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The History Issue 100 Years of Grilling & Brewing CRAFT BEER REVOLUTION
Brewing up a storm with Brains and BrewDog
CRAFT BEER
GRILLED MEAT
& Barrel Grill rill Barre
Spotlight
Pipes Brewery K. Blackmore & Sons
Unloved Cuts
Deserted Skirt
How to:
Home Brew
WEEKLY
Free
Grill & Barrel | Contents
Welcome to the magazine We are dedicated to bringing you the best in locally produced meat and top quality craft beer – has there ever been a better match? We don’t think so and hopefully, after sampling our Unloved Cuts recipes, getting your teeth into our G&B news or trying out our How To’s, you might just feel the same.
beer revolution with Scottish brewers BrewDog and Welsh favourites Brains.
Check out our enticing meaty features and recipes, including the much maligned hanger steak and an interview with one of Cardiff’s oldest butchers. And if it’s beer you’re after you’ll love our look at the craft
Here at Grill & Barrel we see our readers as family, so if you have a recipe idea, would like to be part of our monthly Spotlight feature or are interested in advertising with us, please get in touch!
Why not join us across our platforms for some behind the scenes brewing videos on our website, interactive quizzes on our tablet edition and more irresistible recipes on our mobile app.
grill & barrel 12–19 March 2014 jomec.co.uk/grillandbarrel Editorial Rachel Carter Kate Curran Georgia Hathaway Will Martin Addy Newton
The team
Design Sally Biddall Jordan Harris Kirsty Hatcher Stuart Knapman Alice Pattillo
TABLE OF CONTENTS THE REGULARS 4
HOT OFF THE GRILL Find out what’s gotten us interested in a trip to …gasp… Wetherspoons
6 MEAT SPOTLIGHT
One of Cardiff’s longest serving butcher’s meat is a cut above the rest
Website Alex Blake Sophia Epstein Mia Holt Beth Kennedy Megan Nisbet
THE GUESTS 8
100 YEARS OF GRILLING AND BREWING Take a step back in time and learn all about a century of beer and meat
Social Media Matt Ayres Anna Fearon Sophie Jones Eloise Mclennan Emma-Louise Pritchard
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7 BEER SPOTLIGHT
1 & >
We drop in for a visit at artisan brewery and Pepsi antagonists, Pipes
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@GrillBarrelMag /GrillBarrelMag /GrillBarrelMag /GrillBarrelMag
Scottish upstarts BrewDog are changing the face of the beer industry – page 8
10 OLD TIMERS
Beer used to be good for you, these old beer adverts prove it!
Hanger steak is awesome. Learn what to do with it in Unloved Cuts – page 14
12 UNLOVED CUTS
How to get the most out of lesser known cuts. This month: skirt steak
15 HOW TO: HOME BREW
We show you how to brew up a storm in your own home
11 CRAFT BEER REVOLUTION
Old dogs and BrewDogs alike are changing the face of the beer industry
15 DINE-O-SAURS
Fred Flinstone had the right idea, who’s for a Bronto burger?
