In 1987, I, like most of the pop-loving world, played Rick Astley’s mega hits to death on my trusty Walkman. I like to think I’d bought the album but to be honest, it’s more likely I’d dubbed them off the radio because that’s just what we did back then. (Sorry to cost you those royalties, Rick.)
Anyway, they always say never to meet your heroes, but I’m 30 years older now and when the invitation came through - “Do you want to interview Rick Astley about beer?” - I figured I could handle it. After I’d stopped jumping around the room and screaming, I dug out my old 7” of Never Going To Give You Up, found a marker pen and headed off to behave like a grown-up at the Draft House Hammersmith where he was launching his new beer with Mikkeller, Astley’s Northern Hop.
Over a pint of said beer, I managed to grab a few minutes with him before his people rushed him off to soundcheck for his gig that night at the Royal Albert Hall, where Astley’s Northern Hop would be available for the first time for fans to buy.
How did this all come about? The story goes that there was a rumour going around that you lived in Copenhagen which made childhood fan Mikkel [Mikkeller founder Mikkel Borg Bjergsø] want to brew a beer with you...
"The truth of it, I’m not exactly sure, but Mikkel said he was a real fan of mine when he was young so he thought it would be a fun thing to do. I think I agreed because Mikkeller is Danish - if, say, a Belgian or German brewery had approached me, I might not have been so keen. But even though I don’t live there, I almost consider myself a percentage Danish these days. My wife’s Danish, I speak a little Danish, my daughter lives there, whenever anything comes up, I’m pro-Denmark.
So we got chatting and I was really honest with Mikkel. I said, 'Look, I know nothing about this, I’m not even heavily into craft beer', but he took that on board and that’s what’s made it such a fun thing. They didn’t expect me to jump around and say, 'We should do this or use these hops.' I said, 'Let’s just make something I like.'
I tried a whole lot of beers in the process. Some of the beers Mikkeller sent over I couldn’t actually drink! I think I’d be able to drink some of them now, knowing and understanding a lot more about the craft beer world, but if you’re used to going down the pub and having a pint of bitter, and then you’re presented with this red thing… "
On that note, did you ever think about doing a rick-roll with this beer - calling it a lager on the bottle and have it turn out to be some crazy Flemish red that tastes a bit like vinegar to the unwary palate?
"No! Some of the beers they sent the first time were so out there, I thought, 'I’m not sure I’m going to be able to do this. I just really want to be able to enjoy this beer at home and with my mates and family.' So they sent another batch and these ones were all very drinkable, so I narrowed them down to about half a dozen. I couldn’t tell you why I liked them or even describe them, but luckily Mikkel managed to work it out and we went from there."
Were you ever tempted to call it Never Going to Give You Hops?
"Ha! The name was the hardest thing. I didn’t even know if I should put my name on it, to be honest. In the end, I’m kind of a professional Northerner to some degree - even though I’ve lived down here for 30 years, my accent hasn’t ever changed. So the name - Northern Hop - made sense to me. I wanted it to be something that if someone was to drink it in any part of the country, it didn’t feel elitist. I wanted them to say, 'Oh yeah, it’s a beer. It’s real beer, it’s a great beer.'"
Have you got a taste for this brewing thing now? Will you make a beer again?
"We’ll have to wait and see. I didn’t do this because it’s a business venture, I just did it because it was a fun thing to do. I like it. It’s so different from what I normally do. And you know, I work with a bunch of geeks - musicians, tech guys, we’re all proper geeks. And this is just another bunch of geeks doing something else. It’s great."
Rick is a thoroughly top bloke and refreshingly honest about his experience in the world of craft beer (this is a man who said he was never gonna tell a lie, after all). It was a genuine pleasure to meet him, and I'd think that even if I hadn't been a former tweenage fangirl.
It's tempting to write something like this off as a gimmick, but even though I may have initially been a little disappointed the beer wasn’t a giant rick-roll, I wholeheartedly admire the fact Rick stuck to his guns and made a beer he wanted to drink. It’s a lovely drop and I think he’s achieved his objective of making a beer that anyone can enjoy. Once again, Rick hasn’t let us down. - Jen
WIN: From tomorrow, we'll have Astley's Northern Hop available to buy in store and online. Everyone who buys a bottle will go in the draw to win a Mikkeller goodie bag containing a T-shirt, glass and a copy of the awesome brewing bible, Mikkeller's Book of Beer. We'll draw a winner on Monday 15 May.
