Kala Wela , meaning “gran-mum's house” ( Ca la Wela ) is my commemoration to the life of this wonderful woman, 'Visantica ‘La Rulla’ (la wela). A great deal of my cooking skills come from this amazing woman.
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Who is Kala Wela? Spaniard from Valencia, almost 4 years now on Isle of Skye, Kala Wela is ready to provide pizzas , awaiting for paperwork for microbrewery. Established
during early 2020’s the main idea is to promote social interaction around a table, sitting in the grass or at the beach. Combination of pizza and beer seems to keep people happy. Therefore, let’s gather, eat pizza, drink beer, talk to others, smile, laugh and share stories.
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The initial idea was to create a microbrewery producing small batches of beer. There is a lot of research and development going on at Kala Wela. Ideally, a new recipe will be created and adjusted shortly prior brewing it. Within the main classification of beer are ALEs and LAGERs. Those, subdivide in different million varieties according to grain bill, hops, yeast, water chemistry and fermentation profile. Therefore combinations are endless… also, managing of water chemistry adjustment according to style and/or taste to, even, push forward different flavours of the end result: BEER. Neapolitan pizza soon joined the beer party. Slow fermentation is the way to produce fragrant and aromatic pizzas. Kala Wela has different techniques of fermentation according to time available but, at least, a minimum of 48 hours fermentation are required r to get the desired flavours, elasticity and crunchiness.
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Kala Wela also makes sourdough spent grain beer bread. Long name yes, but flavour of this bread …
Kala Wela’s way to mix and match ingredients, either bread or beer is as follows:
Main ingredients for beer : malt, hops and yeast. Main ingredients for pizza: 00 flour and yeast. Main ingredients for bread: strong flour and sourdough starter. BEER a gift from the gods to the human race. Basically liquid bread with a different process of production. Beer brewing has been DOCUMENTED as far as 5.000 B.C.; It must be one of the oldest shared common human tradition past from generation to generation alongside bread making. PIZZA is made using pre-ferments, either POOLISH or B**A. A pinch of yeast form the bottom of the fermentation vessel ( after bottling process) is used to help activate the natural yeasts present by nature in the flour. A Slow cold fermentation helps to create a strong network of gluten and flavoursome aromas. Cooked between 460-480 degrees Celsius takes 60 to 90 seconds to be cooked. The result is a thin base pizza, light, puffy soft and crunchy crust. BREAD is made with white flour and wholemeal flour. 25% of the dough for bread consists of spent grain from the mash tun after a new beer is brewed. Sourdough starter is used to leaven the loaves with a little help from yeast from empty keg from previous beer. Instead of water for mixing , beer is used to produce a nicely balanced bread in crunchiness, aroma and texture.
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OPENING TIMES will depend on my main job in Healthcare. Mainly working Out Of Hours, weekends and nights included. Fermentation is time dependant. Too short, not good, too long, even worst…
Matching hospital days off with fermentation times and profiles can sometimes be challenging. At present time the aim is to set a pop up gazebo once or twice a month in different locations around Skye.
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Catering for small parties, celebrations, birthdays and other small gathering are also available previous arrangement with minimum of 2 weeks notice, ideally 4 weeks or more if you fancy to pre book well in advance.
