One evening in 1992, some schoolteacher friends met in a local pub – Someone jokingly suggested setting up a brewery, at the time there were just six small independent breweries in Scotland – Three years later, Isle of Skye Brewing were finally ready to brew their first ale – Red Cuillin. Isle of Skye use as much locally sourced ingredients as possible, provenance is extremely important, in fact only the name has changed – thanks to present owner, Kenny Webster – it’s now called Skye Red.
CHOCOLATE &
GOLD A 119196 £20.39/ pk (net)
RED A 119197
BLACK A 119198 £20.39/ pk (net)
12 x 500ml
4.3% ABV
12 x 500ml
4.2% ABV
12 x 500ml
4.5% ABV
£1.70 /btl
£1.70 /btl
£1.70 /btl The colour comes from dark roasted barley, balanced with just the right amount of sweet, rolled oatmeal. The true taste of malt shines through, balanced by the sweetness of pure Scottish heather honey.
£20.39/ pk (net)
INGREDIENTS 65g Brakes Arriba Cocoa Powder A 89938 275ml Skye Red A 119197 175g Brakes Plain Flour A 350091 5g Brakes Bicarbonate of Soda A 33596 2g Brakes Baking Powder A 35023 275g Tate & Lyle Mediterranean Inspired Medium Bodied Buttery Light Soft Brown Cane Sugar A 350102
The taste of grain has always been a vital part of the Scottish brewing tradition. The result is an ale with the flavour of gentle hops, a creamy head and just the right amount of bitterness.
Malted barley is a vital part of the Scottish brewing tradition. We use three different varieties to create the deep colour and smooth nuttiness; each grain is milled right here in our brewery, giving us complete control over flavour and freshness.
210g Salted Butter C 71128 167g Brakes 18 British Free Range Fresh Medium Eggs A 16392 220g Callebaut Dark Chocolate Callets 70% A 470655 200g Tate & Lyle Fairtrade Icing Sugar A 106066 75g Callebaut White Chocolate Callets A 85911
METHOD 1. Mix cocoa powder with 200ml of the Skye Red Ale and allow to infuse. 2. Grease a parchment lined baking tin with 20g softened butter 3. Sift the plain flour, bicarbonate of soda and baking powder together. 4. Beat the soft brown sugar with 110g butter until soft and creamy. Beat in the eggs one at a time and then add the cocoa mix. 5. Finally add the sifted dry ingredients a little at a time and mix ensuring all is incorporated at each stage. 6. Put mix in the lined baking tin and bake in the pre-heated oven for 30-35 minutes until cooked. Test with skewer and check skewer comes out clean. 7. Remove cake and allow to cool on a wire rack. 8. Whilst the cake is cooling make the chocolate & Skye Red Ale icing. Melt the chocolate callets. 9. Beat the icing sugar and 80g softened butter together into a smooth paste then beat in 75ml Skye Red Ale. Fold in the melted chocolate callets and spread the chocolate icing over the cake and allow to set. 10. Melt white chocolate callets and make small zig - zags on cling film lined tray and allow to set. 11. Cut portions onto plate and serve with white chocolate decorations. Dust with remaining cocoa powder and serve.
20 CASES OVER 3 MONTHS:
• Dripmats • Glassware • Bar runners
Contact sco.alcohol@brake.co.uk to claim
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