Pressure Drop

Fundamentals #50 – Pressure Drop A Million Filaments Sour Fruited IPA

As I type, it is June 12th. Outside, the rain is endless in its relentlessness. I have switched the heating on. This time last year we were basking in weeks of seemingly unstoppable summer heat. It would appear that we may be waiting a while for a season of similar magnitude.

However, while it may be dreich outside, my glass is filled to the brim with the all the radiance of what, supposedly, should be our warmest season: A Million Filaments, a sour IPA infused with blackberry, blackcurrant and lactose (it says milk sugar on the label but for the purposes of this review I shall call it by its true name) from Pressure Drop.

The sour, fruited IPA – often infused with lactose to balance acidity with sweetness – is the flavour of the month among the breweries who spend a lot of time on the internet. The style’s progenitor is arguably Hudson Valley Brewery, named after the valley in which its hometown of Beacon, in upper New York state, resides. Hudson Valley has taken the milkshake IPA concept pioneered by Pennsylvania’s Tired Hands, and twisted it in its own image, by adding fruit and the souring bacteria lactobacillus.

Despite these myriad layers, the sour IPA is not a beer of complexity. Instead it is a beer of joyfulness and gluggability – as is blissfully evident when you pour a can of A Million Filaments into a glass. Much like this review, it positively radiates with purpleness. It may be cold and miserable outside but I feel like I’m receiving warmth from the colour of this beer alone.

On tasting, there’s quite a lot of flavour to tie together, initially it’s soft and pillowy, not unlike a New England-style IPA. The fruit comes next, waves of sweet blackberry and tart blackcurrant, neatly tied together with a hit of sugary sweetness from the lactose – sorry, milk sugar – which make it taste like eating a cake. Finally, your palate is met with a short, sharp, prick of acidity, instantly dispelling the sweetness and priming you for another sip. It’s a weird trip, but somehow it just works.

Honestly, being relatively new to the style I wasn’t sure I would actually like it. But if you put your biases in your pocket and just accept this style of beer for what it is – a shit ton of fun – then, like me, you’ll find it highly enjoyable too.

Matthew Curtis is a writer, photographer and editor of Pellicle Magazine. Follow him on Twitter and Instagram @totalcurtis and @pelliclemag. Pick up a can of Pressure Drop’s A MIllion Filaments online or in-store. and be first to read Matt’s columns when you sign up to our All Killer No Filler beer subscription box - along with Claire Bullen’s recipe and pairings, plus in-depth tasting notes, they’re included in every box…

#HBBAdvent Beer 14: Pressure Drop Breaking Out Of My Tomb Brut IPA (London)

Pressure Drop says: We used Mosaic, Citra and Ekuanot hops in both these IPAs. They can be tasted together and compared or enjoyed on their own. The Brut IPA is about paring back the beer to intensify the flavours of the hops. The beer is bone dry, crisp and light, but with an intense hoppy flavour.

We say: We were stoked to be asked to launch this beer, along with its sibling, Show Of Hands NEIPA, at the shop last month - Pressure Drop’s first ever beer in cans. We wanted a Brut IPA to include in our advent - given this dry, spritzy style has been the hottest trend of 2018 - and Jen fell in love with this beer on opening it, so the decision was made. Cheers guys.

Fundamentals #24 — Pressure Drop x Lost & Grounded How We Roll Belgian Chocolate Stout

Every few months I try to slow down a little and take stock of where the beer industry is right now, and how far it’s come in the past few years. Its booming evolution still shows no sign of slowing down. And just thinking about this point alone can be exhausting - especially when, like me, you’re embroiled in the whirlwind that is Beer Twitter™. However, when you put your phone down, and open a bottle of beer from one of the UK’s finest small breweries, suddenly that whirlwind stops spinning and the beer world seems to slow down - for a while at least.

Over the past year or two, I’ve noticed how far the overall quality of British beer has improved, especially from breweries which emerged within the last few years. Modern breweries are learning to invest in process, equipment, sensory training and quality control to ensure the beer in your glass is tasting better than ever before. At more than 2,000, the UK now has more breweries than anywhere else in the world bar our friends in the United States, who boast more than 6,000.

