That Boutique-y Whisky Company - Blended Scotch Whisky #1

We were introduced to this delightful dram by Dave Worthington (@WhiskyDiscovery) at last year's The Whisky Show. We were on the hunt for our first whisky of the day, and Dave reckoned there was no finer breakfast treat than this award-winning blend from the excellent That Boutique-y Whisky Company (it took the title of Best Blended Whisky at the 2015 World Whisky Awards). We felt it befitting of Burns Night, too - truly a whisky for all special occasions and every hour of the day! Here are our thoughts...

Colour: Lacquered mahogany
Nose: Dark chocolate ice cream, a sticky sweetness accompanied by a soft coastal waft towards the end.
Palate: The initial spice that swells across the mouth gives way to a delightful punch of smooth fruity acidity and rich chocolate, it's pretty much black forest gateau. Never at any point do these flavours clash or linger past their stay of welcome.
Finish: As the rich fruitiness gives way, there is a warming blossom honey that lingers on the palate, with gentle salination for balance.

That Boutique-y Whisky Company say that the sphere on the bottle label is testament to the perfectly rounded nature of the dram, and we would heartily agree. The youngest whisky within the bottle stands at 35 years old, and time has worked its magic beautifully. A stunning blend.

Slainte!

Imperial Raspberry Stout: Thornbridge meets Yamazaki

Beer and whisky... in case you hadn't noticed, two of our favourite things. We just so happened to have one of each in the cupboard which we thought would work well in a joint tasting... Thornbridge Brewery's Imperial Raspberry Stout, brewed in collaboration with St Eriks, and a sample of the SMWS 119.14 Raspberry Imperial Stout.

We started with the beer and were instantly hit by the deep, rich raspberry aroma. The flavour bursts with raspberry coulis, slightly tart but balanced by bitter dark chocolate and hints of sweet bonfire toffee, all backed up with a smooth and roasted malty backbone. The finish is surprisingly short for such a robust stout (the ABV weighs in at 10%) but this makes it all the more drinkable. A total delight.

Onto the whisky - a single barrel Yamazaki bottled at 53.9%. Classically Japanese, light and distinctly yet delicately tannic on the nose, but with a fruity twist. Spicy and earthy with deeper woodiness on the palate, all alongside sweet raspberries. With time in the glass it opens up and becomes a little more rounded with a softer character that allows for more of the sherry to come through from the bota corta cask. Overall though, not particularly balanced for an 11 year old whisky, but no worse for this - it's a real experience to drink and excites the palate with every sip.

Obviously we couldn't resist mixing a bit of each together to create a boilermaker and it was a TRIUMPH. 

Cheers,

J&L

Golden Pints 2016

We've had some amazing beery experiences during 2016 - from our own collaboration with Bad Seed Brewery, to brewery-led trips to Colorado, Bristol and Brussels, a rising standard across our hometown, Sheffield, and some excellent beer consumed simply at home. It's also been the first full year we've spent working in the brewing trade, and it is truly the most friendly, rewarding and exciting industry to be a part of. Here are some of our highlights...

Best UK Cask

Winner: Torrside - Candlewick. Sometimes, all you need is something classic, and this stout from Torrside is just exemplary of the style. Everything we've tried from these guys has been Very Good or better, and they're lovely chaps to boot. Looking forward to seeing more from them in 2017.

Best UK Keg

Winner: Buxton - Red Raspberry Rye (double raspberry edition). Drank at Port Street Beer House, this was a magnificent end to a day out at Indy Man.

Best UK Bottle/Can

Winner: Buxton - Axe Edge. Complex, juicy and consistently brilliant.
Honourable mention: Chorlton - Amarillo Sour. Another go-to and a staple in our fridge.

Best Overseas Draft

Winner: Crooked Stave - Silly Cybies. A barrel aged raspberry sour, bursting with fruity flavour, exploding across the palate, and a body that leaves your mouth literally watering in need of more. Simply beautiful. Gutted that this doesn't seem to be one of the Crooked Stave releases that makes it across the pond.
Honourable mention: Lervig - Sippin' into Darkness. The top beer of IndyMan, described to us as "liquid Double Decker", and we can't say it better ourselves. LUSCIOUS.

Best Overseas Bottled 

Winner: Brussels Beer Project - Delta. A delicately balanced light beer reminiscent of an APA but with a quintessential Belgian twang of fruity esters, heightened by a classically American dry hop hit.
Honourable mention: Yeastie Boys - Xerrex. Because obnoxious in beer sometimes is needed.