Winter is coming. It’s hard to believe it when it’s August, when the temperatures are in the 30s and the sun doesn’t set until 8:30 pm. But next month, autumn will arrive. And it won’t be long after that when the darkness and the cold return.
I’m not saying any of this to bum you out. I am saying it to alert you to the absolute urgency of consuming peak summer tomatoes right fucking now.
Tomatoes may be available in Sainsbury’s all year long, but those gassed, mealy, watery, flavorless specimens aren’t really tomatoes. You’ll only find real tomatoes in August and September. You’ll know them because they’ll be heavy with juice. They’ll smell, when you press your nose to them, of sun and gardens. And they’ll taste like the hottest day of the year, like picnics in high summer, like getting pissed in the sun and like everything that is good in the world.
There is no better way to honour perfect summer tomatoes than in a caprese salad (after all, the best thing to do with a perfect tomato is very little). The genius of caprese salad is its simplicity, and its ephemerality. It is a holy trinity, a union of tomatoes, cheese, and basil. It’s impossible to make a good caprese salad out of second-rate ingredients, which is why it is absolutely imperative you make it now. Right now. Why are you still reading this?
Actually, don’t go quite yet: I’m convinced that there is no better beer on earth to pair with a caprese salad than Spontanbasil, the basil-infused gueuze made by Lindemans and Mikkeller. If the taste of perfectly ripe tomatoes teleports you to days outdoors in high summer, this beer does the very same. It’s fresh, effervescent, and lightly, puckeringly tart. And its flavour, my god – it tastes like a handful of basil ripped straight from the earth, those big, fleshy leaves soaked with sunshine, still wafting their aroma, their tingle of anise. This beer is practically boozy basil juice, and I mean that as the highest possible compliment. It is caprese salad’s soulmate, this beer. I’d advise you to get one bottle to go with the salad, and then another for dessert (strawberry sorbet beer float, anyone?). There’s no better way to celebrate summer – while you still have the chance.
3-4 large heirloom tomatoes
250g cherry tomatoes (preferably heirloom)
1 very fresh lobe of burrata (you could use mozzarella di bufala – but why would you do that when you can use burrata?)
1 bunch fresh basil
High-quality olive oil (preferably basil-infused)
Flaked sea salt
First, slice the cherry tomatoes in half. Put these in a bowl and season with sea salt. Glug over a good amount of your basil-infused olive oil (you can use regular extra virgin, of course, but for the true basil fiend, there is no comparison). Allow your cherry toms to hang out in their olive oil paddling pool for 5-10 minutes.
Slice the large heirloom tomatoes thinly and arrange the slices prettily on two plates. Season well with sea salt and black pepper, and pour over a generous amount of olive oil. Top the tomato slices with half of the cherry tomatoes.
Now, turn your hands to that excellently gloopy burrata. Like a burrata monster, rip your lobe into oozy morsels, and arrange these over the salad. Top with the rest of the cherry tomatoes and season with a bit more sea salt, freshly ground black pepper, and another good drizzle of olive oil.
Allow this vibrant mix to sit for half an hour at room temperature, so all that cheesy gloop, olive oil and tomato juices can mingle together. Top with basil leaves, admire your handiwork, and then enjoy. Pro-tip: make sure you have a hearty, crusty hunk of bread nearby which you can use to sop up said juices at the end.
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. And why not get your hands on a bottle of Lindemans Mikkeller Spontanbasil via our online shop?
It’s almost July, but you haven’t seen the sun for three weeks. The next bank holiday isn’t for two more months. And “apocalyptic” might be a generous way of describing our current political situation. But… have you considered putting ice cream in beer?
Sure, beer floats aren’t going to heal everything that ails you. But the simple magic of adding a cold scoop of ice cream to a frosty beer is one very reliable, gently decadent way of making your day a little brighter (and, if you can manage to find a window of sunshine and a patch of grass, all the better).
As an American, adding ice cream to something fizzy was never a weird thing for me. Root beer floats, baby! In my early twenties, I graduated towards frosty pint glasses of Southern Tier’s super-sweet Crème Brûlée Stout, which was almost a dessert in itself, and therefore even better when served a la mode. And while the classic sweet stout and vanilla ice cream pairing is always reliable – here, I’ve opted to use Wild Beer Co’s Millionaire, which is made with lactose, cacao nibs and caramel – there are more ways to play with the beer float format.