Numbers alone don’t make up a great beer culture though. In order for the UK to continue to stand up and be counted as one of the world’s most important brewing nations, quality needs to keep improving, which from what I can see is happening all around us.

Two breweries leading the charge in this respect are Bristol’s Lost and Grounded and North London’s Pressure Drop. The former launched in summer 2016, boasting an impressive German-made brewhouse that allowed the brewery exacting control over the beers it produces, be it a modern IPA or German-inspired Pilsner. The latter started its journey in Hackney in 2012, eventually expanding to its current Tottenham home in 2017. Each makes excellent beers in their own right, so you know that any collaboration between them will likely tickle your fancy.

How We Roll - a Belgian Chocolate Stout - certainly tickled mine. The beer’s relative Belgian-ness is very understated, only really evident via its voracious carbonation and exceedingly dry finish, both of which seemingly serve to enhance both the beer's chocolate flavour and its overall drinkability. This beer also skillfully avoids being too astringent, dialling the roasted quality of the stout back to let the milk chocolate flavour really shine.

How We Roll is one of those beers that comes along once in a while that I expect to be good, but is so good that it almost takes me by surprise. It shouldn’t though - instead, like many beers, it should stand up as an example of how high the quality of many brewers’ output in the UK has become. Here’s to enjoying many more beers like this one.

Our December All Killer No Filler box revealed

We've still got a couple of All Killer No Filler beer subscription boxes left for you to pick up before Christmas (or get it delivered in time for NYE). If you've been wavering, check out what's in this month's box to get you excited (SPOILER ALERT). What a way to end the year!

 

 

HB&B Sub Club - our May and June boxes revealed

We're on to it as usual... Forgot to post May's amazing All Killer No FIller line-up so here it is in all its glory (and one error where the designer forgot to swap out the descriptors) - Marble's Lost Your Marbles Forest Fruit is definitely not Bold - Roasty - Hoppy), along with June's equally awesome line-up. That too has an error - we missed the Cloudwater IIPA of the list which topped off the box in fine style. Sheeeesh.

We'll be more onto it this month, we promise. And we can also promise that this month's box is nothing short of SHOCK AND AWE. Sign up here - you can opt for a monthly rolling sub or save by signing up for a 3, 6 or 12-month period. You won't regret it.

May

June

The Beer Lover’s Table: Thai Prawns and Pressure Drop’s Wu Gang Chops the Tree

Pairing food with beer is one thing. But cooking with it is something else entirely.

At risk of sounding close-minded, I find that the addition of beer rarely elevates a dish. Apart from a few classics - your Belgian carbonnade, your beef and Guinness stew - beer can be a tough ingredient to wrangle. In most cases, if you want to avoid unpalatable bitterness or peculiar off-flavours, it’s safest to leave it in the glass.

But this Thai prawn dish is an exception - particularly when it’s made with Pressure Drop’s Wu Gang Chops the Tree.

A hefeweisse made with foraged herbs, Wu Gang is a uniquely agreeable brew that Pressure Drop describes as "our most versatile food pairing beer." On the one hand, it’s effervescent, light of body, and low in bitterness, making it perfectly quenching. On the other, its heady aroma combines the banana and clove esters you’d expect from a German-style wheat beer with a compelling herbaceousness that’s all its own. It’s friendly, versatile, as adept at pairing with lamb chops and roast chicken as it is a piquant curry. Me, I especially like it in this Thai-inspired prawn dish.

Simple, refreshing and done in 20 minutes, this is the kind of food to serve in high summer. It nails that classic Thai combo of heat, sweetness, acidity, and salt; serve atop steamed rice to bulk it out, and throw a few slices of avocado on the side to add a bit of richness (this beer tempers fat beautifully). Whatever you do, be sure to keep a few extra bottles of Wu Gang to one side - at just 3.8% percent, it’s as sessionable as they come.

