Friday, March 15, 2013

Amber

And now, for something a little more normal...



Hockley Amber.

The photo pretty much sums up how it looks.

Amber/reddish. Clear.

Very light bitter finish.

 4.2% alcohol.

I really enjoyed this. According to my wife, this is about as bitter as she can tolerate.

I'd buy this again, for sure. It came in a 3-can taster-pack, so the other two will get a review shortly. If I survive the effects of that Italian sour ale.

What I found rather cool is that there's a fish batter recipe on the cardboard packaging and on the can itself.

Cathy's Amber Battered Fish
  • 8 halibut or pickerel fillets
  • 1¼ CUPS of flour
  • ½ CUP of cornstarch
  • 1 TSP baking powder
  • 1½ CUPS of Hockley Amber
Mix together, then dip fillets in batter and deep fry until golden brown, turning occasionally, serve with a lemon wedge and your favourite fries.
There you go. Seems like a typical beer batter recipe. I haven't tried it, as we don't own a deep fryer.


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