Try sours, for starters. For my other two floats, I’ve gone for Moa Cherry Sour, straight from New Zealand, and Mikkeller’s jolly can of Hallo Ich Bin Berliner Weisse Peach. These two work really well, as both are softly sour, and full of lots of bright fruit flavours. The Moa Cherry Sour is excellent when topped with chocolate ice cream (think German black forest cake), and for the Berliner Weisse, you can go full retro peach melba with the addition of raspberry sorbet. The former is decadent and desserty, while the latter is a sweet, refreshing fruit-bomb that would be perfect for a picnic.
A bit of further guidance if you’re looking to invent a beer float of your own: any beer that skews too hop-forward and bitter will likely clash with all of that sweet dairy, so approach with caution (although a super juicy pale ale just might work). Witbiers and hefeweizens also offer some pairing possibilities; if I were you, I’d look to the sorbet section. Beyond sorbets, if you’re dairy-free, coconut ice cream would be a dream with richer stouts or fruitier brews. I’d also avoid any sour beers that are on the funky, brett-y end of the spectrum.
And finally, if you’re a purist who thinks adding ice cream to beer is sacrilege: please withhold judgment until you try. If liquid, boozy ice cream doesn’t make you happy – or help you temporarily forget that Boris Johnson exists – then nothing will.
Three Beer Floats
Wild Beer Co Millionaire
Vanilla ice cream
Moa Cherry Sour
Chocolate ice cream
Mikkeller Hallo Ich Bin Berliner Weisse Peach
For your respective float, first find a sizeable glass that can comfortably hold a good few scoops of ice cream or sorbet (you don’t want to be skimping, here). Add 2-3 scoops to the empty glass and top up with your beer – the mix should foam up quite aggressively. Let rest for a few minutes before topping up with more beer and crowning with an additional scoop or two. Grab a spoon and a straw and go to town.
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. And why not grab all those glorious beers at our online shop?
It's December, so it's officially approved to use the C-word. It's OK to mention Christmas too. Here's what's new and coming at you this week.
Joining Brewdog Hoppy Christmas IPA, Weird Beard Black Christmas Cranberry Stout, Struisse Tjeeses Reserva 2013 and Mikkeller Hoppy Lovin' Xmas in the festive line-up, we have:
- Camden Beer 2015 - a malty bock lager aged in bourbon, tequila, rum and cognac barrels. Festivity in a bottle.
- Mikkeller Santa's Little Helper - a Belgian strong dark ale aged in tequila barrels. That's the Christmas spirit!
- Mikkeller Fra Til Via - a porter with Christmas spices. Handily includes a gift tag on the label for gift giving made easy.
- Mikkeller Nelson Sauvignon. A 750ml sharer that's been fermented with champagne yeast, brettanomyces and enzymes, then aged in Chardonnay white wine casks. One to pop for the New Year's celebrations? Regardless, you need this in your life.
- Pressure Drop India Rubber Ball - the juicy banger to end all juicy bangers, crammed full of Citra hops and clementines. We are ridiculously in love with this beer and we're not afraid to shout it from the rooftops.
- Two new beers from the glorious Buxton Brewery that we're beyond excited about. Trolltunga Gooseberry Sour IPA is everything you want from an autumnal sour - delightfully tart - and The Living End Imperial Stout is probably the best bourbon-aged stout you'll drink all year.
- Two new big 750ml sharers from Wild Beer. The Blend Winter 2015 Beyond Modus II is a limited edition special release based around their flagship Modus Operandi sour, blended with other barrel-aged beers from their library. Try it against the Summer Blend for an study in compare and contrast. Squashed Grapes is the beer that had Glenn blathering on for days after trying (and loving) it at Taste of London. It pretty much does what it says on the tin - it's like red and white grapes got funky. Exquisite.
- Two new darks from our South Eastern friends Fourpure and Orbit - Fourpure's Morning Star Vanilla Porter is a luxurious chocolate number fermented with French oak chips and matured with whole Madagascan Vanilla beans. And Orbit's Seven Double Stout makes its return for 2015 - we'll be launching it at the shop on Friday, where you'll be able to try it against last year's Seven which we cunningly aged for the past year because we loved it so much.
