We were delighted to see Gail & Audrey from Corry popping into a pub serving Wincle Beer on Friday’s episode. Although we didn’t actually see it, we are pretty sure they would have been drinking Wibbly Wallaby aka The Cream of Wincle!!

Wincle Beer Co. has put together a veritable feast for the beer connoisseur. We’ve compiled a sturdy wooden wine box with our beers and food with our beer in it.

The hamper includes:

Sturdy wooden wine case
Bottle of Old Hag Stout Porter – as seen on the BBC great British food revival
Bottle of Wassale Limited edition Christmas Ale 8%
A truckle of Old Hag and mustard Cheshire cheese
Homemade Old Hag Chutney
1 pack of artisan oat digestives
Individual fruit cake made with fruit soaked in Wassale
A Wincle Beer Co. etched glass.

Limited stocks available to pick up from the brewery.

Price – £35.00

John Torode using Wincle's Old Hag Ale

Old Hag Ale on the BBC's Great British Food Revival BBC

Wincle’s Old Hag stout porter has made a surprise appearance on The Great British Food Revival, showcasing Britain’s best ingredients.

Masterchef – John Torode was spotted by Wincle’s Giles Meadows using his famous Old Hag in a mouthwatering recipe of ‘braised shin of beef’.

As John has admirably demonstrated, Old Hag is not just a great stout porter but a fantastic cooking ingredient. We’ve used it in the chutney’s and cakes in our new Christmas Hamper. See blog for more details.

Why not try this wonderful recipe for yourself:

Braised shin of beef with parsnip purée

Beef shin really shines here cooked slowly with plenty of aromatics. A perfect winter weekend supper for a group of hungry friends.
Ingredients
For the beef
• 4kg/9lb beef shin, on the bone
• sea salt and freshly ground black pepper
• olive oil, for frying
• 2 carrots, chopped
• 1 onion, chopped
• 1 celery stalk, chopped
• 1 garlic clove, crushed
• 2 star anise
• 400ml/14fl oz red wine
• 100ml/3½oz port
• 1 pig’s trotter
• 300ml/10fl oz beef stock
• 425ml/15fl oz Old Hag Stout Porter
• 4 tbsp dark soy sauce
• 2 tbsp fish sauce

For the parsnip purée
• 1kg/2lb 4oz parsnips, cut into small cubes
• 2 shallots, finely chopped
• 200ml/7fl oz milk
• 100ml/3½fl oz cream
• 2 bay leaves
• 1 tbsp olive oil
• ½ lemon, juice only

Preparation method
1. Preheat the oven to 190C/375F/Gas 5. Trim most of the excess fat from the beef shin, leaving on some for colour and flavour. Prepare the beef by taking the meat off the bone in seams and cut into big chunks. Season well with sea salt and freshly ground black pepper. Heat a little oil in a frying pan and fry the pieces of beef until browned on all sides.

2. Heat a little more oil in a heavy-based flameproof casserole. Add the vegetables and star anise and cook briefly until the vegetables are just soft. Pour in the red wine and port and bubble until the liquid has reduced by half. Add the beef and pig’s trotter and cover with the stock. Bring to the boil, skimming off any scum that rises to the surface, then add the stout, soy sauce and fish sauce. Transfer to the oven and cook for three hours, or until the meat is very tender.

3. Take the casserole out of the oven, remove the meat from the pan and keep warm. Strain the cooking liquid, return it to the pan and bring to the boil. Let it bubble until the sauce is thick then season with sea salt and freshly ground black pepper. Take the pig’s trotter out of the meat mixture and reserve the meat – it is delicious on toast. Return the beef to the pan and put it back in the oven for a further 30 minutes.

4. Meanwhile, make the parsnip purée. Place the parsnips and shallots into a saucepan with the milk, cream and bay leaves and cover with water. Add the olive oil and lemon juice and a good pinch of salt and bring to the boil. Reduce the heat and simmer gently for 15-20 minutes. Drain the vegetables, reserving the cooking liquid, and discard the bay leaves. Place the vegetables in a food processor and blend with enough cooking liquid to make a purée with the consistency of whipped cream. Season with salt and freshly ground white pepper and keep warm.

5. Spoon the meat onto warmed plates and serve with the parsnip purée.

Tolls Barn Wincle

Wincle Beer Co. are moving back to Wincle. We have had built for us, a brand new state of the art 15 barrel plant that will allow us to keep up with the ever-growing demand for our beer. The locals have been behind us all the way and are looking forward to being able to walk to the brewery for their daily pinta!

Worth taking your boots off for

Wincle Beer Co. are proud to have won the contract to supply all the Youth Hostels Association Hostels within the Peak District National Park.

Giles Meadows MD said ”We really wanted to win this business as we have shared values. A love of the countryside, walking and the simple pleasures in life.”

So if you’re in the Peak District in the near future, make use of one of our most valuable assets - The YHA and while you are there, ask to try some Wincle Beer - It’s worth taking your boots off for!