UK Craft Beer & some Aussie Style Spicy Nuts: Rugby World cup match up

This week things have hotted up at the Rugby World Cup and tonight England have a must win match against rivals Australia. We have been keen to write about the craft beer scene which has been huge in the USA and really growing in the UK. I had a great visit to Fourpure brewery in Rotherhithe, London SE16. Their range of craft beers are influenced by USA and the popular Session IPA (blue can) is inspired by New York and 4.2%ABV. You can now find Fourpure Session IPA & Pils in Marks & Spencer’s.

Beer’s a brewing at Fourpure Brewing Company

Enough Pils for the England supporters?

Session IPA with 5 ingredients: water, barley, wheat, hops & yeast, and perfect to drink whilst enjoying the rugby!

I also visited my friends Katie & Karl who run the Post Box, the charming, friendly village shop in the centre of Wolvercote, on the outskirts of Oxford. They sell a wide range of craft beers and food. Karl recommended the Shotover Brewing Company range brewed in nearby Horspath, Oxford.

Katie & Karl's shop The Post Box sell some great UK Craft Beer, in Wolvercote, Oxford

A great range of UK craft beer at Katie & Karl’s shop

Wolvercote, Oxford a beautiful place to visit & drink beer

I tried the Prospect pale ale 3.7% ABV, hoppy & malty, and Trinity extra pale ale 4.2% ABV, golden, crisp and refreshing with a rounded hop flavour. Both are bottle conditioned and tasted fantastic, very food friendly. As a nod to Australia I decided to make some Aussie style spicy nuts a really tasty and easy snack.

Heat the oven to 180 Celsius (350 F)

Ingredients

handful of unsalted almond, cashew, brazil and macadamia nuts
Ingredients
1 1/2 tablespoon of runny honey
2 tablespoon olive oil
1/4 teaspoon hot smoked paprika (use mild if you it less spicy)
1/2 teaspoon mild chilli powder
1/2 teaspoon honey mustard (I used Honeycup Canadian)
pinch of Allspice
Large pinch of sea salt (8-10 grinds)

Method

Spicy nuts ready to bake

Combine all the ingredients in a bowl, spread into a single layer on a metal baking tray lined with baking parchment. Heat for 10-12 minutes, turning over halfway. Keep an eye as they can over cook easily. Cool & ready to nosh.