Yeastie Boys

Fundamentals #42: Yeastie Boys White Palace Brut IPL

Craft beer, for me at least, is about a few key points. Creating something exceptional, something delicious is among the most important. Innovating, whether that means pioneering a genuinely new idea or creating something special from the history books – or perhaps a hybrid of the two – is another.

For a brewer like Kim Sturdavant of California’s Social Kitchen & Brewery, his creation of the Brut IPA in 2018 should have been one of those culture defining moments. By using the enzyme amyloglucosidase to chew through complex sugars yeast weren’t interested in, he created an ultra-dry, spritzy take on the American style IPA.

It got popular, fast. And within a few months his idea was being copied by brewers as far away as Japan, New Zealand and here in the UK.

But hardly any of the brewers attempting to innovate had actually tried Sturdavant’s effort. They were simply copying his idea based on word of mouth, which these days amounts to reading about it on the internet. Where’s the innovation in that? This is not what craft beer is about, surely.

The result was a trend that spawned a thousand dreary clones. I tried to like them, I really did. But I came across far too many uninspiring, or downright insipid interpretations of the style.

The biggest kicker, however, was that Sturdavant’s idea was far from original. In fact, he was pipped to the post six years previously by none other than Roger Ryman, brewmaster at Cornwall’s St. Austell Brewery.

As it happens, Ryman was producing a dry hopped, US-inspired IPA using amyloglucosidase since 2012 in a beer called Big Job. It’s a shame that St. Austell’s gravitas was not enough to propel the trend forward back then, so we could perhaps be done with it sooner. However, Yeastie Boys might have convinced me that there’s life in the Brut trend after all.

White Palace is an IPL as opposed to an IPA, as it’s a lager, not an ale. A smattering of German Huell Melon hops in its recipe are joined by passionfruit purée and the must (a wine-making term for the juice, seeds, skins and stems from grapes) of Pinot Gris grapes. Where most Brut IPAs fall down for me is their distinct lack of flavour. I understand the style is meant to finish dry and bright but please, give me something to enjoy before I get there. And it’s here, deep in the flavour zone, where White Palace succeeds.

First there are some gloriously juicy aromatics from the Pinot Gris, which is immediately followed up by the sharp, tropical acidity of the passionfruit. It’s brief but highly enjoyable hit of flavour that works perfectly in this style – one I feel as though I could return to frequently.

If more Brut-style beers are able to replicate this kind of deliciousness, perhaps it’ll be successful after all.

Matthew Curtis is a freelance writer, photographer and author of our award-winning Fundamentals column. He's written for numerous publications including BEER, Ferment, Good Beer Hunting and Original Gravity. Follow him on Twitter and Instagram @totalcurtis. This beer features in our February All Killer No Filler subscription box. Get on board here.

#HBBAdvent Beer 5: Yeastie Boys Hot Space Extra Pale Ale (UK)

Yeastie Boys says: A medley of tropical and autumnal stonefruit, in both flavour and aroma, bursts from the very pale and delicate malt base of Hot Space. It all comes together to create an Extra Pale Ale that’s even more sessionable than Session IPA. 

We say: It’s nice to see Yeastie Boys’ UK specials back on our shelves. This beer only just scraped into the advent box due to a cock up with couriers - in fact, Yeastie founder Stu even had to bundle his home stash into a cab to get it over in time for our first night of advent packing, but it was well worth the effort. Checking in at just 3.2%, this is a triumph by YB’s new head brewer JK (with whom we brewed our famous Murk du Soleil DIPA last year during his tenure at Marble). It’s light but oh so tasty, and at such a low ABV you can have no qualms about cramming it down your throat on a school night.

HB&B Sub Club - our July and August boxes revealed

Our All Killer No Filler HB&B Sub Club boxes just keep getting better. Check out the most recent boxes below and then get yourself over to the shop to join the club...

July

 

August

The Beer Lover’s Table: Heirloom Tomato Galettes with Yeastie Boys Gunnamatta Earl Grey IPA

Where I’m from, July means pie season: apple pies, peach pies, and cherry pies, made with freshly picked fruit and crowned with a lattice of crust.

But while I love a traditional summertime pie as much as any other red-blooded American, lately I’ve fallen hard for the pie’s rustic, French cousin.