Best Collaboration Brew 

Winner: Buxton/Lervig - Trolltunga. We've both thoroughly enjoyed this on keg and in bottle, on numerous occasions. Astoundingly refreshing and delightfully tart. Love the artwork, too.

Best Branding 

Winner: Mad Hatter - colourful, distinctive, just on the cute side of "a bit weird". Inspired!

Best UK Brewery 

Winner: Hawkshead. In our eyes, they've done no wrong this year. Their cask output is consistent and maintains their appeal to a more traditional local market, but in keg and bottle they've pushed the boundaries of what beer can be. Chuckleberry Sour and Tonka have made a welcome return, and new beers such as their Tiramisu stout have been some of the best we've drank all year. Bravo!
Honourable mention: Buxton. Similarly to Hawkshead, they manage to nail traditional styles at the same time as coming up with innovative and delicious beers. Pipped into second place simply as we haven't seen as many new releases from them this year as we'd have liked.

Best Overseas Brewery

Winner: This was a toughie, but we've gone for To Øl, largely for their range of dry hopped sours. Always interesting, often challenging, and largely delicious.
Honourable mentions: Omnipollo, New Belgium, Cantillon.

Pub/Bar of the year

Winner: Small Bar, Bristol. One of those places that you'd quite happily never leave.

Best Taproom

This is an additional award we wanted to add in here simply because we've had so many incredible experiences this year. January witnessed a two week long trip to Colorado, and the taproom game over there was just ridiculously good. From the mammoth machines of Odell, Oskar Blues and New Belgium (bigger read here), to cosy barrel rooms at Funkwerks and Great Divide, delightfully "pubby" afternoons spent at Equinox and Left Hand and being generally spoilt at Crooked Stave (more on that here), it's been very difficult to choose a favourite. Shits all over anything we have in this country (although we know there are many people coming close and we appreciate those efforts... plus we haven't been to Wylam yet and we have HIGH HOPES).
Winner: Black Bottle Brewery, Fort Collins - for it's warmth, friendliness, zaniness, complete openness to every single member of society, and stonkingly massive range of some of the tastiest beers we've ever drank. Also bottomless nachos. Utter perfection. (You can read more here if you feel so inclined).
Honourable mention: Brussels Beer Project, Brussels - proof that you don't have to do anything fancy to have a great space. We wrote more on this too.

Best Beer Event

Winner: Rainbow Project launch at Magic Rock Tap. We volunteered on the bar here and were made treated like one (well, two) of the team. Great beer, good vibes, top day all round.
Honourable mention: Karkli-Fest. A day in beautiful settings with Karkli's head honcho Kumar and his family, who are quite frankly some of the loveliest and most welcoming people we've ever met. Food, drink and company were all exceptional and it was one of those days where you come home feeling so lucky to be a part of this industry.

Online Bottle Retailer

N/A for us, as we are lucky enough to have three brilliant bottle shops within walking distance from our house (shout outs to Hop Hideout, Beer Central and Turners!)

Best Beer Snack

Winner: Karkli - crunchy, twirly, sticks of spicy joy.
Honourable mention: Smofo - a Sheffield based company making the best pork scratchings IN THE WORLD.

Twitter Personality of the Year

Winner: @ThaBearded1 aka Carl of Twisted Barrel. Hilarious, informative, beard nearly as good as Jim's and not bad in real life either ;) bonus point for having a cute bunny.

Cheers, all... here's to 2017!

Jim & Laura

Sheffield Cookbook: Second Helpings

The second release of the Sheffield Cookbook, from Meze Publishing, is out now just in time for Christmas, and a veritable plethora of Sheffield's restaurants, cafe and pubs are showcasing their top recipes within. Now we're big fans of the first book, and have the Nottingham version too, and this second edition is MASSIVE... proof that Sheffield has a thriving and vibrant foodie scene!

Being the beery types that we are, one of the things that we first noticed about this book is that Sheffield breweries and pubs are very well represented. Abbeydale Brewery is represented by their pub, The Rising Sun in Nether Green, who's kitchen team have whipped up a rolled lamb breast dish with crispy lamb neck bon bons, using Abbeydale's Daily Bread (we have since been to the Rising Sun to taste this dish and can absolutely vouch for it's deliciousness!).

Sentinel Brewery have created a pork and black pudding Scotch egg (which has malt in the coating!), served with brown sauce made from brewer's wort - a really interesting way to incorporate beer and the brewing process into food!

