Fri | Aug 17, 2018

Fun, Fete and food

Published:Thursday | June 4, 2015 | 12:02 PM
Chef Brian Lumley (left) tossing the Heineken pasta at the beer festival. Looking on is Kevoy Burton.
The new Red Stripe Lemon Paradise.
Some of the delicious beer-infused dishes that were enjoyed at the festival.
Guinness Braised Short Ribs
Designer Dana Edwards enjoys the happenings at the Jamaica Beer Festival while sampling the new Red Stripe Lemon Paradise.

It was, all about fun, fete and food for the second staging of Beer Festival at the Labour Day weekend by beer giant, Red Stripe.

The event boasted imported and local beer selections from across the globe, including Red Stripe

The three-day festival had a lot of surprises for patrons, including the Dragon and Smirnoff bars, which provided beer mixes all night and several food and game stations.

One of the highlights of the festival was the unveiling of yet another amazing beer - the Red Stripe Lemon Paradise - was introduced and was well received by patrons who all had positive comments and feedback on its taste and packaging.

One consumer commented that even though she is a regular drinker of the original Red Stripe beer, she is getting hooked by the minute with each sip of the new flavour.

"I sampled the new beer and I love it. It is not harsh, not too sweet and it doesn't leave an awful aftertaste in my mouth, which I love," Jade Baker said when asked her thoughts of the new flavour.

An excited Shanz Hill shared, "I'm a Heineken drinker, but trust me, the Red Stripe Lemon Paradise is amazing. It has that zing that excites my taste buds. I tried it cold and hot and it's just perfect, it's all I've been drinking from night."

Jodian Allen isn't really fond of beer, but found herself hooked to the new flavoured brew. "I'm not a beer drinker - I'm here to experience this festival. I tasted my friends' drink and got hooked. I went to the bar and bought a six-pack. The Lemon Paradise is my new favourite drink, it's really tasty and it reminds me of the Red Stripe Sorrel which I loved.

On Saturday, the second night of the festival, Red Stripe really stepped it up with Chef Brian Lumley on hand to prepare beer-infused dishes, including a Heineken beer-infused pasta. The onlookers were all too eager to try the mouth-watering dishes and they were finished very quickly.

Chef Lumley was back again on Day-three to create some more beer-infused dishes. He prepared dishes such as Shepard's Harp, Red Stripe Beer-tastic Wings N Waffles, and Beer Vybz Skewers, which included Guinness, Red Stripe and Red Stripe Sorrel.

The crowd grew each night of the event, with more people wanting to take advantage of the amazing specials, entertainment and the new beer.

If you missed it, you can recreate two of the dishes from the festival. Here are the recipes.

Guinness Braised Short Ribs

Yield: 4-6 servings


2tbs olive oil

3lbs beef short ribs

salt and pepper

2 white onions, diced

6oz tomato paste

1tsp onion powder

1tsp garlic powder

1/2tsp cumin powder

1/2tsp smoked paprika

1 Scotch bonnet pepper (Green)

1 cup soy sauce

1 can black beans

2 cups strong beef broth


(1) Preheat the oven to 3258C.

(2) Heat the olive oil in a large Dutch oven, and sprinkle the ribs with salt and pepper on all sides. Sear ribs in the pan until golden brown, remove from the pan, set aside.

(3) Low heat to medium, add the onions, cooking until starting to caramelise - about 15 minutes.

(4) Add the onions, tomato paste, onion powder, garlic powder, cumin, smoked paprika, Scotch bonnet, soy sauce and 1/4 cup stout to a blender or food processor.

(5) Process until smooth.

(6) Return the pot to heat, add the remaining stout, scraping to deglaze the pot.

(7) Stir in the broth, spicy paste mixture from the blender and beans. Add the ribs back in the pot, cover and cook for two hours or until the ribs are tender but not too soft where it slips off the bone.

Serve hot!

Chocolate Dragon Stout Mousse Cup

Serves: 2 (6 oz) glasses


1/4 cup Stout

3/4 cup heavy whipping cream

4oz semi-sweet chocolate, chopped

1tbs and 1tsp granulated sugar

2 egg yolks

2 egg whites

Grated chocolate, for garnish


(1) In a large saucepan, heat the Dragon stout and 1/4 cup cream until bubbles start to form, then remove from the heat and whisk in the chocolate until melted.

(2) In a small bowl, whisk together 1 tablespoon sugar and egg yolks. Whisk in a little bit of the chocolate mixture then pour back into the saucepan. Cool 15 minutes.

(3) In a medium bowl, beat the egg whites until stiff peaks form (when you pull the beaters straight up, the peaks will not fall over). Fold the whites into the chocolate. Pour the mixture into two mini pint glasses.* Chill for at least 1 hour or until set.

(4) In a large bowl, beat the remaining 1/2 cup cream until it thickens. Gradually beat in the remaining 1 teaspoon sugar. Beat until stiff peaks form. Pipe whipped cream on top of mousse and garnish with grated chocolate.


*If you don't have two mini pint glasses, you can use plain glasses, ramekins, or bowls.