Meet the galette. If you’ve never made one, know that a galette isn’t just delicious, or photogenic in its own homely way - it’s also fantastically easy to make. Where American pie recipes are full of anxiety about mastering the perfectly flaky crust, galettes give a relaxed, Gallic shrug. After you’ve made your dough (in the food processor: even easier), it’s rolled out in whatever oblong shape comes out. Fillings are dolloped in the centre, and its shaggy-edged dough is folded unevenly over them, so it only covers half of what’s inside.

The result is as low-key as July baking gets. Though you can fill your galette with whichever ingredients are at hand - both sweet and savoury - I’ve opted here for beautifully dappled heirloom tomatoes, which are just coming into season. Paired with basil, whipped goat cheese and a nutty, pistachio-based crust (a favourite recipe of mine, which I’ve borrowed from Bon Appétit), the result is sublimely summery.

With a handful of dried lavender and a drizzle of honey to finish things off, these galettes are also a nod to Gunnamatta, Yeastie Boys Earl Grey IPA. Dry and unbelievably drinkable, yet perfumed with floral notes, it’s one of my very favourites (despite a punishing moment of overindulgence at a karaoke night last year—but let’s not get into that now). With a galette on the side, it’s just the can you should be cracking open at your next picnic.

Heirloom Tomato, Basil, and Whipped Goat Cheese Galettes
Makes 4 individual galettes

For the dough:
Adapted from Bon Appétit
65g raw pistachios
330g all-purpose flour
1 tsp caster sugar
1 tsp coarse sea salt
225g cold unsalted butter, cubed
110ml ice water
Additional flour, for rolling

Add the pistachios to your food processor. Pulse until they’re semi-finely ground, and no large pieces remain (you’ll likely need to pause and scrape down the bowl once or twice).

When they’re uniformly ground, add the flour, sugar, and sea salt, and blend until the mixture is evenly combined. Add the cubed butter and pulse until the mix resembles coarse meal. Then, with the motor running at a low speed, pour in the ice water in a steady stream until the dough just comes together.

Remove the dough from the food processor - it will be relatively sticky, so flouring your hands and work surface is advised - and divide into two even pieces. Pat each piece into a flattened circle, wrap with cling-film, and chill for at least 30 minutes.

For the whipped goat cheese:
250g soft (rindless) goat cheese, room temperature
75ml double cream, room temperature
1/2 tsp coarse sea salt
1/4 tsp freshly ground black pepper

Add all ingredients to a food processor. Blend, pausing to scrape down the sides of the processor with a spatula, until the mixture is completely smooth. Set aside.

For the galettes:
1 ½ tbs olive oil
1 large onion, thinly sliced
Galette dough
Whipped goat cheese
4 medium-sized heirloom tomatoes, thinly sliced
1 egg, beaten
1 handful cherry tomatoes, halved
1 bunch basil leaves, torn
1 tsp dried lavender
Chile-infused honey, to taste (can substitute regular honey)
Extra virgin olive oil, to taste
Flaky sea salt, to taste

In a frying pan, heat the olive oil over medium-high heat until hot. Add the onion and cook, stirring frequently, for approximately 10 minutes, or until it’s fully softened and beginning to darken and caramelise. Remove from the heat and set aside.

Preheat the oven to 200 degrees C. Line two large baking sheets with parchment paper, and set aside.

Ensure your work surface and rolling pin are well floured. Remove one of the two rounds of dough from the fridge and unwrap. Divide it into two equal pieces. Roll one out using the rolling pin until it’s approximately 1/8-inch thick, or approximately 9-10 inches wide. Transfer the dough to one of the baking sheets, placing it as close to one end as possible (you will need to fit two galettes on each baking sheet). Repeat with the second piece of dough on the second baking sheet.

In the middle of each piece of dough, dollop ¼ of the whipped goat cheese mixture, spreading with the back of a spoon until evenly distributed, and leaving approximately one inch of dough around the edge. On top of the goat cheese mix, add roughly one-quarter of the onions and one-quarter of the heirloom tomato slices. Sprinkle with flaky sea salt and fold the edges of the dough over the tomato mixture (the edges will overlap each other; don’t stress too much about the appearance). Using a baking brush, coat the edges of the crust with the beaten egg mixture.

