Month: August 2016

Introducing our Seasonal Ales!

At Hanlons this month it is starting to feel alot like Christmas! We have some every exciting Seasonal Ales available including….. Citramas IPA, Goodwill and Santa’s Hammer!


Citramas IPA: The quick facts

ABV: 4.0%

This lovely zesty beer is laden with Fruity & Floral aromas. A Citra hopped IPA brewed for the festive season will not disappoint in ease of drinking.

Goodwill: The quick facts

ABV: 5.0%

Dark amber to copper with a toffee and floral hop nose and hints of tangerine.  Malt caramel and biscuit nestle with the three aroma hops, Phoenix, Styrian Goldings and Cascade.  Late hopping with citrusy Cascade cuts through the alcohol sweetness whilst the addition of hints of cinnamon and ginger create a beautiful lightly spiced nose.

Santa’s Hammer: The quick facts

ABV: 4.2%

This golden zesty beer is laden with bittersweet flavours.  It has the wonderful aroma of pineapple and banana and is eminently drinkable and profoundly refreshing – an arousing gratification of the senses – perfect for the festive period









Hanlons Port Stout Chocolate Cake Recipe

Hanlons Port Stout Chocolate Cake Recipe


250 ml Hanlons Port Stout

250 g Unsalted Butter

80 g Cocoa Powder – Green & Blacks is best

400 g Caster Sugar – Golden best for flavour

2 large eggs

1 tsp Vanilla Extract – not Essence!

140 ml buttermilk – use the rest to make scones or tenderise chicken pieces

275 g Plain Flour

2 tsp Bicarbonate of Soda

½ tsp Baking Powder


50 g Unsalted Butter

250 g Icing Sugar, sifted

125 g Philadelphia Cream Cheese – Full fat

Preheat oven to 160 C Gas Mark 3.

Grease with butter and dust with flour a 9 inch / 23 cm spring-form cake tin and cut a circle to line the bottom with baking parchment.

Melt together the stout and the butter in a saucepan. Remove from the heat and add the cocoa powder and sugar, stirring well until dissolved. In a jug, mix together the eggs, vanilla and buttermilk. Mix thoroughly with the above mixture.

Sift together the remaining dry ingredients and add to the mixture. Mix thoroughly so that everything is well amalgamated. Pour the batter into the prepared tin and bake for about 50 minutes or until the cake starts to pull from the sides of the tin and a skewer emerges with just a little stickiness from the centre of the cake. Set aside to cool and remove from the tin to your serving plate.

To make the icing, mix together the butter, sugar and cream cheese until light and smooth. Top the cake with the icing and Enjoy!