/GrillBarrelMag
If you like what you’ve seen here, then check out Grill & Barrel’s mobile and tablet editions, where you’ll find: •Exclusive recipes •Handy how to’s •Behind-the-scenes videos •… and loads more! And, if you want to have your recipes, bar, restaurant or beer featured in the magazine, get in touch at grillandbarrel@gmail.com 13
Grill & Barrel | Hot off the grill
Hot off the grill 'Spoons gets cultured National pub chain JD Wetherspoon is getting involved in the growing craze for craft beer in cans. Wetherspoon’s has joined forces with independent New York brewery Sixpoint to sell the speciality beers from its pubs throughout the country. Sixpoint Brewery was founded in Brooklyn in 2004 and will supply cans of it’s award winning craft beer for Wetherspoon’s 900 bars. Wetherspoon chief executive, John Hutson, said, “We are thrilled that the beers from Sixpoint Brewery will be served World’s biggest can or world’s smallest balloons. Photo: Georgia Hathaway exclusively in our pubs. We pride ourselves on offering the widest selection of drinks and looking for new drink styles for our customers to enjoy.” Beer lovers will be able to choose from three different Sixpoint beers. Sweet Action (5.4% ABV) is a part pale ale, part wheat and part cream ale; The Crisp (5.2% ABV) is a lager brewed with noble
Twit-brew
BrewDog are developing their second crowd-sourced beer. In 2013 they developed a beer for which all the elements had been decided by their Twitter and Facebook followers. They named the beer after the Twitter hashtag they developed to promote the exercise: #Mashtag and this week they will be doing the same exercise for a new beer. Although you’ve missed out on the chance to vote on the beer’s style, the malt bill, the ABV and the hops, if you are quick you may be able to help decide on the special twist and submit a label design. www.brewdog.com
Handwritten sticky labels probably won’t win. Photos: Brewdog 4
hops for a crisp flavour; and the Bengali Tiger (6.4% ABV) is an IPA-style beer with a citrus bitterness with aromoas of pine and grapefruit. Punter Kerry Rowlands, 22, from Neath, commented, “The Bengali Tiger variety is my favourite – it smells zingy and packs a right punch!” The three beers will be sold in 355ml cans and are currently part of the 2 for £5 offer.
Got beef joint
Lock, stock and two smoking festivals. Photo: Addy Newton
Cardiff pop-up restaurant Got Beef are currently hard at work kitting out their new digs. For the last month Got Beef have been stationed at The Canadian, and before that they were swapping between La Viva and The Mackintosh Sports Club. Now they will be setting up a permanent residence on Whitchurch Road in the not too distant future so keep your taste buds peeled! www.got-beef.co.uk
Get your Grillstock Bristol’s BBQ festival is set to return for another year. This year’s Grillstock will feature over 40 live bands and eight DJs, as well as a chilli eating competition and dozens of stalls serving up BBQ. Grillstock is the self-named festival of the St. Nicholas BBQ stall and last year they expanded their territory to host a festival in Manchester, which will return for its second year on the last weekend of June. Bristol’s festival will take place on 7 and 8 June 2014. Although the festivals aren’t for another three months you can now buy your tickets now from their website. www.grillstock.co.uk
Get a moo-ve on to Whitchurch Road. Photo Addy Newton
Grill & Barrel | Hot off the grill
Beer of the week
Anchor Brewing set sail back in 1896 when they first started brewing. Since then they have become legends due to their famous ‘steam’ beer. As ice wasn’t available on the San Francisco rooftops where Anchor fermented their beers, they had to rely on the cool air to chill the wort. This process resulted in clouds of steam rising high from their brewery.
I went to Gorseinon and all I got was this lousy t-shirt. Photo: Georgia Hathaway
Anchor Steam Beer, with a 4.9% ABV, has a slight sweetness and has a dry, refreshing finish, which makes it the perfect partner to this week’s unloved cut; the deserted skirt.
Gorge at Gorseinon
Make a note in your diary because Gorseinon’s foodie highlight is returning for a fun-packed day of culinary delights. The Gorseinon Food Festival will be entering its fifth year and will take place at the Canolfan Gorseinon Centre on Saturday 26 April 2014 from 10am to 5pm. The event celebrates Welsh food producers and attracts thousands of visitors every year. There will be over 60 food stalls including Paul Tucker’s Family Butchers, the Jacobi Brewery of Caio and the Untapped Brewing Company. An attraction in the demonstration kitchen will be Jonathan Woolway, a top London chef from the St. John restaurant who will demonstrate his culinary skills alongside several celebrity chefs from the Swansea area. Sian Day of The Vintage Tea Company will also be demonstrating children’s cookery lessons. Musical entertainment will be provided by Llwchwr Town band and the ever popular John Dignam on acoustic guitar. Local resident Enid Vaughan commented, “The festival is a fantastic community event for the town of Gorseinon. I’m really looking forward to it.” The entrance fee for the festival is £3 per adult and under 12s go free. The festival will be held at Canolfan Gorseinon Centre, Millers Drive, Gorseinon, SA4 4QN. For more information, contact: 01792 897657
G B
g steamin Let’s get n an Fra like a S ! seaman
0op tweets this week...