Repeat this process with the second round of dough; you will have four galettes in total. Do be certain to construct the galettes on the baking sheets themselves; if you try to add the toppings while they’re on the counter, they will be fragile and very difficult to transfer.

Bake the galettes for between 30-40 minutes, pausing to rotate the baking sheets halfway through, or until the crust is golden-browned, the tomatoes are roasted, and the mixture is bubbling beautifully. Leave them for a few minutes, as they’ll be mouth-scaldingly molten straight out of the oven.

When ready to serve, top each galette with some halved cherry tomatoes, torn basil leaves, ¼ tsp of lavender, a drizzle of honey, a drizzle of olive oil, and more flaky sea salt to taste.

Claire M. Bullen is a professional food and travel writer, a beerhound and all-around lover of tasty things. When she's not cracking open a cold one, she's probably cooking up roasted lamb with hummus. Or chicken laksa. Or pumpkin bread. You can follow her at @clairembullen. Pick up Yeastie Boys Gunnamatta or at our online shop

#HBBAdvent Beer 20: Yeastie Boys White Noise White Ale (New Zealand)

Yeastie Boys says: A quaffable, cloudy white ale that is perfect for those afternoon sessions after a hard day's work or play. Pours a cloudy pale straw colour with a dense mousse-like white head. A perfumy coconut and vanilla note on the nose, with a little citrus and spice, and bready grains from the wheat. The mouthfeel is full for such a pale beer, but still very light and elegant. The beer finishes with a cleansing acidity, a faint spicy note and only the mildest touch of citrus from the virtually non-existent hops.

We say: For today's advent choice, we ummed and ahhed about including Rex Attitude, the peated ale that has seen more hate mail sent to the brewery than any other. However, we decided to play it safe and opt for this very drinkable white beer. Imagine you're smashing this on a hot Antipodean summer day. - Jen

Each night, we'll reveal the day's hand-picked beer from our Big Beery Advent Calendar. Feel free to comment below or have your say on Twitter or Instagram (#HBBAdvent). Yeastie Boys White Noise is available in store or via our online shop.

Getting Away With It with Matthew Curtis

Quick and dirty blog post to share some of the images from another terrific night at ours with the mighty Matt Curtis of Total Ales/Good Beer Hunting fame. Six terrific beers accompanied by six fantastic tracks from the wonderful world of 80s electronica. Such a good time - look out for the next one coming soon...

1 Fruh Kolsch with Electronic - Getting Away With It
2 Yeastie Boys Digital IPA with Misex - Computer Games
3 De Molen Hel et Verdoemenis Imperial Stout with Spandau Ballet - To Cut A Long Story Short
4 Mad Hatter Tzatziki Sour with OMD - Messages
5 Kernel Biere De Saison with Yazoo - Don't Go
6. Wild Beer/Beavertown Blubus Maximus with New Order - Blue Monday (12" Version)

New Zealand beers - we've got 'em...

So many of you have tweeted or emailed us asking for a list of the NZ beers that came in this week. Now that the hangovers from the NZ Beer Collective 1st anniversary party have cleared (or we're still drunk - the jury is out), we can finally type out the list. ;)

8 Wired Brewing:

  • Sour Side of The Moon - barrel-aged sour dark ale
  • Wild Feijoa Sour - ale brewed with feijoas and aged in wine barrels
  • Batch 2.18 - Oak-aged imperial stout fermented in open vats with dates, jaggery and vanilla beans
  • Tropidelic - hop-packed NZPA now on flagon fill
  • Super Dank IPA - the clue's in the name. Coming soon on flagon-fill.

Yeastie Boys:

  • I AM - totally awesome extra pale ale
  • PKB Remix Dark Matta - Pot Kettle Black with added Earl Grey 
  • Rex Attitude - peat-smoked strong golden ale
  • xeRRex - imperial Rex Attitude
  • Her Majesty 2014 - DIPA
  • His Majesty 2014 - triple stout porter
  • Her Majesty 2015 - blood red ale
  • His Majesty 2015 - red oat ale

Tuatara:

  • Black Mojo Espresso - limited edition unfiltered espresso coffee stout with Mojo Coffee
  • Black Chocolate Stout - limited edition unfiltered chocolate stout with the Wellington Chocolate Factory

Renaissance:

  • Collision Course IPA - India Pale Lager jam-packed with Citra, Mosaic & Nelson Sauvin
  • Craftsman Oatmeal Chocolate Stout - creamy as, and coming soon on flagon-fill...

