In time for Winter, we have created a new pizza offering. Pork and fennel seed mince is combined with feta and stir-fried fennel bulb to make a delicious warming treat. We keep it simple with the base smeared in olive oil. As with everything we do, all ingredients are prepared fresh on site.
Our Scottish Export 80 Shilling Ale is back on tap after an hiatus of 8 years – last brewed in May 2017.
With a big malt presence, subtle citrus and a creamy mouthfeel, all our long term patrons are very pleased to see it back.
I used the pilot system and the original mash tub to produce 2 kegs. One keg will be featured at The Obsidian Dark Beer Festival on Saturday 28 June.
The other is on tap now, only at Cubby Haus.
