We had such a great time at North Hop Edinburgh on Saturday- the best celebration of craft beer, gin and street food yet!
Inspired by the flavourful brews on offer, we decided to infuse all of our food with Tempest Brewery‘s beer. To prepare, we made a trip to the Borders to see the brewery in all of its malty and hoppy glory. Brewer Doug took time out of his busy schedule to show us around. We started by sampling the freshest Long White Cloud you could ever hope to taste- straight out of the fermenting tank. He then took us to the malt/milling room where the locally sourced grains are milled on sight to
create the freshest tasting beer possible. We were even able to
add the hops to the Brave New World that was being cooked up during our visit. Before we left, we discussed flavour profiles that would match best with food and took home different beers to “sample” as we developed a menu.
Irish Pakora– Deep-fried potato, cabbage and bacon with Old Parochial hot sauce and salad
Pale Armadillo Arancini– Smoked mackerel and spring onion risotto balls served with aioli and salad
Unforgiven Butternut Squash Chilli– Served with flatbread
Elemental Dessert– Salted caramel coffee brownie