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.

Rehill's of Jesmond

The Constitution

Burger Meats Bun

Usher's of Edinburgh

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. 

Ingredients

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 

Cumin

Paprika

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! 

Ingredients

(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.

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