Thai Prawns with Coriander, Lime, and Beer
Serves 2

3-4 cloves garlic, roughly chopped
2 bird’s eye chillies, roughly chopped
1 tbs palm sugar
1 1/2 tbs fish sauce
Stems from a 30g bunch of coriander
Zest and juice of 2 limes
3/4 tsp flaky sea salt, like Maldon
2 tbs olive oil, divided
2 echalion shallots, thinly sliced
150ml Pressure Drop Wu Gang Chops the Tree
250g deveined, shell-on king prawns

To serve:
½ avocado, thinly sliced
Steamed white rice 1 lime, cut into wedges
Coriander leaves

In the bowl of a food processor, add the garlic, chillies, palm sugar, fish sauce, the stems from your bunch of coriander, the zest and juice of 2 limes, and the sea salt. Blitz for roughly one minute, or until the paste is well combined (note: it will have a relatively thin consistency).

Heat 1 tbs of olive oil in a large frying pan over medium-high heat. Add the shallots and cook for 4-5 minutes, or until softened and translucent. Spoon shallots into a bowl and set aside.

Add 1 tbs of olive oil to the frying pan and heat on high heat. Add the prawns and sear on one side for 45 seconds before removing from the heat and adding to another waiting bowl. Prawns are very susceptible to overcooking, so don’t be tempted to cook longer or sear on both sides; instead, they will finish cooking at the very end.

Add your shallots back to the frying pan and heat over medium-high heat. Pour in the Wu Gang. Simmer for 3-4 minutes, or until the beer has begun to reduce. Add the prepared paste into the beer and mix, cooking for an additional 1-2 minutes, until additionally reduced.

Remove the frying pan from the heat and add the shrimp, tossing lightly until just cooked through. Season to taste with an extra sprinkling of sea salt.

Serve with steamed rice and a few slices of avocado. Slice the third lime into wedges and squeeze a bit more juice over each serving. Top with the coriander leaves.

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 a bottle or three of Pressure Drop's Wu Gang Chops The Tree in store or at our online shop

#HBBAdvent Beer 16: Pressure Drop Nanban Kanpai Wheat IPA

Pressure Drop says: This beer is brewed in collaboration with Masterchef winner Tim Anderson for his restaurant Nanban in Brixton. We’ve worked with Tim on a number of beers including a purple sweet potato beer and a cranberry wheat beer. Nanban Kanpai is primed with Yuzu, Grapefruit and Orange juice and provides a hugely fruity, tangy and refreshing citrus burst. It is always available at Nanban and goes well with all the delicious food there.

We say: We are unashamed fanboys/girls of Tim Anderson, despite never having seen Masterchef. His restaurant is, quite frankly, the nuts - you'll go a long way to find tastier ramen. But along with his chefing skills, Tim has always been a bona fide beer geek and this, combined with his quest for new and original flavours, is evident in all of his weird and wonderful collaborations, from Wild Beer Yadokai (yuzu, sea buckthorn and seaweed) to Weird Beard Sally Squirrel (sake, misu, chokeberry and walnut) to this. Nanban Kanpai brings together yuzu, orange and grapefruit to make a ridiculously refreshing drink. Kanpai, Tim! - 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). Find Pressure Drop Nanban Kanpai in store or via our online shop.

HB&B Top Three: Low ABV Beers

Great tasting, alcohol-free beers are - perhaps surprisingly - one of the most common requests at our shop. Luckily we have a great range of no-booze beers that really hit the spot, for all the refreshment and none of the headache. Here are three of the best.

Maisel’s Weisse Hefe-Weissbier Alkoholfrei
Regulars at HB&B might have seen this one lurking in the corner at the back - it’s a constant on our German shelves. Despite never exceeding 0.5% alc/vol, no compromises are made on flavour with this beer from Maisel’s, brewers of great wheat beers. Its rich spice and orange flavours and soft, sweet banana aromas make it a great Bavarian hefe-weisse beer. Click to purchase.

