Tag Archives: Kent Green Hop Beer Fortnight 2016

The great beery bake off?

Young woman pouring KGHB 2013 LOW RESWith just a week to go until the official start of Kent Green Hop Beer Fortnight I’m sure we’re all hoping the heavy rain and storms won’t still be with us as we take our first sips of green hop beer.

But as we’re likely to be cooped up indoors this weekend here’s the perfect distraction. Genuinely easy-to-make beer bread. (Recipe follows below). Damper style bread hails from Australia, is made without yeast and was traditionally cooked in the coals of campfires which had been damped down a little to allow the bread to bake.

We have Jane Murphy of Bexley Brewery to thank for sharing this recipe, which she says she likes because,  “I’m still a throw it all in a pot kind of cook from my student days.”

Jane, I like your style.

The nation seems enthralled by the phenomenon that is the Great British Bake Off, but not all of us are capable of pulling off a ‘showstopper’ bake. Almost anyone will be able to make a success of beery damper bread though. So why not think of this as the great beery bake off. Choose your beer, make your bread and compare with friends to see whose tastes best!

We’d love you to send us a note about – and pictures of – how your bread turns out. See our contact page for Sophie’s email address or Tweet us @KentGreenHop.


Bexley Brewery Jane’s

Cheesy ‘damper style’ beer bread



  • 500g SR flour
  • 500ml beer (Almost any kind of ale will work, Beer Husband – who tested the recipe for us – opted for Woodforde’s Nog. Bottle conditioned will boost your bread with yeast. Why not use Kent Green Hop Beer once it’s available!)
  • 100 – 250g Grated mature Cheddar cheese (Or another cheese of your choosing. Use more or less cheese depending how cheesy you like it.)
  • Pinch of salt and pepper
  • You could add herbs at this stage as well (When Beer Husband tested the recipe he thought a spoon of honey might be a tasty addition).


  • Preheat oven to 180 C. Mix all the ingredients together in a mixing bowl and spoon into a pan to make a big loaf or into a cake tin or muffin cases. (Beer Husband baked his damper in a loaf tin but he thought it might be better made in the traditional way, shaped into a circular loaf and baked on a tray).
  • Bake for 35-45 minutes.
  • Serve warm with chilli, soup etc. (Or if weather is hot serve with charcuterie, cold cuts, perhaps a tomato and a nice cool beer).
  • If you don’t eat it all and it begins to dry out, rub a garlic clove on it, re-heat and you have cheesy garlic beer bread.


Kent Green Hop Beer Fortnight officially begins next Friday 23rd Sept at Canterbury Food & Drink Festival. We’ll be publishing the beer list early next week.


Not long till Kent Green Hop Beer Fortnight!

In just over a month’s time we’ll get the chance to drink Kent Green Hop Beer again.

Apologies to all those of you patiently waiting for information on this year’s Fortnight. It IS happening and it starts on Friday 23rd September with our beer tent at the Canterbury Food & Drink Festival.

The East Kent brewers open day and bus tour will be on Saturday 8th October. Book tickets here.

The season finale, so to speak, falls beyond the official Fortnight but we’re always grateful for the support and enthusiasm of West Kent CAMRA who make a big feature of Kent Green Hop Beer at the Spa Valley Railway  Real Ale & Cider Festival (and Autumn Diesel Gala), which this year runs Friday 21st – Sunday 23rd October 2016.

Men enjoying KGHB 14


We’re working on the beer list right now and brewers are poised to start making this freshest of brews and the ultimate seasonal beer.

Over the next five weeks, in the run up to the start of the Fortnight, we’ll be posting news and features to whet your appetite.


So stay tuned, tell your friends and please follow us on Twitter (RTs, @mentions and use of the hashtag #KGHB much appreciated) so you don’t miss any Kent Green Hop Beer Fortnight 2016 news.