1 Tweet us! @grillbarrelmag
Christoper Hudspeth @CEHudspeth Late night food commercials from restaurants that aren’t open are so cruel. If TV can’t show nudity, 3am BBQ rib ads should also be illegal.
to The Vaults in Bath. *prepares for the meat sweats*
Crumbs Magazine @CrumbsMag Best news of the year so far-the mighty @grillstock are coming
Frank Scaramuzzo @frank_scar What kind of meat does a priest eat on friday? Nun.
Geniusindisgize @geniusindisgize Shoutout to whatever’s in sausages: Love you.
Belgian Beer Day @belgianbeerday Holy Smokes: Stiles Switch and Thirty Planet pair up for craft beer collaboration Jim Coulson @jimcoulson Lots of people on my timeline calling this BBQ weather. When I have a BBQ it usually tips it down so this is, in fact, the opposite. 5
Grill & Barrel | Old Timers
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Old timers Ghosts of beer adverts past
1. Fuller, Smith and Turner’s Nourishing Stout 1930s-’50s 2. Bateman’s Good Honest Ale 1928 3. Guinness Is Good For You 1930s-’40s 4. The Chester Northgate Brewery Beer Is Best 5. Fuller’s London Pride post 1950 6. McMullen Mac’s Good Country Beer late 1950s
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Grill & Barrel | Spotlight
Spotlight Pipes Brewery
Did you know? Pipes is an anagram of Pepsi but don’t tell them that or they might cry again
Words: Rachel Carter
Photos: Sophie Jones
We talk beers, bars and a battle with Pepsi with founder and owner of Pipes Brewery, Simon Doherty
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estled in a suntrap courtyard off the Kings Road in Pontcanna, a chap from Australia and his two assistants have been quietly brewing up a storm. With a menu boasting Californian, coffee and pumpkin inspired styles, this brewery is serving up some of the rarest beers available this side of the Severn. We talked to founder and owner, Simon Doherty, to get the lowdown on what makes Pipes Beer so unique. What’s the history behind Pipes? I started as the Artisan Brewing Company back in 2008 and we very quickly had a brand called Bare Naked Beer; the emphasis being that it was additive free, completely natural and vegan beer. There was no label on the bottle so we thought Bare Naked would be a good brand and low and behold Pepsi thought it was too similar to their Naked Juice drinks. After two years of legal battles over the use of the word naked we lost and I had to rebrand. In March 2013 we rebranded as Pipes. What makes you different to other breweries on Cardiff’s beer scene? There is a tendency for the majority of microbreweries these days to go into real
ale and cask condition; we don’t do any of that. We do continental beers, Germanic and also more contemporary new world beers so Californian pale ales, American IPA’s. We create styles of beer that are sort of lost in time, that have fallen out of favour or for whatever reason don’t exist and people aren’t brewing them.
Tasting Notes Nice and spiced and kinda quirky 4.9% ABV
You mentioned that all the beers are vegan friendly, why is that? I’m not a vegan myself but I don’t think it is wholly necessary to be using swim bladders of sturgeons and fish in the beer just for clarification. They use this because it speeds up the process, it leaves the beer crystal clear almost within 48 hours and so there is a cash incentive to do things that way but over time beer falls bright naturally so if you can wait it out you can have vegan beer. Out of all of the Pipes beers, what’s your favourite? My favourite beer at the moment has probably got to be the spiced pumpkin ale. We call it Punk’n and it’s a bit special. I planned on only doing it around Halloween but I think it’ll be quite a popular beer once people get their head around it.
