Looking for a great beer or stout? then hop over to JackRabbit Brewing Co. who sell delicious ale and stout all of which comes either canned or in a cask.
I was kindly gifted a few PR samples to try at home.
JackRabbi Brewing
Founded back early 2019 JackRabbit Brewing Co. popped up and started brewing beer and stout for consumers. They wanted to provide a great tasting beer with a difference.
At present they sell three drinks College Hop Out Pale Ale, Down the Rabbit Hole, and Roasted.
All of their brew kits came from Inverness which was transported to Manningtree where they brew all their drinks.
The cans are designed by designers of Pixel Perfect Designs.
Curiouser and Curiouser
Upon receiving my cans from JackRabbit Brewing I could not wait to try them out as their can design made me curiouser and curiouser.
Like all drink there are different types of beer. Ale and Stout are most popular. Ale, which is often described as robust, fruity and hearty, and is made from top fermenting yeast. Stout, is richly flavoured, dark and heavy, and is made from pale malt, caramel malt and unmalted barley.
Ale is basically made from malted barley through a warm fermentation process which helps the yeast. Ales are normally brewed at temperatures ranging between 15 to 25 degrees. As it ferments, the yeast rises to the top, which gives the Ale a sweet flavour and taste. Ale also contains hops that give it a herbal flavour.
Stout is a darker beer and stronger in taste compared to ale. The alcohol content in Stout is also higher than in Ale. When compared to Stouts, Ales are matured for a shorter time.
Upon cracking open the College Hop-Out ABV 4% which is an American hopped pale ale I was instantly hit by smells of hops and fruity aromas with a lovely light hazy hop pour. The hops used within are from Ekuanot, Mosaic and Amarillo. The ale is then topped with water, malted barley and yeast. A very light, fruity and refreshing beer.
As I had two cans of College Hop-Out I decided with one can to cook with it so I made a The Hairy Bikers’ superb steak and Ale pie with it.
The Hairy Bikers’ superb steak and ale pie recipe
Ingredients (serves 6)
- 500 g home-made or ready-made puff pastry
- 5 tbsp sunflower oil
- 200 g smoked streaky bacon rashers, cut into 1cm strips
- 2 medium onions, sliced
- 2 garlic cloves, finely chopped
- 850 g well-marbled braising steak, trimmed of hard fat or gristle
- 500 ml bottle of real ale
- 500 ml good-quality beef stock
- 1 tbsp tomato purée
- 4 sprigs of thyme, leaves stripped from stalks
- 2 bay leaves
- 2 tbsp cornflour, blended with 2 tbsp cold water
- 250 g small chestnut mushrooms, wiped and halved or quartered if large
- 1 pinch flaked sea salt
- 1 pinch freshly ground black pepper
Method
- Heat 1 tablespoon of the oil in a frying pan. Fry the bacon strips with the onions until pale golden brown, stirring regularly. Add the garlic and fry for a minute or two until softened. Using a slotted spoon, transfer the onions, garlic and bacon to a flameproof casserole dish.
- Cut the steak into rough 2.5cm cubes and season with salt and pepper. Heat 2 tablespoons of oil in the frying pan and fry the meat over a medium heat in 2 or 3 batches until well browned all over. Add extra oil if the pan seems dry. Transfer the beef to the casserole dish as it is browned.
- Preheat the oven to 180°C/Fan 160°C/Gas 4. Deglaze the frying pan with half the ale. Bring it to the boil while stirring hard to lift all the sediment from the bottom of the pan. Pour this over the beef in the casserole dish.
- Add the remaining ale, then the stock, tomato purée and herbs to the casserole dish. Bring everything to the boil, then cover and cook in the oven for 1½–2 hours or until the meat is very tender. Remove the dish from the oven, stir in the cornflour paste, then put it back for 5 minutes or until the juices are thick. Adjust the seasoning to taste and leave to cool. Turn the oven up to 200°C/Fan 180°C/Gas 6.
