Saturday, 8 March 2014

Galway Bay Brewery. Hand crafted 100% Irish beers.

My brother "Johnny" is having his stag in Galway in October and while I was doing a bit of research on places to go and things to do I came across this beauty. Some of the names on the beers are gas.                             


 FLAVOUR BY DESIGN

That’s why we hand-craft our beers in small batches using carefully selected hops to make a punchy, tasty brew.

We have just opened our new brewery which will give us better consistency across batches. They don’t call it craft for nothing! Our new brewery has a greater capacity too, which means more delicious beers for everyone! Vive la revolution!

Try our beers at any of our eight bars in Galway and Dublin. You’ll never go back to mass market beer again.



FULL SAIL

IPA

The simple malt bill gives an ABV of 5.8% which carries the flavour and allows the hops to shine through .Added are multiple additions in the kettle before it reaches you as fresh as it can be! It is great with spicy foods, such as tacos and salty foods such as fried fish.

STORMY PORT

Irish Porter

This Rich and complex beer boasts its roasted coffee notes and hides certain sweetness and chocolate flavours in the background. The Stormy Port is most at home with rich stews, roast meat dishes and can find its place alongside dessert dishes.

BAY ALE

Irish red ale

This copper-coloured, malt-forwards offering is the go-to beer for pretty much anything you can think of. Try with salads, roast meats, cold meats, simple cheeses and salmon dishes

BURIED AT SEA

Milk Chocolate Stout

Taste of chocolate and smooth mouthfeel, due to the additions of dark chocolate and milk sugars (Lactose) respectively. While dark and rich this beer finds balance in its lightness and drinkability. Great for matching with sweeter dishes and intense desserts.

NEWS AND EVENTS

Sneak peak at our hopped-up NZ Saison, to be dubbed Mare Incognita is our latest offering from our pilot kit. Should hit the taps in a week or so!

Posted 1 day, 18 hours ago

Galway Bay Brewery shared a link.

Since Arthur Guinness first started brewing stout in the late 18th Century, very few other breweries have successfully produced the beer in its ancestral home – until now.

Posted 1 week, 2 days ago

Guinness̢۪s new Irish rivals

Tasting new recipe Stormy Port in Oslo Bar, fantastic. Little cousin to the 200 Fathoms recipe.

Posted 1 week, 5 days ago

View more on Facebook

Friday, 7 March 2014

Sugar Pastry

I got this sugar pastry recipe at collage and it really works well, I use it now as a base for all my sweet tarts. So if your looking for a good recipe, look no further.
                                                                                         Ingredients:

•    225g plain flour
•    150g cold butter, cut into small cubes
•    25g icing sugar
•    1 large egg, beaten
•    2 tblsp water

INSTRUCTIONS

•    To make the pastry, measure the flour, butter and sugar into a processor. Whiz until the mixture looks like breadcrumbs and then add the egg and water. Whiz again until it forms a ball. Wrap in cling film and refrigerate. 

      TIP : Make sure that the pastry is well chilled before you try to roll it, you can also freeze any left overs


   

   

Sunday, 26 January 2014

The Ultimate Rich Chocolate



I have three brothers, all older than me, Johnny, Mike & Pa, 37, 39 & 42, all born in January & all love chocolate cake, especially Pa, so every year we celebrate their birthdays all at once & this year I decided to make the birthday cake with a little help from my daughter Ella. It had to be a chocolate cake because thats their favourite, so this is how it went.

Ingredients:
Cake
400g  good quality plain chocolate
350g butter  room temp
350g caster sugar
8 eggs separated
230g ground almonds
150g self raising flour
30g coco powder
3 crushed flake bars
2 nine inch or 23cm greased & lightly floured cake tins

Ganache:
400ml cream
400g chocolate 70% coco



1:I recommend making the ganache first as it takes awhile to cool down & set. Put the cream into a saucepan & when it comes to the boil take it off the heat & stir in the chocolate until its all melted, leave to cool & refrigerate.



2: For the cake,melt the chocolate over a pot of simmering water, mean while whisk the egg whites until it forms soft peaks and leave to one side.




3: Cream the butter & sugar together & then add in the egg yolks one at a time 

4: On minimum speed add in the ground almonds and melted chocolate, then add in the coco & the flour


5: Fold in the the egg white.

6:Transfer to the prepared tins & bake for around 40 mins on 170 degrees 

7: Turn out onto a wire tray & allow to cool & then cut both cakes in half. Spread some ganache between each layer of the cake & put it all back together again, then spread the whole outside of the cake with the ganache, then sprinkle some crushed up flake onto the sides & with a hot pallet knife smooth out the top of it.






The perfect end to a perfect day ..........