HB&B Blog — Gose

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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Fundamentals #30 — Two Roads Tanker Truck Sauvignon Blanc Gose

Fundamentals Gose Matthew Curtis Sour Two Roads

Fundamentals #30 — Two Roads Tanker Truck Sauvignon Blanc Gose

The worlds of wine and beer can often feel very different to one another. Beer often tries to grasp at the concept of terroir, French for “of the earth,” referring to the effect that location and climate has on a wine's eventual character. This is a much more difficult concept to express within beer, especially if your hops are imported from the US, your barley from Germany and your yeast cultured in a lab in Copenhagen. Terroir does exist in beer, but you’re far more likely to find it in, say, the spontaneously fermented lambics of Belgium – which are...

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The Beer Lover’s Table: Summery Cured Salmon with Marble x Holy Crab LanGOSEtine Langoustine & Pineapple Gose

Beer Lover's Table Claire Bullen Gose Marble Sour beer

The Beer Lover’s Table: Summery Cured Salmon with Marble x Holy Crab LanGOSEtine Langoustine & Pineapple Gose

I like a beer that isn’t afraid of being controversial - and Marble’s LanGOSEtine is definitely polarising. For beer drinkers unused to sour beers, goses - which are distinctly tart, as well as saline - are an acquired taste. The fact that this particular gose is brewed with pineapple and langoustines makes it all the more eyebrow-raising. But don’t be put off by its quirks. Zesty, bright, and fresh, Langosetine is summertime drinking perfection - especially considering the langoustines add subtle, briny depth rather than fishiness. (Consider, too, that oyster stouts have been made since the 1800s, so there’s a precedent...

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