Fyne Ales Blog

Sanda Blonde IPA and Maple Ribs

by Chris Black

This is the fourth and final recipe for July working alongside Julie from Breakfast at Julie’s. It's been an absolute adventure discovering all of the flavourings you can get out of beer within your food and this final recipe is a little bit special We've tried a few different Fyne beers but Sanda Blonde definitely works the best for these smokey ribs, the flavour really soaks in right down to the bone of the meat and with the citrus flavours really bring out the flavour of the pork, it definitely holds its flavour even after barbecuing and marinating. We've teamed it up with some smokey maple syrup in the marinade in order to build up that sweet charred flavour. It's so simple to make and the amount of flavour you get with such little effort is certainly gratifying. The meat becomes so succulent after marinating with the beer and the charred sauce you get from the marinade reduction is phenomenal. 

Try this over the weekend, watch some of the Commonwealth with friends and of course enjoy a few Sandra Blonde's while you're at it. Messy BBQ smeared faces is the desired result. 


700g Pork Ribs

330ml Sandaa Blonde 

1 Lemon

4 tablespoons Maple Syrup 

6 tablespoons Ketchup 

4 Cloves Garlic 

2 Teaspoons Salt 

Generous amounts of Black Pepper 



1. Begin by making the marinade, pour all of the Sandra Blonde into a large bowl, then add ketchup, maple syrup and the juice of 1 lemon and mix well with a spoon. Finely grate or crush all of the garlic into the bowl with the salt and combine well. 

2. Add the ribs in, make sure they're all well coated in the marinade and leave them to marinade in the fridge for ideally 24 hours if not overnight will be sufficient. 

3. Once marinated, remove from the fridge about 2 hours before cooking to allow the ribs to return to room temperature. This will help them get their lovely charred maple coating. 

4. After two hours place remove the racks from the marinade and rub them with generous amounts of cumin and paprika. Place them in a grill proof tin that has been lined with generous amounts of tin foil. Make sure there's enough room for all of the ribs and that they are not overlapping each other.

5. Now turn on the grill to a medium heat. Cover the ribs with tin foil and cook for about 15-20 minutes and turn over once. In the meantime begin reducing the marinade down to a glaze. To do this, get a pot and pour the marinade into the pot, put on a high heat but remember to constantly stir, because of the amount of maple inside the marinade it can quite easily burn. Reduce down to a sauce, on a medium high heat this should only take about 10-15 minutes. 

6. After the 15-20 minutes remove the tin foil from the ribs and baste the ribs with lots of the reduced sauce, brush it on liberally and turn the heat up to high on the grill. With the tin foil off and heat on high this will begin to create the charred effect, cover both sides with the sauce and turn once. Cook for a further 15-20 minutes until sufficiently charred. 

7. Serve piping hot and use a sharp knife to spit the ribs, enjoy with some Sandra Blonde and prepared to be messy.

Enjoy your weekend, from Fyne Ales & Breakfast at Julie's

You can check out more of Julie’s delicious recipes on her blog.

Follow Breakfast at Julie’s on FacebookTwitter and Instagram and remember to tag both Fyne Ales and Julie in your photos.


Highlander Fish Tacos with Mango Salsa

by Chris Black

It's Friday so that must mean it is time for another amazing recipe using our beer from Breakfast at Julie's. Can see this recipe going well with some of our new Sanda Blonde bottles aswell as Highlander.

It's the height of summer, and during summer what do we need? Some good fresh food that you can pick up and eat on a picnic blanket with little fuss. These little soft flour fish tacos have been battered in Fyne Ale's Highlander, which is a strong dark beer with bold flavours. This goes perfectly with the refreshing and pinchy mango salsa. This goes needless to say, please do enjoy one of these with an extra bottle of Fyne Ale's Highlander Beer. It's got some strong citrusy caramel flavours through it which go perfectly with the soft flaky fish. The perfect sunny weather combination! 


(Makes 6 Tacos)

2 Pieces of Wild Hake or any White Fish of your choice

100g Plain Flour 

100g Cornflour 

150ml Fyne's Highlander Beer

1/2 teaspoon Turmeric

2 Mangos

Bunch Coriander 

Salt & Pepper 

Enough Vegetable Oil to fill a wok 1 third of the way up 

1 Lime

1 Red Chilli 

1 Avocado 

6 Small Soft Tortilla Wraps 

Salsa & Sour Cream (optional)

1. Begin by making the batter, combine the plain flour, cornflour, turmeric into a large bowl and mix well. Now slowly add a little bit each time of the Highlander beer. Whisk this in until you get a smooth thick batter. Leave to rest whilst you make the salsa and prepare the fish. 

2. Check for any unwanted bones in the fish by running your fingers smoothly up and down the fish vertically. Remove any excess with tweezers. Cut vertically into about 2cm slices. Now pat the fish dry with a clean dish towel and season with salt and pepper. Coat this in some excess plain flour so the batter will stick.

