HB&B Blog — Beer Lover's Table

The Beer Lover's Table: Reverse-Seared Steak and Tomato Salad with Fremont Brewing Lush IPA

Beer Lover's Table Claire Bullen Fremont Brewing IPA US

The Beer Lover's Table: Reverse-Seared Steak and Tomato Salad with Fremont Brewing Lush IPA

Like a lot of people, I’ve been reconsidering my relationship with meat and dairy over the last year or two. This reconsideration has looked like prioritising more vegetable-driven dishes for lunches, choosing less red meat, buying from local producers with ethical practices where I can, and reading Alicia Kennedy’s essential newsletter. None of this is prescriptive nor revelatory, and I will likely never be someone who gives up meat and dairy wholesale – I like cheese, butter, the cream on top of unhomogenised milk, chicken and steak too much. But even these small gestures feel like they start to add up...

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The Beer Lover's Table: Birria Tacos and Utopian Brewing Dark Lager

Beer Lover's Table Claire Bullen Dark Lager Devon Lager Utopian

The Beer Lover's Table: Birria Tacos and Utopian Brewing Dark Lager

This probably isn’t the first time you’ve come across birria tacos recently. In that strange way that the internet collectively seems to nominate one dish for obsession every few months, birria is now everyone’s digital infatuation. Not that I’m above the fray – birria fever has gripped me, too. As with all internet-famous recipes, it helps that the dish looks good: crispy, golden-fried tacos stuffed with juicy chunks of beef, plunged into meaty broth covered with a bright red slick of chilli-infused oil. However, as Tejal Rao notes in a recent NY Times article, “The Birria Boom is Complicated”, that’s...

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The Beer Lover's Table: Southeast Asian Crab Cakes and Urbanaut Horopito and Kawakawa Gose

Beer Lover's Table Claire Bullen Gose New Zealand Sour Urbanaut

The Beer Lover's Table: Southeast Asian Crab Cakes and  Urbanaut Horopito and Kawakawa Gose

There’s a genre of food that I can’t help but categorise as “restaurant cooking”. It’s not because those dishes – the category also includes French onion soup, beef Wellington and grilled oysters, by the way – are impossible to cook at home, nor that they’re not rewarding to do so. It’s not even that they have an inherent fussiness that makes them ill-suited to small urban kitchens. If anything, that classification system is born of a kind of complacency – because I have only ever had these dishes while out on the town (and maybe also because they carry a...

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The Beer Lover's Table: Chana Masala and Duration x North Gracefully Facedown West Coast Double IPA

Beer Lover's Table Claire Bullen Double IPA Duration Brewing IPA Norfolk North Brewing Co

The Beer Lover's Table: Chana Masala and Duration x North Gracefully Facedown West Coast Double IPA

In the past, when I’ve been asked which food-and-beer pairing I’m most proud of, the first that comes to mind is one from our book, The Beer Lover’s Table – the cover recipe, in fact – for prawn and mango coconut curry, paired with a hazy, tropical double IPA. New England IPAs and their ilk can be difficult to have alongside food – they’re so potent, so rich and bold, that they overwhelm many dishes. The secret is to find food that matches their intensity, ideally with some complementary flavours; maybe it isn’t so revelatory after all that fruity, pungent curries are...

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The Beer Lover's Table: Chicago-Style Stuffed Pizza and Utopian Brewing Now We Are Two Export Kellerbier

Beer Lover's Table Claire Bullen Double IPA Duration Brewing Norfolk North Brewing Co

The Beer Lover's Table: Chicago-Style Stuffed Pizza and Utopian Brewing Now We Are Two Export Kellerbier

  According to New York Times writer Sam Sifton’s oft-quoted Pizza Cognition Theory, “The first slice of pizza a child sees and tastes (and somehow appreciates on something more than a childlike, mmmgoood, thanks-mom level), becomes, for him, pizza. He relegates all subsequent slices, if they are different in some manner from that first triangle of dough and cheese and tomato and oil and herbs and spices, to a status that we can characterise as not pizza.” In other words: Your first slice of pizza will always be the One True Pizza to you. As a child of the Chicago suburbs, my...

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