What to do with an excess of Guinness? I realize many believe there is no such thing as an excess of Guinness, just a lack of stomach space. Truthfully, we have been sitting on a number of cases of Guinness for several years now, and we did not feel comfortable selling it. Sure, I could have taken the best of treasure baths or bobbed for apples in the windfall of undrunk stout, but my need to create or at least not waste led me right to vinegar production.
Today I began opening and subsequently wearing a vast amount of bottled Guinness. Once the beer was open and I was cleaned up, I added our spruce-infused wine vinegar to the barrels of beer, covered them with cheesecloth, and began to let the natural vinegar run its course on the rich, creamy, sweet, and sour brew of aged Guinness. I prepared three large barrels of vinegar, which will take several months to mature, and one smaller barrel, which I hope is ready to use in the next month.
Now I shall begin searching for uses for this intoxicating condiment.
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