 2. Dice both the mangos and the avocado into a bowl and finely chop some coriander in as well. 

Deseed the red chilli and finely chop and put into the bowl. Squeeze a good bit of lime juice all over the avocado and mango, not only will this flavour the salsa but it will keep both the mango and avocado from doing dry. 

3. Heat up a wok full of oil in a large wok and test some of the batter mix once you think it's ready, if the batter mix rises straight to the top and beings sizzling then you're ready to go. Fry in batches of two or three. Now lower the fish into the batter and ensure it is well coated. Carefully lower the fish into the oil and allow to fry for about 2-3 minutes max only turning once. 

4. Once all of the batches are finished drain them onto some kitchen towel. Begin heating up the tortilla wraps for about 45secs each on a dry pan. 

5. Now begin assembling your tacos. Put generous helpings of the mango salsa and sour cream onto the wraps and enjoy with some hot salsa if you like. And of course, don't forget another few bottles of the Highlander beer to wash it down! . 

Enjoy your weekend! Fyne Ales & Julie x

You can check out more of Julie’s delicious recipes on her blog.

Follow Breakfast at Julie’s on FacebookTwitter and Instagram and remember to tag both Fyne Ales and Julie in your photos.


Breakfast at Julie's - Maverick Pulled Pork

by Chris Black

Here it is, our second recipe with Julie from Breakfast at Julie’s. This week Julie has used Maverick with some pork shoulder to make the juiciest pulled pork bun ever! Remeber and share your photos tagging Fyne Ales on Facebook, Twitter and Instagram. Over to Julie with this weeks mouth watering…

Pulled pork has become one of those things that has taken a craze over the UK recently. It’s slow barbeque and juicy flavours are so moreish that you could find yourself happily with a large bowl and a fork picking away at it for hours. This pulled pork has been elevated by the use of Fyne Ales Maverick Beer, it goes perfectly as the marinade and sauce, it's slightly citrusy notes give the pork real depth of flavour and teamed up with some sweet BBQ glaze, you can't really go wrong. The beer is really the star of the show here, it's what elevates it from all of the other pulled pork offerings we're seeing on the high street. I like to put enough so you can still taste a little bit of maltyness through the pork bun. 

Use a good brioche bun here to hold all of those beautiful juices and glaze inside with the moreish meat. This is a slow cooked meal so there is minimal effort involved, the only task you face is to resist the smell during those cooking hours!



Pulled Pork

500ml Fyne Maverick Ale

1kg Shoulder of Pork 

2 tablespoons Smoked Paprika 

1 Tablespoon Rosemary

2 tablespoons Mustard Seeds

1 Tablespoon Salt 

2 tablespoons Cracked Black Pepper

1 teaspoon Cinnamon 

1 Tablespoon Soft Brown Sugar

2 Tablespoons BBQ Sauce

4 Cloves Garlic

3 Large Onions

Brioche Buns


Pork and Ale Glaze

(Juices from the Pork, there will be ample!)

200ml Maverick Ale 

2 Tablespoons BBQ Sauce

1 teaspoon Salt 

Sprinkle of Soft Brown Sugar


1. Begin by combining the paprika, mustard seeds, salt, pepper, cinnamon, rosemary and brown sugar in a bowl and mixing well. Place the pork in a large bowl and rub the dry ingredients all over both sides of the pork. Now smear a little bit of the BBQ sauce on top. This won't disturb the dry crust. Try and use your hands for this bit in order to get into all of the little corners! Leave the pork like this to marinade for about 2 hours in the fridge. 

2. Heat an oven to 220 Degrees (Gas Mark 7). Prepare a large roasting tin by lining it with tin foil. Quarter the onions and scatter around the tin and throw the garlic in too without removing the skin. Put the pork on top. Add a little drop of the ale at this point just to create a tiny bit of steam. Add a bit more BBQ sauce if you prefer your pulled pork to be quite sweet.

3. Put this into the oven for about 45-50 minutes until the top has begun to bronze and blacken through charring. Remove this from the oven and turn down the heat to 150 Degrees (Gas Mark 2). Now add the rest of the ale and about 1 tablespoon of BBQ marinade on top of the meat. Cover with two layers of tin foil and ensure this is tightly wrapped.

4. Put this back in the oven on the low heat for around 3 and a half hours. Check 2.5 hours into the cooking time and baste with the juices from the pork. 

5. Once the pork is cooked, you should easily be able to pull it apart with two teaspoons. Remove the foil and remove the meat into a large serving dish. Pull apart all of the meat. 

6. In a small saucepan add all of the juices from cooking the pork, the ale, BBQ sauce salt and brown sugar. Allow this to come to a boil for about 3-4 minutes until sticky and glaze-like. 

7. Toast the undersides of the buns and liberally fill with the juicy pork and spoon over the ale and pork glaze. Enjoy with some peppery rocket and of course, another bottle of Fyne Ale's Maverick! 

Enjoy your weekend! Fyne Ales & Julie x

You can check out more of Julie’s delicious recipes on her blog.

Follow Breakfast at Julie’s on FacebookTwitter and Instagram and remember to tag both Fyne Ales and Julie in your photos.