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Food

14th Aug 2023

Aunt Bessie’s beer set to hit supermarket shelves

Jack Peat

Roast Dinner and Jam Roly Poly ales will soon be on sale

Dinner times are set to change forever after a new collaboration for the ages brought some of the best food/ drink pairings imaginable to market.

Aunt Bessie’s – a Sunday staple in most households – has teamed up with Yorkshire brewing behemoths Northern Monk to bring you a selection of roast dinner staples that we didn’t know we needed.

Posting on their social media pages, the frozen food firm wrote: “You heard us correctly… THIS IS NOT AN APRIL FOOLS🍻

“Keep your eyes peeled for the new weird + wonderful flavours from Northern Monk x Aunt Bessie’s in your local Morrisons”

There’s going to be four different beers available, according to the image posted to social media, including Roast Dinner Brown Ale and a Jam & Custard Pale Ale.

The Roast Dinner is a 5.7 per cent Brown Ale that has been brewed with actual Aunt Bessie’s Roast Potatoes and Yorkshire Puds.

The Jam Roly Poly, meanwhile, is a 5 per cent Pale Ale and is brewed with plum, apricot and strawberry the same products that go into Aunt Bessie’s (finished with custard, of course).

They also have two no dessert-inspired beers from the collaboration, which are Apple Crumble & Custard, Sticky Toffee Pudding & Custard.

In April, a Scottish brewer released new beers in tribute to two iconic Scottish delicacies; the deep-fried Mars bar and IRN BRU.

Vault City Brewing in Edinburgh reimagined the double deep-fried Mars bar into an imperial stout, paying homage to the infamous Scottish snack and showcasing the country’s culture in all its glory.

They worked with Neon Raptor Brewing Co. to pack the imperial stout to the brim with chocolate malt and cacao nibs, even using real battered Mars bars during the top-secret production process to guarantee an authentic deep-fried flavour.

The deep-fried Mars bar is said to have originated at The Haven Chip Bar in Stonehaven, where a cheeky schoolboy asked if his Mars Bar could be laden in fish batter and deep-fried on a dare.

The dish is now better known amongst Scottish revellers as a late-night leveller, but its latest incarnation isn’t one for sobering up containing 6.8 units of alcohol.

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