- Heat the remaining oil in a frying pan and fry the mushrooms over a high heat for about 5 minutes until golden, then add them to the meat. Spoon everything into the pie dish around a pie bird or funnel.
- Roll out the puff pastry on a well-floured surface until about 5mm thick and at least 5cm larger than your pie dish. Cut some strips, about 1cm wider than the rim of the dish, from around the edge. Brush the rim of the pie dish with beaten egg and fix the strips in place, overlapping a little where necessary, then brush with more egg.
- Place the pastry lid carefully over the filling. Trim off the excess pastry with a sharp knife and knock up the edges. Brush the top with beaten egg.
- Place the dish on a baking sheet and bake in the centre of the oven for 30–35 minutes until puffed up and golden brown.
I have made this pie many times with other ales but I think from now on I will always use College Hop-Out by JackRabbit Brewing as it was the best yet, full of flavour and richness the Ale really gave it a real kick.
Upon cracking open Down The Rabbit Hole ABV 4.7% I was instantly hit by notes of sweet vanilla as this stout is made with vanilla & oatmeal. The hops used within Cascade and Fuggle. The stout is then topped with water, malted barley, hops and yeast. A very smooth rich dark stout giving flavours of roasted oats and a great sweet vanilla undertone to the whole drink.
As I had two cans of Down the Rabbit Hole I decided with one can to cook Chocolate Stout Pudding which I found on Food Republic website.
Chocolate Stout Pudding Recipe
Ingredients (serves 6)
- 1 cup self-rising flour
- 1/3 cup caster (superfine) sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 cup milk
- 1 3/4 ounces unsalted butter, melted
- 1 large egg, lightly beaten
- 1 3/4 ounces dark chocolate, coarsely grated
- 2/3 cup firmly packed dark brown sugar
- 1 1/2 cups stout beer
- cream or ice cream, to serve
Method
- Preheat the oven to 350°F. Lightly grease six 1 cup ovenproof ramekins. Sift the flour, caster sugar and half of the cocoa powder together into a medium-sized bowl. Add the milk, melted butter and egg and mix well. Add the chocolate and stir to combine. Spoon the batter into the prepared ramekins.
- Combine the remaining cocoa powder with the brown sugar and sprinkle over the top of the puddings. Combine the stout and 3/4 cup water in a small saucepan and bring to the boil over high heat. Pour over the pudding batter.
- Place the ramekins in a baking tray and pour enough boiling water into the tray to come halfway up the sides of the ramekins. Bake in the oven for 15–20 minutes, or until risen and firm to the touch. Serve hot with cream or ice cream.
Being my first time in tasting a dessert which contains stout I was highly surprised in how much I loved it. It was full of richness from the powerful rich tasting stout and followed by a chocolatey velvety taste and texture from the chocolate within. A great combination providing a sweet rich dessert.
They also sell Roasted ABV 3.8% which is a dark stout but this at present is only available in casks not cans. Which is made using hops of cascade and fuggle. Finished with water, malted barley, hops and yeast. Sadly I never got to try this one.
All of their drinks are vegan friendly and both can be ordered within a cask or cans.
Verdict
Both the College Hop-Out and Down the Rabbit Hole in which I tasted were each ever so delicious full of colour and flavour.
So if you are looking for a good beer or stout then I highly recommend JackRabbit drinks as not only does their can design bring a smile to my face but the drink within is extremely tasty.
Grab yours now for a night in watching footie with friends, a BBQ swig or just to sit back and relax with at home whist snuggling up to watch a movie.
JackRabbit Brewing hop to it order yours
Hops Farm
Hungerdown Lane
Lawford
Manningtree
CO11 2LX
Brewers of beer and stout.
College Hop-Out
Down the Rabbit Hole
Mixed Case
Jack Rabbit Glass
Gift Box
Thank you to JackRabbit for the wonderful ale and stout both got me hopping with excitement. All views are my own honest opinion.
“I love going out discovering new and existing restaurants, theatres, immersive experiences and so much more but I also love staying in and discovering new gadgets, gaming and cooking.
