Fyne Ales Blog

Autumn/Winter Seasonals

by Chris Black

Winter is coming and with it we have four seasonal brews heading your way!

Holly Daze – 5% Amber Ale

Holly Daze is our perennial winter beer: our antidote to Christmas and the dark days of winter. Holly Daze is an amber ale with a rich aroma of caramel malts and dark fruits. No strange spices, just a really good stronger beer with a crisp fruity hop flavour and plenty of malt.

Holly Daze is now available in 500ml bottle and will be available in cask from the end of November.

Naughty – 5.2% Black Ale with Ancho Chillies

This year we’ve brewed a pair of new beers for the festive period, called Naughty & Nice. Naughty is the beer for those who are getting a lump of coal from the big man. A black ale that has been spiked with some Ancho chillies. Dried Ancho chillies are very mild in terms of spice but add a very rich fruitcake aroma to the beer.

Nice – 5.2% White IPA with Fresh Citrus Peel

Nice is the beer for those who have been perfect angels. A white IPA loaded with fresh mixed citrus peel. The addition of lots of wheat malt gives the beer its very pale colour with the citrus fruit adding a very inviting fruit aroma. Lots of powerful hops give the beer a lasting bitterness as a proper IPA should.

Naughty and Nice are now both available from our online shop and will be launched in cask at The State Bar in Glasgow. Keep eyes peeled to Facebook for full details of the launch night.

Lowlander – 4% Experimental Hop Amber Ale

Lowlander is a new autumn/winter seasonal beer that will be available on both cask and keg. We were putting a brew of Highlander through our new brewkit that didn’t quite hit the abv we were hoping for. We had some new experimental hops that we have been wanting to try for a while, so thought we would try a dose of dry hopping and see what happened; turns out it was a good decision! Lowlander is a low abv amber ale that has big aromas of sweet fruits with notes of tangerine and pineapple.

Lowlander will be available on cask and keg from the 10th of November.


Collab Fest 2014 - SameWerking

by Chris Black

It’s cold, its wet, and the days are gie drawin’ in…that means it’s time for Brewdog’s Collab Fest! A couple of months ago the guys at Brewdog Glasgow asked us if we would like to have some fun again and brew a collaboration. After the fun we had last year with 48 Miles later and how much we loved the beer we jumped at the chance.

So we sent our crack team of brewers down to the bar in Glasgow for a brainstorming session: creativity was of course assisted by lots of sampling. After a couple of hours of deliberation a core idea was settled upon. The aim was to produce a traditional style amber ale that had the added element of some Roiboos tea.

Our brewing team came back to the brewery and developed a recipe that would fit the brief. A total of nine different malts were selected to create a flavour profile that struck a balance between the caramel and roasted malt flavours while complementing the sweetness from the tea. Traditional style hops were chosen, with Challenger, Marynka and Goldings added to the brew. For the tea we went to our friends at Eteaket Teas and picked up 6 kg of their amazing Big Red Rooibos, a soft but slightly tart tea with hints of orange and dried hay. To get the most from the tea we added it to the underback and basically turned it into a giant teapot, as the wort passed from the mash tun into the kettle. Later in the brew a cold infusion was made with a small amount of the tea and added to the conditioning tank for a little extra rooibos flavour.

On the brew day Andy, Sam and Calum from Brewdog Glasgow came up to help out with the brew. They were put to work throughout the day and turned their hands to cleaning the mash and kettle. Over a couple of lunch time beers the name SameWerking was decided upon: the Afrikaans word for collaboration, taking influence from the origin of the rooibos tea.

SameWerking will be launched in all UK Brewdog bars on Saturday 25th  October from 6pm, alongside the 15 other collaborations that are part of #collabfest. Our brew team will be in residence at Brewdog Glasgow from 4pm until late into the night. For the full list of the beers in this year’s event check out Brewdog’s blog.

A small batch of SameWerking will be available in 750ml bottles in the weeks following the launch.


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.

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