SIBA Scotland Jarl Bottled Golden Beers Gold

SIBA Scotland Vital Spark Champion Beer Silver

SIBA Scotland Sanda Black Bottled Beers Above 5%

SIBA Scotland Sanda Black Champion Bottled Beer Bronze

Spaghetti Western

Arrivederci Andrea

By Chris Black

New Beer!

Name: Spaghetti Western

Style: Brown Ale

ABV: 5%

Hops: Target, Bramling Cross, Chinook, Stella, Nelson Sauvin, Simcoe

Malt: Pale Malt, Dark Crystal, Chocolate Malt

Available from: 18th Novemeber

Last week we honoured the departing of one of our brewing team by letting him loose on the mash tun. Andrea has been with Fyne Ales for the last three months and has been working as an assistant brewer. Sadly for us he is moving back to his sunny homeland of Italy at the end of the week.

Andrea has been working in the brewing industry for 4 years, at breweries such as Toccalmatto (Italy), Fanoe Bryghus (Denmark) and Straydog (Equador). Brewing as a Gypsie brewer, under the name Aleph, Andrea has done a number of different brews around the world. Before he left we felt it was only right to let him brew a beer on our kit.

Over a few beers and some guidance from our senior brewers Malcolm and Chris, Andréa developed a recipe for a brown ale with a seriously hoppy kick. Andrea was inspired by the aroma of our house yeast and our extensive stores of hop cones to make a classic British ale with a modern hop profile.

We started with a rich malt base of dark crystal and chocolate to give the beer its deep brown colour and a toasted malt flavour. To hop the beer we tried a technique which we had never used before, turning our mash tun into a hop back, to essentially make a hoppy tea. The experiment was mainly born out of Andrea not wanting to clean out the copper but also as an experiment in finding a new way of hopping our beers.

The results were pretty spectacular. As the hops were added to the hot wort the brewery was filled with the pungent aroma of hops as steam rose off of the mash tun. Plenty of Chinook, Nelson Sauvin, Stella and Simcoe hops filled the air with sweet smelling orange zest fragrance.  The beer will be dry hopped in fermenter to add to the flavour and build the hop character further.

Andrea’s beer is definitely shaping up to be a bit of a belter for the cold weather. The beer will be ready in bars from 18th November and will be available in a limited run of mini-casks from our online shop.

Arrivederci Andrea

48 Miles Later

48 Miles Later

By Chris Black

A few weeks ago we brewed a beer with the Brewdog Glasgow Bar as part of Brewdog’s Collab-fest. Each bar got to choose their favourite local brewery to work with, and the lovely folk at Brewdog Glasgow got in touch with us to see if we we'd be up for brewing a beer with them.

After happily accepting the invitation, our team made the trip to the bar to meet with Brewdog Glasgow Supremo Vic to discuss ideas for the brew. Over quite a few beers and some wild ideas we finally settled on making a Smoked Chilli Black Ale. The challenge was set and Malc and Chris got to work on developing a recipe.

In order to get the right balance of smokiness with a hint of chilli heat, quite a few experiments were conducted with chillies jammed in bottles of dark beer, and brews of chilli tea. Some of the early experiments were a bit on the spicy side; just ask our drayman Archie who got tricked into trying a bottle of Vital Spark that had been infused with a Habanero for over a week.

Eventually the decision was made to go with Ancho and Chipotle chillies. Ancho chillies are mild smoked chillies which have a fantastically fruity flavour akin to dates or Christmas pudding. Chipotles on the other hand have a rich tobacco aroma with a bit more punch on the scovillle ratings. To add an extra smokiness to the beer we decided to add beechwood smoked malt. Centennial, Nelson Sauvin and Galaxy hops were added to give a good hop profile.

Vic, Andy and Marissa from Brewdog Glasgow came up to the brewery to brew their beer on what turned out to be a monster 11 hour brew day. The guys from Brewdog Glasgow quickly learned the basics of brewing; don’t get stuck in the Mash Tun, and point the ends of hoses away from your face before turning on. They were put to work cleaning out the copper, loading the grist and digging out the mash tun, and of course a few beers were enjoyed throughout the day.

The beer was named 48 Miles Later, relating to the distance between the bar and the brewery, and will be launched, alongside the 11 other beers in the festival, in all Brewdog bars on Saturday the 19th with the Fyne Ales team doing a meet the brewer at Brewdog Glasgow from 5pm.

 A small batch of 48 Miles Later will be available in 750 ml bottles in the weeks after the launch. Matt Burns Design  and Freytag Anderson worked on a limited edition label for the beer. Keep your eyes peeled on our social media accounts for details.

Wee Jaggy Gruit

Zombier Chocolate Cake

By Chris Black

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)

Cooking Instructions

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.