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!! October Subscriber's Contest Winner !!
Marty & Sandy Shaw
Marty & Sandy will be receiving their choice of Castle Glen products up to the value of $70.00 shortly. Best of luck to all of our subscribers for next month's draw!
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Castle Glen,
The First Brewery on the Granite Belt |
Making Beer the Old Fashioned Way.
Where has all the real beer gone?
Does anyone make beer with the old traditional methods?
At Castle Glen we have realized there is a great need for a 'real beer' alternative. Many of our customers have asked us over the years if we are going to make beer in the same way we make wines, sparkling wines, ports and liqueurs, without all the nasty chemicals, preservatives and additives.
We are very proud to announce that Castle Glen Brewery, the First Brewery on the Granite Belt is now making 'Real Beer', the old fashioned way. We are making beer with the old traditional method of cold fermentation. It takes longer to produce delightful, smooth tasting beers without ageing solutions or additives. Real raw ingredients malt, sugar, hops, barley and rye are fermented once and then allowed to do a secondary fermentation to create natural bubbles. Castle Glen Beer, like the beer of old.
Castle Glen has been making Chardonnay Beer and Bottle Fermented Ginger Beer for the past 5 years. Always popular, they have provided an alternative to wine for those who prefer to drink something different. Afternoon bus tours visiting the local wineries are tired of tasting wine at the end of a busy day. They welcome the taste of something different, yet all natural.
We live in a world full of products loaded with chemicals. As the level of chemicals in our bodies grows, so does our intolerance to these chemicals. There is an ever increasing need, a greater demand for traditional beers without chemicals, preservatives and additives. Castle Glen decided to try and fill the need for a natural alternative, making real beer by traditional methods. Castle Glen Beer, preservative free beer, with no added chemicals.
At the beginning of this year Castle Glen were granted a Producer/Wholesaler License from Liquor Licensing, to be able to make and sell other types of beer - the more traditional types, other than the Chardonnay and Ginger Beer we became renowned for and could be produced with our Winery License. So great is the demand for natural, preservative free, chemical free beer, the limited range and small quantities we have been making previously sold out very quickly. We were granted our new licence in June 2009. This is the same licence as the 'Big Boys' in beer, such as XXXX and Carlton United. We can now make unlimited types and quantities of beer, retail and wholesale. Castle Glen Brewery is now open for business.
If you would like a real, natural alternative to commercially produced beer, come and try Castle Glen Brewery's new all natural beers. Another batch of Ginger Beer and Chocolate Beer - a dark stout ale - are being made at the moment, these will be ready in approximately 6 - 8 weeks time. Come and enjoy our Draught, Lager and Ginger Beer - bottle matured beers currently available for tasting.
Castle Glen Beers - Real Beers Made the Old Fashioned Way, NO Chemicals, NO Preservatives, and NO Enhancers!
Drink Real Beer, Drink Healthy Beer, Drink Castle Glen!
Cheers (and bottoms up),
Cedric and Carol-Anne Millar
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| It's Time to Make Your Christmas Cake! |
Make the Best Christmas Fare with Castle Glen Ports and Liqueurs.
Soaking the fruit
If you want a really good moist Christmas cake soak the fruit first in Liqueur Cab-Shiraz Fortified Wine and ¼ Cup 18 YO Brandy. Soak the fruit for up to 7 days to allow the fruit to become moist and luscious.
Soaking the Cake with Liqueur After Baking
Generally, it is observed that people forget the importance of soaking the fruit cake with alcohol after baking, which is the ultimate secret of making the perfect Christmas cake. Whilst the cake is still warm pour the Liqueur over the cake and allow to soak in. This is just the beginning of a wonderful cake.
Feeding and Maturing the Cake
Wrap the cake in baking paper and then Aluminium foil once the cake is totally cool. Feed the cake with Liqueur every day or two for the first week. Then, feed the cake with Liqueur once a week or so. When the cake becomes fully 'soaked' with Liqueur it will not absorb any more alcohol. Feeding the cake can be fortnightly to three weekly at this stage. You will know when the cake won't take up any more alcohol.
It is a bit of an intuitive process. Essentially, if you see the cake becoming too moist, allow for more time between feedings.
Un-iced cake: Use up to 1 cup of Liqueur for total 'feed'.
Iced cakes or less moist cakes: Use ½ to ¾ cup for total 'feed'.
If your cake ends up with too much alcohol, then do as we do - heat and serve it as a Xmas Pudding with 18YO Brandy Custard!!
Make your wonderful Christmas Cake Now for the Perfect Moist Fruity Treat!
'Drunken' Christmas Cake Supplies
Whiskello - Single Malt Whisky and Double Caramel
A non-distilled single malt whisky blended with caramel - perfect for those who don't necessarily like whisky. The non-distilled single malt whisky is the only one of its type in the world.
Queensland Delight Liqueur
A wonderful blend of Rum Liqueur, Dark Chocolate and Real Coffee. Smooth and very drinkable Liqueur. Great for rum lovers and non-rum lovers alike.