- And finally some returns. Magic Rock cans! Cannonball, High Wire Grapefruit, Salty Kiss - come get some. And the always popular Marble Manchester Bitter is back. Happy days.
WHAT A TIME TO BE ALIVE. We'd argue there has never been a better selection of beer in the shop. Possibly even the country. Fighting talk? Check out our new arrivals for yourselves (on top of all the awesomeness already on the shelves)...
- Magic Rock cans. They're here, at the time of writing. Whether they'll still be here by the end of the day... We're expecting more soon but in the meantime, stocks are ridiculously small so get your skates on and slide on down to ours. Limit of one can per type (Salty Kiss, High Wire Grapefruit, Cannonball) per customer, first come, first served.
- Beavertown Heavy Water returns! Stocks of this 9% sour cherry and sea salt imperial stout are also sadly limited so be quick. If you miss out on this, keep an eye out for when we put the Beavertown/Other Half Brewing collab, Duel of the Fates IPA, on flagon-fill...
- New Siren klaxon! (Is that a tautology?) Two super Siren seasonals return this week - the 2015 Caribbean Chocolate Cake, a "tropical stout with cacao nibs, cypress wood and lactose", and Ryesing Tides, a rye IPA bursting with tropical fruits and berries. If your mouth isn't watering right now, then you're dead inside.
- Our first Christmas beer hits the shelves and it's a corker - Weird Beard's Black Christmas is a cranberry Christmas stout, subtly roasty, slightly tart and with some gorgeous coconut and vanilla notes from the Sorachi Ace hops. We bought up the last four cases of this from the brewery so that you can share the love (or reward yourself).
- More Christmas beers due in on Friday from Brewdog (Hoppy Christmas) and Mikkeller (Hoppy Lovin' Xmas). Good to see some creative thinking going on with those beer names.
- Two new cans from one of our all-time favourite breweries, Moor! Smokey Horyzon is another rye seasonal making its return right now, and we know it's going to taste amazing in Moor's exceptionally-produced can-conditioned cans. Dark Alliance, a hoppy 4.7% coffee stout originally brewed with those other Bristol superstars, Arbor, also makes its debut in cans. NB: someone at Moor really likes Star Wars.
- Want milk stouts? We've got two of the best - Wild Beer Millionaire salted caramel milk stout and Wiper & True Milkshake.
- Fourpure Southern Latitude joins its Northern cousin on the can shelves. Compare and contrast its juicy summery sunshine with the rich wintry rye of its Scandavian-inspired counterpart, Northern Latitude.
- London Beer Lab's Simcoe & Rye IPA comes in to replace its much-loved Mosaic IPA. A change of hops is as good as a holiday - you're going to like this one. A lot.
- We welcome London Brewing Company to HB&B for the first time. Their gloriously Art Deco cans of Upright Session IPA taste as good as they look.
- Last but not least, Pressure Drop's Freimann's Dunkelweisse, a lovely smoky wheat beer, returns at the perfect time for pairing up with autumnal dishes. It's a great foodie beer, this. Great with cheese too - right, Ned Palmer?
Such a goddamn line-up. Who's your daddy?
The final Bank Holiday of the summer is upon us and we've stocked up to ensure you can celebrate it in style. As well as restocking all your favourites, here's what's new in this week:
- Five Points Pale and IPA - now in CANS! (Due in Friday.)
- Also new in cans (pint-sized - literally), Evil Twin's Citra Sunshine Slacker, a glorious session IPA fresh off the boat.
- From Evil Twin's evil twin, we've got Mikkeller's Hop On Drinkin' Berliner - perfect if the sun makes an appearance this long weekend.
- If it doesn't, and you fancy something darker, we welcome back Harbour's delectable Chocolate & Vanilla Imperial Stout. We loved this beer so much last time we had it in - be quick to ensure we don't drink it all...
- On the D/IPA front, Kernel launches its brand new Double IPA, Double Mosaic (9.3% and jammed full of citrus, you know you want it) and Pressure Drop's mighty Bosko IPA is back.
Don't forget to check the flagon-fill page too - some beautiful beers await, including a Magic Rock session and London Beer Lab's exceptional Black IPA. As with all Bank Holiday weekends, we'll be open on Monday to ensure you can get the beers in for one last hurrah before returning to the grindstone. See you soon and have a great one.