See the full interview and even more juicy content at jomec.co.uk/ grillandbarrel 7
Grill & Barrel | 100 Years of Grilling & Brewing
100 Years
of Grilling & Brewing Words: Will Martin
Illustration: Stephan Grainger
Take a trip through time and meet Grill & Barrel’s ancestors 1920 Guinness is good for you
1929 a drink called Guinness’s Extra Stout accounted for 10% of all British drinks.
G - It’s 1920 and baked ham is all the rage. Add some islands of tiered Hors d’oeuvres and a Waldorf salad, bling that with maraschino cherries and strips of kumquats and you have a bejeweled centrepiece fit for a Gatsby. Or settle for deep fried tripe if you haven’t earned your fortune on the black market.
1930 What a cow-tastrophe
B - Across the pond, prohibition was alcohol’s mortal enemy. In Britain it was low grain stocks. Porter, a dark, malty ale that was once popular across the country, was terminally affected by the lack of grain and subsequently reduced beer strength. In Ireland, grain licensing hadn’t affected their dark ale and by 8
G - This decade was a terrible one for cows. By the end of the 1930s, 40% of all dairy herds had been infected with bovine tuberculosis and had to be slaughtered. Technology saved the day as butchers were now using refrigerators so meat could be kept longer and rationed. Cellophane, invented in 1930, was also keeping staple meals such as suet pudding with potatoes and peas fresh. B - People spent less money on beer in the 1930s. Tea was the national drink because licensing turned tearooms and milk bars into accessible
meeting places. Then, in 1936, canned beer was sold and distributed for the first time out of a brewery called Felinfoel in Wales. In the countryside, however, wild nettle beer was the favoured tipple.
1940 Keep calm and drink beer G - The 1940s was a war zone, both on the battlefields and at home. But WW2 wasn’t won with tanks or Spitfires. The greatest weapon in the British Army was a tin of bully beef and some biscuits a staple addition to 5,896,000 British soldiers’ field rations. In 2009 the beef was finally stopped being sent to troops in Afghanistan because it was melting in their backpacks. B - Beer doesn’t mix well with
warfare. Low grain stores further weakened the alcoholic content of beer, high taxes and weekly pub rations made the pint a luxury. But brewers knew beer served up morale and set up the ‘Beer for the Troops Committee’ to make sure soldiers got a good can of London Bass or Welsh Felinfoel wherever they were.
1950 No horse for me thanks G - Bacon and meat rationing was lifted in June 1954, two years after Queen Elizabeth’s coronation. Forty horse steak traders in London, selling their lean, beef equivalent, flopped when hamburger culture hit in hard from America. Britons went berserk for meat, chomping on BBQ chickens, burgers, big steak cuts, ribs and pork chops.
B - Rock and roll glamour had bitten the drinks industry’s backside and cocktails like Tom Collins’ and Mojitos were shaken up around the clock. Then came Carling, Britain’s most popular beer brand, in 1954. Technically it is Canadian and was first sold out of old wheelbarrows by an ex-Yorkshireman on the streets of Ontario.
1960 The swilling sixties G - The UK was thriving after WW2. By 1969 nearly every household had TVs (up from 75% in 1960). Food ads scored their snappy logos onto the eyes of Britons during the new commercial breaks, meanwhile Chinese, Indian and Italian cuisine grew in popularity as Britain sucked in immigrants to help its economy grow. Fish and chips may have been the nation’s favourite dish, but the sixties were all about Duck a l’Orange, Steak Diane and trout with almonds. B - In 1961, mild beer was king. Bass Charrington, Britain’s largest brewer, was pumping out 40% of its output on mild alone. By 1967 this had dropped to 30%, as keg beer became trendy with the hip young things. Everyone
started drinking draught keg bitter, with Watneys Red Barrel being the most popular brand. Strongbow, a dry cider produced by H.P. Bulmer, also hit the shelves.