Golden Pints 2015

The annual Golden Pints awards are the UK beer blogging community's version of the Oscars and are gaining steam every year. We've been lucky enough to win eight Golden Pints awards so far this year (thanks Beer O'Clock Show, Brew GeekeryAndy Parker, Beer Is The Answer, Jonny Garrett, Kat Sewell, Beer Revere and Yeastie Boys UK), so thought we should do our own in return.

We don't get out much (which is why, for example, we haven't named a favourite pub below) so a lot of our opinions have, by necessity, come from our daily life running a beer shop. And for us, great beer is about the whole experience of drinking it - where, when, who with, what's going on around us - not just the technical expertise used to brew it. That's why we've adjusted the category names slightly, replacing 'Best' with 'Favourite' - they reflect our own personal and highly subjective journey through an awesome year of beer.

Likewise, we've steered clear of naming a Best Blogger or Tweeter - so many of the UK's greatest bloggers and tweeters are customers, and in some cases, they even write for us, so we wouldn't want to play favourites... You all know who you are. xx
 

Favourite UK Cask Beer

Jen: Moor B Moor Porter at the Crown & Anchor in Brixton. Enjoyed alongside a well-matched dessert and in the company of the two Justins from Moor - the pleasure, the privilege was ours.

Glenn: Arbor Beech Blonde at the Old Nun's Head during one of our more riotous Hop Burns & Boogie excursions. We love pretty much everything these Bristol superstars do.

Favourite UK Keg Beer

Jen: Magic Rock/Stillwater Pina Collision Pineapple Sour Saison. This juicy delight was the beery soundtrack to our summer, enjoyed with many a BBQ. Miraculously we even had enough left over to sell to customers.
Honourable mention: Cloudwater's magnificent DIPA.

Glenn: Wild Beer Tom Yum Gose. Andrew from Wild Beer was kind enough to meet with us before we opened the shop, taking us through the brewery with a full range tasting afterwards. We love the way they blur the boundaries and this crazy concoction was one of the favourites of our summer.

Favourite UK Bottled Beer

Jen: Mad Hatter Tzatziki Sour. Yoghurt, mint and cucumber just shouldn't work in a beer. But they do, and it's amazing. And I hate cucumber!
Honourable mention: Siren's Bones Of A Sailor Part III.

Glenn: My bottled beer of the year is an English bitter - a possibly unexpected result. Moor Ready Made 2, brewed with Birrifico Dada, is rich, caramel, malty, hoppy perfection. A beautifully balanced beer.
Honourable mention: Wild Beer Squashed Grape.

Favourite UK Canned Beer

Jen: Moor Return of the Empire English IPA. When we heard Moor were launching in cans, we knew Justin 1's fastidiousness would ensure they launched with the best cans the UK had ever seen. This IPA is a showcase for the new UK Jester hop and it's glorious. Moor's Hoppiness IPA usually gets all the love (and deservedly so), but my heart belongs to the Empire.

Glenn: Could have been any of the Vocation range so went for the one in the middle, Pride & Joy APA. Yet to have a bad beer from these guys - every can we've had in has been exceptional. Have my eye on a 750ml bottle of Naughty & Nice chocolate stout for Christmas Day too.

Favourite Overseas Draught

Jen: Yeastie Boys PKB Remix Dark Matta - one of the only two kegs in the UK, launched at the Beer O'Clock Show's live podcast in November. (Disclaimer: we invested in the Yeasties' crowdfunding campaign earlier this year, but this isn't the only reason this beer won. Though we do want a good return on our investment, right?) 
Honourable mention: Renaissance Fresh Hop Black The RIPA. We put this on at our NZ Fresh Hopped celebration event and people haven't stopped talking about it since. Tastes great in the bottle too.

Glenn: Unpasteurised Pilsner Urquell Tankovna at Duck & Rice in Soho. Almost as fresh as drinking it at the brewery door. The perfect accompaniment for a plate so loaded with sichuan peppers and chilli that it made the back of my head sweat. 
Honourable mention: Tuatara Sauvinova. Lush.

