Badger Ale and celebrity chef Hugh Fearnley-Whittingstall have joined forces to produce the tongue-tingling Stinger Ale.
The 4.3% abv ale - which has been developed using nettles harvested at Fearnley-Whittingstall’s River Cottage in Dorset, where his Channel 4 culinary series is filmed - was launched as a premium bottled and cask ale at the Great British Beer Festival this week.
The recipe reflects an old English tradition of adding nettles to beer as this was often regarded as a remedy for gout and rheumatic pains, as well as being a refreshing drink in spring and summer months.
Hall & Woodhouse’s head brewer, Tim Morris, who helped create the recipe, said: “Stinger is
made from fresh organic Dorset nettles from the River Cottage estate that are added to the copper. It has a grassy herbal aroma with subtle gooseberry and lemon citrus notes that build up towards the end of the glass. It is finished with a slightly spicy after-taste that lingers beautifully.”
While celebrity chefs have often used beer in their cooking and have been increasingly working to link beer with certain foods, TV presenter and real food campaigner Fearnley-Whittingstall is one of the few high profile chefs to get involved in the creation of the beer itself.
“Both Hall & Woodhouse and River Cottage have become Dorset institutions, with a similar view on the importance and quality of local ingredients,” said Rick Payne, Hall & Woodhouse’s brands’ marketing manager.
The back label will feature a picture of the River Cottage logo and Fearnley-Whittingstall is likely to feature the story of Stinger’s production in his next series, which starts in October.
A percentage of the proceeds from the sale of the ale will go towards Rural Revival, one of the two charities supported by River Cottage.
Sonya Hook
The 4.3% abv ale - which has been developed using nettles harvested at Fearnley-Whittingstall’s River Cottage in Dorset, where his Channel 4 culinary series is filmed - was launched as a premium bottled and cask ale at the Great British Beer Festival this week.
The recipe reflects an old English tradition of adding nettles to beer as this was often regarded as a remedy for gout and rheumatic pains, as well as being a refreshing drink in spring and summer months.
Hall & Woodhouse’s head brewer, Tim Morris, who helped create the recipe, said: “Stinger is
made from fresh organic Dorset nettles from the River Cottage estate that are added to the copper. It has a grassy herbal aroma with subtle gooseberry and lemon citrus notes that build up towards the end of the glass. It is finished with a slightly spicy after-taste that lingers beautifully.”
While celebrity chefs have often used beer in their cooking and have been increasingly working to link beer with certain foods, TV presenter and real food campaigner Fearnley-Whittingstall is one of the few high profile chefs to get involved in the creation of the beer itself.
“Both Hall & Woodhouse and River Cottage have become Dorset institutions, with a similar view on the importance and quality of local ingredients,” said Rick Payne, Hall & Woodhouse’s brands’ marketing manager.
The back label will feature a picture of the River Cottage logo and Fearnley-Whittingstall is likely to feature the story of Stinger’s production in his next series, which starts in October.
A percentage of the proceeds from the sale of the ale will go towards Rural Revival, one of the two charities supported by River Cottage.
Sonya Hook
No comments yet