Institute of Brewing & Distilling launches the Beer Sensory Analysis course

The Institute of Brewing & Distilling (IBD), the most widely recognised learning provider of technical education in the brewing industry in the world, has launched a brand new self-assessed and on demand technical course, Beer Sensory Analysis.

This new short course, which reinforces the IBD continuing professional development offering, is aimed at all brewers and quality professionals who want to improve beer quality through sensory and flavour and run effective sensory panels. The course would also benefit serious home brewers.

What does The Beer Sensory Analysis course provide? The knowledge and tools required to understand and control beer flavour. It will enable learners to run a range of sensory tests, assess the results and ultimately to improve their brewing process and also their beer. All displayed in an engaging, interactive and multimedia format.

This course has been developed in collaboration with leading sensory scientists and brewing professionals.

It provides the same technical excellence found in all IBD qualifications, with the benefit of not needing to sit a formal exam.

The Beer Sensory Analysis course includes a downloadable and useful PDF with technical information such as:

The basis of beer flavour

The descriptors and thresholds of over 100 key flavour compounds

The beer flavour terminology system and flavour wheel

How to recruit, screen and train an effective sensory panel

Tasting room design for breweries of all sizes

Tasting forms for more than 10 sensory tests

The statistical tables, equations and calculations to interpret test results

The course features text, videos, animations, quizzes, and games to help enhance your learning. At the end of the course, learners will receive a Certificate of Completion.

Stuart Howe, IBD Technical Development Manager, explains: “Whatever the size of your brewery, this course should help you to better understand beer flavour and to get the best value from your sensory endeavours. It may also save you spending money on the services of companies who offer sensory management systems and training. We're confident that not only will you enjoy the course, it'll also benefit your career, your brewery, your beer, your consumers and also your sales volumes!”

Tom Shelston, IBD Chief Executive Officer, points out: “This is the fourth short course that we've launched over the past year, showing the IBD commitment to continuous professional development. We're reinforcing our learning offering with these on demand courses to provide dynamic, flexible and cost effective ways to educate professionals in our industry”.

https://www.ibd.org.uk/courses/beer-sensory-analysis-course

Smokey Chargrilled Chicken With Veg and Rosemary

This chargrilled chicken recipe which is cooked over a griddle or BBQ is jam packed full of flavour. The marinating process helps pack in flavour and moisture to the meat. Smoked Maldon Salt is the perfect seasoning for this delicious dish.

Ingredients

• 2x Chicken Legs, skin on

• 4x Chicken thighs, skin and bone on

• 2 tbsp Olive oil, plus extra for grilling

• 2 Garlic cloves, crushed

• 1 tsp Ground Cumin

• 1 tsp Smoked Paprika

• ½ tsp Ground Cinnamon

• ½ tsp Sumac

• 1 Lemon, zested and then cut into halves

• 2 Baby Courgettes, cut into strips lengthways

• 200g Baby Peppers

• 2 Red Onions, peeled and cut into wedges

• Rosemary, a few sprigs

• A pinch of Smoked Maldon Salt

• Serve with: Toasted Pitta Breads

Preparation

1. In a bowl mix together the olive oil, garlic, cumin, paprika, cinnamon, sumac, and lemon zest. Season well with Maldon Salt and cracked black pepper. Add the chicken legs and thighs to the bowl and mix well, massaging the marinade into the meat to ensure it's evenly coated. Leave to marinade for two hours or it can be done ahead of this, perhaps even the day before? 

2. When you're ready to cook the chicken, heat the BBQ or a griddle pan. When it's hot enough, add the chicken, skin side down, and cook for 5 minutes on each side, you'll want to achieve nice, charred caramelization to the meat. Once the meat's fully cooked, remove from the heat and leave covered to rest. Toss the vegetables in a little more oil and then add to the pan. The courgette only needs a couple of minutes each side, but the onions and peppers need a bit longer, three minutes each side, until soft, tender, and deliciously golden. Remove and set aside.

3. Finally add the lemon halves to the griddle pan and allow them to char slightly on the hot pan. Garnish the chicken and vegetables with rosemary, squeeze over the warm charred lemon and season with a final pinch of Maldon Salt and some cracked black pepper. Serve alongside warm, toasted pitta bread.

Steak Salad With Purple Broccoli, Parmesan and Chilli and Herb Dressing

A beautiful seared steak salad recipe paired with the best in season purple sprouting broccoli and broad beans.