Favourite Overseas Bottled Beer

Jen: Alvinne/Stillwater Wild West, enjoyed at Nuetnigenough during our 36-hour beerathon in Brussels back in February. The staff at this restaurant really know their shit, and recommended us the most incredible beers to go with our food. Go there! 
Honourable mention: Tuatara Conehead, an "air-hopped" IPA (i.e. made with fresh hops that they flew over from Nelson to Wellington) from New Zealand. Dank and resinous, this blows the mind of everyone I push it on. Makes me feel a bit like Timothy Leary.

Glenn: Bruery Rueuze. Everything I look for in a gueuze - funky, fruity, tart, thirst-quenching... Exquisite. Next time I won't drink it at 3am.
Honourable mention: New Belgium Lips of Faith Le Terroir 2015. Cheers Matt Curtis.

Favourite Overseas Canned Beer

Jen: Westbrook Gose. Salty sour goodness has never tasted so good. Could drink this by the bucketload and would, given half a chance.

Glenn: Founders Centennial IPA. For all the reasons Matt Curtis details here.

Favourite Collaboration Brew

Jen: Hawkshead/Crooked Stave Key Lime Tau was the hands-down stand-out at this year's Rainbow Day. I ran across town to beat the crowds at Beavertown and had to cram as much sampling as possible into two hours before heading back to work, which sadly meant a lot of pouring away of great beers. Drinking this - a kettle-soured, lactose-infused golden ale brewed with fresh lime zest and lemongrass - in the blazing sunshine with good people was pretty much beer heaven.

Glenn: Moor/Birrificio Dada Ready Made 2, as detailed above.

Favourite Overall Beer

Jen: Mad Hatter Tzatziki Sour.

Glenn: Wild Beer Tom Yum Gose.

Favourite Branding

Jen: Brick Brewery. When you stand behind a counter and look at 300+ beers all day long, you quickly work out what works and doesn't work on a beer bottle. I love Brick's branding because of its beautiful simplicity. Its clean design is reminiscent of Penguin Books' classic design.
Honourable mention: Wiper & True and Beavertown's clever 'starry night' initiative for limited edition can runs.

Glenn: Naming no names, but a lot of cans from mobile canning units look terrible. Vocation's labels instantly attract attention and make you forget they're just stickers on a plain metal can. On closer inspection, the intricate designs, different on every can, tell their own stories. 

Favourite UK Brewery

Jen: Moor, but Vocation and Arbor are close contenders indeed. And you should never overlook the Kernel - every time a coconut. It's impossible for them to make a bad beer.

Glenn: Wild Beer, for all the reasons given above and more. They've always blown my mind.

Favourite Overseas Brewery

Jen: 8 Wired Brewing. Saison Sauvin and Tall Poppy were two of my standout beers of the year, and there's nothing like Superconductor when you need a wake-up call. (On a side note, it's weird how New Zealand-centric many of my choices have been for this exercise given how much I couldn't wait to leave the place. But there's no denying the colonies are making great beers. And we're looking forward to trying all of them in January.)

Glenn: New Belgium. I've never been there but read Matt Curtis's blog and tell me it's not one of the most fascinating beer destinations on the planet. We were lucky enough to enjoy a muled bottle of Lips of Faith Le Terroir 2015 that Matt muled back from Colorado at our No More Heroes event in November... no words.

Big Beery Advent Calendar - Beer 1: Yeastie Boys Gunnamatta IPA, 6.5% (New Zealand)

Each night at 8pm, we'll post a blog about the day's hand-picked beer in our Big Beery Advent Calendar - why we love the brewery, why we've chosen the beer, why we think you'll love it too. Feel free to comment below or have your say on Twitter.

Yeastie Boys says: "A modern cult classic inspired by the Pale Ales that travelled from England to the East Indies and, perhaps more importantly, all that precious tea that returned on those same ships. This beer utilises judicious amounts of Earl Grey Blue Flower tea to generate an intoxicating floral and citrus aroma with the quenching dry finish of an ice tea. A truly unique new world India Pale Ale with a decidedly old world twist."

We say: Yeastie Boys and HB&B go all the way back to 2011, when Jen first tweeted that the Yeasties’ new Rex Attitude peated ale was like “tonguing your granddad”. (Disclaimer: We love this brewery so much we bought shares in the company.) Gunnamatta is an HB&B icon, consistently sitting at #11 in our best-selling beers list, something that irritates their head brewer no end. Now being brewed right here in the UK, this delicately perfumed IPA with a big Kiwi hop punch will sort your Tuesday (or any day) out right.

