Author: Brewerycrew

Autumn Internationals- England v Australia

Book now

Book Now

Join us at Hanlons Bar on Saturday 24th November 2018 from 1pm to 5pm to watch England v Australia in the Autumn Internationals.

For £30 per person you get a home cooked meal ( a Chilli made by La Cantina) viewing of the game in a unique setting and unlimited ale and house wine for 4 hours.

Call 01392 851160 or email enquiries@hanlonsbrewery.com for more information.

Event Details

Date

Saturday 24th November 2018

Time

1pm to 5pm

Price

£30 per person

Organiser

Hanlons Brewery

What you get

  • Unlimited ale and house wine for 4 hours
  • Home cooked meal of Chilli made by La Cantina
  • Viewing of the rugby in this unique setting

Venue

Address

Hanlons Brewery,
Newton St Cyres ,
Exeter,
Devon,
United Kingdon,
EX5 5AE.

Phone

01392 851160

view on google maps
Hanlons Brewery, Newton St Cyres, Exeter, Devon, EX5 5AE

Book now

Book Now

our other events…


Autumn Internationals- England v Japan

Book now

Book Now

Join us at Hanlons Bar on Saturday 17th November 2018 from 1pm to 5pm to watch England v Japan in the Autumn Internationals.

For £30 per person you get a home cooked meal (a Chilli from La Cantina) viewing of the game in this unique setting and unlimited ale or house wine for 4 hours.

Call 01392 851160 or email enquiries@hanlonsbrewery.com for more information.

Event Details

Date

Saturday 17th November 2018

Time

1pm to 5pm

Price

£30 per person

Organiser

Hanlons Brewery

What you get

  • Unlimited ale or house wine for 4 hours
  • Home cooked meal of a Chilli made by La Cantina
  • Viewing of the rugby in this unique setting

Venue

Address

Hanlons Brewery,
Newton St Cyres ,
Exeter,
Devon,
United Kingdon,
EX5 5AE.

Phone

01392 851160

view on google maps
Hanlons Brewery, Newton St Cyres, Exeter, Devon, EX5 5AE

Book now

Book Now

our other events…


Hanlons Bar

La Cantina Christmas Menu Launch at Hanlons Brewery

Book now

Book Now

La Cantina will be doing a Christmas Tasting at Hanlons Brewery to launch their Christmas Menu on Sunday 25th November 2018 from 7pm.

For £30 per head you will get 3 Christmas Slider Burger, Naughty Mrs Claus Fries, a Christmas side & a taster of all 3 of the Hanlons Christmas Beers. Plus a Christmas Cracker filed with prizes from discount vouchers to free meals and free beer!

La Cantina Street Kitchen travels the South West cooking street style, restaurant quality food, including fresh local seafood, gourmet burgers, pulled pork, homemade sauces and more.

All of their food is cooked using locally sourced, quality ingredients by multi award winning restaurateur and Head Chef, Tim Golder.

It’s bookings only with limited availability so book now!

To book call 01392 851160 or email enquiries@hanlonsbrewery.com

Event Details

Date

Sunday 25th November 2018

Time

7.00pm to 10.00pm

Price

£30 per person

Organiser

Hanlons Brewery and La Cantina

What you get

  • Taster of 3 Hanlons Christmas Ales
  • 3 sliders, fries and side
  • Christmas Cracker filled with prizes

Venue

Address

Hanlons Brewery,
Newton St Cyres ,
Exeter,
Devon,
United Kingdon,
EX5 5AE.

Phone

01392 851160

view on google maps
Hanlons Brewery, Newton St Cyres, Exeter, Devon, EX5 5AE

Book now

Book Now

our other events…


Hanlons Steak and Port Stout Pie

Hanlons Steak and Port Stout Family Pie
 
This is great to prepare ahead for a family feast, after a bracing walk or watching the Rugby. Go Chiefs!
 
