I am doing a Steak and Ale pie, which i have a recipe for (although
anyone like to chip in with a few more will not be unappreciated) and i
want to substitute the Guinness in the recipe for another ale, does
anyone have any experience or suggestions?

Thanks

No experience but you can buy steak and guiness meat pies in UK so, it
should work.

"Alex" > wrote in message
...
> I am doing a Steak and Ale pie, which i have a recipe for (although
> anyone like to chip in with a few more will not be unappreciated) and i
> want to substitute the Guinness in the recipe for another ale, does
> anyone have any experience or suggestions?
>
> Thanks
>

"Alex" > wrote in message
...

> I am doing a Steak and Ale pie, which i have
> a recipe for (although anyone like to chip in
> with a few more will not be unappreciated)
> and i want to substitute the Guinness in the
> recipe for another ale, does anyone have any
> experience or suggestions?

Any dark stout should work.
-j

"Alex" > wrote in message
...
> I am doing a Steak and Ale pie, which i have a recipe for (although
> anyone like to chip in with a few more will not be unappreciated) and i
> want to substitute the Guinness in the recipe for another ale, does
> anyone have any experience or suggestions?
>
> Thanks
>

I've never had Steak and Ale pie, but I've had Guiness. It seems a bit
"dry" to me (although very tasty for drinking ;-) Perhaps a harvest ale or
a more "fruity" dark ale would do, adding more flavor to the pie. I'm from
the U.S., so I don't know a lot about U.K. beer brands. A dark red beer
might work too.

On Sat, 03 Jan 2004 10:12:10 -0600, WiScottsin wrote:
how about newcastle brown ale... similar taste to guinness but lighter.

"Peter Morris" > wrote in message
news
> On Sat, 03 Jan 2004 10:12:10 -0600, WiScottsin wrote:
> how about newcastle brown ale... similar taste to guinness but lighter.
>
>

I was thinking something heavier than that with more fruityness/flavor than
Guiness. Googling "English Ale's" only brought up one I have actually tried
that might be close - Fuller's Porter or possibly Jack Frost?

On Sat, 03 Jan 2004 18:38:02 +0000, Peter Morris wrote:

> On Sat, 03 Jan 2004 10:12:10 -0600, WiScottsin wrote:
> how about newcastle brown ale... similar taste to guinness but lighter.

I was about to suggest that!

Doug

Try some BLACK ISLE ORGANIC B.C. SCOTCH ALE 4.5% abv; It's Ruby coloured
and brewed with crystal malt. That makes for a very full flavor.

Or

some BLACK ISLE ORGANIC PORTER 4.5% abv ; It's brewed with dark roasted
malts/ That makes for a quite rich medium dry ruby-black beer.


"Alex" > wrote in message
...
> I am doing a Steak and Ale pie, which i have a recipe for (although
> anyone like to chip in with a few more will not be unappreciated) and i
> want to substitute the Guinness in the recipe for another ale, does
> anyone have any experience or suggestions?
>
> Thanks
>

Peter Morris wrote:

> On Sat, 03 Jan 2004 10:12:10 -0600, WiScottsin wrote:
> how about newcastle brown ale... similar taste to guinness but lighter.
>

Newcastle was what i ended up in the end using and it turned out mighty
fine.

Ingredients

900g/2lb braising steak, such as blade or chuck, cut into 5cm (2in) chunks
25g/1 oz plain flour
5 tbsp sunflower oil
25g/1oz unsalted butter
225g/8 oz chestnut mushrooms, quartered
2 onions, thinly sliced
½ tsp sugar
300ml/10fl oz Newcastle Brown Ale
300ml/10fl oz beef broth
thyme, 3 sprigs
2 bay leaves
2 tbsp Worcestershire sauce
500g/1lb 2oz fresh puff pastry
1 small egg, beaten, for brushing
salt and freshly ground black pepper