Dark Chocolate Port
Made with our unique Semillon Fortified Wine/Port and real Belgian Dark Chocolate. Smooth and rich, delectable Dark Chocolate Port.
18YO Brandy - a real 18YO Brandy - in fact it is 19 years old this year. A liqueur style brandy rich and sweet.
These three products will be used to make our delicious rich Xmas Cake this year - check our specials for the offers!
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Decadently Rich Chocolate Christmas Cake
Decadently Rich Chocolate Christmas Cake This is the richest, heaviest, moistest, most alcoholic Christmas cake you're likely to find anywhere!
Ingredients:
340 g Pitted Prunes and/or Figs
375 g Currants
375 g Raisins
1 cup Chocolate Port
¾ Cup 18 YO Brandy
1 cup Whiskello or Queensland Delight Liqueur for feeding the cake in the lead up to Christmas
250 g Butter, chopped
1 tablespoon Butterscotch Liqueur
1 cup Dark Brown Sugar
4 Eggs
1 Orange, juice of
1 Orange, zest of, finely grated
1/3 cup Treacle
1 ½ cups Plain Flour
½ cup Self-Raising Flour
1 tablespoon Mixed Spice
1 tablespoon Nutmeg
1 tablespoon Cinnamon
200 g Dark Cooking Chocolate, chopped
250 g Glace Cherries
200 g Walnuts, halved
Method:
1. You will also need: Brown paper - enough to wrap a double layer around the cake tin.
2. Use a pair of scissors to cut up the prunes.
3. Combine prunes, currants, raisins and 1 cup of the Chocolate Port and ¼ Cup 18 YO Brandy together in a large bowl and mix well.
4. Allow to stand overnight, stirring occasionally.
5. Meanwhile, spray a deep 23cm-round (9") cake tin with cooking oil, then line the base and sides of the tin with two layers of baking (silicone) paper- bringing the paper 5cm (2") above the rim of the tin.
6. When the fruit has completed soaking, preheat the oven to a slow 140°C - 160°C (310°F).
7. Add the orange rind, juice and treacle to the fruit mixture and stir to combine.
8. Place the chopped chocolate, cherries and walnuts into a mixing bowl.
9. Add the sifted flours and spices to this bowl and stir lightly to combine.
10. Now, chop the butter into smallish pieces and transfer to a small bowl.
11. Beat with an electric mixer until the colour of the butter changes to pale yellow.
12. Add Butterscotch Liqueur and beat for an extra minute.
13. Add sugar and beat until the mixture looks light and creamy and all the sugar crystals have dissolved.
14. (This is an important step - if the sugar crystals don't dissolve your cake will develop a crusty top).
15. Add the eggs, one at a time, beating well after each addition.
16. Add the butter and egg mixture to the fruit and mix well.
17. Next, add the flour mixture to the fruit, and stir lightly with a wooden spoon until just combined.
18. (Do not beat the mixture or the cake will be tough - a light hand ensures a good cake).
19. Call in the family and have everyone give the cake a stir while they make a Christmas wish.
20. Spoon the batter evenly into the cake tin.
21. Run your hand under the tap and then use it to smooth the top of the cake.
22. Now, wrap a double thickness of brown paper around the tin and secure it with string.
23. Place the cake in the centre of the pre-heated 160°c (310°F) oven and bake for 2 ½ - 3 hours, or until a skewer, inserted into the centre of the cake, comes out clean.
24. Remove the cake from the oven and, while still hot, pour ¼ cup Whiskello over the cake.
25. Now, wrap the cake (tin and all) in a thick, clean towel.
26. Keep wrapped for at least 24 hours, or until the cake is completely cold.
27. Store the cake, well covered, in its tin in a cool, dry place - or in the refrigerator if it's really hot where you live.
28. Each week before Christmas, use a skewer to poke several holes in the top of the cake and pour over a little more Whiskello or Queensland Delight Liqueur - this is called 'feeding' the cake.
29. Close to Christmas, you can ice this cake with the traditional Royal Icing, if you wish, but it will still be spectacularly good without it.
30. Serve small portions as this cake is very, very rich.
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Just remember. If you are going to Drink,
Drink Healthy, Drink Castle Glen!
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October Specials
Xmas Cake for Whiskey Drinkers
- 1 x 375ml Whiskello
- 1 x 375ml 18YO Brandy
- 1 x 375ml Chocolate Port
Website & Cellar Door Price $55.00
Order Now
Save $8.50
Montville & Eumundi Shop Price - $60.00
Save $9.50!
Xmas Cake for Rum Drinkers
- 375ml Queensland Delight
- 1 x 375ml 18YO Brandy
- 1 x 375ml Chocolate Port
Website & Cellar Door Price $55.00
Order Now
Save $8.50
Montville & Eumundi Shop Price - $62.00
Save $9.50!
All prices include GST
Prices do not include
Postage & Packing
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