Ingredients

• 400g Sirloin Steak

• 100ml Olive Oil, plus extra for frying

• A handful of chopped Parsley

• A handful of chopped Coriander

• 1 Red Chilli, deseeded and finely chopped

• 200g Purple Sprouting Broccoli

• 150g Broad Beans, blanched

• 50g Wild Rocket

• 25g Aged Parmesan

• 20g Toasted Pine Nuts

• A Pinch of Maldon Salt

Preparation

1. Preheat your oven to 180C.

2. Firstly, cook the steak. Ensure your remove the meat from the fridge 30 minutes before you want to cook it, so it has time to come up to room temperature. 

Get a frying pan or griddle pan on the heat to a nice high heat. Drizzle some olive oil on your steak and season generously with Maldon salt and cracked black pepper. Once the pan is nice and hot, place the meat in and allow it to sear and sizzle on one side first. Depending on the size of your steak this can take at least five minutes on each side. You want good, deep caramelization to occur on both sides of the meat.

3. While the meat is cooking place the purple sprouting broccoli onto a baking tray and drizzle over some oil and a pinch of Maldon salt. Place the tray into the oven and roast the broccoli for 10 – 12 minutes until it's tender and starting to char slightly.

4. Once the steak is cooked to your liking,  remove from the pan and leave it to rest on a chopping board. The resting time is a key part! It helps keep all the cooking juices to stay absorbed inside before slicing.

5. While your meat is resting, prepare the rest of the salad. Place the olive oil in a small bowl and mix with the chopped parsley and coriander, the diced red chilli and some Maldon salt and cracked black pepper. Set this dressing aside.

6. On a large platter scatter over the wild rocket. Next top this with the roasted broccoli and the blanched broad beans.

7. The meat will be rested now, so carefully slice at a diagonal into thin slices. Place this over the salad. Any meat juices that are left on the board can be carefully poured into the bowl with the dressing ingredients.

8. Drizzle over the dressing, shave some parmesan across the top and sprinkle over toasted pine nuts. Give the whole salad a final pinch of Maldon salt and some cracked black pepper and then serve.

That's Food and Drink is grateful to Maldon Salt for providing this recipe which is ideal for the hot weather we are currently enjoying. 

Wicked Win for Family Run Cookie Business

Founder Sally Rees with the awards

Coventry based Wicked Cookies won Gold and Silver Awards for their dairy free and gluten free cookies in the National Free From Food Awards. 

Their Vegan and Gluten Free Snickerwoodle rose to the top of over 40 other entries, gaining their sweet treat a coveted Gold Award. Their Vegan & Gluten Free Triple Chocolate cookie followed close behind with a Silver Award.

Competing against a number of supermarkets and big name brands, the small family run business, Wicked Cookies, picked up two awards at the Free From Food Awards in London on Thursday 8th June 2023 at the Royal College of Physicians.

The judges commented that their Vegan & Gluten Free Snickerwoodle is “… a seriously delicious, light cookie. Love the big shape, lovely soft yet crunchy texture and the cinnamon sugar / snickerwoodle flavour.”

But what, exactly, is a Snickerwoodle? “That’s a question we get asked a lot”, says director Sally Rees. “It’s our version of a Snickerdoodle, which are a light, cinnamon flavoured cookie very popular in the USA. We created a vegan and gluten free version for our ‘free from’ customers and it’s incredibly popular”.

Wicked Cookies offers a range of over 40 flavours of cookies, catering for various dietary requirements including vegan / dairy free, gluten free, nut free and soy free. They offer the biggest range of allergen free cookies in the UK.

Co-director Giles Rees says “No other cookie producer can match the range of allergen free cookies that we offer. They are all made by hand at our Warwickshire bakery, by our small team who are equally passionate about creating dairy free and gluten free cookies that are in a different league to typical supermarket options.”

The Free From Food Awards are the UK’s only awards dedicated to free from food and drink. First launched in 2008, the awards celebrate the very best in free from food & drink.

https://wickedcookies.co.uk.

SHORE wins Gold at Free From Food Awards 2023 with new products

"The first award win for SHORE’s Ramens - an innovative new range of plant-based, Asian-inspired Broths."

SHORE the Scottish Seaweed Company (SHORE) is delighted to announce they've won three coveted prizes at the recent national Free From Food Awards 2023. The brand won Gold and Bronze for their newly launched Ramen Broth range, as well as a silver in the snacking category for their Smoky BBQ Seaweed Chips - the latest addition to the already popular Seaweed Chips range.