1970 The dinner takes it all G - Meat was eaten more than ever in the 1950s and was probably served with Smash. The average 1970s person consumed 450g of red meat per week, compared to today when we average 247g. Readyprepared frozen foods, such as lasagne, chicken korma and black forest gateaux were also extremely popular. B - In 1971 CAMRA, the Campaign for Real Ale, was formed. However an exceptionally hot summer in 1976 and a wave of Abba fans dying for a cold one brought keg beer mania sweeping back over the UK like a wild hoppy tsunami. By the end of the decade, lager was the beer to beat the heat and took 29% of all beer sales.
1980 Brewing up a storm G- In 1980, the British Olympics team flew back from
Grill & Barrel | 100 Years of Grilling & Brewing the Moscow Olympics with blobs of child-friendly five gold medals (USSR got meat and cheese given to 80). Afterwards, something picky schoolchildren. garlicky and delicious swept up on our shores: the taste B - The 1990s were all about of Italy. Combined with new Pale Ale and cool, clean craft microwave technologies, IPAs were the forerunners mama’s trusty Spaghetti of today’s bustling craft beer Bolognese was transformed scene. Anchor Liberty IPA, into the staple British first brewed in 1975, was the microwave meal of the decade. definitive IPA of this era, while St Austell Clouded Yellow B - By 1980, the brewing was described by beer writer industry had become Roger Protz as, “Lovely...rich, dominated by giant companies spicy, slightly peppery and known collectively as the marmaladey on the nose.” ‘Big Six’. These were Allied Lyons, Bass, Courage, Grand 2000 Get on the Metropolitan, Scottish & beers, son Newcastle and Whitbread. This pub monopoly was G - British gastropubs, like broken up by government Heston Blumenthal’s The legislation, paving the way for IPA, stout and world beer – all Fat Duck, turned Britain into a world-class culinary for around 69p a pint. arena. New interests in unusual beef cuts emerged, 1990 Spice up like fillet of sirloin (not as tender as straight fillet but your life tastier) and the tri-tip, a small triangular muscle once G - Oh the nineties. UV popular with cowboys on discos, Eiffel 65’s ‘Blue’ and Californian ranches. air hockey. We were mad back then, so we searched for B - Pubs dominated the colourful, mad food too. At British drinking scene home we experimented with since the 1950’s, but in the Indian curries or snacked on noughties there was much cardboard-tasting cereal bars. more choice. In total, 40 On TV, Masterchef taught us million social drinkers slurped to cook Tandoori chicken and anything from craft beer to Caesar salad. Then there were designer lager. the ‘Lunchables’: processed
The Future of Meat Which of these unusual steaks could be the cut of the decade? Flat Iron: from the chuck (neck), so extremely beefy and tender. Spinalis: this romantic-sounding cut has been described as ‘knock-out’ by food punters. In fact, Angus Beef Corporate meat scientist Dr. Phil Bass says, “It’s absolutely the best muscle.”
Test tube burger: British famers supply 83% of our meat but meat hygiene is an issue. The answer: grow burgers in a pristine lab environment using stem cells from a dead cow. The £200,000 bill certainly puts the ‘ache’ in steak, but this could be the future for our strained beef industry.
