Christmas is a time to treat yourself and your loved ones to some indulgent festive food and whatever the occasion this Christmas, there is a perfect St Austell Brewery beer to match! Here are just a few of our favourites to get your imaginations in the mood…
Here are just a few suggestions for matching some of our delicious beers with classic Christmas Day dishes.
Glazed ham with apple sauce – Clouded Yellow. The soft spices of the beer complement the sweetness of this classic dish.
Christmas turkey dinner – Tribute. The zesty orange and grapefruit flavours will balance the splendour of this dish on the Christmas table.
Christmas pudding – HSD. This traditional malty biscuit beer will match superbly with the Christmas pudding flavour.
Christmas fruit cake – Admiral’s Ale. Admiral’s fruity hops and dark malts harmonise perfectly with the great balance of fruit and cake.
Christmas is all about enjoying the company of special friends and families and so here are just a few of our favourite party snacks and which beers will perfectly match and delight your guests…
Mince pies – Admiral’s Ale. Admiral’s fruity hops and dark malts harmonise perfectly with the indulgent buttery pastry and delicately spiced, fruity mincemeat.
Gingerbread – Clouded Yellow. The soft spices of the beer complement the rich, bold flavors of freshly baked gingerbread.
Salmon Wellington – Proper Job. The citrussy resinous flavours of Proper Job refresh and revitalise the palate, making it a wonderful partner for this simple yet impressive dish.
Beef Wellington – HSD. This traditional malty biscuit beer will match superbly with the intense flavours of this classic dish.
Cheese and crackers – Tamar Creek. This red/brown coloured dry beer, packed with tart fruit and nuts, will not disappoint with this dynamic duo!
Stilton puffs – Mena Dhu. This complex yet light and refreshing stout is just sublime with some rich Stilton cheese.
Sausage rolls – Tribute. The zesty orange and grapefruit flavours will balance this ever-popular party dish.
Chocolate & chestnut Christmas log – Mena Dhu. This light yet chocolatey stout makes the perfect match to this classic Christmas dessert.
We know what it’s like: it’s turkey, turkey and more turkey for days! Here’s a couple of dishes and perfectly matched beers to help really look forward to those after Christmas meals this year…
Bubble and squeak – Proper Job. The citrussy resinous flavours of Proper Job refresh and revitalise the palate, making it a wonderful partner for the king of leftover dishes.
Turkey curry – Big Job. A big beer jammed full with hops! It’s not subtle but perfect accompaniment to a hot curry!
Autumn is the season for long walks and returning home to the wonderful aroma of comforting food. So try our great recipe for a truly scrumptious steak and Mena Dhu stout pie.
INGREDIENTS (Serves 4)
FOR THE PASTRY
300g plain flour, plus extra for rolling out
100g unsalted Cornish butter cubed
100g Atora suet
Pinch of salt
125ml cold water
FOR THE FILLING
750g/1lb 6oz Cornish braising steak/shin or skirt, cut into chunks
600ml/pint of St Austell’s Mena Dhu stout (soak the beef in the stout overnight)
3 tbsp plain flour
salt and freshly ground black pepper
3 tbsp olive oil
2 garlic cloves crushed
200g whole baby onions
1 fresh or dried bay leaf
handful fresh thyme sprigs
1 tbsp tomato purée
1 tbsp balsamic vinegar
400g/14oz chestnut or white mushrooms cut into quarters
NOTE: Add 100g of crumbled Cornish blue cheese to the top of the pie before placing the pastry lid for even more flavour.
Serve with a pint of our new MENA DHU stout.
- For the pastry, add the flour, suet, butter and a pinch of salt into a bowl and use your fingertips to rub the fat into the flour until it resembles breadcrumbs. Stir in the cold water, gently bringing it together. Wrap the pastry in cling film and place in the fridge for later.
- For the filling, drain the beef from the stout (keeping the liquid to one side) and pat dry with a clean towel, then mix the beef with the flour and some salt and pepper.
- Heat a tablespoon of the oil in a large pan up to a high heat, shake off the excess flour from the beef and keeping the chunks well-spaced fry until golden-brown.
- Transfer the meat to a bowl, then add a splash of stout to the pan and scrape up any meaty bits. Tip the liquid into the bowl of meat. Wipe out the pan, then add a tablespoon of oil with the garlic, onions, mushrooms and herbs and fry to soften for a few minutes.
- Put the beef back into the pan. Pour in the stout, then add the tomato purée and balsamic vinegar. If necessary, add a little hot water to ensure the meat is covered in liquid. Bring to the boil, skimming off any impurities, then cover and simmer the stew for 1-1½ hours until the beef is almost tender and the sauce has thickened.
- Set aside to cool, overnight if possible.
- To make the pie, preheat the oven to 200C/400F/Gas 6. Flour the work surface, then roll out the pastry until it’s roughly 1cm thick and a little larger than your pie dish.
- Put the filling into a pie dish and brush the edges with a little water or beaten egg.
- Place the pastry on top by laying it over a rolling pin to lift it. Press down gently to seal.
- Cut a couple of slits in the top of the pie to release steam. Brush the top of the pie with beaten egg.
- Bake for 30 minutes, or until the filling is bubbling and the pastry is golden-brown.
Welcome to St Austell Brewery’s first blog post.
Our new blog is the perfect way to keep up to date with everything going on at the Brewery. As well as regular updates from our Head Brewer, Roger Ryman the blog will feature information on events and general news.
What’s more, we’ll be keeping you up-to-date with exclusive new brews coming from our, soon to be ready, Small Batch Brewery, seasonal recipes, flavour matches and much, much more…