At tastings many ask us ‘how did you come up with making the jellies?’ Vancouver Island is where it started, regenerating after a day of sight seeing at a craft brewery – out came the pale ale jelly with the cheese board! Delicious – such a unique taste and so velvety; it was tempting to lick the dish. Back home, we experimented using New Zealand craft beer until we got the consistency, colour and taste right. Once we’d perfected the beer jellies, we moved onto the heavy stuff – spirits, and discovered that they needed a completely different process. The result is just as good and they appeal to a different market. All are superb on a cheese platter, with meats or for that unique taste in dishes. Scrape out your jar and use it in gravies, casseroles, baking and deserts. They’re a unique gift for that foodie who loves something different.
We are long time friends and a great business team. Setting up Beer Belly Jellies has been a gritty challenge, achievable with lots of support from the family and friends. We hope us ‘giving it a go’ will encourage other women who’s always dreamed of setting up their own small business to take the risk. Our jellies are as natural as we can make them, with the least sugar we can use to give them a long shelf life. No preservatives or gelatine. Perfect for vegetarians, and our Portly is gluten free. “Food should make you smile with delight when you taste it – our jellies do that!”
https://www.beerbellyjellies.co.nz