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Grill & Barrel | Spotlight
Spotlight K. BLACKMORE & SONS
Words & Photos: Kirsty Hatcher
We talk to the owner of one of Cardiff’s longest serving butchers to discover what makes their meat a cut above the rest
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tanding proudly in the corner of Cardiff’s historic central market is a butchers who began their craft in the very same spot over 40 years ago. K. Blackmore & Sons was set up in 1973 by Kenneth Blackmore and his sons Gary and Robert, and although the business has gone through its fair share of changes since then, its promise of quality meat has always remained the same. The butchers is now solely run by Gary, and although he may be competing with six other butchers, this certainly doesn’t appear to be a problem, as an orderly queue is already forming when we meet him at his renowned meat counter. So what’s the history behind K. Blackmore & Sons? We started here in 1973. There was my brother, my father, and myself and as the years went on my father made us both partners of the business. At one point there was eight people working here, but due to the increase in supermarkets and other convenience stores it’s now just me. Did you always want to become a butcher then? Absolutely, I always knew it was what I wanted to do. I don’t know why exactly, 10
but I’ve always liked the idea of the job and I love serving customers. My father was always passionate about the business so I ended up getting into it as a teenager. What’s the best part of the job? I love meeting the customers because we have some who’ve been coming to us for years. I also really enjoy prepping the meat, and there’s nothing better than when people pay you compliments about how good the counter looks. I pride myself on the quality of my meat, and a lot of people don’t have markets like this, so they love that they can come here and sample a bit of Cardiff’s history.
What’s your best selling cut? My hanger steak is probably my best seller. I hang it for three to four weeks to allow it to mature properly, and a lot of butchers don’t even serve it, so that’s what makes us unique. I break everything down so small so every piece is used, serving everything from a blade or feather cut steak to a skirt. Our Welsh faggots are really popular too. What’s the secret to your success? Well being polite to the customers and letting them have exactly what they want is a must. I cut the meat exactly to their requirements and always go out of my
“ ” My pork is the only ‘foreign’ meat I have, and that comes all the way from Cheltenham! Where does your meat come from? It is pretty much as local as you can get. The beef is from here to Abergavenny, my lamb comes from Maesteg and the rest is from West Wales. My pork is the only ‘foreign’ meat I have, and that comes all the way from Cheltenham!
way to ensure I source the best quality meat I can. I think good quality meat and service is definitely what keeps people coming back. See the full interview and even more juicy content at jomec.co.uk/grillandbarrel
Grill & Barrel | Craft Beer Revolution
Craft Beer
Revolution BrewDog brewers working on new hops
Words: Mia Holt
Photos: Brewdog
After years of watered down lager and turbid ‘real’ ale the beer industry is undergoing a metamorphosis - and we love it
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BrewDog’s new craft brewery is full of cutting edge equipment
t doesn’t matter where you’re from; beer is a part of your history. The pharaohs experimented with it, the Celts were famous for it and monks
absolutely loved the stuff. We may as well just face the fact that our veins are practically flowing with sweet, sweet ale. As a nation we’ve been busy brewing since time began, originally to find a safer alternative to the dirty water that ran through our streets. Over time, this necessity became a profitable industry, which now contributes millions of pounds to our economy each year. For years, there was little change to the brewing process with the only major shift being when brewers started to use hops to flavour beers instead of the traditional herbs and spices. However new technologies and an increase in microbreweries experimenting with new flavours are changing the face of the industry. Traditional cask ales, have started to fall behind the exciting young beers that are offering far more creativity with their unique tastes and flavours. THE NEW BREED The award-winning BrewDog brewery from Scotland has pioneered the new wave of craft brewers who are challenging the traditional breweries. They use cutting edge equipment, including a new centrifuge that completely avoids filtration, and they’ve even patented their own ‘hop cannon.’
OLD MASTERS Some of the big boys are also taking note. Welsh favourites Brains have created a new 15-barrel craft brewery, which is housed within the main brewery. It’s a lot smaller than the main brewery meaning Brains can experiment with diverse range of cask, keg and bottled beers. Bill Dobson, head brewer at Brains, says, “We’ve seen in our own pub estate that customers are looking for an eclectic range of beers on the bar. And with a growing interest in the beer category from a younger audience, we felt it was the perfect time to extend production.” VIVA LA REVOLUTION People are shunning the supermarkets for their ales and instead venturing into the new wave of craft pubs that are popping up. Think places like Urban Tap House in Cardiff, which is stocked to the rafters with craft ales. There are also a number of craft beer festivals, showcasing some of the best home brewed ales around. This means that for the first time the young blood of the ale industry are creating a new identity for beers and breweries, revolutionising the way we see our favourite tipple. There’s going to be a lot more interesting beers hitting the market in the next few months so keep an eye out and give your taste buds a treat. 11
Grill & Barrel | Unloved Cuts
Unloved cutS The Deserted Skirt
Skirting the Issue We have taken this old bit of skirt steak and revamped it, making a mighty fine pub inspired sandwich. Wash it down with a refreshing Anchor Steam, our beer of the week!
