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Razor Back

An ideal balance of hoppy happiness and tangy citrus, our classic Razorback is plenty refreshing to hit the spot.

Strength: 2.2 UK units per pint
ABV: 3.8%
Smell: Malty, Toffee, Hoppy
Bitter: 2
Style: Best Bitter
See: Rich Brown
Taste: Sweet/Bitter Balance
Sweet: 2

Razor Back

HISTORY

The perfect supping beer. Our first brew and still a favourite tipple.

NOSE

Tempting hop aroma with fruit notes.

PALATE

Good malt feel in the mouth, dry, tangy fruit finish.

COMMENTS

Delicious, easy drinking slightly tart pale bitter.

Food Pairings

Razorback goes great with Burger and Fries

 

Wild Boar Burger x 4ppl

800gr Minced Wild Boar
100gr Panko Breadcrumbs
2 egg yolks
4 x Brioche Bun
1 x baby gem lettuce
200gr Sliced Red Onion
1 x Beef Tomato
Salt and pepper to taste

800gr chips (preferably skinny chips)

Method
· Mix wild Boar meat with egg yolk and breadcrumbs, season
· Mould into 4 patties and set aside in fridge to set
· Slice bun in half and toast
· Add relish to bottom of bun
· Top with washed baby gem, sliced red onion and a slice of beef tomato
· Remove burger from fridge and sear in a hot pan on both side and cook in oven at 200c for approx 8/10 minutes
· Place on top of bun, add some more relish, bun lid and serve.

 

Relish x 4ppl

100gr chopped shallot
10gr chopped garlic
10gr chopped red chilli
10ml olive oil
50ml red wine vinegar
50gr caster sugar
10gr tomato puree
300gr chopped tinned tomatoes
4 x ripe tomatoes seeded removed and diced
Salt and pepper to taste

Method

· Sweat down shallot and garlic in a pan without colour
· Add chilli, sugar and vinegar and reduce by half
· Add chopped tomatoes, tomato purée and simmer for 20/25 minutes until reduced and thickened
· Remove from heat, season to taste and allow to cool
· When cooked add de-seeded and diced fresh tomato
· Check seasoning and serve in and alongside burger

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