This announcement marks the first award win for SHORE’s Ramens - an innovative new range of plant-based, Asian-inspired Broths. The broths provide a simple-to-cook solution for a high-quality ramen experience at home. Their plant-based ramen broths utilise SHORE’s own sustainably harvested Scottish seaweed to create a naturally umami-rich flavour. With two delicious flavours Miso & Chilli, the broths come in recyclable Tetra packs that serve two and have an RRP of £3.79.

SHORE, said: “We are delighted to receive these prizes from the prestigious Free From Awards, particularly the recognition for our new range of Ramen Broths. We saw the opportunity to offer food lovers their own delicious ramen experience, that is both naturally healthy and delivers a restaurant style experience at home. It once again shows just how versatile seaweed can be as a foodie ingredient.”

http://www.shoreseaweed.com.

Salcombe Brewery Co. Announces New Listing With Sainsbury's

Salcombe Brewery Co. is thrilled to announce it's secured an agreement with Sainsbury's to sell two of its much beloved beers, Seahorse and Shingle Bay, in twenty stores throughout the South West of England.

Jordan Mace, who is the MD of Salcombe Brewery Co. said: “We're really thrilled that Sainsbury's stores across the South West are now stocking Shingle Bay and Seahorse. 

"We have a huge fan base across the South West area and this will make it even easier for them to stock up on their favourite pint. It's also a great opportunity to introduce our beers to an even wider audience.”

Jordan went on to explain: “Shingle Bay is our best-selling bottled beer and one that holds a special place in all our hearts. It's because John Tiner, the founder of Salcombe Brewery, loved Shingle Bay so much that he bought the brewery in the first place.”

Jordan added: “Seahorse is also very important to us at Salcombe Brewery Co. because the Salcombe estuary is a haven for both British species of seahorse and, as part of our commitment to our local environment, we are trying to help conserve these amazing animals by donating 5p a bottle towards The Seahorse Trust.”

Shingle Bay (ABV 4.2%), is a very easy-drinking golden ale, with a crisp bite. It has a fruity aroma of blackberry and spiced fruit.

Seahorse (ABV 4.4%) is a sweet and smooth amber ale with a gentle spicy hop character, hints of burnt caramel and a smoked malty finish.

Salcombe Brewery Co., founded in 2015, is based at its innovative Estuary View brewery which nestles in the Devon countryside above the world famous Salcombe Estuary. 

Award-winning, SALSA accredited Salcombe Brewery Co. produces a range of premium cask ale and keg products. Their vision is to be recognised as a leader in producing high quality products crafted using sustainable methods that look after people and the planet. They have just started their journey to becoming a B-Corp accredited company.

Salcombe Brewery's range of beers is available nationwide in pubs and hospitality venues as well as retail outlets and online from www.salcombe brewery.com. For further information on Salcombe Brewery Co. please visit www.salcombebrewery.com follow Salcombe Brewery Co. on Twitter, Facebook and Instagram. 

Made for Drink Teams Up With Baron Bigod to Put a Gastronomic Spin on the Humble Cheese & Onion Crisp

When Made for Drink were given the job by English Heritage to put their unique gastronomic spin on the time-honoured cheese & onion crisp, a stalwart of our island's unrivalled fine crisp traditions, it was immediately clear Dan and his team would be tearing up the rulebook to provide Cheese & Onion with the culinary reboot it so richly deserved.

Baron Bigod was quickly identified as the all-important fine cheese compatriot, a treasured food union that brought one of rural Suffolk's most treasured foodie heroes into Made for Drink's Thursday night fine snacking orbit.  

What is Baron Bigod? It's a proud squidgy cheese in the Brie-de-Meaux style, a small batch artisanal offering that uses only the freshest morning milk from its highly prized Montbeliarde herd, because 'early hours' milk is the perfect temperature for fine cheese production.

According to the founder of Made for Drink, Dan Featherstone, "Baron Bigod has become a regular Thursday night companion on the Featherstone cheeseboard, a newfound favourite among friends and family.  

"Everyone in our fine snacking huddle adores this cheese's deliciously distinct nutty rind and the fresh buttery yet earthy texture that comes complete with a discreet citrusy twang.  When English Heritage challenged me to produce a cheese and  onion crisp that celebrated England's finest cheese wisdom, I knew precisely who to talk to!"

