By Timothy Long

I remember my first Guinness. Do you?

Oddly, it wasn’t at an Irish pub. I was in college and met a couple of my fraternity brothers in downtown Pittsburgh during spring break. It wasn’t my first choice for spring break. Let’s just say that beggars can’t be choosers. So, I opted for what I like to refer to as a blue-collar spring break. Since I came from a blue-collar family, this was going to have to do. We were at a bar called Mario’s in the Southside neighborhood. That’s right, an Italian place. There was even a pasta machine in the front window. It’s almost sacrilegious when you think about it. My first Guiness was in an Italian restaurant. I was tempted to confess this to Father Jude, one of the Irish priests in my parish.  But all he would have done was laughed and then replied, “Well, God does work in mysterious ways, Timothy.”

At least Mario’s didn’t look like an Italian restaurant. It looked like a pub. The actual full name is Mario’s Southside Saloon. So, it did not have Italian decor. But it did have good pasta on the menu. It still does. Mario’s has stood the test of time.

Southside wasn’t a popular area in those days. Marios was the only bar worth visiting in that neighborhood back then. It was known as a hockey bar. Pittsburgh Penguins players even hung out there. So, we were there to watch the hockey game. A year or so earlier, the Penguins had drafted a young player named Mario Lemieux, with no relation to the saloon. They were building a team around him. It was an exciting time. And it got more exciting a few years later when the Penguins won back-to-back Stanley Cups.

Mario’s had a great beer selection for the time. And they offered full yards of beer. The yard of beer was served in a three-foot long thin tubular glass with a fluted mouth and a bubbled bottom. You had to put down a credit card to have one, just in case you broke the glass.  It held thirty-six ounces of beer and was a fraternity boy’s dream!  But you had to know how to drink a yard. The trick was to slightly twirl the glass when finishing the beer to keep the bubbled bottom from sending beer crashing into your face. This knowledge was necessary to prevent tons of ridicule from being heaped upon you. Young college men were then, and are now, quite judgmental and brutal.

Since Saint Partrick’s Day was almost upon us, we decided to drink Guinness stout. The bartender would not serve Guinness in a yard, which was probably a good policy. A stout would not pour well into those glasses. We went traditional and ordered pints. As I looked at the rich black beer in my hand, I was reminded of one of my favorite movies, The Quiet Man, with John Wayne and Maureen O’Hara; the ultimate Irish movie.

There’s a great scene where John Wayne walks into a pub in the little Irish town he has just moved to and orders a beer.

“I’ll try one of those black beers you fellas like to drink.”

The bartender pours him a pint. John sips the beer and loves it. Although, to be precise, the bartender in the scene actually poured John Wayne a porter. But the difference between porters and stouts is minimal. Even though the American Brewers Association specifically defines both, the subject is a constant source of argument amongst brewers. Please refer to my article from March of 2022, “A Stout or a Porter, What’s the Difference?” to learn more about the two.

I was about to have the same experience as John’s character in that scene. I stared at the rich dark color of the stout. I found the aroma to be delightful. I took my first taste. The beer was a tad bitter, but smooth and creamy. Hints of chocolate and coffee came through. It was love at first sip. These are the characteristics of a Dry Irish Stout, which is what Guinness is.  But the world of craft beer offers many stouts. And all of them bring fun and different experiences to the palate. Here are some of my favorites.

Milk Stout

Brewers add lactose, a sugar found in dairy, during the brewing process. The brewing yeasts aren’t able to consume lactose, so a sweet milky flavor comes through in the finished product. But if you’re lactose intolerant, beware. This stout will torture you. And, consequently, anyone who is around you.

Imperial Stout

These stouts are heavy and brewed to have a higher alcohol content. Their ABV is usually over 8%. You’ll also see these beers called Russian Imperial Stouts. They were originally shipped to the court of Catherine II of Russia and became vastly popular with the Russian people. These stouts tend to have intense dark chocolate and coffee flavors.

Oyster Stout

Oysters are actually used in the brewing process of these stouts. The result is delightful. The briny flavor of the oysters brings a gentle salinity to the beer. The saltiness brings out the caramel flavors. These stouts tend to have a very creamy texture. Oyster stouts are one of my favorites.

Bourbon Barrel-Aged Stout

I saved the very best for last. No beer takes to a wooden barrel the way stout does. Especially if the brewer uses bourbon barrels. The caramel, vanilla, and charred oak flavors from the barrel fold beautifully into the dark roast flavors of the stout. The result is heavenly. This is by far the smoothest and most delightful of the stouts.

I suggest trying different stouts from different breweries. Brewers love stouts and take a lot of pride in how they brew them. All of these stouts offer a wonderful experience for the palate. Make this March a month of great stout exploration. Especially when you’re celebrating on St. Patrick’s Day! Slainte!!

 Tim’s Whiskey and Cigar Recommendations

Quiet Man Traditional Irish Whiskey

My buddy Greg gave me a bottle of this a while back. I thought this whiskey was a perfect fit for this article. I could easily envision John Wayne drinking it in the movie. It’s a good blend, a medium bodied smooth Irish Whiskey. It’s aged in first –fill bourbon barrels, which adds to the smoothness. The nose has honey, citrus, and some almond. The palate has a touch of butter up front with caramel, honey, and notes of cinnamon and fruit. It finishes smooth and sweet, with a bit of butter cream and vanilla in the mix. At around $30 a bottle and 80 Proof, it’s a great deal for your St. Patrick’s Day plans.

Rocky Patel Emerald Toro

I rarely fall in love with a cigar. My last true love was the My Father’s Le Bijou 1922 cigar which I reviewed in December of 2021. It’s still one of my go-to smokes. The Rocky Patel Emerald Toro has just been added to my go-to list. It was great from the first puff to the last. It’s a medium-bodied cigar with a sweet, yet balanced, flavor. It’s earthy at first, with pepper, baking spices, and a hint of chocolate. It gets a tad spicier as you smoke it, but not overly so. Mocha and leather came through in the last third of the cigar. It finishes as wonderfully as it starts. The emerald wrapper makes it the perfect St. Patrick’s Day cigar. Slainte!!

This cigar, and many other fine cigars, are available at John Crouch Tobacconist at 215 King St. in Old Town Alexandria. Mention this article and get 10% off the purchase of this month’s recommended cigar.

About the Author: Timothy Long is an educator, writer, consultant, and experienced restaurant operator. Email: tlong@belmarinnovations.com. Instagram and Twitter: @wvutimmy. Blog: What is that fly doing in my soup? http://whatflyinmysoup.com