Somebody say MOTHERLODE? Hold on to your hats, beer lovers - this week is a veritable gold rush of new and exciting brews. (They're being delivered today and tomorrow, so all should be on shelf by end of play Thursday unless something goes horribly wrong.)
Are you sitting comfortably? Then we'll begin.
On the South-East side of things, we've re-upped in time for the Bank Holiday on all your favourites, as well as recent additions from Brew By Numbers (their White IPA has all the beer geeks talking), Kernel (their Black IPA = likewise), a brand new Single Hop Citra from Hop Stuff, Orbit's ever-popular Nico Koln-style lager in cans, Weird Beard's Little Things That Kill, plus the entire One Mile End range is back on shelf, spanking fresh from the brewery.
Looking further afield to the rest of the UK, good tings agarwn here too:
Three new barrel-aged beauties from Siren Craft Brew - BA Day Dream, Siren's Mikkeller collab, an imperial white stout aged in bourbon barrels; BA Shattered Dream, an imperial stout brewed with coffee, vanilla and cocoa nibs aged in banyuls and bourbon barrels; and Long Forgotten Journey, a golden barley wine aged in Grand Marnier barrels for more than two years with added orange peel. Never say we're not good to you. Never.
You loved the beers from new Manchester brewery Cloudwater so much that we simply had to get more. We've got their IPA in bottles, with their Session IPA set to hit flagon-fill soon. (See what else we've got coming up on flagon-fill here.)
Our love for Tom Oliver's miraculous way with cider knows no bounds - we've been gorging ourselves on samples of his Fine Dry Perry over the past couple of weeks and now we're finally sharing it with you. Think you don't like pear cider? Think again. We'd pick this 750ml beauty over most champagnes any day of the week.
And, arguably saving the best for last, looking even further afield to Europe and across the pond it's time to get very excited indeed:
From the US, we've nabbed a case each of Founders' Blushing Monk, brewed with a ridiculous amount of raspberries and Belgian yeast, and the infamous KBS, an imperial breakfast stout brewed with massive amounts of coffee and chocolates, then cave-aged in oak bourbon barrels for an entire year. Are you visibly salivating in an embarrassing fashion yet? We are.
We also welcome new beers from Prairie (their Funky Gold Amarillo, a mix of tropical fruit and sour Prairie funk); canned heaven from Ska (just how cool are the Rudie Session IPA cans?), the exotically hopped Two Roads Li'l Heaven, made with Azacca, Calypso, Mosaic and Equinox, and Evil Twin's gloriously tart Nomader Weisse; plus Yankee classics in the form of Laguitas IPA and Brooklyn Sorachi Ace in 355ml bottles!
From Denmark, we've got three newbies from To Ol - F*** Art, The Heathens are Coming saison, Friends With Benefits APA and another impressive addition to our already-impressive gluten free range, Reparationsbajer GF Pale Ale. That GF shelf will surely be groaning under its own weight soon... Plus we've loaded up on more Mikkeller cans and added the Spontandryhop Citra to the top shelf.
Is that enough for you? If you can't see any of these on shelf, just ask - we too are wondering where the hell we're going to put all of it. See you soon.
We don't think our shelves have ever been under this much strain - we literally can't fit any more beer on them, much as we'd like to. Well over 300 different beers and 100+ hot sauces (plus all that wine and cider too) await you for your Bank Holiday enjoyment. Come get some.
- The long awaited, much vaunted Cloudwater makes its debut. Choose from their beautifully packaged Session IPA or Bergamot Hopfen Weisse hefeweizen. Headed up by James Campbell, ex Marble, you know this new brewery is destined for great things.
- Two new additions from Weird Beard make their appearance - Boring Brown Beer, an imperial best bitter which is anything but dull, and Out of Office, an outstanding American IPA brewed with Ethiopian coffee.
- More Moor. Again. We're suckers for pretty much everything from this terrific Bristol brewery and have restocked up on the glorious Hoppiness IPA and classic Revival bitter, as well as brand new golden ale Radiance. Sing out if you can't see these on shelf as we're fighting for space right now - too many beers, not enough shelves...
- The 500ml Mikkeller cans we brought in last week have been going nuts, so we got even more. It's an unholy trinity of American Dream pilsner, Peter Pale & Mary pale ale and now Green Gold IPA too. Can-tastically spoiled for choice.