New stuff in store, 15 October

The best new beers! The best new hot sauces! The best old records! Who loves ya, baby? Here's what's new on the shelves this week...

Beers:

  • New breweries alert! We welcome Surbiton's Big Smoke Brew Co to our London shelves. These guys are making some cracking beers, of which we've got three: Medicine Man IPAElectric Eye Pale Ale and Dark Wave Porter.
  • We've also got double can action from Leeds brewery Northern Monk, another new entrant to the HB&B shelves. We've got their terrific New World IPA as well as It's A Trap, a collab Belgian IPA with our friends at Yeastie Boys.
  • Plus after winning all the plaudits on flagon-fill, we've got Mad Hatter Brewing's Toxteth IPA in bottles, as well as Fear Of Eating Words, a hoppy bretted Trappist-style ale.  Get in!
  • From Pressure Drop, we've got the gloriously named and designed Alligator Tugboat IPA, as well as the welcome return of (the equally well-named) Strictly Roots, a beautiful earthy porter made with foraged dandelion and burdock.
  • Buxton Yellow Belly makes its somewhat sinister debut. This beer was one of the hits of last year's Rainbow Project - a peanut butter biscuit imperial stout made with Swedish superstars Omnipollo. (FYI the provocative packaging is the breweries' protest against racists, the most yellow-bellied of them all.)
  • You can't drink enough Arbor Ales it seems, so we've got another one to add to the line-up - Half Day IPA, a super-tasty American Pale Ale from our Bristol buddies.
  • Our first-ever French beers hit the European section - Brasserie du Quercorb is run by former Dulwich residents Jayne and Paul, and they're making some terrific brews. PS - we're the only place you'll find these in London, so drink these and feel special...
  • And as always, phenomenal new beers coming up on flagon-fill...

Sauces:

  • We had a great day on Saturday with Harry from GingerBeard's Craft Preserves and Justin from Moor Beer in the house, launching their new collab sauce, Ghost Pepper Fusion 2015. All of Harry's sauces incorporate beers from Bristol breweries - i.e. practically made for HB&B - so we took the liberty of relieving him of all his stock before he went back home. Choose from Ultimate Stout BBQ Sauce (made with Bristol Beer Factory's Ultimate Stout), Moor Amoor Chipotle Ketchup (made with Moor's Amoor Porter) or the insanely good Beer Bacon & Chilli Jam (made with Arbor's Smokescreen Porter).
  • We've also got two more local sauces lining up on the chilli wall - Vicky's Kitchen Caribbean Pepper Sauce, straight outta West Norwood, and Dalston Chillies' delicious fruity new Bajan Sauce.

Records:

  • Cheers to customer Ian, who brought in a gold mine haul of eclecticness including Roxy Music, Motorhead, Aphex Twin, Black Sabbath, Bikini Kill and an original pressing of Pulp's Different Class with all six inserts... Get in to trawl the bins before Saturday when we're hauling them down to the New Cross Oxjam festival for the day. (Catch us at the Job Centre in Deptford and pick up some sauce and records while you catch loads of awesome bands.) 

Dads = sorted

In case you missed our Fathers' Day guide a couple of newsletters' ago, here it is again in all its glory. (And feel free to buy Mum a few brews too.)

HB&B gift boxes Our popular 3- and 6-bottle gift boxes are pretty much tailor-made for dads (and anyone else). You can either choose your own selection of beers or take the easy route and opt for one we prepared earlier. Our Gipsy Hill and Brick Brewery 3-packs are always best-sellers, or keep it local with a South-East London 6-pack. Or why not give Dad the double whammy - swap out one of the beers for one of our 100+ hot sauces and turn a Hop Box into a Hot Box? 

Make Your Own Beer Cookies The ultimate DIY kit for dads who love baking - and it's even better for dads who hate it. This awesome kit comes with everything you need to make tasty biscuits that are actually MADE OF BEER. Simply pour the enclosed bottle of Five Points' glorious Railway Porter over the cookie mix and stick it in the oven. Yes, it is that simple. We're hoping these kits will arrive before this weekend, but will happily take reservations if they don't make it in time. You know you need this in your life.

