Zombier Chocolate Cake
A few weeks ago, one of our favourite pubs in Edinburgh, The Hollyrood 9A shared a picture of a cake that one of their staff, Louise Campbell, made for the bar’s birthday. We asked for the recipe to share with you all and through a chance meeting at the weekend we finally managed to get our hands on Louise’s recipe. Enjoy!
For the cake
250ml of Zombier (The rest is for the chef)
250 grams unsalted butter
75 grams cocoa powder
400 grams caster sugar
150 ml sour cream
2 large eggs
1 tablespoon vanilla extract
275 grams plain flour (may need a little more to thicken up)
2 ½ teaspoons bicarbonate of soda
For the topping
300 grams cream cheese
150 grams icing sugar
125 ml double cream (or whipping cream)
Preheat the oven to 180°C, butter and line a 23cm / 9 inch cake tin.
Pour the Zombier into a large wide saucepan, add the butter and heat until the butter's melted, Then whisk in the cocoa powder and sugar. Beat the sour cream with the eggs and vanilla and then pour into the beery pan and finally whisk in the flour and bicarb soda. Add a little extra flour if the consistency is too thin.
Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack. The cake should be squidgy and moist.
For the topping lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together.
Add the cream and beat again until it makes a spreadable consistency and then layer up on top of the cake
Enjoy with a bottle of Zombier!
If you bake the cake, tag a photo with @FyneAles on Twitter, Facebook or Instagram and we will share its chocolaty beery goodness with the world.
Fladda Rock makes a comeback with a Belgian twist.
Fladda Rock Blog
One of our favourite beers from our IPA project last year is making a comeback!
When we got word that we were getting some more of the amazing calypso hops we knew exactly what we were doing with them; Fladda Rock had to come back! We only had enough to make one brew last year and it flew out of the brewery in a week. This time, we have enough hops to do several brews.
Our IPA project is all about experimentation in taste, whether that be experimenting with colour, techniques or using rare hops. It is often said that the yeast in a beer makes up 20% of the flavour. In the name of experimentation we decided to add a different yeast to a batch of Fladda Rock and compare the two beers side by side.
We had a look at the different yeasts we could get and chose a Belgian Wheat beer yeast. The two beers were brewed to exactly the same recipe with Fladda Rock’N’Roll getting the Belgian yeast. The results are pretty spectacular. Fladda rock is even better than it was last year with calypso hop pellets added to the fermenter for a bigger punch of flavour. Very inviting aromas and flavours of melon dominate with a very smooth and enjoyable bitterness.
Fladda Rock’N’Roll has become a very different beer with a very striking aroma. The yeast has left a slight haze in the beer and there is a strong aroma of banana and clove. The flavour is of banana and the melon flavour from the calypso hops is been accentuated by the yeast in the beer.
For the best comparison taste the two beers side by side.
We are thrilled with how these two beers have come out, and are really looking forward to hearing what you think of them.
Both beers are available in mini cask from our online shop for a limited period.
Stingy Beer Brewed for Borefts Festival
Fyne Ales are delighted to announce that we have been invited to brew a beer for Brouwerij De Molen’s beer festival, Borefts. The iconic beer festival is viewed by many as the top beer festival in mainland Europe, and it is a great privilege to be invited to showcase our beer at the event.
The remit for this year’s festival beer was to create a beer using local ingredients that took influences from traditional methods of flavouring beer. Fortunately, being located in the middle of Glen Fyne, we had a wide variety of different ingredients that we could forage to flavour our beer.
Armed with the brief, our crack brewing team set about putting together some different options for the recipe. The initial thoughts were to use some of the berries that can be sourced within the glen but unfortunately there were not enough in season that could be collected. Attention then turned to some of the less obvious ingredients that could be used and the combination of nettle and bog myrtle was found.
Malcolm our head brewer set off on a mission to source the required ingredients one sunny Saturday morning. There are unconfirmed reports that he was spotted skipping through the meadow with a wicker basket under his arm.
With two sacks of the nettles and bog myrtle foraged he got to work making the brew. The beer is 3.8% ABV with a small amount of hops used to lightly bitter the beer. Then the nettle and Bog myrtle were added to the kettle giving the beer a distinctively fresh, citrusy aroma.
The as yet to be named beer will be available in cask from the end of September, and will be launched at Borefts Festival on the 27th of September alongside eight other beers from Fyne Ales.
More details about Borefts Festival can be found here: http://www.brouwerijdemolen.nl/index.php/en/beerfestival/beerfestival.html