- Congratulations to our friends at One Mile End, who celebrated their 100th brew with a spectacular Blood Orange Wheat DIPA. Be quick to get your hands on a bottle.
- Pressure Drop's delightful Wallbanger wit makes a return for spring-summer, as does Siren's White Tips witbier (which we also don't currently have room for on shelf sadly... Ask us and we'll get you one from the cellar.)
- On the hot sauce front, we've just had a delivery of a crate of wonders from around the world - a bunch of legendary sauces from Half Moon Bay, including Bee Sting, a sriracha sauce to rival our best-selling favourite Huy Fong, the super-versatile Iguana range and Pirate's Blend simmer sauces, and Cajohn's epic boozy BBQ sauces. You know it makes sense.
- Lastly, as we type, Beavertown Bloody Ell and new Skull King DIPA are due in very shortly... watch this space.
It's another beer-valanche of amazingness this week. Bullet points don't do this lot justice but we'll try our best:
- Our best-selling Mikkeller beers! Now in giant 500ml cans! At an insanely good price!
- An exciting new To Ol and Naparbier collaboration - the Sai-Kaki-Son saison! We can't wait to try this one from these two exceptional European breweries.
- A tasty new summer brew from our neighbours at Brick Brewery - look out for the Hefeweizen, with its fetching lemon-yellow label.
- Brew By Numbers Nut Brown Ale is back - and if you're quick you can also pick up a BBNO Rastal glass to enjoy it and the rest of the BBNO range in.
- Fourpure's new limited edition saison, Roux 2015, brewed with Michel Roux Jr hits shelves tomorrow.
- We introduced One Mile End Brewery to HB&B last week and it's been so enormously popular that we've restocked and extended the range. New in, their Ancho Cocoa Porter - brewed with ancho chillies. (You know we're a sucker for anything chilli...)
- New brewery klaxon! We've jazzed up our German section with the addition of & Union, a range of eminently drinkable Bavarian lagers and ales. Check out these deliciously colourful beers nestled next to the fridges...
- You wanted more Tempest - we've got it. Newly rebranded and now in 330ml bottles, we've got shedloads of this always-sublime beer. Look for it, as always, on our well-stocked Scottish shelves. (Hey, HB&B is run by a Ferguson and a Williams - our love for all things Scottish is in our blood...)
- And saving the best til last (according to Ratebeer at least) - in Burning Sky news, 750ml Cuvee bottle joins the 330ml Saison a la Provision. Treat yourself - you're worth it.
Finally, in non-beer-related news, we've still got some fantastic vintage vinyl waiting to be snapped up from all the stock we brought out for Record Store Day. The Smiths, Joy Division, The Breeders, The Cure, Joni Mitchell, The Fall, The Beatles, Beastie Boys, Michael Jackson, Isaac Hayes, Bobby Womack... Gloriousness awaits.
A quick round-up of all the AMAZINGNESS that's new on shelf this week. It's been a bumper week.
- The stunning sours from Chorlton Brewing Co have been such a hit that we've extended the range - you definitely need to check these bad boys out.
- Orbit's new seasonal, Peel (named after one of HB&B's heroes, the late great John), also hits the shelves - a delicious session blonde.
- Siren's delectable peaches and cream IPA Life Is A Peach sold out in record time both times we had it on flagon-fill - don't miss it in 330ml bottles.
- Three very special new releases arrive from Buxton Brewery - one we weren't allowed to name until it launched on Friday 10th, the mighty Two Ton DIPA,, plus two exceptional barrel-aged numbers, Very Far Skyline, a Berlinerweisse aged in chardonnay barrels, and BA Dragon Tips, brewed with maple syrup, chilli and "dry-baconed" with actual bacon.
- Plus - hold on to your hats - we've got Burning Sky on flagon-fill AND bottle. Burning Sky was named one of the world's top five breweries by Ratebeer this year and is always incredibly popular at HB&B.
- Be quick... Also on flagon-fill - Magic Rock, Tempest and Beavertown Gamma Ray and Bloody Ell (!!!). We're also now doing cider fills - first up, the delightfully dry Oliver's Gold Rush #3.
- Oh, did we mention new bottled beers from superstar breweries Stone and Mikkeller?
It's a wonderful time to be alive, people.