Nitro Spring Seasonal Dry Irish Stout

Nitro Spring Seasonal Dry Irish StoutBrewed in Collaboration with Boundary Brewing - Belfast, Northern Ireland

We partnered with Boundary Brewing Cooperative of Belfast, Northern Ireland, to create this traditional Dry Irish Stout with dark character and a classic, creamy body. Roasted barley, flaked barley, and Irish Stout Malt give this black beer flavors of coffee and hints of grain.

IBU: 38 | ABV: 4.8%

Corned Beef is a St Patrick’s Day Tradition, let’s change it up a little bit with a quick sear, and add some flavor by brining it ourselves… In BEER!

Nitro Dry Irish Stout Brined Corned Beef

5 lb beef brisket

Brine Ingredients:

¼ cup pickling spice

.5 cup chopped garlic

1 cup brown sugar

.5 cup salt

1 oz Sodium Nitrate (curing salt)

2 cinnamon sticks

1 tbl black peppercorns

2 15.2 oz cans of Nitro Dry Irish Stout

2 cups of ice

Pour one can of stout over the dry ingredients, and bring to a simmer for 5 minutes. Do NOT boil!

Make sure all salt and sugar is dissolved. If so, remove from heat and add 2nd can of stout and ice to cool down the mix. Stir until ice is melted.

Place the brisket in the brine for at least 36 hours.

To Cook:

8 red potatoes, quartered

4 carrots, peeled and sliced

3 heads of cabbage - remove core and cut into wedges

8 oz Nitro Dry Irish Stout

2 fl oz red vinegar

1 tsp salt

2 tsp pepper

3 fl oz Dijon mustard

4 bay leaves

Remove brisket from brine and rinse it. Rub liberally with salt and course ground pepper. If possible, sear the brisket, but this is not necessary.

Lay brisket in the dutch oven and cover with beer, vinegar, mustard, and bay leaves.

Cook for 2.5 hours at 250*

Place vegetables over brisket, sprinkle with salt, recover, and cook for another 60 minutes at 275*


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