If you're more of a dessert person, one of our favourite shops, Beer Central, has submitted a chocolate cake recipe using Thornbridge Brewery's sumptuous Cocoa Wonderland stout. Thornbridge's best bitter, Lord Marples, is also represented by the Stag's Head pub (which forms part of the Thornbridge portfolio) who use it as a braising liquor for their venison shank.

The recipes are mainly targeted towards pretty ambitious home cooking, but generally use ingredients that are easy to get hold of, making the book perfect for those who like a bit of a challenge in the kitchen. For example, the ham hock ballotine with textures of apple from Thyme Cafe is an excellent mix of simple flavour combinations, incorporating a more technical way of cooking. We're also dying to have a go at one of our absolute favourite dishes - Rico from the Rutland Arms has shared his secrets on how to recreate his INCREDIBLE cod dish, which comprises beautiful roasted fish with arroz nigre (a risotto type dish made with squid ink), braised octopus in garlic and smoked paprika XO emulsion. We always make a beeline for the Rutland whenever we spy this on the specials menu, and the recipe is detailed and informative enough that we have confidence we can at least have a go at doing the dish a bit of justice (we will report back in due course!).

So much deliciousness in every single one of it's 318 pages. Bravo, Sheffield Cookbook!

Cheers,

Jim and Laura

Brewtown Tours

We were recently invited on a little adventure round York on one of the very first ever trips run by Brewtown Tours - an all new brewery tour experience run by ale enthusiast Mark Stredwick.

We met up at the York Tap to start the tour, which is the perfect convenient location for both locals and those travelling in (and means you can grab a pre-tour beer should you feel so inclined!). A picturesque 40 minute drive out through the suburbs to the east of York, whilst discussing our first, last, and favourite beers, took us to our first destination of the day, Half Moon Brewery. Located in an old blacksmith's forge, Mark quite appropriately described Half Moon as a micro-micro... a small yet perfectly formed 5 barrel plant run by Tony and Jackie Rogers.

The beers produced by this tiny brewery are big hits with local country pubs and are starting to gain headway in the venues of the cities nearby. An entertaining introduction to the brewing process was provided by Tony, followed by a mini food and beer pairing showcasing other local producers led by sensory consultant Jo Menneer. We both thoroughly enjoyed the F'Hops Sake golden ale (3.9%) paired with Mounfield's "hogg roast" herby pork sausage! As we boarded back onto the comfy Brewtown minibus, we were all given a goodie bag containing a bottle of Half Moon beer along with a block of St Helen's farm goat's cheese and Guppy's chocolate from the pairing, which was a really lovely touch.

The next stop a short drive later was The Hop Studio, the brewery of the three on today's itinerary that we were most familiar with. Famous for their hop forward pale beers, The Hop Studio are a staple on many a bar around Yorkshire since their inception in 2012. Clutching a glass of their Beerjolais, we toured the mezzanine level which has been recently converted into a bar, but houses the original malt store, auger and cold liquor tanks. The tour continued downstairs with a look at the wood clad brew system and fermentation room, where their process was described eloquently and passionately by founder Dave Shaw. On our return to the bar we tried our favourite beer of the day, a limited release of a beer simply called "Chocolat" - a white chocolate stout that sings of vanilla from the bourbon barrel it was aged in.

Finally, we pulled up at relative newcomers to the York brewery scene, Ainsty Ales, just as it was getting dark. Another beautiful location, situated in a barn overlooking both the farm and field, which will eventually be used to grow a small hop crop to be used in the brew house in a few years time. We were given a tour of the brand spanking brewhouse by head brewer Alan Hardie - previously of York Brewery - and were treated to some tastings of their core releases, of which the delighfully named golden ale Wankled Waggoner (try saying that after a few pints!) was the one we enjoyed the most. The tasting room there is not quite yet up and running, but it's sure to be a fantastic space in the near future - a quirky, rural bar with great potential.

Brewtown Tours currently offers two different routes around York (with at least a third in the pipeline) as well as a tour around Leeds. We had a relaxed yet informative day and thoroughly enjoyed our experience. It was great to get out into the suburbs and visit places that on a trip to York we would never usually think to travel to, but which were all well worth the journey... especially when being chauffeured in style!

Cheers,

Jim and Laura

Passionfruit Meringue Pie

When Shannon of Tempest Brewing Co. first approached us about producing a week long beer and food pairing with a whole array of their delicious beers, our minds raced with ideas.

