HB&B Blog — IPA

Fundamentals #98: Newtown Park x Verdant Emerging From The Mist Double IPA

Bristol Double IPA Fundamentals IPA Matthew Curtis Newtown Park

Fundamentals #98: Newtown Park x Verdant Emerging From The Mist Double IPA

A few years ago I attended a cheese tasting hosted by the ebullient Ned Palmer, author of A Cheesemonger’s History of the British Isles. It consisted of a selection of artisanal British cheeses, each deftly paired with a matching beer. The tasting first introduced me to what has become one of my favourite cheeses, Stichelton. This cheese is similar to Stilton in the way it’s made, except it uses unpasteurised milk, meaning it cannot call itself by that name. Its hallmark characteristics are a juicy flavour, held up by a light acidity, and a biscuity note that becomes more pronounced...

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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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Fundamentals #94 — Track Down Is The New Up New England IPA

IPA Manchester Matthew Curtis New England IPA Track Brewing Co

Fundamentals #94 — Track Down Is The New Up New England IPA

Sometimes I’ll try and convince myself that I’m bored of NEIPA. That, somehow, I’m better than it. That my taste has become too sophisticated, my palate transcending to a plane far beyond the physical realm where I sit and enjoy my crispy lagers, while leaving the proletariat to their juice. But there’s always a beer to draw me back in and remind me that when done well, like any beer style, NEIPA can be delicious. And, holy shit, this bad boy, Down is the New Up from Manchester’s Track Brew Co, ticks all the boxes. Then it grabs someone else's paper and ticks...

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Fundamentals #93 - Eko Haze New England IPA

Eko Brewery Fundamentals IPA Matthew Curtis

Fundamentals #93 - Eko Haze New England IPA

There are more than 2,000 breweries operating in the UK today, more than double than there were just a decade ago, and over 20 times more than in the early 1970s, when the Campaign for Real Ale (CAMRA) was initially formed. Despite this, however, you can count on one hand how many of them are Black-owned. Along with Birmingham’s Burning Soul Brewery and fellow London outfit Rock Leopard, Eko Brewery is part of a new wave of Black-owned breweries emerging in the UK. Their arrival could not be more timely, as the industry looks deeply at itself in order to...

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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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