Brew Dog have worked with a small charcuterie company in London – the only one in London we’re told. These guys brought Picco Salumi premises in N1 off the previous owner 6 months ago and are rebranding as Cobble Lane Cured. Everywhere I can find they are referred to using the previous business name, including on Brew Dog’s own site. However, it seems they’re trying for a name change – so thought I’d mention that here.
The evening began and ended with beer and meat. Over the course of 3 hours, we slowly consumed enough beer, bread and salami to keep us going for the duration.
As part of this meat-fest, there was some cured lamb (a violin of lamb was mentioned – this had to do with how you slice the cured meat if I’ve remembered correctly) that split opinion and a pepperoni that packed a punch. The following photos show meats #2 and #3 both of which were my favourites.
The beers went from very drinkable into the slightly murky territory of 18% alcohol content – those pokier beers don’t always appeal to me. We had the Punk IPA and Dead Pony – both two of my favourite Brew Dog beers, all would go perfectly with a beer stick.
This is what’s known in the business as a beer stick
All the meat all the time – we purchased beer sticks. They’re good for fishing trips.
Along with the inevitable excitement of beer combined with awesome cured meat, it was also exciting to find out that Cobble Street Curing invite the general riff raff that is the public into their kitchens to see how the process works. Suffice to say, I know at least one bearded Canadian who will be taking them up on that offer.
Another sunny Sunday, another beer tasting on the balcony.
This time it’s a collaboration with Brew Dog and the Tate, using Lichtenstein for the bottle design.
From the bottle: brewed with rye and US hops, this is a vibrant yet refreshing take on the American pale ale style.
It’s good, hoppy. For me, it leaves a slight liquorice flavour on the back of the mouth. It’s very effervescent. I find it hard to describe the rye flavour – there is something about it that reminds me of rye breads, but it isn’t overtly rye or dark. I’ve known lots of rye beers to be darker in colour.
On a purely aesthetic note, the Lichtenstein inspired label design is awesome. On the beer itself, the first sip I thought it was too bitter for me, but the taste mellows on the second sip. Perhaps it’s the rye in it, but the flavour coats the mouth – and whilst it’s nice, I’m not sure I’d drink more than a half if out. I think maybe the rye gives it a heaviness that adds to that conclusion as well.
It’s been a while since we reviewed a beer, but we certainly have a lot to try (our West Ham flat is a kind of makeshift beer cellar).
Today’s brew is Fathomless. It’s a 5.2% Oyster Stout, brewed by RedWillow Brewery in the UK. It’s a bottle conditioned ale.
“At the first sip I wasn’t sure, but the taste grew on me. It’s a lovely, light stout and perfectly suits this sunny day. A stout for spring if you will. I’d recommend it to someone wanting to try stout for the first time, who usually drinks lighter beers. Overall: it’s very quaffable.”
“Slightly bitter, doesn’t have that full stout heaviness. Quite light in colour for a stout, with a slight liquorice flavour. There’s a sweetness but with a hoppy-ness along with it.”
Last night we went to our first event of the Brighton Food Festival and it began with ale. We were in the function room of the Vin Du Pub flanked by a reasonable selection of ales, from brewers such as Beachy Head and Dark Star.
£5 entrance fee got us our tasting glass (effectively a standard pint glass just with the extra/vital 1/3 pint measurement marked on) and a taste of one of the beers or ciders of our choice.
I started off on the lower alcohol ales, getting a 1/3 pint of Beachy Head’s The Legless Rambler which went down a treat. Ty hit the cider to start (all the cider was 7% or more) which had a strong strawberry flavour – I moved onto that one for dessert.
The other notable quaff was the Dark Star Revelation – this rounded off our time at Vin Du Pub in favour of hitting a new pub. The consensus in the group was that, although beer festivals are a great showcase for breweries and beers, the condition is sometimes a bit off. Some beers in particular could have done with being a little colder.
So – thanks to a passionate local’s recommendation – we headed to The Cask just a couple of roads over. I think this pub had almost the same amount of beers available (certainly if you count the bottled beer) as the beer festival. Here I nursed a pint of Rabbit which was lovely – the gents hit the 10% ales and soon it was time to hit the sack.
There are plans to revisit The Cask, there are still so many things to try!
This isn’t your regular bread recipe, you don’t add yeast (though I guess there’s yeast in the beer) and there’s no call for proofing, rising, waiting, faffing – all very simple. We borrowed this recipe from the Farm Girl Foodie Blog.
Chocolate Guiness bread batter
The Guiness dark chocolate V1 offering was a perfect tea accompaniment, warm with a scraping of butter. The ease of making it means you could have it made up and in the oven ready to eat within the hour. The adaptation of this bread added to the Farm Girl recipe, the following:
120g mixed nuts
100g dark chocolate
two heaped tbsps of sugar
two heaped tbsps cocoa powder
a can of Guiness
Perfect for those “unexpected guests” (everyone’s seen Nigella express right?) that pop in unannounced each week. We get loads of them down Leyton way.
V2 of this bread was a Mediterranean offering, additions to the basic recipe included:
1 heaped tbsp chopped rosemary
1 heaped tbsp dried thyme
50g sundried tomatoes
a generous seasoning of black pepper
Proper savoury wonderment.
This one Ben would definitely appreciate, especially when made with Real Ale.