Guinness

Draught stout in a can is built around a nitrogen widget: when you open the can, the pressurized gas is released and produces the dense, creamy head that stouts of this type are known for. The style is a dry Irish-type stout, so expect roasted barley character reading as coffee and dark cocoa, a light bitterness rather than a hoppy one, and a thin, smooth body that drinks lighter than its near-black color suggests. Beers like this are typically modest in strength, in the low 4% ABV range, which makes a four-pack easy to share across a meal. Check the can for the exact figure. Serve it cool rather than ice cold, around 6 to 7°C (43 to 45°F), which is a little warmer than a standard lager. Straight from a refrigerator it can taste muted, and a few minutes on the counter lets the roasted notes come through. Pour the whole can into a clean pint or tulip glass in one steady motion, holding the glass at a slight angle and straightening it as it fills. Then let the cascade settle for a minute before drinking. Drinking from the can gives up most of the aroma and the texture of the foam. At the table, the dry roast and low bitterness suit salty and savory food. Oysters are the classic partner, since the stout's roast counters the brine. It also goes well with beef and root-vegetable stews, sausages and mash, smoked fish, and aged cheddar. For dessert, chocolate cake or a dark chocolate tart echoes the cocoa notes in the beer. The stout can also stand in for part of the liquid in a beef braise or a chocolate cake batter.