Method

1. Season the pieces of steak with salt and pepper, then toss with the
flour and shake off but reserve the excess. Heat 3 tbsp of the oil in a
flameproof casserole or large saucepan and brown the meat in 2 batches
until well coloured on all sides. Transfer to a plate.
2. Add another tbsp of the oil, half the butter and the mushrooms to the
pan and fry briefly. Set aside with the beef. Add the rest of the oil
and butter, the onions and sugar to the pan and fry over a medium-high
heat for 20 minutes, until the onions are nicely browned. Stir in the
reserved flour, then gradually add the Newcastle Brown Ale and stock and
bring to the boil, stirring.
3. Return the beef and mushrooms to the pan with the thyme, bay leaves,
Worcestershire sauce, ¾ tsp of salt and some pepper, then cover and
simmer for 1½ hours, until the meat is just tender.
4. Lift the meat, mushrooms and onions out of the liquid with a slotted
spoon and put into a deep 1.2 litre (2 pint) pie dish. Bring the liquid
to the boil and boil rapidly until reduced to 600 ml (1 pint). Remove
and discard the bay leaves and thyme twigs, adjust the seasoning if
necessary and pour into the pie dish. Stir everything together well and
leave to cool completely.
5. Preheat the oven to 200C/400F/Gas 6. Push a pie funnel into the
centre of the mixture.
6. Roll out the pastry on a lightly floured surface until it is 2.5cm
(1in) larger than the top of the pie dish. Cut off a thin strip from
around the edge, brush it with a little beaten egg and press it on to
the rim of the dish. Brush it with more egg, cut a small cross into the
centre of the larger piece of pastry and lay it over the dish so that
the funnel pokes through the cross. Press the edges together well to
seal. Trim away the excess overhanging pastry and crimp the edges
between your fingers to give it an attractive finish. Chill for 10
minutes to relax the pastry.
7. Brush the top of the pie with beaten egg and bake for 30 to 35
minutes, until the pastry is crisp and golden and the filling is
bubbling hot.

"Alex" > wrote in message
...
> I am doing a Steak and Ale pie, which i have a recipe for (although
> anyone like to chip in with a few more will not be unappreciated) and i
> want to substitute the Guinness in the recipe for another ale, does
> anyone have any experience or suggestions?
>
> Thanks

It should have a dark ale which is not as dark as a porter or stout.
However, it is undeniably delicious using Guinness!

Charlie

in article , Alex at
wrote on 1/4/04 5:16 AM:

> Peter Morris wrote:
>
>> On Sat, 03 Jan 2004 10:12:10 -0600, WiScottsin wrote:
>> how about newcastle brown ale... similar taste to guinness but lighter.
>>

I like Newcastle a lot!
And i cant' stand Guinness, so it is definitely lighter than that. It's
about as dark a beer as i will go. I find it pleasantly bitter and very
refreshing.

