Fyne Ales is a family-owned farm brewery based in Argyll, Scotland. When they were founded in 2001, the goal was not only to make the best beer in Scotland, but to bring jobs, industry and life back to their quiet, rural corner of the country and they’ve continued brewing in this spirit ever since. Working in harmony with their challenging environment, brewing in renovated farm buildings, they create modern, progressive and award-winning beers.
JARL
JARL A 128484
HIGHLANDER A 119168 12 x 500ml
AVALANCHE A 119169 12 x 500ml
12 x 500ml
3.8% ABV
4.8% ABV
4.5% ABV
£24.39/ pk (net) £2.03 /btl Light and golden colour with a strong citrus and hop aroma. Citrus and grassy hop flavours dominate the palate with a light and refreshing dry finish. A superbly drinkable beer.
£25.69/ pk (net) £2.14 /btl A dark amber coloured bittersweet ale with an aroma of caramel malt and a hint of lemon. Taste of rich caramel malts with a touch of toffee and soft citrus flavours leading to a good bitter hoppy finish.
£26.49/ pk (net) £2.21 /btl This true golden ale starts with stunning citrus on the nose. Well- balanced with good body and fruit balancing with a refreshing hoppy taste, it finishes with a long bittersweet aftertaste.
INGREDIENTS 1.85kg M&J Seafood Large MSC Haddock Fillets F 114722 650g Brakes Plain Flour A 350091 185g Brakes Cornflour A 5946 10g Costa Fine Sea Salt A 4349 825ml Jarl A128484 60ml White Wine Vinegar A 2032
600g Scottish Choice Garden Peas F 114577 1.4kg Brakes Random Cut Skin-on Chips F 110934 250g Colman’s Tartare Sauce A 2078 400g Bread & Butter Pickles C 121409 500g Lemons C 114218
METHOD 1. Defrost haddock and pat dry. 2. Pre heat the fryer to 180C. 3. Blanch peas and chill. Blitz peas to a coarse blend and season with 2g sea salt. 4. For the batter mix combine the cornflour, 500g plain flour and 4g sea salt together. 5. Make a well in the middle and add the ale and the white wine vinegar. Whisk till the batter is the consistency of double cream. 6. Wash and cut lemons in half and sear on the grill. 7. Dip the haddock fillets into the remaining plain flour and shake off the excess. 8. Stir the batter again to check that nothing has settled. 9. In batches dip the floured haddock fillets one at a time through the batter mix. 10. Fry haddock for 5 - 6 minutes till golden brown and crisp. Remove from the fryer and drain on kitchen paper and allowing to rest for 1 minute. 11. Reheat the pea puree while haddock is cooking. Fry chips until golden and toss with sea salt. 12. Serve plated the battered haddock, chips, pea puree, half lemon, tartare sauce and bread & butter pickles.
Contact sco.alcohol@brake.co.uk to claim 50 CASES OVER 3 MONTHS: • Fyne Fest 2023 Tickets 24 CASES OVER 3 MONTHS: • Branded pint or ½ pint glasses • Bar mats • Free case of Avalanche • Brewery tour (Fyne Ales are also offering the below to permanent stockists)
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