International Stout Day was celebrated on the 1st of November 2018 with the spotlight on Dublin, Ireland, home to the original “stout” beer, Guinness. The Open Gate Brewery (Guinness’s experimental brewery) hosted a summit focused on innovation in brewing and the future of stout. It was here that Guinness announced a feasibility study, which will investigate the viability of brewing a Guinness fit to be enjoyed in space. They showcased their limited-edition beer “Stoutosphere”, made from two of Earth’s favourite drinks; coffee and beer.
Chef Jozef Youssef and the Kitchen Theory team were sent to Dublin to deliver a range of sensory beer and food immersive experiences. They were tasked with creating a menu of never-been-tasted-before dishes paired with or incorporating the range of Guinness stouts available for a one night event at The Open Gate Brewery. These dishes were to be enjoyed by influencers, press and special guests including Erin Peters, the US based beer writer & founder of International Stout Day.
The menu was carefully designed with Guinness at the centre of each recipe.
Oyster Ice Cream with Guinness Pearls – This related to the brand heritage, Guinness & Oysters first mentioned in 1837 by Disraeli.
Liquid nitrogen poached Guinness Meringue – served on a levitating plate.
Bouba & Kiki: Irish Lamb Stew doughnut + Grilled Octopus Tostada –served as part of an immersive sensory session.
Guinness Sphere – Guinness Draft served as a ‘spherification’.