1.5 kg lean braising steak, excess fat trimmed off, cut into fat cubes
2 tbsp plain flour, seasoned with sea salt and freshly milled black pepper
Rapeseed or other flavourless oil
1 large or 2 smaller onions, peeled, halved and sliced
200ml beef stock made from half a cube or homemade
150 ml Hanlons Port Stout – use the rest for the recipe below or Chef’s treat!
2 tbsp tomato ketchup
2 tsp Worcestershire sauce
A 375 or 450 g pack of all butter puff pastry
1 small or medium egg, lightly beaten
Sea salt and freshly milled pepper for seasoning to taste
 
Preheat the oven to 160 C Gas Mark 3.
 
Toss the beef cubes in the seasoned flour. Heat a good slug of oil in a large frying pan and brown the meat in batches, adding oil as you go. Do not crowd the pan or the meat will steam and not brown. Transfer the browned meat to a large casserole dish.
 
Add some more oil to the pan and sweat the onions with generous seasoning until soft. Stir in any leftover flour and cook off for a minute or two, stirring from time to time. Slowly add the stock and the stout, stirring in any caramelised bits, until smooth. Add the ketchup and Worcestershire sauce. Bring to the boil and simmer gently for 3-5 minutes. . Check for seasoning before pouring over the beef, stirring, covering and cooking on the oven for 2 hours. Transfer to a large pie dish and cool completely.
 
PREHEAT OVEN TO 220 C Gas Mark 7.
 
Roll your pastry out quite thickly to cover the dish with some overhang and bits for decorating if you wish. Place some dampened strips of pastry brushed with water around the rim of the pie dish. Lower the pie lid over the pie and stick down or crimp the edges to seal. Make a slit in the top for steam to escape and decorate with scraps of pastry if you wish. Just before placing in the hot oven brush on the beaten egg as an egg wash to make the pie shiny and golden. Place in the oven and bake for 20 minutes then lower the oven to 190 C Gas Mark 5. Bake for another 25-30 minutes until golden and bubbling under the pastry. Allow to stand for a few minutes and Enjoy!

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

Cake

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

Icing

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!


What is Bottle Conditioned Beer?

What is Bottle Conditioned Beer?

Hanlon’s Head Brewer Richard explains…

 

At Hanlon’s our Port Stout bottles are unfiltered and contain live brewing yeast, which when settled leaves slight sediment in the bottle. The yeast then allows the beer to continue to mature and develop so that the flavour profile becomes balanced and harmonious, and at the same time naturally provides the carbonation or ‘condition’ to give a clean, fresh taste. This is bottle conditioning.

 

Filtered and carbonated beers can present themselves very well and have plenty of shelf life, but they will only deteriorate with time. Whereas the yeast in bottle conditioned beer scavenges for oxygen, which is the cause of the aging process in filtered beers, and thus acts as a natural preservative which sees the beers not only maintaining vibrancy whilst their filtered peers can seem a bit jaded, but also continuing to improve even after the best before date has passed.

 

We have tasted bottles of our Port Stout that are over five years old and they been superb. Brewers can bottle condition beer after filtration by repitching a small amount of yeast, but these can lack body because of the filter removing some of the larger flavour/mouthfeel components. This is most noticeable with filtered stouts, which can seem rather thin, and lack head and the lacing on the side of the glass.

 

How to get the best out of bottle conditioned beer

Our Port Stout bottles should be stored upright for a few days after your purchase to allow the yeast to resettle. Ideally they should be kept at room temperature and only placed upright in a fridge for a couple of hours before drinking. Careful pouring will allow you to enjoy your beer at its best by decanting the beer from the sediment. Open the bottle carefully to avoid shaking. Holding at eye level, gradually tilt the bottle into the glass until the sediment can be seen approaching the neck. Some brewers recommend swirling the yeast sediment and then adding it to the glass and, although it is a matter of personal taste, we at Hanlons believe our beers are best appreciated clear or ‘bright’ so the flavours can clearly project themselves.