Brewdog Nanny State
The best-selling beer in the shop during #DryJanuary, Nanny State “gives the V's to Abv”. This beer is full to the brim with hops, giving citrusy, piney flavours balanced against a light and bitter body. This pale ale is one for the hop-heads. Click to purchase.

Square Root/Pressure Drop Smallbanger Wit Beer Shandy
Pressure Drop teamed up with London soda-makers Square Root to create this ridiculously tasty Wit Beer Shandy. It takes Pressure Drop’s already fantastic Lime & Ginger Wallbanger Wit and injects Square Root’s fresh soda. The result is so refreshing, we might just give up booze altogether... Click to purchase.

Bonus Beer! Schofferhofer Grapefruit
Coming in at the 2.5% ABV mark, this is obviously not an alcohol-free beer, but it’s so damn good that we thought you ought to know about it, and what’s 2.5% between friends? This incredibly sweet and refreshing brew is made by blending Schofferhoffer Hefeweizen with carbonated grapefruit juice. The perfect beer to accompany the last of the summer sun. Click to purchase.

As selected by HB&B Assistant Manager Catherine Lockhart

Hop Burns & Bottle Share: Tim Anderson

Every two months (ish), we invite our favourite beery people to join us for a glorious thing we call Hop Burns & Bottle Share. As well as our guests bringing along the beers they've been saving up to drink in the company of other brew enthusiasts, we ask a celebrated beer-ophile to select a handful of the beers that have changed their lives or thrilled their tastebuds.

Last night it was the turn of Tim Anderson, founder of Nanban, winner of Masterchef UK and passionate lover of beer. Tim's reverence for beer is well known - he was working behind the bar at the Euston Tap when Masterchef propelled him to fame and has since gone on to collaborate with his favourite breweries to concoct a range of fantastic (in all senses of the word) beers, several of which we tasted last night.

Tim began the night, unusually, with a 9% imperial stout, North Coast's Old Rasputin, the beer that kickstarted Tim's beery journey. From there we explored some of Tim's collaborations, starting with the brand new Market Saison, a delectably light hibiscus and green tea saison brewed with Tim's SW9 neighbours, Brixton Brewery.

Revealing his love of design and comics, Tim told us the story of his cartoon creation Sally Squirrel, initially Girl Reporter in an earlier collab, now Teen Detective in his collaboration with Weird Beard, a chokeberry miso walnut and sake yeast porter.

Next up, the iconic Pressure Drop Nanban Kanpai, a wheat IPA with yuzu, orange and grapefruit, and a staple beer at Tim's Brixton restaurant, before Tim wheeled out the big guns with Yadokai.

Yadokai is a four-way collaboration between Tim, Wild Beer, the Hanging Bat and Blackfriars Restaurant in Edinburgh - a sake-inspired yuzu, sea buckthorn and seaweed ale, it's not for the faint hearted. It's fair to say we weren't great fans of this when it first came out last year; however this year's batch went through a period of pediococcus infection in the bottle and has come out the other side triumphant and tasting better than ever. Compared to white port or a delicate sherry, this has to be tasted to be believed. To do so, you'll need to get to Nanban in Brixton - Tim recommends it as a digestif at the end of your meal. 

We're so grateful to Tim for taking the time out to come and hang with us for the night, share his stories and his wonderful beers. Cheers sir! You can get Tim's selection (no Yadokai, sorry) at our online shop or in store while stocks last.

Here's what our guests brought to the party. The next event is scheduled for September and will feature one of Bristol's most exciting new brewers... Details announced soon.

Hop Burns & Bottle Share shares:

