BrewDog is giving away free pints of lager in its bars across the UK for three days this week.
The brewery’s co-founder James Watt said that he wants to spread some ‘positivity and good vibes’ with the giveaway.
He posted on LinkedIn that he hoped to say ‘thanks to everyone who follows me on here and everyone who supports what we do at BrewDog from both a beer and a sustainability perspective’.
Anyone who shows James’ QR code will be able to claim a free pint of either Lost Lager or Lost AF in any Brewdog bar across the country.
In Manchester, the Scottish company has a huge bar (and hotel) on Fountain Street as well as bars on Peter Street and Oxford Road.
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James wrote: “Have a beer on me. Instead of posting about our business today I thought I would buy you all a beer instead.
BrewDog is giving away free beer this week. Credit: BrewDog
“I wanted to say thanks to everyone who follows me on here and everyone who supports what we do at BrewDog from both a beer and a sustainability perspective. It is really appreciated. 🍻🌎
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“The world can be a pretty crazy and negative place at the moment, so I wanted to try and spread some positivity and good vibes.
“Save the picture below and scan the code in any UK BrewDog bar to have a Lost Lager on me today, Tuesday or Wednesday this week.
“Craft beer is all about bringing people together so tag a friend below who needs to join you for that beer!
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“We love Lost Lager, we hope you guys do too. Have an amazing day everyone!”
The hugely popular BrewDog brand faced public scrutiny early this year when Watt was accused of inappropriate behaviour by colleagues in a BBC Disclosure documentary – allegations that he says are ‘totally false’.
At the time, Allan Leighton, chairman of BrewDog, said: “Any allegations of impropriety are taken extremely seriously. James has provided full assurance that the BBC’s claims are not accurate and are based on rumour and misinformation. Where a complaint was raised in the US, these were fully investigated by an external third party and found to be without substance.
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“James has committed to making improvements to his management style and he will continue that development under my mentorship. He has expressed considerable regret if his manner has in any way made crew feel uncomfortable – that is clearly not his intention and goes specifically against the collaborative culture we want to build.”
‘New wave’ pizzeria where every pizza is served with scissors is heading to Manchester
Daisy Jackson
Always a hot topic of conversation around a pizza is how to eat the damn thing – knife and fork, slice and hold, fold it up?
And now a new pizza concept is heading to Manchester, where authentic Neapolitan pizzas are always served with a pair of scissors for cutting up your dinner.
We here at The Manc are firm believers that scissors are a far superior tool for getting your pizza into slices, so news that Forbici (which literally translates as ‘Scissors’ from Italian) is opening in the city centre is music to our ears.
Forbici is taking over a corner unit on Cross Street, not far from the former site of much-loved family-focused Italian Croma.
Claiming to be arriving in town with ‘the world’s most powerful pizza dough’, the restaurant hails a ‘new wave’ of pizzeria.
Its roots will be firmly in Naples, with puffy biga dough handmade fresh daily and proofed for 12 hours. It’ll be made so fresh every day that pizzas will only be available while the dough lasts.
Forbici will serve its pizza the Neapolitan way too – quartered (it’s ‘four ways always’, with scissors, which protects that signature airy crust.
The pizzas are going to be topped with tomatoes from Solania, the only producer of true San Manzarno DOP tomatoes, and Fior di Latte Mozzerella from Vico Equese, a small coastal town where tradition runs deep.
They’ve even imported a pizza oven direct from Sorrento.
And drinks will come from Italian craft beer brand Amarcord, one of the nation’s first independent breweries.
Forbici says it will blend ‘born in Naples’ flavours with ‘rising in Manchester’ influences.
Andrew Garton, CEO of Forbici, said: “Forbici isn’t just another pizza restaurant—it’s a new way of experiencing pizza.
“We are pioneering a new wave of pizza in the UK, with the simple belief that pizza should be better.
“We have brought together the finest master bakers who have spent decades honing their craft in Naples to create the perfect formula for fermenting the world’s most powerful pizza dough.
“Born from centuries of Neapolitan expertise and heritage, Forbici will be rising in Manchester this year.”
Forbici will open its first Manchester pizza restaurant on Cross Street this spring – you can follow them on Instagram HERE for the latest.
Giuseppe’s – the tiny Italian bistro that proves Stalybridge is fast becoming a dining destination
Daisy Jackson
Giuseppe’s in Stalybridge is a restaurant that’s putting in an enormous amount of effort to please just a very small group of people – this teeny tiny bistro has just 18 seats.
With such a small capacity no one would blame them for sitting back and scaling back to a concise little menu of pizza – but Giuseppe’s really said ‘no grazie’ to such an idea and committed itself to a full bistro menu.
It’s yet another exciting addition to the rapidly-booming restaurant scene here in Tameside, where neighbours include Cafe Continental, Gladstone Barber & Bistro, and SK15 Bar & Bistro.
Giuseppe’s arrival on the Stalybridge high street has created a cosy corner for locals, one which could quickly follow in the footsteps of Ornella’s to become a fully-booked-for-months-in-advance destination.
Inside its welcoming navy blue walls you’re welcomed by a room filled with trailing plants, ceramic lemons and a huge doodle map of Sicily.
The menu also hails from Sicily, specialising in wood-fired pizzas but also dipping a toe into pasta and small plates too.
Pizza at Giuseppe’s Italian bistro in StalybridgeA spread of dishes at Pizza at Giuseppe’s Italian bistro in Stalybridge
Giuseppe’s pizza dough is meticulously made fresh with Italian 00 flour, left to ferment for at least 48 hours, before being stretched and topped and cooked in the wood-fired pizza oven until it’s all puffed-up and charred around the edges.
At lunch times, those delicious pizza doughs are folded in half to make Italian panozzi sandwiches, the charred dough encasing fillings like Sicilian fennel sausage and friarelli, and mortadella with stracciatella.
These are strong contenders for the best pizzas this side of Greater Manchester, with a soft and chewy crust that stands up against much bigger names in the pizza game.
Rum baba at Giuseppe’sThe team at Giuseppe’s in Stalybridge
Giuseppe’s pasta bowls include a hearty paccheri with Sicilian sausage AND guanciale, all salty and rich and creamy.
And once you’ve eaten your fill in this tiny little spot, where the windows go all steamed up in winter and you’re nudging up against neighbours chatting over pizzas, you can polish off with Italian desserts too.
There’s a very respectable slab of tiramisu on offer, plus a rum baba soaked in syrup and packed with fresh cream.
Giuseppe’s in Stalybridge may be small in capacity but it’s huge on spirit.