I like big beers and I cannot lie That's right - big beautiful bottles of beer. Celebrate his glory with His Majesty, a Belgian-style strong golden ale from Yeastie Boys. Get fruity with Founders' Blushing Monk, packed with an insanely huge amount of raspberries. If he's on the sour side, suck up a Rueuze from The Bruery, an exquisite sour blonde ale from the US of A. Lastly, the world's greatest gift for a beer-lovin', chilli-lovin' chap - our Rogue Sriracha bundle: a 750ml bottle of Rogue's Hot Sriracha Stout and the original Huy Fong Sriracha Hot Sauce for just £16.50 (a saving of £2 on what you'd pay if you bought them separately).

Finally - don't forget about beautiful beer glassware and our own HB&B vouchers. See you down t'shop soon...

New stuff in store: 28 May

As the UK's (the world's?) only craft beer and hot sauce shop, we've been looking forward to the British release of Rogue's Sriracha Hot Stout for ages. Brewed with Huy Fong, the best sriracha sauce on the planet (aka Rooster Sauce), it's pretty epic - and it's in store now. Buy it on its on or bundle it with Huy Fong's iconic sauce for super sriracha value at a very special price.

Other beery goodness this week includes a massive shipment of New Zealand beers with newbies from 8 Wired and Renaissance Brewing, as well as restocks of all your favourites from Yeastie Boys, Tuatara and Three Boys in bottle and on flagon-fill too.

We also finally welcome Left Hand Brewing to our shelves - their Milk Stout Nitro has to be tasted to be believed.

Brewdog's 'terminally hoppy' Born To Die IPA is in - but won't last long. Plus we've also got shedloads of Beavertown cans in, including but not limited to the brand new Power of the Voodoo Triple IPA and re-ups on Bloody Ell and Neck Oil.

In hot sauce news, to celebrate our six-month anniversary, we've launched our very own hopped hot sauce. HBB1 Hopped & Burning Hot Sauce has been created with UK hot sauce queen Miranda Pellew of Chilli Pepper Pete in Brighton, and is based on the Middle Eastern sauce zhoug. Rich and tangy, it brings together coriander, parsley, cumin and lemon juice with jalapeno and Thai chillies, plus an infusion of Summit hops from Peckham’s own Brick Brewery. It's amazing with Middle Eastern cuisine, mind-blowing with all things BBQ and goes pretty well with a beer too. On sale from Friday!

And join us on Saturday afternoon when we officially launch Whitey's Bad Boy Jerk Sauce in store. Whitey himself will be in session too, with tastings for all, though without his jerk drum this time (keep your ears peeled for a proper jerk session going down in the forecourt before the summer is out).

The Kiwis are coming

HBB_STORE 108.jpg

When we first started planning the beast that would become Hop Burns & Black (in March 2013, would you believe it - good things take time), we knew that we wanted to be specialists in New Zealand craft beer. Our firm belief is that the Kiwi craft beer scene is one of the most exciting on the planet - and that's not just because we were born there....

When we opened at the end of November, our single biggest order was for a mega-shipment of New Zealand beers from the mighty Yeastie Boys, Tuatara and Renaissance. You thirsty folk pretty much drank us dry on most of our lines by the end of January, so it was a relief to hear there was more on the way.

In great news for British beer fans, Yeastie Boys, Tuatara and Renaissance have joined together, with Three Boys and 8 Wired, to form the New Zealand Craft Beer Collective with the goal to bring the best of NZ beer to the UK. A new distribution network means we'll be seeing more NZ beers in more places more often. This is ALL GOOD.

In the meantime, we've nabbed an unholy amount of the Collective's first shipment and you can find it on our shelves, in our fridges and on #flagonfill. We aren't exaggerating when we say that some of these beers will rank among the best you've ever tasted. 

We're holding a tap takeover celebration from 5pm on Thursday 19th Feb, with four great NZ beers on #flagonfill and loads of free tasters, and our shelves and fridges are bursting with Kiwi booze,  

But while we've nabbed as much as we possibly can, we still have very small amounts of some lines, so you really don't want to snooze on this. Come on down and check out what might just be the UK's largest retail range of NZ craft beer - 30+ different beers and counting. And every single one of them rocks.