  • Fantome Forest Ghost (Padraig)
  • Clown Shoes Blaecorn Unidragon Imperial Stout (Kai)
  • Against The Grain Little Did We Know Sage Smoked Saison (Kat)
  • Westbrook Mexican Cake (Jamie)
  • Darkk Star Imperial Stout (Jez)
  • Brussels Beer Project Smells Like Hop Spirit (Emma)
  • Struisse Reserva Bourbon Barrel Aged Rye Quad (Emma)
  • Brewdog Born to Die 18.06.2016 (Benjamin)
  • Double Ass homebrew (Kiran & Phil)
  • Chilli Stout homebrew (Kiran & Phil)
  • Mikkeller Brodie's Big Mofo Stout (Kai)
  • Wylam All Gone South (Malee)
  • Siren BA Life is A Peach (Malee)
  • Siren Hillbilly Wine (Malee)
  • Brussels Beer Project Brusseleir Zwet IPA (Jez)
  • Yo-Ho Tokyo Black (Robert)
  • Hitachino Dai Dai (Robert)
  • Hitachino Espresso Stout (Robert)
  • Coedo Shikkoku (Peter)
  • Coedo Beniaka (Peter)

Matthew Curtis's No More Heroes XIX – Pressure Drop Bosko IPA

Of late, I’ve really enjoyed talking about the crossover points between other culinary cultures, such as wine, cider and coffee and how they intersect with beer. The last 10 minutes of my recent Good Beer Hunting podcast interview with my friend Chris Hall of Brew by Numbers is an example of this. It’s not just between culinary cultures that these crossover points exist though. Beer merges with art, music, politics and much, much more. The wider we can make these points, the better we can support beer – the more people that enjoy great beer, the better beer gets.

Hop Burns & Black is a living example of this, with its hot sauce and vinyl offering adding something more to the value of the beer stocked on the shelves. Another recent example is the Tate Modern gallery, who are working with breweries such as Fourpure. The Bermondsey based brewery have created Switch House Pale Ale to celebrate the recent opening of the modern art gallery’s Switch House extension, widening the gate between art and beer.

Hackney’s Pressure Drop has always embraced a connection with art and this is reflected in the excellent design featured on its labels. Tribute is paid to one of my favourite artists, David Hockney, on the label for Pale Fire. Alligator Tugboat celebrates the work of East London graffiti artist Sweet Toof and today’s beer, Bosko IPA, has a label designed in tribute to the American abstract expressionist Mark Rothko.

Bosko is a great example of a British brewed American style IPA. It’s got a ton of sweet malt character that lends body and support to container loads of juicy and tropical American hops. A bitter finish laden with notes of grapefruit and pine tidies up this beer’s lingering sweetness. Bosko is a tasty East London riff on the modern, West Coast American style IPA – and somehow the great design that graces the bottle makes this even more of a complete package. If it also manages to help open the breach between the worlds of art and beer, then we’re all winners.

Music Paring: Talking Heads – Road to Nowhere
I’ve managed to get almost to the end of this article without mentioning the deep pile of political turmoil the UK landed itself in last week. In honesty I’ve not the energy left to discuss it any further so instead I’ll leave that to the wonderful David Byrne and the fantastic Talking Heads. All together now: “Well we know where we're goin'…”

You can find more from beer writer Matthew Curtis at his excellent beer blog, Total Ales, and Good Beer Hunting, and on Twitter @totalcurtis. And you can get Pressure Drop Bosko delivered to your door via our online shop.

New stuff in store, 3 December

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.

FESTIVE BEERS:

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.

Also:

  • 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.

New stuff in store: 12 November

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?

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.) 

New stuff in store: 27 August

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.

New stuff in store: 30 April

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.

Behold! The joys of our Bin Ends Box

"People are strange," sung a dead poet once. 

Roger that. We've found that it doesn't matter how amazing the beer, if there's a last solitary bottle or can of it sitting on shelf, you lot won't take it. Freud would have a field day. Maybe. 

Anyway, you've probably noticed our Bin Ends Box, the crate of wonders that sits next to our counter. It's filled with a delectable selection of lonely little beers (and sometimes wines, ciders and hot sauces) that are the end of their line, the last of their kind, You, the people, cruelly shun them when they're the last bottle on the shelf but strangely love to snap them up when they're jumbled up in a box next to the counter.

If you haven't discovered the joys of our Bin Ends Box yet, now's the time. As we type, on offer are beautiful beers from Evil Twin Brewing, Siren, Wild Beer, Pressure Drop, Port Brewing and more, replaced daily as more good things come to an end. 

So go on - have a rummage.