This perfect marriage of like-minded food heroes means Made for Drink is aligned with a fine cheese luminary who will not only help Made for Drink press forwards within the Ontrade, indie wholesalers and discerning food halls ambitions but also grow their profile within the UK's flourishing fine deli and cheese hall estates; establishments that once-upon-a-time might have been a tad sniffy about the rethinking of the ultimate cheese & onion treat.

 "When Dan from Made for Drinks got in touch with us, we were so pleased that they wanted to use our cheese to make crisps. We then got a sample back from Dan, which was the powder flavouring, before it was added to crisps, we were totally blown away! From that moment on we were all fully sold on the idea and can't wait for you all to try them.

"They are a savoury, gourmet delight that combines the creamy and indulgent flavours of the cheese with the crispy, flavourful notes of caramelised onion, resulting in a rich and irresistibly fragrant treat," says Iona , who is the Sales Manager at Fen Farm Dairy.

 From an English Heritage perspective, this latest addition to their fine snacking stable hits all the right notes, adding an unmistakably gourmet twist to a 'nation favourite' whilst shining a light on yet another of our island's inspiring small food producers.

Baron Bigod Cheese & Onion crisps will be is available from June 23 onwards.

Available in 150g (£2.75) & 40g bags (£1.35).

Got food or drink related items you want promoted for no charge? We can help

For about 15 years That's Food and Drink have been reporting on and writing about the food and drink industry.

We love to help promote food and drink businesses from producers to retailers from eateries to importers. And we do not charge for this service. Although if you can provide us with samples of food or drink, we'll be please to accept these.

Please email us at afj_uk@yahoo.com. 

Peanut Butter Milk Stouts

This is another of my Home Bargains beer purchases. These beers are brewed by the Tailgate Brewery of Nashville, Tennessee. https://www.tailgatebeer.com.

I love peanut butter. I particularly like peanut butter whiskey, but especially with properly hot Jamaican ginger beer. Not ginger beer, but ginger ale.

But on to the peanut butter milk stout, plain and with strawberry jelly/jam.

Peanut Butter milk stout. There was definitely a strong peanut butter aroma from the beer. And it did have a peanut butter like colouration.

There was a peanut butter taste plus a strong, malty taste and a somewhat bitter aftertaste.

The Peanut Butter and Strawberry milk stout had a similar colouration. It tasted very similar to the peanut butter milk stout, but there was also a slightly sweet undertone that I attributed to the strawberry jelly content. 

However, tin my opinion, the strawberry flavour was not strong enough to make any real headway through the stronger peanut butter flavour. If I were brewing this stout I'd certainly consider adding more strawberry jelly to the recipe because of this.

I'd have to point out that, although these beers are interesting and well worth seeking out, that they are not really to be considered as milk stouts, to be completely honest.

However, they are intriguing enough that I'll certainly be looking out for beers from Tailgate Brewery in the future.  

To check out the beer range at Home Bargains use their store locator service https://storelocator.homebargains.co.uk

Or you can visit your website at https://home.bargains

From memory I think I paid about £1.49 a can.

For Father's Day: Single malt, shortbread and the novel Bloodlines by Chris Bishop

With this book I would suggest that a nice bottle of single malt would be a good option, with a large box of shortbread, too.

Bloodlines by Chris Bishop

Published by Red Door Press at £8.99.

It’s the year 893 and King Alfred is making ready his defences to beat back yet another Viking invasion.

Alfred is concerned about the plight of his stable boy, Edward. Alfred believes that Edward is the bastard child of Matthew who was a famed warrior who had met his death fighting for the cause of the Saxons.

However, the story is a complex one because if Edward was the son of Matthew and this could be proved, Alfred would be in line to inherit a staggering fortune. Alfred is aware that the fortune would attract every fraudulent chancer in the entire realm. Even worse, with his potential noble lineage, Edward might even prove to be a risk to Alfred’s kingship.

In order to play it safe Alfred sends Edward to the burh (burg) at Wareham, using the excuse of having him train a magnificent black stallion. It was a spirited horse and considered by some to be unrideable.

The people at Wareham accept that whilst Edward is stunningly good with horses, they believe he is too weak to be a warrior.

But when they find themselves outnumbered by a Viking war party Edward’s abilities to think quickly and his massive courage make people wonder if he might be a real warrior after all.

The beginning of the novel starts at a raging gallop in the birthing chamber of twins, when someone had to follow through with a devastating promise.

The rest of the novel continues at a strong, compelling pace and will make the idea gift for the father who loves historical fiction.

https://reddoorpress.co.uk.