Having visited their tap and brewery in September 2015, we were extremely impressed by the range and quality of their beers and couldn't wait to get experimenting. 

You can see the variety of dishes we came up with here... and the passionfruit meringue pie we made worked so well with the delicious Mango Berlinner that we thought we'd better share the recipe for those of you fond of a sour beer! Sour beers work really well with something sweet to balance... in this case, passionfruit and mango are a match made in heaven. The sweetness of the meringue cuts through the gentle sourness of the beer, whilst the homemade curd zings along in tune with it.

Any citrus fruit will work here, so feel free to adjust the recipe accordingly depending on what you're pairing it with. Obviously lemons and limes produce more juice than a passionfruit, so you will need fewer.

Curd
Juice of 8 passionfruits, sieved to remove the pips
Juice and zest of 2 limes
4 egg yolks (keep the whites for the meringue)
170g golden caster sugar
1tsp corn flour.

Meringue
4 egg whites
250g golden caster sugar
1tsp cornflour

Topping
2 passionfruits

Method
First, preheat your oven to around 180°C.

Start by preparing the pastry. Now this is boring to both read and write about, and I'm sure you will have your own method (ours is buying shop bought [if it's good enough for Nigella, it's good enough for us]), so we'll leave you to it. But however you choose to do it, you will need a shortcrust pastry case around 25cm across, blind baked and ready to fill.

On to the good bit. CURD! Combine the egg yolks and sugar in a large bowl to a paste, making sure to get rid of any big sugar lumps. Into a measuring jug, sieve the passionfruits to remove the seeds leaving the juice behind, and squeeze the limes up to make the juice up to 200ml. Warm the fruit juice up in a pan, leave to cool slightly and then slowly add to the yolk/sugar combo, stirring continually to avoid cooking the eggs - nobody wants a scrambled curd. Once combined, add back to the pan with the corn flour and cook over a low heat, again stirring continually to avoid burning. The curd will thicken after around 4-6 minutes - at this point, remove it from the heat and pour the mixture into your pasty case. Allow this to cool, leaving an orange coloured velvet pool.

Meringue - this can either be easy as pie, or alternatively can get you working up a good sweat. Add all the egg whites to the bowl of a stand mixer, or a large bowl to be hand mixed, and whisk until soft peaks form... in a mixer it should take around 3 minutes, by hand closer to 10 if you're lucky (and determined). As the peaks form, slowly mix in the sugar, trying to keep the air in the meringue, and mix to stiff peaks, then gently stir in the corn flower. Dollop the meringue atop the curd, starting at the edges and pile upwards to a peak in the centre, but ensuring you cover all the curd to protect it from the heat of the oven. Bake for around 20 minutes until lightly golden. Then remove, and rest for at least 30 minutes.

Leave to cool and top with the flesh and seeds of 2 passionfruits. Serve immediately.

Cheers,

Jim

Food pairing with Tempest Brew Co - our week in pictures

Wow! What a week it's been, with a different Tempest Brew Co beer and food pairing suggestion coming out every day! We hope you've been following along and enjoying the combinations we've come up with. Just in case you missed any, here's a little round up...

MONDAY

Mexicake Imperial Stout (11%), paired with slow cooked beer brisket chilli. You can find the full recipe over on Tempest's blog here.

TUESDAY

Dios Mio! Jalapeno IPA (6.0%), paired with avocado veggie tacos.

WEDNESDAY

Starter: Double Shuck imperial oyster stout (11%), paired with haggis beignets and a Laphroaig whisky cream sauce.

Main course: Brave New World IPA (7%), paired with a celebration of Scottish seafood mac & cheese, which you can have a go at making yourself by following our recipe here.

THURSDAY

Starter: Long White Cloud (5.6%), paired with sea bass ceviche and  a pineapple and kiwi salsa.

Main course: Longer White Cloud (10.2%), paired with herb crusted rack of New Zealand lamb and creamy sweet potato dauphinoise.

FRIDAY

Mango Berlinner (4%), paired with a homemade passionfruit meringue pie.

We've had an amazing week and we're pretty gutted it's over! HOWEVER, we're also VERY excited to announce that you haven't heard the last from the Mashtun and Meow x Tempest dream team... we'll be co-hosting Craft Beer Hour on Tuesday 6th December! Please join us with a beer (and a snack!) from 9pm-10pm to chat about all things food-and-beer related.

Cheers!

Laura and Jim