>
> Newcastle was what i ended up in the end using and it turned out mighty
> fine.
>
> Ingredients
>
> 900g/2lb braising steak, such as blade or chuck, cut into 5cm (2in) chunks
> 25g/1 oz plain flour
> 5 tbsp sunflower oil
> 25g/1oz unsalted butter
> 225g/8 oz chestnut mushrooms, quartered
> 2 onions, thinly sliced
> ½ tsp sugar
> 300ml/10fl oz Newcastle Brown Ale
> 300ml/10fl oz beef broth
> thyme, 3 sprigs
> 2 bay leaves
> 2 tbsp Worcestershire sauce
> 500g/1lb 2oz fresh puff pastry
> 1 small egg, beaten, for brushing
> salt and freshly ground black pepper
>
> Method
>
> 1. Season the pieces of steak with salt and pepper, then toss with the
> flour and shake off but reserve the excess. Heat 3 tbsp of the oil in a
> flameproof casserole or large saucepan and brown the meat in 2 batches
> until well coloured on all sides. Transfer to a plate.
> 2. Add another tbsp of the oil, half the butter and the mushrooms to the
> pan and fry briefly. Set aside with the beef. Add the rest of the oil
> and butter, the onions and sugar to the pan and fry over a medium-high
> heat for 20 minutes, until the onions are nicely browned. Stir in the
> reserved flour, then gradually add the Newcastle Brown Ale and stock and
> bring to the boil, stirring.
> 3. Return the beef and mushrooms to the pan with the thyme, bay leaves,
> Worcestershire sauce, ¾ tsp of salt and some pepper, then cover and
> simmer for 1½ hours, until the meat is just tender.
> 4. Lift the meat, mushrooms and onions out of the liquid with a slotted
> spoon and put into a deep 1.2 litre (2 pint) pie dish. Bring the liquid
> to the boil and boil rapidly until reduced to 600 ml (1 pint). Remove
> and discard the bay leaves and thyme twigs, adjust the seasoning if
> necessary and pour into the pie dish. Stir everything together well and
> leave to cool completely.
> 5. Preheat the oven to 200C/400F/Gas 6. Push a pie funnel into the
> centre of the mixture.
> 6. Roll out the pastry on a lightly floured surface until it is 2.5cm
> (1in) larger than the top of the pie dish. Cut off a thin strip from
> around the edge, brush it with a little beaten egg and press it on to
> the rim of the dish. Brush it with more egg, cut a small cross into the
> centre of the larger piece of pastry and lay it over the dish so that
> the funnel pokes through the cross. Press the edges together well to
> seal. Trim away the excess overhanging pastry and crimp the edges
> between your fingers to give it an attractive finish. Chill for 10
> minutes to relax the pastry.
> 7. Brush the top of the pie with beaten egg and bake for 30 to 35
> minutes, until the pastry is crisp and golden and the filling is
> bubbling hot.
>

Doug Weller > wrote in message > ...
> On Sat, 03 Jan 2004 18:38:02 +0000, Peter Morris wrote:
>
> > On Sat, 03 Jan 2004 10:12:10 -0600, WiScottsin wrote:
> > how about newcastle brown ale... similar taste to guinness but lighter.
>
> I was about to suggest that!

But you didn't.

Garry Denke, Geologist
Denoco Inc. of Texas

On 4 Jan 2004 08:06:36 -0800, Garry Denke wrote:

> Doug Weller > wrote in message > ...
>> On Sat, 03 Jan 2004 18:38:02 +0000, Peter Morris wrote:
>>
>>> On Sat, 03 Jan 2004 10:12:10 -0600, WiScottsin wrote:
>>> how about newcastle brown ale... similar taste to guinness but lighter.
>>
>> I was about to suggest that!
>
> But you didn't.

Aw, isn't that cute, I've got a stalker!

Doug

Don't give up. There's still hope for you.

http://www.netaddiction.com/

Good luck with it.

Garry Denke, Geologist
Denoco Inc. of Texas

iP > wrote:

> Try some BLACK ISLE ORGANIC B.C. SCOTCH ALE 4.5% abv; It's Ruby coloured
> and brewed with crystal malt. That makes for a very full flavor.
>
> Or
>
> some BLACK ISLE ORGANIC PORTER 4.5% abv ; It's brewed with dark roasted
> malts/ That makes for a quite rich medium dry ruby-black beer.
>

No! Drink it! It's too good to put in a pie!

WiScottsin > wrote:

> "Alex" > wrote in message
> ...
> > I am doing a Steak and Ale pie, which i have a recipe for (although
> > anyone like to chip in with a few more will not be unappreciated) and i
> > want to substitute the Guinness in the recipe for another ale, does
> > anyone have any experience or suggestions?
> >
> > Thanks
> >
>
> I've never had Steak and Ale pie, but I've had Guiness. It seems a bit
> "dry" to me (although very tasty for drinking ;-) Perhaps a harvest ale or
> a more "fruity" dark ale would do, adding more flavor to the pie. I'm from
> the U.S., so I don't know a lot about U.K. beer brands. A dark red beer
> might work too.

In that case the OP might try Old Peculier or Belhaven 80/-.