Un Rayo de Sol oh, oh, oh on Ukulele

Written by Liz

As a brewer I like to get up close and personal with my beers and my new Un Rayo de Sol Almond Blossom Session IPA is probably one of my most personal beers so far. It’s light, hoppy with a sour kick. It’s perfection in a bottle. And named for one of my favourite Spanish songs of all times!

New Poster for Un Rayo de Sol oh, oh, oh!!

Written by Liz

Very very happy with the new poster designed by the lovely and very talented Lena!

I love how she has created the rain and the Batman – like sun beam. Great poster for a great beer!

Beer shirt week, part 2

Written by Liz

How is this a beer shirt? I will tell you! Because I had it made especially as it has some very cute blue goats on it. So yay #beershirtweek

Beer Shirt Week part 1

Written by Liz

Yes ladies and gentlemen it’s the most wonderful time of the year: Beer Shirt Week! And here are two of my favourite people, wearing their shirts very, very well!

BBF 2017!

Written by Liz

BBF 2017! I always thought I’d enjoy being there and hey ho: I thoroughly did! Met a lot of great people, tried a LOT of new beers, what a great weekend! Best moment? Watching the enormous queue for my beer. Hearing people chatter around me “oh look La Cabra Azul, I really want to try this”. And then happy faces as they drank. What more does a brewer want? Not much. Thanks Barcelona, see you next year!

 

Stout recipe: Chocky Chocky Banana Biscotti

Written by Liz

So much you can do with my beer, apart from drinking it! (though I applaud that too!)
Like bake cookies! So here’s my recipe for Chocolate Oatmeal Stout & banana biscotti. Here’s the recipe, adapted from Easy as Pie

400 grams of wheat flour – sifted
120 grams of sugar
2 tablespoons of honey (I used local Axarquía honey which comes from almond blossom!)
1 teaspoon baking powder
1 teaspoon grated lemon zest
2 Tablespoons of Cabra azul Chocky Chocky Goat Oat
3 eggs – my chickens lay small eggs, if you get massive eggs you’ll probably get away with 2
1 banana
200 grams of raw, unpeeled almonds, I get mine from our own trees and I like to toast them slightly first

Instructions
Preheat the oven to 180 degrees C
In a large bowl, combine the dry ingredients.
Add the eggs – save a little egg yoke for the end!, honey, lemon zest, stout and mix all the ingredients.
Once you have a crumbly, soft mixture, add the almonds.
Transfer the dough on a lightly floured surface and roll it into 2 logs that are approximately 30 cm (12 inch) long, and 5 cm (2 inch) wide.
Put the logs on a baking sheet lined with parchment paper. Let cool.
Using sharp knife, slice rectangles crosswise into 3/4 inch slices. Place back on cookie sheet, dab some egg yoke on them to make them extra super brown, sliced side down, and bake again for 15 minutes or until they are golden brown. Store in airtight container. Makes a great Christmas gift!

Don’t get too fussy about times or measurements, don’t have lemon zest, use orange. Or grapefruit. Or forget about it. Add some chilies, sprinkle some curcuma. Have fun. I added some moringa. It’s green and looks cool. The only thing I do recommend putting in there is a baking spoon of baking powder!

And have another Chocky Chocky Goat Oat Stout with it. Of course.

Cheers!