HB&B Blog

The Big 2021 #HBBAdvent Mega Thread!

Brick Brewery DEYA Double IPA Floc Brewing gipsy hill HBBAdvent Imperial Stout IPA Kees Lager Pale ale Pressure Drop Rivington Brew Co Sour Stout Villages

The Big 2021 #HBBAdvent Mega Thread!

  #HBBAdvent Beer 8: Gipsy Hill Squashed Plum, Cherry & Cranberry Sour Gipsy Hill releases four new specials every month, differing in styles, and this year saw our South London neighbour launch a new sour series called Squashed. Each beer is crammed - you could say squashed - full of fruit (and other treats) to produce spectacular sours. (They’ve all been brilliant to date, but one of my favourites of the year has to be the Banana & Blueberry, which is just like the smoothie that I get with my lunchtime meal deal! There are a couple of remaining cans...

Read more →


The Beer Lover's Table: Middle Eastern Macaroni and Cheese and Gipsy Hill x Berliner Berg Oscillator Doppelbock

Beer Lover's Table Claire Bullen Doppelbock gipsy hill SE London

The Beer Lover's Table: Middle Eastern Macaroni and Cheese and Gipsy Hill x Berliner Berg Oscillator Doppelbock

Until now, I was a macaroni and cheese purist. By which I mean: saucepan, stovetop. No breadcrumbs, not baked; certainly no broccoli. Just pasta and the gooiest, thickest, creamiest sauce it’s possible to make – the kind that makes filthy sucking noises when you stir it. But then I met this recipe, from Ottolenghi Test Kitchen: Shelf Love, the new cookbook from Yotam Ottolenghi and Noor Murad. It makes several ingenious twists to the mac and cheese format, beginning with the fact that the pasta is not cooked separately but simmers directly in the milky sauce base; its starches aren’t...

Read more →


Fundamentals #107 – Polly’s Floret Pale Ale

Fundamentals Matthew Curtis Pale ale Polly's Brew Co Wales

Fundamentals #107 – Polly’s Floret Pale Ale

Over the past couple of years I’ve become a little obsessed with the idea of legacy, and what it means to modern craft brewers. With the explosion of new breweries in the UK over the past decade or so (there are now more than 2,000), many of us have changed the way we enjoy beer; instead of sticking to a couple of beers we know and love, we chop and change like the tide. Hunting the latest delicious release for the gratifying feeling of both taking that first sip – and being the first to post a pic of it...

Read more →


Wine & Food Killers: Sri Lankan Pumpkin Curry and Kumpf et Meyer Utopiste Maceration 2019

Alsace Claire Bullen Natural wine Natural Wine Killers Orange Wine

Wine & Food Killers: Sri Lankan Pumpkin Curry and Kumpf et Meyer Utopiste Maceration 2019

We all know pumpkins can be turned into pies, baked into cupcakes, blitzed into soups and dumped into lattes. Pumpkin curry, on the other hand, doesn’t get as much airtime during the annual gourd onslaught – and that’s a real shame. As the holidays approach, when spices are already in the air and steaming pots on the stove have never been more inviting, what could be better than a warm bowl of pumpkin curry? There are so many variations too – I’ve had, and loved, Punjabi-style kaddu ki sabzi, Thai gaeng ped gai faktong, Japanese pumpkin curry and, most recently,...

Read more →


Fundamentals #106 — Burnt Mill Polar Energy IPA

Burnt Mill Fundamentals IPA Matthew Curtis New England IPA Suffolk

Fundamentals #106 — Burnt Mill Polar Energy IPA

The New England IPA has been the source of much debate since it emerged from innovative breweries in the North-Eastern US over the past decade or so. Should beer really be this hazy? Is a beer with no discernible bitterness really an IPA? Does any of this matter if it’s delicious, and people enjoy it immensely? In answer to the latter: Absolutely not. The style has also been the subject of much technical debate within the brewing industry. Not only due to the way this style uses a significantly larger volume of hops that many styles have previously, but in...

Read more →