IPAs might boast some of the fullest flavours and finest aromas – but traditionally these drinks always come with extra carbs and calories we simply don’t want.
A Manchester brand is on a mission to change that.
DrinkWell has unveiled a batch of brand new low calorie IPAs – promising “everything you want in a classic IPA without the calorific drawbacks”.
For IPA lovers, these bottles could potentially prove to be an absolute game-changer.
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In the past, we might have had to cut out beer altogether to stay in decent physical shape. But now – for the first time – beer-lovers can pop the cap, sip a top-tasting IPA, and not worry about the calorie content.
It’s true that good beer is as intrinsic to British culture as cups of tea, a Full English fry-up, or Harry Potter – and the reopening date for pubs was the first thing many of us looked for when Boris unfurled his roadmap to exiting lockdown in February.
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But despite our reputation as ‘boozy Brits’, there’s evidence that suggests we’re beginning to take stock of what goes into our diet – and how we can improve it.
According to research published by market research group Mintel in November 2018, 78% of consumers aged 18 – 35 years old are conscious of the calories in drink and are always on the lookout for lighter alternatives.
These health-conscious habits are becoming increasingly popular among younger demographics, along with a desire to consume meat-free alternatives (UK veganism hit an all-time high in 2020).
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But despite this shift in modern tastes, local entrepreneur Tom Bell realised the thirst for great beer has remained intact.
As a result, his company DrinkWell is incorporating young people’s modern preferences into brewing recipes – whipping up vegan, gluten-free, low calorie IPAs that still pack a punch.
The new DrinkWell IPA range is 4.1% ABV with 99 calories per bottle (over 30% lower than other IPAs) and 3g carbs, also vegan-friendly and gluten-free.
Founder Tom stated: “Maintaining the alcohol and the classic IPA flavour profile was imperative to being successful in a rapidly changing market which is ever adapting to modern ‘healthier’ consumers.”
More info on new DrinkWell IPA range and low calorie alcohol collection is available online. Head over to DrinkWell to learn more.
Enter code ‘THEMANC10’ for 10% off all products.
Food & Drink
‘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.