6 European beer stews to try this winter

"The modern origins of both beer and wine are rooted in Europe, which is home to a north-south division often referred to as the "beer-wine divide" that splits the continent into two. There's the Wine Belt in the south and the Beer Belt in the north. This is primarily due to their respective climates, with the Mediterranean climate of southern Europe being ideal for growing grapes and the cooler climate of northern Europe better suited toward producing beer."

"When you think of Ireland, you think of Guinness, which essentially invented the style of beer we call the Irish dry stout today. Guinness is the most popular brand by a wide margin, but there are plenty of other Irish dry stouts available, like Murphy's, O'Hara's, Beamish and Porterhouse's Plain Porter. Traditional Irish stew was usually made with lamb or mutton - though beef is more common today - along with potatoes, onion and vegetables (often carrots and celery). The simplest way to infuse the stew with beer is to simply substitute some of the broth (chicken or beef works well) for Guinness or another dry Irish stout."

Modern beer and wine traditions originated in Europe and follow a north-south Beer-Wine divide. Mediterranean southern climates favor grape growing and winemaking, while cooler northern climates favor cereal cultivation and beer production. Northern, beer-focused regions developed robust stews that complement local beers and sometimes incorporate beer as an ingredient, drawing on German lagers, Irish stouts and Belgian lambics. Irish culinary practice centers on Guinness and other dry stouts. Traditional Irish stew used lamb or mutton with potatoes, onions and root vegetables, and can be enriched by substituting broth with stout or braising meat in beer and broth.

Read at The Mercury News