We love you mum

I have my mum to thank for inspiring my love of beer. Growing up, she encouraged me to develop an understanding of flavour. From trying to guess the secret ingredient in the Sunday roast, to growing our own fruit and veggies. As I got older those secret flavours began to appear in a myriad of different beers and beer styles, from the classic British Amber Ales, to the sharp tang of a Belgian kriek. She opened by eyes to the possibilities that were out there and after nearly a decade now working with beer, I still never fail to be amazed at the diversity of beer flavour open to me.

This Mother's Day, I thought I'd share with you a couple of my favourite Baking with Beer recipes in the hope you might treat your mum to a warm from the oven beery bake.

IPA Drizzle Cupcakes

Contemporary hop aromas are often described as having citrus zest flavours, so it feels a natural evolution to using a tangy IPA for an alternate spin on a lemon drizzle cake. I'd recommend trying this recipe using Shipyard American IPA, Circadian Everyday IPA or 61 Deep (and don't forget we have 10% off all baskets containing 61 Deep until Wednesday 16th, just enter the code 61DEEP at the checkout). 61 Deep isn't an IPA, but it's hopped up aroma is perfect for this recipe.


  • 225g butter
  • 225g caster sugar
  • 4 eggs
  • 225g plain flour
  • 2 tsp baking powder
  • zest & juice of 1 lemon
  • 2 tbsp Beer

(for the drizzle)

  • 100ml IPA
  • 2 tbsp sugar

Blend the sugar and butter in a large bowl to make a creamy texture and then slowly add the eggs taking care not to let it curdle. Sift in the flower and baking powder along with 2 tablespoons of the beer and the lemon zest. Spoon it into cupcake cases and bake for 20 minutes or so at 180C.

Whilst they're baking, heat a little lemon juice, half the beer and the sugar to make a syrup. Once desolved, take it off the heat. Add the last of the beer when its cooled down a touch (this is so you don't drive off all the lovely aromas through heating). Pour over the cakes once they're out the oven and let the IPA syrup sink in.

Cheese and Beer Scones

If your mum is a little more savoury minded then give these beer and cheese scones (a match made in heaven) a go. Mix up the beer and cheese combinations and make a selection of different types too! I love Oxford Gold and Stilton, Old Thumper and a Vintage Cheddar (serve this one with a little baked apple as well *heaven*), or Shipyard Rye and Monterary Jack.


  • 480g strong white flour
  • 1 tsp salt
  • 90g butter
  • 150g grated or crumbled cheese
  • 15g baking powder
  • 300ml milk
  • Juice of half a lemon
  • 100ml beer
  • Pinch of salt

Sift together the flour, baking powder and salt, and the rub in the butter until the mixture looks like soft breadcrumbs. Add the cheese and baking powder, and mix lightly together. Mix the beer, milk and lemon juice together and slowly add it to the flour and cheese. Mix with a spoon until the dough is almost kneadable. Then turn it onto a floured surface and knead to a smooth ball. Keep adding flour if the dough is too sticky to handle. Roll out to a thickness of 3cm, and cut out your scones.

Sprinkle the top with a little more cheese if you fancy it, and then bake for 15 minutes at 220C. They should nearly double in size.

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