Bottoms Up

Beer and wine in the Bay Area and beyond

St. Patricks Day and Chocolate Stout Brownies and Guinness Stout Cupcakes and Green Beer

By William Brand
Monday, March 17th, 2008 at 6:20 pm in Uncategorized.

Beer Stout CupcakeWell, it’s St. Patrick’s Day _ a day that all of us our Irish. Stout originated in Ireland as a ramped-up porter and thanks, I’m sure, to the worldwide reach of of Guinness, it’s become the trademark drink on St. Patrick’s Day.

Internet cooks have also been busy. Lucy Saunders, who has written a series of very excellent beer cookbooks, contributes a recipe for Fudge Stout Brownies and the Web site, weighs in with a recipe for Guinness Stout Cupcakes.

Lucy also wrote an article in the Sunday, March 8, 2008 Milwaukee Journal.

Do American craft brewers turn green with envy as St. Patrick’s Day approaches and imported Irish stout (one well-known brand in particular) takes over taps across the country?

Not a chance.

Thanks to a dizzying assortment of specialties, you can toast the luck o’ the Irish with a dozen different styles of stout. Choose a cherry stout (Bell’s Brewery), an oatmeal stout (Sand Creek Brewing Co.), a coffee stout (Lakefront Brewery), a chocolate stout (Rogue Ales) or even a hybrid such as a bourbon barrel-aged oatmeal stout (Founders Brewing Co.). And that’s just the tip of the stout selection.

But it’s the style known as Imperial stout that is hugely popular – and perhaps an imperiled style as well. READ MORE…

Here’s the Fudge Stout Brownie Recipe,…

Recipe adapted from “The Best of American Beer & Food: Pairing and Cooking with Craft Beer,” by Lucy Saunders (Brewers Publications, $22.95, available at

Green beer

Makes 16 fudgy brownies
Butter to coat pan

1 tablespoon unsweetened cocoa powder

½ cup (1 stick) unsalted butter

4 ounces chopped bittersweet chocolate

1 cup granulated sugar

2 tablespoons packed brown sugar
2 large eggs

2 egg yolks

1 teaspoon vanilla extract

1/3 cup coffee stout (see note)

2 tablespoons Irish whiskey

¾ cup sifted flour

¼ teaspoon salt

1 cup chopped nuts (such as macadamia, pecans or walnuts) (optional)
Suggested pairing: Coffee stout or Imperial stout
Preheat oven to 325 degrees. Prepare a 9-inch metal baking pan by buttering it well and dusting the inside with 1 tablespoon cocoa powder. Set aside.

In 2-quart saucepan, melt the ½ cup butter over low heat. Add chopped chocolate, stirring often, until melted and smooth. Remove saucepan from heat and let cool to lukewarm (still liquid but not hot).

Stir in sugars and mix well 1 minute. In large measuring cup, beat together 2 eggs, yolks, vanilla, stout and whiskey until smooth. Sift flour with salt into a separate bowl. Stir stout mixture into saucepan in thirds, alternating with flour by 1/3 cupfuls, and stirring after each addition until batter is just blended. Stir in nuts if desired. Do not overbeat.

Scrape batter into prepared pan and bake in preheated oven about 1 hour. Let cool to lukewarm before slicing. Use a knife dipped in warm water and wiped clean with each slice (otherwise, because of the very fudgy texture, the brownies will clump).

Note: Coffee stouts are made by breweries across North America, but if you can’t find one, substitute 2 ounces sweet stout mixed with 1 ounce brewed espresso.

Photos: Guinness Stout Cupcaskes, from Green beer photo — not Stout from

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  • William Brand

    Not too many comments on this site. (That’s a long story.) But this post brought a lot of comments on my other blog: Here are some of them:

    7 Responses to “St. Patrick’s Day and Chocolate and Stout and Green Beer…”

    1. Paul Brown Says:
    March 17th, 2008 at 6:27 pm e

    I remember standing in line for hours, just to get a green beer at McNally’s in Oakland. I think those Fudge Stout Brownies are more my speed now. After looking at the ingredients, it looks like an Irish Coffee Cake. Yeah!
    2. admin Says:
    March 17th, 2008 at 6:38 pm e

    It;s weird, but too rembmer McNally’s green beer. Wonder if they still do it. Also, back in the 80s, I rembmer all the bars in Dublin, CA. (There weren’t that many) sold green beer. b
    3. Paul Brown Says:
    March 17th, 2008 at 7:11 pm e

    Another Blast from the past was going to Brenan’s in Berkeley. They would serve so many Irish Coffees they had to set up a station out of the kitchen. I am glad I am safe at home reminising. In closing here is a saying that “Des” from McNally’s used to say.

    “It’s no use carrying an umbrella if your shoes are leaking”
    4. Russ Says:
    March 18th, 2008 at 8:40 am e

    Green beer is wrong.
    5. admin Says:
    March 18th, 2008 at 9:01 am e

    Amen to that. It;s worst than wrong, it’s makes me gag. It’s a tradition that needs to die along with swill lager.
    6. Russ Says:
    March 18th, 2008 at 12:24 pm e

    I remember drinking something called Green Rooster back in the early ’80s. The novelty wore off well before the hangover did.
    7. admin Says:
    March 18th, 2008 at 4:57 pm e

    Ah Green Rooster. I too remember it from my stoner days when I was young and stupid. I remember it as a sweetish, malty beer. I used to pick it up at the 7-Eleven on College Avenue in Berkeley (along with a big load of junk food. I uusally went with some kind of chips and a bunch of Almond Hersheys).

    It’s interesting. Green Rooster appears to be pre-Internet. I could only find oblique references to it. So I turned to Bob Klein’s “The Beer Lover’s Rating Guide” 1995, Workman Books,. It’s in there. Of course it is, Bob covered everything. It’s on the page after “Gringo Lager.”

    He said this:

    “GREEN ROOSTER LAGER, Copenhagen, Denmark.
    Soapy, sticky, unpleasant green (I’m not making this up.) reminiscent of dishwashing liquid, only not as tasty; color was chosen as an alcoholic bow to spring; perhaps the worst beer I ever have encountered. I couldn’t finish it.:”

    You just wren’t smoking the right stuff Bob. — wb