The Bishop’s Tipple has been a legend amongst ale drinkers ever since it was originally brewed to commemorate George Reindorp’s appointment as Bishop of Salisbury.
When I opened the fridge and saw this bottle of beer, my initial thoughts were, that looks nice, but looks a little heavy. I was expecting a dark strong beer that would take time to savour and enjoy.
I was however pleasantly surprised to find that this was a really nice ale with a golden hue and that was both refreshing and light to the palate. I really enjoyed it and hope to find another bottle in the fridge soon.
This is the dish I made today for putting in the freezer. It can be a stew or the basis for a beef and ale pie.
I took some diced organic beef. This is browned in batches in a very hot pan. It is vital for the stew for flavour and colour that you brown the beef and don’t initially “stew” or “steam” the beef. So keep the temperature of the pan high and brown small batches.
Once the beef is browned I added diced carrot, parsnip and onion. These were softened in the pan I used for the beef. Once this was slightly softened and coated in the juices from the pan I added back the beef.
I then poured in a bottle of ale, I used Old Speckled Hen and a pint of beef stock.
Add herbs and seasoning to taste.
Simmer and cook for three hours or until the beef is tender.
Water is extracted from our own 300’ deep borehole and combined with Soil Association accredited light malted barley from Norfolk. Organic hops provide the distinctive palate. The yeast used is St. Peter’s own single strand variety. The result is a delicate, clean, crisp, lightly carbonated, traditional English Ale with a full ‘citrus hop’ aftertaste. This lovely beer won the Soil Association’s top prize in 2002 and a silver medal in 2006.