed it.
At the same time, I found warm, flat beer really isn’t. It’s closer to cellar temperature, cool but not frosty, and it lightly carbonated, so you can have 6 or 8 without getting that bloated feeling.
Incidentally, this unique dish is (or I guess was) only available at the Irish Lion, the bar I mentioned above that is closing. It was one of the biggest reasons to go.
I guess I just can’t muster enough fondness for any bar to find it remarkable, which is 100% my problem.
I like that one bar where there aren’t any annoying people and they bring me really good drinks and food outside in the sun without being asked, and there’s a live band that never plays anything I hate. Yeah, that one.
Well, it isn’t as sweet as other stouts, so, yeah, sorta.
There are several variations on stouts, porters, and stout porters, and the best advice I can give is to find a place that sells by the bottle, and try a few.
Come to the dark side. We have cookies. And toasty, roasty, creamy, smooth beer.