The Lager

Distinctively Dutch with a pleasant hop aroma

Although the Dutch have been brewing since the 9th century, it was not until the 19th  century that brewers began to adopt and develop new brewing sciences and practices that had been booming in other brewing centres of Europe.

Opening up many trade routes around the globe allowed the Dutch to find markets for their beer and, before long, The Netherlands were to become the world’s greatest exporters of beer. A significant factor in the successful export of beer was research into the preservative qualities of hops, an important ingredient in beer.

Fully imported from Holland, Hooten Dutch Lager is brewed in the traditional way creating a beer that is crisp and refreshing in the northern European lager style. Careful selection of hops and barley ensures Hooten will become a firm favourite of lovers of Dutch brew.

And make no mistake, Hooten is fantastic value for the quality! Hooten comes in a 330ml bottle and a 650ml long neck, which makes it versatile for any thirst! No need to go to Holland, just go to your nearest retail outlet.



Brewed in the traditional way creating a beer that is crisp and refreshing in the northern European lager style.



The Brewery

Bavaria Brewers have over 300 years of experience… & passion!

Bavaria is the second largest brewery in the Netherlands. Founded before 1680, it has been owned by the Swinkels family since 1773. The company, which produces seven hundred million litres of beer annually, is based in Lieshout, North Brabant.

At Bavaria, sustainability is extremely important. Since 1978, we have had our own water purification system and we have been producing our own energy for years, with which we would be able to provide at least 18,000 homes with energy.

Pure mineral water from our own source

Beer is mostly water, so that water needs to be top quality H2O. That’s why we’re proud to be the only ones in Holland to use naturally pure water from our own source.

Only the finest hops

Purchased from a handpicked selection of farmers, blesses us with a delicious, refreshing beer.

Malt from our own malt house

To be able to guarantee you the finest quality, Bavaria is one of the few breweries to malt their own barley.

Visit for more interesting brewery facts.

The Experience

Hooten Dutch Lager… grab some, grab your mates. You’ll have a HOOT!

Hooten Steak Pie

This great steak pie is full of large tender cubes of beef and vegetables in a thick ale gravy.

The filling is pre-cooked so the baking is about getting a perfect pie crust.

Ingredients Serves: 6

  • 600g casserole steak, cubed
  • 2 cups (500ml) Hooten Beer
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried thyme
  • 1 cup (250ml) beef stock
  • 1 tablespoon vegetable oil
  • 2 large onions, diced
  • 2 large leeks, diced
  • 2 large carrots, diced
  • 3 garlic cloves, crushed
  • Bouquet garni
  • 2 teaspoons English mustard


  • 450g puff pastry
  • 1 egg, whisked

Preparation: 30min Cook: 1hour 35min Ready in: 2hours 5min

1. Marinate the steak in the beer overnight. Drain, saving the beer then coat the meat with the flour, salt and pepper. (Don’t use more flour or the gravy will get too gluey).

2. Heat the oil in a saucepan and brown the meat a few pieces a time then remove the cooked pieces to a bowl when they are done.

3. Put the onion, garlic, leeks, carrots and mustard in the same saucepan then cook until the onion and carrots are soft.

4. If it looks dry add a bit of water. When the mixture is cooked tip it into the bowl with the meat.

5. Return the empty saucepan to the heat and turn up then pour in half the beer. Let it bubble scraping all the bits stuck to the bottom of the saucepan.

6. Pour the meat into the saucepan then add the stock, bouquet garni and all the remaining beer and simmer for 45 minutes.

7. Preheat the oven to 190 degrees C.

8. Lay the puff pastry into a prepared pie dish.

9. Pour the filling into the pie shell then add the pastry top and press down round the rim.

10. Trim the edges and decorate with pastry trimmings then brush with egg and bake for 40 minutes until golden brown.