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Grill & Barrel | Unloved Cuts
kirt steak used to be known as butcher’s steak, because it’s such a good cut butchers wanted to keep it for themselves. Also known as hanger steak, it gets its name from where it comes from, since it ‘hangs’ from the underside of the cow like a skirt. It is connected to the last rib and the spine near the kidneys. Because of where it sits in the cow it is often mistaken as offal, but that’s a whole different story. It has a loose-grain texture and it can be tough if it isn’t prepared correctly, or cooked on a dry heat. But if you marinate it before cooking, then it cooks up a tender treat, packed full of juicy flavour. This cut isn’t available from supermarkets. You’ll have to request it from your butcher and even then you might have to wait a week for them to order it in. But we assure you it’s worth the wait. Skirt steak also costs half of what a normal steak would. You should be able to buy one steak for £2.99! This ain’t just any old bit of skirt!
Skirt Steak Sandwiches Preparation time: 3 ½ hours Cooking time: 20 mins Serves: 2
Ingredients For the sandwiches: 2 dried chipotle chillies, sliced 1 tbsp white vinegar 200g tin chopped tomatoes 3 cloves garlic, sliced 1 tsp salt ½ roasted red pepper, chopped 1½ red onions, ½ chopped and the rest sliced 1 hanger steak, butterflied 1 ciabatta loaf
tomatoes, garlic, salt, pepper and chopped red onion into a food processor. Blend them together until you have a smooth paste. Pour this over the steak and marinate in the fridge for a few hours, or overnight if possible. Preheat an oven to 220ºC (gas mark 7). Line a roasting tin with aluminium foil.
2 Put the steak and marinade into the roasting tin and place in the oven for 20 minutes.
3 While the steak is cooking, add the
sliced red onion to a pan with a little oil. Put it over a medium/low heat and cook until the onion is soft, but not coloured.
4 For the salad, start by laying the lettuce
leaves on bottom of two bowls. Drain the red kidney beans and wash them under running water. Pop them into a pan and heat them over a medium/ high heat until they are warmed through. Scatter all the salad ingredients on top of the lettuce, except the tortilla chips. Save these to add to the plate later, pub style.
5 When the steak is done, chop it up and
put it inside the halved chibatta loaf. Drizzle the leftover marinade and scatter the sliced onion on top of the steak. Serve with the salad and tortilla chips.
For the salad: 215g tin red kidney beans 8 cherry tomatoes, halved 1 gem lettuce, leaves separated, washed and dried ½ roasted red pepper, sliced 1 green chilli, deseeded and sliced a dash of chili sauce a handful of grated cheese, Red Leicester, Mexicana or similar 4 tsp fresh guacamole 2 large handfuls of tortilla chips
Method 1 Start by prepping for the
sandwiches. Add the chipotle chillies, vinegar, chopped
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HOW TO home brew Photos: James Clark
Words: Sophia Epstein & Will Martin
Ever fancied creating your own signature beer? Let Grill & Barrel’s Brew Doctors reveal how to brew the perfect batch
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f you enjoy drinking beer like we do, then home brewing is the perfect pastime. Not only will you have the satisfaction of producing your own beer, but you’ll also be able to create any beer that tickles your fancy. Let Grill & Barrel’s Brew Doctors take you through the process in these five easy steps. What you’ll need: Hydrometer Boiling cauldron Yeast Hops Barley Copper piping Picnic box Sieve One to three weeks One Brew Doctor (optional) 1. Steeping and filtration Whip out that family cooler box from under the stairs – it’s time to brew up a batch of perfect pints. Now, all beer, ale or lager is made from barley. This is where the beer’s sugar comes from, which in turn reacts with the yeast to make alcohol. So hurl some barley grain into your box and steep it in warm water. Let it sit for an hour as it forms a sweet mulch called wort. Now we need to filter out the filth. Skim your lumpy liquid with a sieve, or, if you’re a perfectionist like the Brew Doctor, puncture some piping like a tin whistle and place them at the bottom of your cooler. Attach a tap to the end and you’re away.
