When Harviestoun Brewery started making brilliant, innovative beer back in 1983, the craft beer thing was just a glint in Harvie’s eye. Now, more than 35 years later, they are proud to be the forefathers of this movement to better beer.
GOOEY PEANUT BUTTER & ALE
BITTER & TWISTED A 135380 8 x 500ml 4.2% ABV £12.39/ pk (net) £1.55 /btl Saint and sinner in one bottle. Crystal malt for sweetness, aromatic fruit from the hops and oats to give the brew some body. Not to mention a naughty tingling lemon finish. All thanks to the devilish imagination of our master brewers.
PTARMIGAN A 135381 8 x 500ml
SCHIEHALLION A 135382 8 x 500ml
4.5% ABV
4.8% ABV
£13.39/ pk (net) £1.67 /btl Robust flavoursome beer. Its strong fruity palate is nicely balanced by the blend of Saaz and Challenger hops and the brew is finished with late hopping of Pioneer.
£13.79/ pk (net) £1.72 /btl When you name your beer after a mountain like Schiehallion (She-hal-ion) your beer better be breath-taking too. Ours has an elegant head, fresh crispness and a lingering grapefruit finish.
INGREDIENTS 350g Brakes Digestive Biscuits A 85184
220ml Bitter & Twisted A 128447 12g Dr. Oetker Natural Vanilla Extract A 133685 2g Maldon Sea Salt Flakes A 132644 620ml Yew Tree Dairy Double Cream C 71814 100g Callebaut Dark Chocolate Callets A 85910
140g Salted Butter C 71128 750g Mascarpone C 16078 160g Tate & Lyle Fairtrade Icing Sugar A 106066 450g Sun-Pat Sunpat Smooth Peanut Butter A 127122
METHOD 1. Blitz digestive biscuits in food processor to a fine crumb and melt the butter. 2. Combine butter and digestive biscuit crumb until it comes together. 3. Line brownie tin with baking parchment. 4. Press digestive biscuit mix into the base of the brownie tin ensuring it is even and smooth. Place brownie tin in refrigerator. 5. Add room temperature Mascarpone, peanut butter and icing sugar to a mixing machine and beat to combine. 6. Mix through by hand the Bitter & Twisted, vanilla extract and 1g sea salt. 7. Whisk in 410ml double cream to stiff peaks. 8. Fold the double cream through the Mascarpone and peanut butter mix 10. Heat remaining double cream in saucepan to boil and remove from the heat. Add the chocolate callets and mix to a smooth consistency. Stir through 1g sea salt. 11. Set aside to cool slightly. Finally pour the chocolate cream over the peanut butter cake and smooth over. 12. Chill in the refrigerator for at least 4 hours before cutting into portions. until just combined and add to the brownie tin. 9. Place the brownie tin back in the refrigerator.
50 CASES OVER 3 MONTHS:
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