HB&B Blog — Beer Lover's Table

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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The Beer Lover's Table: Taiwanese-Style Popcorn Chicken and Abyss Brewing Zen Level II New England IPA

ABYSS Brewing Beer Lover's Table Claire Bullen IPA

The Beer Lover's Table: Taiwanese-Style Popcorn Chicken and Abyss Brewing Zen Level II New England IPA

I was not raised in a deep-frying household. My parents are generally health-conscious, and by  nature suspicious of any amount of oil that would approach a “vat”. It was to my great surprise, then, when I discovered in recent years that I have an affinity – maybe even a knack – for frying. It started small: shallow-fried goujons, mozzarella sticks. Then I got bolder: deep-fried jackfruit. Deep-fried Mars Bars. Whole chicken thighs; fish for tacos. Even deep-fried mince pies. As much as the thought of a big pot of screaming-hot oil might be intimidating, watching items bubble up and dance as they...

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The Beer Lover's Table: Aubergine Massaman Curry and Boxcar Brewery Double Dark Mild

Beer Lover's Table Boxcar Brew Co Claire Bullen East London London Mild

The Beer Lover's Table: Aubergine Massaman Curry and  Boxcar Brewery Double Dark Mild

If sourdough bread was very Lockdown 1, then Lockdown 3 looks more like one-pot cooking projects: long-simmered stews, tender meatballs, creamy pasta dishes. In the middle of a deep cold snap, the stove is the warmest place in the house, and standing in front of it for an extra hour or two has never felt so inviting.  Of course, there are other sensory pleasures to be had there, beyond the heat thrown off by the gas burners. If you’re making this Thai massaman curry, you can luxuriate in its beguiling, house-filling perfume right at the source. The fragrance is complex...

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The Beer Lover's Table: Cheeseburger Tacos and Beak Brewery Déšt Pilsner

Beer Lover's Table Claire Bullen Lager Pilsner The Beak Brewery

The Beer Lover's Table: Cheeseburger Tacos and Beak Brewery Déšt Pilsner

It’s cold, it’s dark, it’s gloomy and lockdown restrictions mean we’re all stuck in our homes even more than we otherwise would be at this time of year. In other words, the conditions are perfect for making cheeseburger tacos. Cheeseburger tacos might sound like some outlandish Taco Bell special, or the kind of stoner fare that would inspire Harold and Kumar to go on a night-long quest, but they weren’t dreamed up by craven fast food marketers or spat out by some unholy junk-food algorithm.  Instead, they were born in Mexico City. Later, chefs like Alex Stupak (of the now-shuttered...

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