2. Boil it up Always wanted to be potions master? Well now’s the time to chant ‘ale-o-homora’ as you pour the warm slop you’ve generated into your cauldron. The vessel has to be large, about 30 litres, or the hot wort will spill over and burn your wand hand. Stir the liquid until it reaches 100 degrees. Next to go in are your hops. The earlier the hops go in, the more bitter the beer. The longer you leave it, the more aromatic the taste. A simple rhyme to remember is: ‘hops in early makes you burly; hops in late, sweet to taste.’ 3. Cool, then add yeast Time to bring your beer to life. Yeast is a microorganism and for it to react with the sugar and make alcohol the liquid needs to be around 20 degrees. To cool your beer, get some copper piping and run cold water through the thin copper wall. Pour your boiling beer through the piping and it should cool in 40 minutes to an hour. Cloudy proteins build up during the cooling process, which contribute to beer haze, so the quicker you cool your beer the clearer the end result. 4. Fermentation Once the yeast is added the hardest part is over. Huzzah! Now you’ve just got to let it do its thing. Your only job is to make sure the temperature stays at a comfortable 20 degrees for the one to three weeks it takes to transform into a beery beauty. You could wrap it in a blanket, give it a hug or follow the Brew Doctor’s example and
whack it in the airing cupboard. This is when the glucose from all the sugar you’ve added turns into good old-fashioned alcohol; the more sugar, the more alcohol. The chemical reaction behind this also produces CO2 so unless you want a particularly explosive batch, attach a valve to your sealed fermentation bucket to let the gas out. Better out than as in we always say.
“” Hops in early makes you burly, hops in late, sweet to taste
5. Bottling Once the fermentation process is complete it’s time to bottle up. Some brewers like to remove the yeast completely as it’s as bitter as Jack Dee sucking on a lemon lollipop, but the Brew Doctor suggests you leave a little bit in each bottle. A small amount of yeast will give the beer its fizz as well as keep the alcohol percentage going up. This means you can leave it in the fridge for a week for an extra kick, or you could just drink them all now. Go on, you know you want to. Enjoy! Check out our video of the full home brewing process at jomec.co.uk/grillandbarrel
Ain’t no thing but a T-Rex wing
Despite being the laughing stock of the prehistoric world for their iddy biddy little arms, they are the best darn bit on the whole of the T-Rex. When skinned and declawed, they resemble and taste just like a giant chicken wing so slather those bad boys in barbecue sauce, whack them on the grill and serve them with a whole heap of blue cheese dip.
Tri the ’ceratops
A lean, mean, horned machine; the Triceratops is packed full of protein from all that charging around. The underbelly isn’t as tough as the legs, and less horny than the face (which is actually a delicacy in some parts of South America due to its aphrodisiac properties), but it has a higher quality of marbling than a Roman bath and so it makes the perfect steak.
Steak-o-saurus
A pretty docile dino, the Stegosaurus spends the majority of its day sat around eating Jurassic vegetation but supplements its diet with rocks to aid its digestion. This rocky diet has resulted in pretty minced meat and as such, it makes the perfect stego-sausage.
Dine-o-saurs
Hop in a time machine and try these prehistoric cuts Words: Jordan Harris
Illustrations: Max Cartwright